Salted Egg Shrimp

Singapore-style Salted Egg Shrimp is easy on prep yet big on flavor! Cooked in salted egg yolks, milk, and spices, it’s creamy, savory, and spicy seafood treat you’ll love with steamed rice.

Looking for a new way to enjoy shrimp? This Salted Egg Shrimp is a quick and easy way to level up your favorite crustacean into an impressive meal worthy of guests!  It’s ready in under 30 minutes yet tastes like you slaved in the kitchen all day.

Cooking tips

  • For the best taste, use the freshest shrimp possible.
  • Although you can use peeled shrimp, head-on delivers maximum flavor. To easily devein the shrimp without peeling the shell, insert a toothpick at the base of the shrimp and gently pull the black intestinal tract.
  • Drain the shrimp very well so the excess liquid does not water down the dish.
  • Once the milk is added, cook at medium heat and do not allow to boil lest the sauce curdles or separates.

  • This popular Singapore-style shrimp recipe only uses the yolks and considering how expensive itlog na maalat are ($4 for a package of 4 at Seafood City!), you might want to save the white part and use as topping for puto and bibingka or toss with tomatoes and roasted eggplant into a delicious salad.

How to serve


  • Serve for lunch or dinner with piping-hot steamed rice.
  • As with most seafood dishes, salted egg shrimp are best enjoyed freshly cooked as they tend to toughen when overcooked.
  • If you do have leftovers, transfer to a container with a tight-fitting lid and keep in the refrigerator for up to 3 days. Due to the nature of the ingredients, the dish does not freeze well.
  • To warm up, place in a saucepan over medium-low heat and cook, turning as needed until heated through. Add a bit of evaporated milk or cream and adjust seasonings if the sauce is dried out.

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