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.

Salted egg yolks, evaporated milk, and shrimp may seem like an unlikely combination but it does work! Infused with the flavors of shallots, garlic, and chili peppers, the sauce thickens and coats the plump shrimp for maximum flavor. This Singapore shrimp dish is definitely a culinary adventure you wouldn’t want to miss!

Make sure to have the rice hot and steaming. You’ll thank me later.

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.
  • Don’t have evaporated milk on hand? Heavy or all-purpose cream works, too!
  • If you want to temper the heat, use fewer chili peppers or scrape off the seeds before chopping.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.

    Want a steady supply? Make salted eggs at home by following my easy tutorial!

  • 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.


      • 1 pound large shrimp
      • 2 tablespoons butter
      • 1 tablespoon oil
      • 2 shallots, peeled and finely chopped
      • 2 cloves garlic, peeled and minced
      • 2 Thai chili peppers, stemmed and minced
      • 1 cup evaporated milk
      • 6 salted egg yolks, mashed
      • 1/2 teaspoon sugar
      • salt to taste


          • Trim tendrils of shrimps and wash under cold water. In a colander, drain very well.
          • In a wide pan over medium heat, heat butter, and oil.
          • When butter begins to melt, Add shallots, garlic, and chili peppers. Cook, stirring regularly, for about 1 minute or until softened.
          • Reduce heat, add evaporated mil, and bring to a simmer.
          • Add salted egg yolks and continue to cook, mashing yolks with back of spoon, for about 1 minute or until slightly thickened.
          • Add sugar and season with salt to taste.
        • Add shrimp and cook, stirring occasionally, until color changes to pink and the sauce thickens.
        • Remove from heat and serve hot.

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