Get ready to level up your shrimp game with this rich, indulgent, and downright crave-worthy dish: Salted Egg Shrimps. A Filipino favorite with a modern twist, this recipe brings together bold flavors and luscious textures in one unforgettable bite.
At the heart of this dish are juicy shrimps, cooked in a silky sauce that’s creamy, savory, and just a touch spicy. It all starts with a fragrant base of butter, olive oil, and garlic, sautéed until aromatic. A bit of chopped siling labuyo adds a subtle kick, balanced beautifully by the richness of salted egg yolks—mashed and melted right into the sauce to create that signature golden coating.
But this version goes even deeper: a generous splash of hoisin sauce brings sweet and umami notes, while bay leaf and crab paste (optional, but delicious) add earthy, ocean-forward depth. A splash of water loosens everything into a silky sauce, perfect for clinging to every curve of the shrimp.
Fresh leeks round it out with a subtle oniony crunch, making each bite well-balanced and full of contrast. It’s sweet, salty, buttery, spicy, and totally addictive.
Serve this with steaming white rice—or garlic rice if you're feeling extra—and watch the sauce disappear as fast as the shrimps. Whether you're prepping for a weekend feast or just craving something indulgent on a weekday, Salted Egg Shrimps is that perfect in-between: comforting, luxurious, and surprisingly easy to make.
Pro tip? Make extra rice. You’ll need it to soak up every last drop of that golden salted egg sauce.
Heat olive oil and butter in a pan over medium heat.
Saute garlic and siling labuyo until garlic is golden.
Add the salted eggs, hoisin sauce, water, and bay leaf. Let it simmer.
Mix in the leeks. Add the shrimps and cook until orange.
If you wish to add crab paste, you can mix it in as well.
Serve with the sauce separate or together with the shrimps.
0 servings
6