Breakfast & Brunch
This buttered shrimp with salted egg recipe delivers a crispy texture contrast that elevates breakfast to restaurant-quality dining. The secret lies in perfectly seared shrimp paired with silky salted egg yolk—rich, briny, and velvety—creating a dish that balances protein and decadence. I developed this technique after years of experimenting with stir-fry methods, ensuring every bite delivers both texture and flavor harmony.
The shrimp marinates in a light garlic-infused oil before achieving that signature crispy exterior, while the salted egg maintains its creamy interior. Traditional methods like high-heat stir-frying preserve the shrimp's tenderness, while the salted egg adds a luxurious element that transforms this into a standout brunch dish. This recipe proves you can achieve professional results with simple techniques and quality ingredients.
What you'll end up with is a plate that's visually stunning and packed with contrasting textures—crispy shrimp alongside the silky, slightly salty yolk of the salted egg. The garlic butter adds aromatic depth, while the shrimp's natural sweetness complements the egg's savory profile. This dish is equally impressive served family-style or plated individually for special occasions.
Perfect for weekend brunches or when you want to impress guests, this recipe combines comfort food with refined flavors. The shrimp cooks in just minutes, while the salted egg preparation is straightforward. Let's create a dish that feels both nostalgic and elevated—where every component plays a crucial role in the final experience.
Ingredients for buttered shrimp with salted egg
Quality shrimp and artisanal salted eggs form the foundation of this restaurant-quality brunch dish.
| Ingredient | Amount | Notes |
|---|---|---|
| Large Shrimp (Peeled and Deveined) 🦐 | 1 ½ lb | 16-20 count, tail-on preferred |
| Unsalted Butter 🧈 | ½ cup | Cold, cut into 1/2-inch cubes |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Salted Eggs (Century Eggs) 🥚 | 2 whole | Traditional, firm texture |
| Vegetable Oil 🫒 | ½ cup | High smoke point for searing |
| Fresh Ginger 🌿 | 1 tbsp | Finely grated, aromatic |
| Soy Sauce 🍶 | 2 tbsp | Light or dark variety |
| Sesame Oil 🌰 | 1 tbsp | Toasted, for aroma |
| White Peppercorns 🌶️ | ¼ tsp | Freshly cracked |
| Kosher Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Green Onions 🧅 | 3 whole | Thinly sliced, for garnish |
| Toasted Sesame Seeds 🌰 | 1 tbsp | For garnish |
The shrimp selection is critical for that signature crispy texture. Look for 16-20 count shrimp with intact tails—they hold their shape better during high-heat searing. Whole Foods Market's or Trader Joe's frozen shrimp work perfectly if fresh isn't available, just thaw overnight in the fridge. For salted eggs, traditional century eggs from Asian markets provide the ideal silky-yolk texture, though Egg Fu brand is widely accessible. The eggs should feel firm to the touch with a slightly wrinkled shell—this indicates proper preservation. If you can't find salted eggs, duck eggs marinated in soy sauce overnight can be a substitute, though the flavor won't be identical.
No high-smoke-point oil? Avocado oil works brilliantly as a 1:1 substitute for vegetable oil. Fresh ginger loses potency quickly, so store it in the freezer until ready to use—it keeps its aroma better. The soy sauce can be reduced by half if you prefer less saltiness, though traditional recipes rely on its umami depth. For extra crispiness, double the butter amount and sear the shrimp in batches. The sesame oil should be added at the very end—its nutty aroma dissipates quickly with heat. If you're serving this for a crowd, prepare the salted eggs a day ahead—their flavors meld beautifully overnight in the refrigerator.
Store prepped shrimp in an airtight container with paper towels for up to 2 days—the texture degrades after that. Salted eggs last 2 weeks refrigerated once opened, though their texture becomes slightly softer. For the garlic butter mixture, keep it in a sealed jar in the fridge for 5 days or freeze for 3 months
Why You'll Love This Recipe
- One-Pan Magic: I swear by this—just shrimp, butter, garlic, and salted eggs. No chopping, no fuss, and the pan cleans itself almost. Honestly, the only prep is peeling shrimp and slicing eggs, and boom, you’re done.
- Umami Bomb: That salted egg yolk? It’s the star. Creamy, briny, and packed into every bite alongside buttery shrimp—like a rich, savory hug. Between us, the first bite makes you forget you’re eating seafood.
- Weeknight or WOW: Serve it over rice for a quick weeknight meal, or plate it fancy with a drizzle of chili oil for dinner guests. I’ve even used leftover shrimp in salads—versatile enough to play hero anytime.
- Budget-Friendly Feast: Shrimp and salted eggs stretch further than you’d think. A pound of shrimp and a few eggs feed four, and leftovers reheat like a dream. Plus, butter and garlic? Always pantry staples.
Step-by-step instructions for buttered shrimp with salted egg
A perfect balance of textures and flavors awaits—crispy shrimp meets velvety salted egg yolk in this refined dish.
Prepare the Salted Egg Yolk Mixture
Crack the 2 whole salted eggs (century eggs) in half and carefully separate the yolks from the whites, reserving the yolks in a small bowl. The yolks should be firm and dark—this is what gives the dish its signature richness. If any of the yolks break, simply strain them through a fine-mesh sieve to remove any membrane fragments.
Add 1 tablespoon toasted sesame oil and 1 tablespoon finely grated fresh ginger to the yolks. Mash them gently with a fork until you achieve a smooth, creamy paste. This mixture will form the luxurious base of your sauce, so take your time to ensure it's perfectly blended. Set it aside while you prepare the shrimp.
Sear the Shrimp in High-Heat Oil
Heat 0.5 cup vegetable oil in a large skillet over medium-high heat until it shimmers but doesn't smoke—around 375°F. Add the 1.5 lb large shrimp (peeled and deveined) in a single layer, ensuring they don't overlap. The oil should sizzle immediately, and the shrimp should release easily from the pan when ready to flip.
Sear the shrimp for 1-2 minutes per side until they develop a deep golden-brown crust. The key here is high heat and minimal movement—this creates that coveted crispy exterior while keeping the inside tender. Once they're cooked through, remove the shrimp from the pan and set them aside on a wire rack to drain excess oil.
Build the Garlic Butter Sauce
In the same skillet, reduce the heat to medium and add the 0.5 cup unsalted butter (cold, cut into ½-inch cubes). Let it melt slowly, swirling the pan occasionally to coat the bottom evenly. Once the butter has fully melted, add the 4 cloves minced garlic cloves and cook for 30 seconds until fragrant—don't let it brown, or it will turn bitter.
Pour in the 2 tablespoons soy sauce and let it simmer for 1 minute, allowing the flavors to meld. Then, add the salted egg yolk mixture and stir gently to combine. The sauce should thicken slightly as it incorporates, creating a glossy, velvety consistency. If it's too thick, add 1-2 teaspoons hot water to loosen it.
Finish with Pepper and Green Onions
Return the seared shrimp to the skillet and toss gently to coat them evenly in the sauce. Sprinkle with 0.25 teaspoon freshly cracked white peppercorns and 1 teaspoon kosher salt, tossing again to distribute. The pepper adds a subtle, aromatic warmth that balances the richness of the butter and salted egg.
Remove the shrimp from heat and let them rest for 2 minutes—this ensures the sauce clings perfectly. Garnish with 3 whole thinly sliced green onions and 1 tablespoon toasted sesame seeds just before serving. The contrast of crispy shrimp, silky yolk, and fresh green onions makes every bite unforgettable.
Pro Tips For Making Buttered Shrimp With Salted Egg
- Shock Shrimp First: Toss your peeled shrimp in ice water for 10 minutes before cooking—this stops any residual cooking and keeps them from curling into sad little question marks. I learned this the hard way when my shrimp turned into rubbery spirals mid-fry, no matter how much butter I added.
- Mince Garlic Like Mad: Use a knife, not a press, for your garlic—you want it finely minced, not chunky. Pressed garlic burns faster and lacks the depth that comes from toasting whole cloves in the oil until they’re just golden, then crushing them into a paste. (Yes, it’s more work, but the flavor is worth it.)
- Salt Eggs Before Chopping: Sprinkle a pinch of salt over the salted egg yolk before cutting it into the shrimp—this balances the intense umami and prevents the dish from tasting like a science experiment gone wrong. I used to skip this, and the flavor always felt off until I realized the yolk needed a little tame.
- Butter in Stages: Don’t dump all the butter at once—add half first, let it foam, then toss in the shrimp and garlic to coat them completely. Finish with the remaining butter at the end for a glossy sheen. This keeps the shrimp from steaming in their own butter and guarantees a crisp, buttery crust. (Your future self will thank you.)
Make-ahead tips for this dish
Shrimp Prep Ahead
Marinate the shrimp in a mix of 2 tbsp soy sauce, 1 tbsp toasted sesame oil, and 1 tbsp grated ginger for up to 4 hours in the fridge. Store in an airtight container with parchment paper between layers to prevent sticking. This step enhances flavor without overcooking—just pat dry before searing. I do this the night before for maximum convenience. 🦐
Salted Egg Prep
Peel and separate the yolks from 2 salted eggs up to 2 days ahead. Store them in a small airtight container with a splash of water to keep them moist. The yolks will maintain their silky texture, and the flavors deepen overnight. Trust me, this makes morning prep effortless. 🥚
Butter Sauce Shortcut
Prepare the garlic butter mixture in advance by combining 0.5 cup cold cubed butter, 4 minced garlic cloves, and 1 tsp white pepper. Store in a sealed jar in the fridge for up to 5 days or freeze for 3 months. Reheat gently in the skillet before adding the shrimp—this preserves the butter's rich flavor. 🧈
Garnish Prep
Slice the 3 green onions and toast the 1 tbsp sesame seeds in a dry pan for 1-2 minutes until golden. Store both in separate airtight containers in the fridge for up to 5 days. This keeps everything fresh and ready to elevate your dish at the last minute. ✨
Full Assembly Timeline
For a stress-free brunch, assemble everything the night before: marinate shrimp, prep salted egg yolks, and make the garlic butter. On serving day, simply sear the shrimp, toss with the sauce, and garnish. This method ensures you spend just 10 minutes in the kitchen while delivering restaurant-quality results. 💪
Nutrition facts
Frequently asked questions
Can I substitute salted eggs with regular duck eggs?
Regular duck eggs won't provide the same rich, briny flavor or silky texture. For a substitute, marinate duck eggs in 1/4 cup soy sauce and 1 tbsp sugar for 24 hours before using. The flavor won't be identical, but it'll add a similar umami depth to the dish.
How do I get the shrimp extra crispy?
Pat the shrimp completely dry with paper towels before searing—moisture prevents crispiness. Use a wire rack instead of a plate to drain excess oil after cooking. For maximum crunch, sear in high-smoke-point oil at 375°F for 1-2 minutes per side without overcrowding the pan.
Can I make this dish ahead of time?
Yes! Prepare the shrimp and salted egg components separately up to 2 days ahead. Store shrimp in an airtight container with paper towels, and keep salted egg yolks refrigerated in a sealed container. Reheat shrimp gently in a skillet for 1-2 minutes before adding the sauce to maintain crispiness.
What's the best way to store leftover shrimp?
Store cooked shrimp in an airtight container with a paper towel on top to absorb moisture. They'll stay fresh for 2 days in the fridge. For longer storage, freeze for up to 3 months. When reheating, use low heat to prevent rubberiness—this dish is best enjoyed fresh off the heat.
Why does my salted egg yolk mixture look grainy?
Graininess usually means the yolks weren't properly blended or contain membrane fragments. Strain the yolks through a fine-mesh sieve before mixing, and mash them thoroughly with a fork until completely smooth. If using older salted eggs, their texture may naturally be firmer—blend them with a spoon for better consistency.