• Skip to main content
  • Skip to header right navigation
  • Skip to site footer
Umami Days

Umami Days

Meaty with a dash of veggies

  • Pick a meal
    • One Bowl Meals
    • Breakfast
    • Lunch / Dinner
      • Appetizers
      • Salads
      • Soups
      • Main Courses
      • Side Dishes
      • Sweets
    • Snacks
    • Drinks
      • Summer drinks
      • Cold weather drinks
      • Cocktail hour
  • Pick your protein
    • Chicken, duck & turkey
    • Meat
    • Seafood
    • Eggs
    • Mushrooms
    • Tofu
    • Vegetables
  • Pick your carb
    • Rice & grains
    • Noodles
    • Bread
  • Newsletter
  • Sidebar
    • Kitchen
    • Dining
    • Edible Garden
    • Food Tales
  • Newsletter sign-up!
  • Recipe index
    • By Meal
      • One Bowl Meals
      • Breakfast
      • Lunch / Dinner
        • Appetizers
        • Salads
        • Soups
        • Main Courses
        • Side Dishes
        • Sweets
      • Snacks
      • Drinks
        • Refreshing summer drinks
        • Cold weather drinks
        • Cocktail hour
    • By Main Protein
      • Chicken, duck & turkey
      • Meat
      • Seafood
      • Eggs
      • Mushrooms
      • Tofu
      • Vegetables
    • By Carb
      • Rice & grains
      • Noodles
      • Bread
  • Sidebar
    • Kitchen
    • Dining
    • Edible Garden
    • Food Tales
  • About
  • Privacy
  • Copyright
  • Contact
Eggs Seafood Lunch / Dinner Main Courses Salted duck egg

Shrimps with salted egg sauce

Published: 09.11.2022 » Last updated: 01.21.2023

Melt herb butter in a pan, throw in crushed garlic, stir in salted egg paste, toss in fresh shrimps and sprinkle in lemon pepper seasoning. Quick and easy, this deeply flavored dish cooks in five minutes flat.

Shrimps with salted egg sauce

Five minutes? Yep. It’s a crime to overcook shrimps, didn’t you know? As soon as they change color, give them another half a minute in the pan and they’re done.

Shrimps pressed between stacks of paper towels / Crushing garlic with mortar and pestle

And the prep time? Less than five minutes. You do need to pat the shrimps dry and crush some garlic. Three minutes should be a generous amount of time. Note, however, that if you have to shell and devein the shrimps, the prep time will be considerably longer.

What is herb butter? It’s softened butter mixed with herbs and, sometimes, with spices too. You may buy it from specialty food shops but it is quite pricey. If you have butter and dried herbs on hand, herb butter is so easy to make.

A log of herb and spice butter, sliced

How to make herb and spice butter

Cheese comes in oh, so many flavors, especially spreadable cream cheese. Why not butter?

Read moreHow to make herb and spice butter

And the salted egg yolk sauce? Does that need prepping at all? Not in my case because I have a jar of salted egg yolk paste in the fridge. Discovered it online and bought it out of curiosity.

Salted egg yolk paste

It’s so good and we’ve been using it in so many ways. I’m planning on buying another jar or two very soon. You should try stirring it in rice. It’s one ingredient that will transform plain rice.

So, once you’ve pressed your shrimps between stacks of paper towels, crushed your garlic, and measured the herb butter and salted egg yolk paste, how do you cook the dish?

Cooking garlic in herb butter before adding salted egg yolk paste

Melt the butter over low heat, spread the garlic and wait until you can smell the garlicky fragrance. Then, drop in your salted egg yolk paste and stir.

Adding shrimps to herb butter, garlic and salted egg yolk paste in pan

Wait until the salted egg yolk paste liquefies into a creamy sauce before spreading the shrimps in the pan. For even cooking, try to spread the shrimps in a single layer.

Sprinkling lemon pepper seasoning over shrimps in pan

Turn up the heat to medium-high, stir the shrimps then sprinkle in lemon pepper seasoning. Stir again and wait for the sauce to turn bubbly. By that time, the shrimps should be done.

Shrimps with salted egg sauce

Connie Veneracion
Herb butter, garlic, salted egg yolk paste, lemon pepper seasoning and fresh shrimps are all you need to make this delicious dish.
Is it an appetizer or a main dish? Serve it either way.
Shrimps with salted egg sauce
Print Pin Recipe
Prep Time 3 mins
Cook Time 5 mins
Total Time 8 mins
Course Main Course
Cuisine Accidental
Servings 2 people

Ingredients
  

  • 24 medium shrimps - shelled and deveined
  • 3 heaping teaspoon herb butter
  • 3 cloves garlic - peeled and crushed
  • 2 heaping tablespoons salted egg yolk paste - (available in Asian groceries)
  • lemon pepper seasoning - to taste
  • finely sliced scallions - to garnish

Instructions
 

  • Line a plate with paper towels, spread the shrimps in a single layer, cover with another stack of paper towels then press down lightly to remove excess moisture.
  • Melt two heaping teaspoons of herb butter over low heat, spread the crushed garlic and cook over low heat for about a minute.
  • Add the salted egg yolk paste and stir. Cook until the paste liquefies into the consistency of a creamy sauce.
  • Spread the shrimps in the sauce, leave for a minute, turn up the heat to medium-high and stir.
  • Sprinkle the half a teaspoon of lemon pepper seasoning, add the remaining herb butter, stir and cook until the sauce is bubbly and the shrimps are done.
  • Taste. Add more lemon pepper seasoning, if needed.
  • Serve you shrimps in salted egg sauce topped with sliced scallions.
Print Pin Recipe
Keyword Salted Egg, Shrimps

More Eggs, Seafood

Sweet and sour tilapia fillets with bell pepper, pineapple and scallions

Sweet sour fish fillets

Lifting a wedge of cheesy kale and salami frittata from the pan

Cheesy kale and salami frittata

Soy sauce eggs (shoyu tamago)

Soy sauce eggs (shoyu tamago)

Thai stuffed omelette (khai yat sai)

Thai stuffed omelette (khai yat sai)

Spicy tuna tartare

Spicy tuna tartare

Herb and lemon orzo with smoked salmon

Herb and lemon orzo with smoked salmon

Newsletter department

  • #18 Cooking for Lent
    03.23.2023
    A few readers have emailed asking me to post recipes for Lent, and I tell them there is NO need for NEW recipes. Instead, they should try digging into the seafood, mushrooms and tofu recipe archives.

Sidebar

Connie Veneracion, Chiang Mai, 2020

Hi, I’m Connie!

Welcome to Umami Days, a blog that advocates innovative home cooking for pleasurable everyday dining. No trendy diets, no food fads and definitely no ludicrous recipe names like crustless quiche, noodleless pho or chocolate lasagna.

  • About
  • Recipes
  • Privacy
  • Copyright
  • Contact
Chicken, tomatoes and thyme in olive oil, with pot of thyme in background

Chicken, tomatoes and thyme in olive oil

Kung Pao tofu

10-minute Kung Pao tofu

Kung pao chicken

Kung pao chicken

Macaroni salad with ham and cheese, carrot, celery, crushed pineapple, pickle relish and mayo

Macaroni salad with ham and cheese

Udon and pork with chili peanut sauce garnished with scallions and sesame seeds

Udon and pork with chili peanut sauce

Potatoes and green beans salad

Umami Days is powered by Apple, Canon, coffee & one bowl meals · Copyright © 2023 Connie Veneracion · All Rights Reserved