My Shrimp Sarciado Recipe

Let me share my favorite way to make shrimp sarciado. This simple dish of shrimp and eggs might seem basic. But when the shrimp is perfectly cooked and the eggs are just right, it becomes so delicious. You can make it in 25 minutes with ingredients you already have in your kitchen. This shrimp sarciado recipe never disappoints.

My Ingredients

• 6-8 large eggs, beaten
• ¼ cup butter
• 2 medium tomatoes, halved and thinly sliced
• 1½ medium onions, thinly sliced
• ½ pound shrimp, cleaned, deveined, shell-on
• Pinch of salt
• 2 tablespoons green onions, chopped for garnish

How I Make My Shrimp Sarciado

1. First, I heat my non-stick pan over medium heat. While the pan is heating up, I make sure my shrimp is cleaned and deveined but I keep the shells on for extra flavor.
2. I add the butter and let it melt completely. Once melted, I add my thinly sliced onions and tomatoes to the pan. I let them cook for 2 to 3 minutes.
3. Now I add my shrimp to the pan and sprinkle a pinch of salt. I let the shrimp cook for 1 to 2 minutes until they turn a pink-orange color. I remember not to cook them for more than 3 minutes because overcooked shrimp become tough and rubbery.
4. I pour my beaten eggs evenly over the shrimp. Using a wooden spoon, I gently stir the eggs through the shrimp mixture. This should take about 1 to 2 minutes.
5. As soon as the eggs are set, I turn off the heat and transfer everything to my serving plate. I sprinkle the chopped green onions over the top.
6. I serve immediately while hot. Enjoy your shrimp sarciado!

My Personal Tips

• I always use fresh shrimp rather than frozen for the authentic flavor. I keep the shells on because they add incredible flavor to the dish. They also help prevent the shrimp from overcooking too quickly.
• I watch my shrimp carefully because they're done when they form a loose "C" shape and turn pink. An overcooked "O" shape means they'll be tough and rubbery.
• I beat my eggs thoroughly but not excessively to maintain fluffiness. I add them when the shrimp are almost done to prevent overcooking.
• I have all ingredients ready before I start cooking to make sure nothing overcooks while I'm preparing other items.
• If my dish turns out watery, I drain excess liquid from tomatoes before cooking or cook them a bit longer before adding shrimp. If my shrimp are rubbery, I reduce cooking time and remove from heat as soon as they turn pink.
• If my eggs are dry, I cook eggs on lower heat and remove while slightly wet as they'll continue cooking. If it's too salty, I balance with a squeeze of calamansi juice or a small amount of sugar.
• For storing, I keep it in an airtight container in the refrigerator for up to 2 days. I reheat gently in microwave for 30 to 45 seconds or in a covered pan on low heat. I add a small pat of butter when reheating to restore moisture.
• For best results, I consume immediately after cooking.

Related

Looking for other recipes like this? Try these:

My Shrimp Sarciado (Sarsiyadong Hipon) Recipe

Shrimp sarciado is a traditional Filipino dish featuring fresh shrimp and scrambled eggs cooked together with tomatoes, onions, and butter for a simple yet satisfying meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Main Course

Cuisine: Filipino

Ingredients Method Notes

Ingredients

  

1x2x3x?

• 6-8 large eggs beaten
• ¼ cup butter
• 2 medium tomatoes halved and thinly sliced
• 1½ medium onions thinly sliced
• ½ pound shrimp cleaned, deveined, shell-on
• Pinch of salt
• 2 tablespoons green onions chopped for garnish

Method

 

1. First, I heat my non-stick pan over medium heat. While the pan is heating up, I make sure my shrimp is cleaned and deveined but I keep the shells on for extra flavor.
2. I add the butter and let it melt completely. Once melted, I add my thinly sliced onions and tomatoes to the pan. I let them cook for 2 to 3 minutes.
3. Now I add my shrimp to the pan and sprinkle a pinch of salt. I let the shrimp cook for 1 to 2 minutes until they turn a pink-orange color. I remember not to cook them for more than 3 minutes because overcooked shrimp become tough and rubbery.
4. I pour my beaten eggs evenly over the shrimp. Using a wooden spoon, I gently stir the eggs through the shrimp mixture. This should take about 1 to 2 minutes.
5. As soon as the eggs are set, I turn off the heat and transfer everything to my serving plate. I sprinkle the chopped green onions over the top.
6. I serve immediately while hot. Enjoy your shrimp sarciado!

Notes

• I always use fresh shrimp rather than frozen for the authentic flavor. I keep the shells on because they add incredible flavor to the dish. They also help prevent the shrimp from overcooking too quickly.
• I watch my shrimp carefully because they're done when they form a loose "C" shape and turn pink. An overcooked "O" shape means they'll be tough and rubbery.
• I beat my eggs thoroughly but not excessively to maintain fluffiness. I add them when the shrimp are almost done to prevent overcooking.
• I have all ingredients ready before I start cooking to make sure nothing overcooks while I'm preparing other items.
• If my dish turns out watery, I drain excess liquid from tomatoes before cooking or cook them a bit longer before adding shrimp. If my shrimp are rubbery, I reduce cooking time and remove from heat as soon as they turn pink.
• If my eggs are dry, I cook eggs on lower heat and remove while slightly wet as they'll continue cooking. If it's too salty, I balance with a squeeze of calamansi juice or a small amount of sugar.
• For storing, I keep it in an airtight container in the refrigerator for up to 2 days. I reheat gently in microwave for 30 to 45 seconds or in a covered pan on low heat. I add a small pat of butter when reheating to restore moisture.
• For best results, I consume immediately after cooking.

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