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shrimp sarciado cook

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.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Filipino
Ingredients Method Notes

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

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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