I know I recently said that my steamed eggs with clams was my favorite... but this Chinese steamed eggs with shrimp is definitely my new favorite out of my steamed egg series! Both eggs and shrimp are items I always have in my fridge, so this is a perfect, delicious pantry recipe when I don't have much groceries at home 🙂
If you haven't seen my post on how to make the BEST, silkiest, Chinese steamed eggs, I highly recommend checking it out first! I went through many tests (and fails) to gather the most helpful tips for this dish.
Tools you'll need to make this recipe
- a large pan with a lid that can fit the steamer
- kitchen scale (recommended), or liquid measuring cup to measure the liquid to egg ratio
- sieve / strainer to strain the eggs
- a wide plate with sides to steam the egg in
- note: if you use an aluminum plate vs a porcelain or ceramic plate (what I'm using), you may want to reduce the cook time by 1 min or so, since aluminum conducts heat quicker.
Remember that everyone’s stove, steamer, and tools (like your plate) may vary slightly, so I recommend using this as a guide, then fine tuning it based on your setup! Good luck, and feel free to comment with any questions you have!
Check out my other popular steamed dishes:
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Chinese Steamed Eggs with Shrimp
- 6-8 medium or large shrimp peeled and deveined
- ⅛ teaspoon salt
- Dash of white pepper
- Dash of baking soda
- 3 large eggs
- 2:1 ratio of warm liquid (water or low-sodium chicken broth) to eggs* (~1 ¼ cups if using large eggs)
- ¼ teaspoon salt
- ½ teaspoon chicken bouillon powder skip if using chicken broth
- 2-3 tablespoon neutral oil
Prepare the shrimp and eggs
- Marinate the shrimp with the ingredients listed. Set aside.6-8 medium or large shrimp, ⅛ teaspoon salt, Dash of white pepper, Dash of baking soda
- Place a large cup or bowl on a kitchen scale, set the unit to fluid oz, and crack the eggs into the cup. Add a 2:1 ratio of warm chicken broth (or water) to eggs. For example, if the eggs weighed 5 fluid oz in total, you’ll add 10 fluid oz of warm water. You can also choose to measure by volume (using the lines on a liquid measuring cup) or with egg shell halves (12 egg shell halves of liquid for 3 eggs).3 large eggs, 2:1 ratio of warm liquid (water or low-sodium chicken broth) to eggs*
- Season with salt and chicken bouillon powder (skip if already using chicken broth). Beat thoroughly.¼ teaspoon salt, ½ teaspoon chicken bouillon powder
Steam the eggs
- Bring a pan of water (at least 2-3 inches high) to a boil. Lower to medium heat.
- Set up your steamer, and place a bowl or plate in the middle. Strain the egg mixture onto the plate. With a spoon or paper towel, remove all the foam and bubbles on the surface.
- Cover the eggs either with an upside down plate or wrapped foil or plastic. This will prevent condensation from dripping onto the surface of the egg.
- Put the lid on the pan, and steam on medium heat for 6-7 mins (time may vary slightly based on what plate you’re using), or until the eggs are barely set.
- While you wait, mix the sauce together and slice the scallions.1 tablespoon soy sauce, ½ tablespoon water, ⅛ teaspoon sugar, ¼ teaspoon sesame oil, scallions
- Carefully add the marinated shrimp on top, put the lid back onto the pan, and steam for another 2 minutes or until shrimp are fully cooked. No need to cover the eggs with a plate this time!2-3 tablespoon neutral oil
- While you wait, heat up 2-3 tablespoon neutral oil in a separate pan.
- Check that the steamed egg is cooked through by lightly tapping the side of the dish. It should be set, but slightly jiggle in the middle. If it still looks watery, steam it for a few more minutes. Once it's done, carefully remove the steamed eggs from the pan. Top with scallions, the hot neutral oil, and soy sauce mixture. Enjoy!