Steamed Cantonese-Style Egg Custard with Shrimp

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Silky smooth steamed egg custard topped with succulent shrimp, a comforting Cantonese delicacy perfect for any meal. This Chinese-inspired seafood recipe, ready in about 30 minutes, pairs large eggs, chicken broth, raw shrimp for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Chinese cuisine 150 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Kitchen tools → Shop all kitchen tools →

Instructions

  1. Step 1: In a large bowl, beat 4 large eggs gently until just combined without creating bubbles. Slowly add 1 1/4 cups chicken broth while stirring gently to incorporate, then season with 1/4 tsp salt and 1/8 tsp white pepper.
  2. Step 2: Strain the egg mixture through a fine sieve into a heatproof shallow dish approximately 8 inches in diameter for a smooth texture.
  3. Step 3: Arrange 8 peeled and deveined medium shrimp evenly on top of the egg mixture.
  4. Step 4: Cover the dish tightly with aluminum foil to prevent water droplets from falling onto the custard.
  5. Step 5: Steam over medium heat in a steamer or pot with boiling water for 12-15 minutes until the custard is just set and the shrimp are opaque.
  6. Step 6: Remove foil carefully, drizzle 1 tbsp light soy sauce and 1 tsp sesame oil over the custard, and garnish with 1 finely sliced scallion stalk before serving warm.

Frequently asked questions

How long does Steamed Cantonese-Style Egg Custard with Shrimp take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Steamed Cantonese-Style Egg Custard with Shrimp?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Steamed Cantonese-Style Egg Custard with Shrimp?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Steamed Cantonese-Style Egg Custard with Shrimp for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Steamed Cantonese-Style Egg Custard with Shrimp?

Chinese seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes