Steamed Cantonese-Style Egg Custard with Shrimp

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

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.

Ingredients

• 4 large eggs
• 1 1/4 cups chicken broth
• 8 medium, peeled and deveined raw shrimp
• 1 tbsp light soy sauce
• 1 tsp sesame oil
• 1/4 tsp salt
• 1/8 tsp white pepper
• 1 stalk, finely sliced scallions
• 1 tsp cooking oil

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.