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Shrimp Sarciado (Sarsiyadong Hipon)

Shrimp Sarciado (Sarsiyadong Hipon)

Shrimp Sarciado (Sarsiyadong Hipon) is a classic Filipino breakfast dish where shell-on shrimp are cooked with sautéed tomatoes and onions, then enveloped in gently scrambled eggs, creating a protein-rich meal that perfectly balances the natural sweetness of shrimp with the richness of eggs. This humble yet satisfying dish, typically served over steaming white rice, represents the Filipino culinary tradition of transforming simple ingredients into flavorful, comforting meals that can be enjoyed any time of day.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course, Side Dish
Cuisine Filipino
Servings 4
Calories 245 kcal
Difficulty Easy

Equipment

  • Large non-stick pan (Kawali) ensures eggs don't stick and makes cleanup easier
  • Sharp knife (kutsilyo) for precise vegetable cutting
  • Cutting board (Sangkalan) for preparation work
  • Measuring cups and spoons for accurate measurements
  • Wooden Spoon (Sandok Kahoy) gentle stirring without scratching the pan
  • Small bowls (mangkok) for ingredient organization

Ingredients
 

  • 6-8 large eggs itlog, beaten
  • ¼ cup butter mantikilya
  • 2 medium tomatoes kamatis, halved and thinly sliced
  • 1½ medium onions sibuyas, thinly sliced
  • ½ pound shrimp hipon, cleaned, deveined, shell-on
  • Pinch salt asin
  • 2 tablespoons green onions dahon ng sibuyas, chopped for garnish

Instructions
 

  • Heat your non-stick pan over medium heat (350°F/180°C). While the pan is heating up, make sure your shrimp is cleaned and deveined but keep the shells on for extra flavor. Add the butter and let it melt completely without browning. Once melted, add your thinly sliced onions and tomatoes to the pan. Let them cook together for 2-3 minutes until they become fragrant and the tomatoes start to soften.
  • Now add your shrimp to the pan and sprinkle a pinch of salt over them. Let the shrimp cook for just 1-2 minutes until they turn a pretty pink-orange color. Remember not to cook them for more than 3 minutes total - overcooked shrimp become tough and rubbery.
  • Pour your beaten eggs evenly over the shrimp. Using a wooden spoon, gently stir the eggs through the shrimp mixture, creating soft, fluffy curds. This should take about 1-2 minutes. You want the eggs to be just set but still slightly wet since they'll continue cooking from the residual heat.
  • As soon as the eggs are set, turn off the heat and transfer everything to your serving plate. Sprinkle the chopped green onions over the top. Serve immediately while hot, ideally with steaming white rice and some calamansi on the side if you have it.
  • This whole process should take no more than 10 minutes of cooking time. If you're new to cooking, remember that the key to perfect Sarciado is not overcooking either the shrimp or the eggs - keep an eye on your timing and you'll have a delicious meal ready in no time.

Tips from Lola's Kitchen

Shrimp Sarciado (Sarsiyadong Hipon)
  • Use fresh, not frozen shrimp for best results
  • Keep shells on for more flavor, but remove if preferred
  • Don't overcook the shrimp - they should be just pink and curved into a loose "C" shape
  • Beat eggs thoroughly but don't overbeat to maintain fluffiness
  • Add eggs when shrimp is almost done to prevent overcooking
 

Traditional Serving Suggestions

  • Serve with steaming white rice (kanin)
  • Pair with Filipino vinegar (suka) on the side
  • Enjoy as part of a traditional Filipino breakfast with garlic rice (sinangag)
  • Serve with calamansi on the side for added citrus flavor
 

Troubleshooting

  • Watery Dish: Drain excess liquid from tomatoes before cooking
  • Rubbery Shrimp: Reduce cooking time; remove from heat as soon as they turn pink
  • Dry Eggs: Cook eggs on lower heat and remove while slightly wet as they'll continue cooking
  • Too Salty: Balance with a squeeze of calamansi juice
 

Ingredient Alternatives

  • Butter → Olive oil or coconut oil
  • Fresh tomatoes → Canned diced tomatoes (drained)
  • Green onions → Parsley or cilantro
  • Shell-on shrimp → Peeled shrimp (reduce cooking time by 30 seconds)
 

Storage & Reheating

  • Store in an airtight container in the refrigerator for up to 2 days
  • Reheat gently in microwave for 30-45 seconds
  • For best results, consume immediately after cooking
  • Not recommended for freezing
 

Variations

  1. Seafood Sarciado
    • Add squid rings or fish fillet
    • Include mussels or clams
  2. Spicy Version
    • Add chopped bird's eye chilies (siling labuyo)
    • Include ground black pepper
  3. Vegetable-Rich
    • Add bell peppers
    • Include mushrooms

 

FAQs

Q: Why keep the shrimp shells on? A: Shells add more flavor to the dish and help prevent the shrimp from overcooking.
Q: Can I make this ahead? A: Best served fresh, but can be stored for up to 2 days in the refrigerator.
Q: Is this dish spicy? A: No, but you can add chilies to make it spicy.
Q: Can I use other seafood? A: Yes, this recipe works well with fish, squid, or mixed seafood.
 
Shrimp Sarciado (Sarsiyadong Hipon)
Shrimp Sarciado (Sarsiyadong Hipon)

Nutrition

Calories: 245kcalCarbohydrates: 6gProtein: 18gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 285mgSodium: 380mgPotassium: 161mgFiber: 1gSugar: 0.1gVitamin A: 384IUVitamin C: 1mgCalcium: 42mgIron: 0.3mg
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