A very simple seafood omelet that you can cook anytime specially if you love shrimps. This shrimp omelet is so simple that you only need shelled shrimps, eggs, onion, garlic and tomatoes. The bigger the shrimps, the better because you only need to peel fewer shrimps compared to buying small ones. There are many ways you can make an omelet and I think this is one of the best.
Shrimp Omelet: A Comfort Dish from My Childhood Kitchen
Growing up in Pangasinan, weekend mornings at our house were always loud and full of life—lola frying garlic rice in the corner, my cousins teasing each other over who cracked more eggs, and the smell of something delicious slowly filling up the kitchen. One dish that always showed up on our table, whether it was a slow Sunday brunch or a quick weekday lunch, was this simple yet satisfying shrimp omelet.
I first learned to cook this from my uncle Lito, who worked as a fisherman in Dagupan. He’d come home with fresh bangus and, every now and then, a small bucket of fresh-caught shrimp. He’d say, “Pag may hipon, walang tapon.” If we had shrimp, we made the most of it—and this recipe was one of the easiest ways.
Why This Shrimp Omelet Is a Staple in Filipino Homes
There’s something about the simplicity of this seafood omelet that makes it a comfort food. With just five basic ingredients—shrimp, eggs, tomatoes, garlic, and onions—you get something hearty and flavorful. It’s affordable, quick to cook, and can easily stretch to feed more people by just adding extra eggs.
Filipinos love their “ulam” simple but tasty, and this one hits the mark. You don’t need to be a kitchen pro to get it right. The flavors come together so naturally that it almost feels like cheating.
The Secret Is in the Sauté
The base of this dish starts with a traditional gisa—a technique we all probably learned from watching our moms or lolas cook. Sautéing the garlic, onions, and tomatoes not only builds flavor, but also helps the shrimp absorb that savory sweetness. My cousin Mayet once taught me to let the tomatoes soften a bit longer before adding the shrimp. She said, “Hayaan mong magmantika ‘yung kamatis—dun lalabas ang lasa.” And she was right. That extra minute brings out the natural oils from the tomato, giving the dish a richer base.
Shrimp doesn’t take long to cook—once they turn pink and curl slightly, you know they’re ready. Overcooking can make them rubbery, so keep an eye out.
Bigger Is Better When It Comes to Shrimp
If there’s one thing my brother Joel swears by, it’s using the largest shrimp you can get. “Mas kaunti ang babalatan, mas mabilis magluto,” he says, and honestly, he has a point. The meatier the shrimp, the more satisfying each bite becomes. But don’t worry if you only have smaller ones—just take a bit of extra time peeling them, and you’ll still end up with something delicious.
This dish is also a great way to use leftover shrimp from other meals. As long as they’re fresh, they’ll work just fine.
Swirling the Egg Makes a Difference
One mistake beginners often make is just pouring the eggs in and waiting. But if you swirl the beaten eggs gently after pouring them into a hot pan, you help them cook evenly and prevent that soggy middle. My sister Rica, who now lives in Iloilo, picked up this technique from a carinderia near her dorm. They always had perfectly set omelets that looked like they came from a restaurant.
Once the eggs start to set, adding the cooked shrimp mixture and folding one side over gives you that satisfying half-moon shape. Flip it once, just to get a bit of browning on the other side. Then slide it gently onto a plate. Simple, fast, and satisfying.
A Bit of History on the Filipino Omelet
Omelets have been around for centuries, with roots tracing back to ancient Persia, but the Filipino version always comes with a twist—usually a bit more rice-friendly, packed with sautéed fillings, and seasoned to fit our flavor profile. Whether it’s tortang talong, giniling, or shrimp, we always find a way to turn something basic into something memorable.
This shrimp omelet shows that even the simplest ingredients can be turned into something special with just a little love and some classic Filipino technique.
Shrimp Omelet Is a Dish That’s Easy to Love
I’ve made this dish countless times now—sometimes with leftover shrimp from sinigang, other times with fresh ones I find at the wet market. It’s the kind of recipe that doesn’t ask much from you but gives so much back in flavor.
Perfect with warm rice and a bit of banana ketchup on the side, it’s a dish that feels like home. Whether you’re new to cooking or just looking for something quick and comforting, this shrimp omelet might just become your next go-to.
And like uncle Lito used to say—when you’ve got shrimp, you’ve got a winner.
How to Cook Shrimp Omelet
Ingredients
- 1/2 kilo shrimps shelled and coarsely chopped
- 1 clove garlic minced
- 1 pc onion sliced
- 1 pc tomato chopped
- 3 pcs well beaten eggs
- 1 tsp. salt
- 1/2 cup cooking oil
- a dash of pepper
- MSG to taste
Instructions
How to cook shrimp omelet:
- Saute garlic, onions and tomatoes in oil. Add shrimps, season with salt, MSG and pepper.
- Stir cook until shrimps turned pink. Drain and set aside.
- Heat oil in a pan and pour beaten eggs, swirl it about to cover the bottom of the pan.
- Pour shrimp mixture and fold over one side of egg layer.
- Turn over once to cook the other side then transfer the omelet to a platter.
- Serve hot.
Notes
Cooking Tips:
Use Fresh or Properly Thawed Shrimp
Fresh shrimp brings out the natural sweetness of the dish, but if you're using frozen, make sure to thaw them completely and pat them dry. Excess moisture from frozen shrimp can make your omelet watery and prevent it from setting properly. Always check for any leftover shells or veins before cooking to ensure the best texture and flavor.Let the Tomatoes Cook Down
Don’t rush the sautéing step—let the tomatoes soften and release their juices until they start to “melt.” This brings out a deeper, slightly sweet flavor that blends beautifully with the shrimp. It also helps build a more flavorful base for the filling, so your omelet tastes rich even with just a few ingredients.Cook the Eggs Low and Slow
After pouring the eggs into the pan, use medium to low heat to avoid burning the bottom before the top sets. Swirl the eggs gently to spread them evenly and encourage even cooking. This technique gives you a soft, tender omelet that wraps around the filling without breaking or getting too browned.
