What are the best shrimp dishes in Hong Kong?

Based on diner recommendations, the best shrimp dish in Hong Kong is at Jesse Restaurant. We compared 63 restaurants serving shrimp dishes.

How much do shrimp dishes cost in Hong Kong?

Shrimp dish prices in Hong Kong range from HKD16.00 to HKD328.00 across 63 restaurants.

All Ingredients in Hong Kong

Best Shrimp Dishes in Hong Kong

63 restaurants compared

Price range: HKD16.00 – HKD328.00

Avg recommendation: 88%

Top 5 Shrimp Dishes in Hong Kong (Quick Answer)

Based on diner recommendations across 63 restaurants:

Scrambled Eggs with Shrimp at Jesse Restaurant, HKD92.00 (Wan Chai)
Stir-fried Noodles with Shrimp at Jin He Chiu Chow, HKD68.00 (Yau Ma Tei)
Stir-Fried Shrimp with Garlic & Chilli at Aberdeen Fish Market Seafood Canteen, HKD150.00 (Aberdeen)
Siu Mai (Pork and Shrimp Dumplings) at Sun Hing Restaurant, HKD16.00 (Kennedy Town, Western District)
Wonton Noodle Soup at Bafang Dumpling, HKD42.00 (Sheung Wan)

Scroll down for detailed comparisons, prices, and diner tips for each restaurant.

All 63 Shrimp Dishes

Scrambled Eggs with Shrimp

Jesse Restaurant

Wan Chai·$$

HKD92.00

Tender scrambled eggs folded with succulent shrimp in a silky sauce.

Tip: If you've never had Shanghai-style scrambled eggs, start here — this shows the technique perfectly.

Stir-fried Noodles with Shrimp

Jin He Chiu Chow

Yau Ma Tei·$$

HKD68.00

Wok-tossed noodles with tender shrimp and seasonal vegetables.

Tip: This is a reliable lunch choice — filling, flavorful, and fast to prepare.

Stir-Fried Shrimp with Garlic & Chilli

Aberdeen Fish Market Seafood Canteen

Aberdeen·$$

HKD150.00

Market-fresh shrimp tossed in the wok with garlic, chilli, and oyster sauce.

Tip: The shrimp here are fresher than anywhere else in Hong Kong — you're literally eating from a boat that arrived hours earlier.

Siu Mai (Pork and Shrimp Dumplings)

Sun Hing Restaurant

Kennedy Town, Western District·$

HKD16.00

Open-topped dumplings filled with minced pork, shrimp, and mushroom.

Tip: The trolley staff pushes these around frequently — grab a basket while they're warm.

Wonton Noodle Soup

Bafang Dumpling

Sheung Wan·$$

HKD42.00

Handmade wontons in light shrimp broth with thin egg noodles.

Tip: Eat the noodles and wontons first, then sip the broth at the end. The broth gets richer as you go.

Deep-Fried Shrimp Rolls with Garlic

Jade Garden

Tsim Sha Tsui·$$

HKD45.00

Crispy spring rolls filled with shrimp and vegetables, served with garlic oil.

Tip: These contain vegetables as filler — if you want shrimp-forward flavour, order a full basket quantity.

Shrimp Scampi

Lawry's The Prime Rib

Central·$$$

HKD328.00

Gulf shrimp sautéed in garlic, butter, and white wine, served over pasta.

Tip: If you don't eat beef, this is the signature non-meat dish. Excellently executed.

Shrimp Dumpling (Ha Gau)

Sun Hing Restaurant

Kennedy Town, Western District·$

HKD17.00

Translucent wrapper encasing fresh shrimp and bamboo shoots.

Tip: These taste identical whether you order at 3am or 1pm — one of the few items that maintains consistency.

Fried Shrimp

Jesse Restaurant

Wan Chai·$$

HKD118.00

Plump shrimp fried until crispy outside while staying tender inside.

Tip: Ask for the head-on shrimp preparation if available — the heads add flavor to each bite.

#10

Shrimp Rice Rolls (Large)

Hop Yik Tai

Sham Shui Po·$

HKD18.00

Delicate cheung fun wrapped around fresh whole shrimp.

Tip: These run out by 11am on weekdays — come early if you want to avoid missing them.

#11

Thai-Style Fresh Raw Shrimp

Cambo Thai Restaurant

Kowloon City·$$

HKD88.00

Fresh raw shrimp with lime juice, chilies, and Thai herbs — a classic Thai preparation.

Tip: Only order this if you trust the freshness — ask locals to recommend the day's best seafood.

#12

Quail Egg Siu Mai (4 pieces)

Lin Heung Lau TST

Tsim Sha Tsui·$$

HKD40.00

Pork and shrimp dumpling with whole quail egg visible inside steamed wrapper

Tip: More delicate flavour than regular siu mai; egg adds richness and slight sweetness

#13

Doggie's Noodles (Signature Bowl)

Block 18 Doggie's Noodles

Jordan·$

HKD35.00

Short, stubby noodles (called 'doggie's noodles' because they resemble a dog's tail) in a savory, aromatic broth topped with mushrooms, spring onions, dried shrimp, garlic, and preserved vegetables.

Tip: First-timers often ask about the name. The story is in the shape of the noodles.

#14

Pork Knuckle Noodles with Shrimp Roe

Lau Sam Kee

Sham Shui Po·$

HKD39.00

Stewed pork knuckle that's tender and rich, served with noodles and topped with shrimp roe. The combination of pork richness and roe brinyness is classic.

Tip: This is one of the cheapest noodle dishes on the menu at HKD 39. The pork knuckle makes it satisfying. Value pick.

#15

Handmade Pork & Shrimp Dumplings (8 pieces)

Sha Tin 18

Sha Tin·$$$

HKD168.00

Steamed dim sum with delicate wrapper, pork and prawn filling, with chive accent

Tip: Order as starter while duck roasts; warm temperature is essential for taste

#16

Seafood Laksa Linguine

VOON

Kennedy Town·$$

HKD328.00

Thin linguine in a Southeast Asian laksa-spiced cream sauce with shrimp, scallops, and squid. Spicy, creamy, and aromatic with coconut and turmeric.

Tip: This bridges Italian and Southeast Asian—it works because Chef Voon respects both traditions. The pasta is al dente, the sauce coats without drowning.

#17

Siu Mai (Pork Dumplings)

Lin Heung Kui

Sheung Wan·$

HKD32.00

Open-topped pork and shrimp dumpling with a dab of crab roe, the heart of old-school dim sum

Tip: At this price point, they're a bargain—the filling is respectably seasoned and the wrapper is competent

#18

Har Gow (Shrimp Dumpling)

Kam Kong

Mong Kok·$$

HKD28.00

Classic shrimp dumplings with thin, translucent wrapper and tender shrimp inside

Tip: Three pieces - made fresh throughout service. This is what a har gow should taste like

#19

Shrimp and Pork Wonton Dumpling Soup

Man Man Kee

Yau Ma Tei·$

HKD26.00

Four large wontons filled with succulent shrimp and minced pork in a light, clear broth

Tip: Bite off the top of the wonton and sip the flavorful liquid from inside before eating the wrapper

#20

Shrimp Wonton Noodles

Tsim Chai Kee Noodle

Central·$

HKD38.00

The classic combination. Three fat wontons filled with shrimp and pork, tender enough to dissolve on your tongue. The wrapper is so thin you can see the shrimp inside.

Tip: Come at 11:30am when they open, or after 2pm. The noon rush means 15-minute waits for a small table.

#21

Steamed Hor Fun with Shrimp in Superior Broth

Lung King Heen

Central·$$$$

HKD168.00

Silky rice noodle sheet served under a clear, deeply flavored broth infused with shrimp and bone stock. Topped with whole Gulf shrimp and ginger.

Tip: Order this as your final dim sum dish - the warm broth settles your stomach after all the richer items

#22

Steamed Shrimp Dumplings (Har Gow)

Lin Heung Lau

Sheung Wan·$$

HKD38.00

Three pleated dumplings showing whole pink shrimp through the translucent wrapper. Fresh prawns, delicate folding, cooked to order from the trolley. These arrive warm and wobbling.

Tip: Check the dumplings are warm when they land on your table. Cold har gow means they've been sitting - ask for the next batch.

#23

Wok-Fried Seafood (Mixed Vendor Options)

destination Street Night Market

Yau Ma Tei·$

HKD75.00

Shrimp, squid, and local catch tossed with garlic, chili, and soy sauce over charcoal flame.

Tip: Arrive between 7-9pm when vendors have fresh stock and the market energy peaks.

#24

House Specialty Wonton Noodles (Small)

Ho Hung Kee

Causeway Bay·$

HKD40.00

Four wontons with springy noodles in a delicate, clear broth made from pork and shrimp stock. The wontons are plump with visible shrimp inside. Noodles are silky and have the right bite.

Tip: Eat immediately. The noodles soften within 3 minutes. The window of perfect texture is narrow. Have your chopsticks ready.

#25

Wonton Noodles (Regular)

Kwan Kee Bamboo Noodles

Cheung Sha Wan·$

HKD40.00

Traditional wonton noodles with the distinctive spongy bamboo pole texture. Four wontons in a delicate broth made from pork and shrimp stock. The noodles are chewy with an almost bouncy consistency.

Tip: The texture of these noodles is different from machine-made noodles. They're spongier and hold broth better. This is worth experiencing if you've never had them.

#26

Cheung Fun (Rice Noodle Roll with Shrimp, 1 roll)

Maxim's Palace Central

Central·$$

HKD36.00

Silky steamed rice sheet rolled with whole shrimp and drizzled with soy sauce

Tip: Shrimp should be visible inside; if obscured, ask for better piece from trolley

#27

South African Abalone Siu Mai

Sun Tung Lok

Tsim Sha Tsui·$$$$

HKD88.00

Delicate pork and prawn dumpling topped with a slice of premium South African abalone, a signature dim sum at this Michelin-starred venue

Tip: The quality of the abalone is immediately apparent—it's tender and adds briny sweetness to balance the richness of the dumpling

#28

Har Gow (Shrimp Dumplings)

Sun Tung Lok

Tsim Sha Tsui·$$$$

HKD52.00

Translucent wrapper with plump fresh shrimp, folded with precise pleats—a benchmark dim sum that shows kitchen skill

Tip: Eat within 2 minutes of it arriving at your table for best texture

#29

Crispy Spring Rolls with Shrimp Roe and Crab Meat

Lung King Heen

Central·$$$$

HKD158.00

Two golden, paper-thin rolls stuffed with crab, shrimp, and tiny bright orange shrimp roe that burst on your tongue. Crispy exterior, luxurious filling.

Tip: Dip lightly in the black vinegar - the acidity cuts through the richness perfectly

#30

Wonton Noodles

Man Man Kee

Yau Ma Tei·$

HKD32.00

Handmade wontons with whole plump shrimp in a silky broth, paired with springy duck egg noodles

Tip: The broth is made from pork and seafood stock simmered overnight; sip it straight from the spoon

#31

Signature Har Gow (4 pieces)

Lin Heung Lau TST

Tsim Sha Tsui·$$

HKD44.00

Lin Heung's famous shrimp dumpling with thin wheat starch wrapper and jumbo whole shrimp

Tip: Wrapper should be translucent and delicate; if opaque, it's been sitting too long

#32

Steamed Shrimp Dumplings (Har Gow)

Tim Ho Wan

Sham Shui Po·$

HKD28.00

Three translucent dumplings with whole jumbo shrimp visible through the wrapper. The shrimp is sweet and bouncy, the wrapper thin enough to see through.

Tip: These are made fresh throughout the day. The 11:30am batch is the freshest - the first batch is already two hours old.

#33

Siu Mai (Pork Dumplings)

Din Tai Fung

Causeway Bay·$$

HKD54.00

Open-topped dumpling with seasoned pork and shrimp, topped with a dab of crab roe for tradition

Tip: The texture should crumble gently; if they're dense, the ratio of fat to lean is off—this indicates rushed production

#34

Steamed Hor Fun in Superior Broth

Lin Heung Lau

Sheung Wan·$$

HKD42.00

Silky rice noodle sheets served under a clear broth infused with dried scallops and shrimp. Topped with whole shrimp and cilantro. It's the last course of a dim sum meal - light, cleansing.

Tip: Order this as your final item. The warm broth settles your stomach after all the rich items. It's meant to close the meal gently.

#35

Whole Shrimp Cake

Yaowarat

Central·$$$

HKD128.00

Whole shrimp pressed into a patty, fried until golden and crispy outside

Tip: Shrimp stays tender inside while exterior gets a crackling crust - serve with sticky rice on the side

#36

Wonton Noodles in Soup (Small)

Lau Sam Kee

Sham Shui Po·$

HKD40.00

Four wontons filled with shrimp and pork sitting on springy noodles in a clear, delicate broth made from pork and dried shrimp. The noodles have the characteristic firm texture from the bamboo pole.

Tip: The wontons are plump and fresh. Each one has a good ratio of shrimp to pork. Don't get the large—small is enough for a light meal.

#37

Wonton Noodles (Large)

Kwan Kee Bamboo Noodles

Cheung Sha Wan·$

HKD58.00

Same bamboo pole noodles and wonton broth with six wontons instead of four. A full meal for one hungry person or two light eaters.

Tip: The large portion is filling. The six wontons mean you get more proteinbut the broth is the star. Drink it all.

#38

Har Gow - Shrimp Dumplings

Luk Yu Tea House

Central·$$

HKD58.00

Three plump shrimp in a translucent wheat starch wrapper, steamed to perfection. The prawn is still firm and sweet, with just a whisper of ginger.

Tip: Go before 10 am when these come fresh from the kitchen - mid-afternoon har gow can get tough

#39

Crab Roe and Shrimp Dumpling

Mott 32

Central·$$$

HKD95.00

A delicate wrapper filled with fresh shrimp paste, topped with bright orange crab roe that pops on your tongue. Sweet, briny, refined.

Tip: This changes based on crab season availability - ask if they have the best version today

#40

Siu Mai (Pork & Shrimp Dumplings, 4 pieces)

Maxim's Palace Central

Central·$$

HKD38.00

Open-top steamed dumpling with pork and prawn filling, topped with fish roe

Tip: Fat-to-meat ratio varies batch to batch; pork belly makes it richer

#41

Penang Char Kway Teow

Café Malacca

Shek Tong Tsui·$$

HKD138.00

Flat rice noodles wok-fried with soy, cockles, shrimp, Chinese chives, and a beaten egg that coats the noodles. The wok should be hot enough to slightly char the noodles at the edges.

Tip: One bowl is a full meal. If ordering for 2-3 people, get one char kway teow and add other dishes rather than ordering multiple.

#42

Steamed Pork and Shrimp Dumplings (Siu Mai)

Lin Heung Lau

Sheung Wan·$$

HKD32.00

Open-topped dumplings showing seasoned pork with pink shrimp on top. Made fresh, steamed just before service. It's the workhorse of dim sum - simple and endlessly repeatable.

Tip: Come at 6am when the carts start rolling. Siu mai is the first item prepared each morning.

#43

Singapore Laksa

Café Malacca

Shek Tong Tsui·$$

HKD128.00

Rich coconut and laksa paste broth with rice noodles, shrimp, fish cake, and fried tofu. Creamy, spicy, and aromatic with turmeric and galangal undertones.

Tip: Ask for a side of sambal oelek to adjust spice level. The broth is rich but not aggressively spicy on its own.

#44

Har Gow - Shrimp Dumplings

Mott 32

Central·$$$

HKD82.00

Three plump Gulf shrimp in a silky wheat starch wrapper with hints of ginger and bamboo pith. The Mott 32 technique keeps the shrimp tender and the wrapper translucent.

Tip: Compare this to har gow at other dim sum places - you'll notice Chef Lee's sourcing makes a difference

#45

Steamed Shrimp Dumplings with Cuttlefish and Lily Bulbs

Lung King Heen

Central·$$$$

HKD148.00

Three delicate white dumplings filled with Gulf shrimp and squid, topped with a lily bulb leaf. Light, briny filling with a slight earthiness from the lily.

Tip: Order these first in your dim sum session - they're best enjoyed warm and steaming from the cart

#46

Steamed Pork and Shrimp Dumplings (Siu Mai)

Tim Ho Wan

Sham Shui Po·$

HKD20.00

Open-topped dumplings showing the seasoned pork filling studded with pink shrimp. No wrapper on top, designed to be eaten in one bite.

Tip: Grab four baskets of siu mai and three of har gow, add a tea, and you've got lunch for HKD 180. That's the Tim Ho Wan formula.

#47

Har Gow - Shrimp Dumplings

Man Wah

Central·$$$$

HKD76.00

Three pristine shrimp in a delicate wheat starch wrapper with ginger and water chestnut. The classic benchmark for dim sum quality - you can taste the Mandarin Oriental's 56 years of refinement.

Tip: Order early - these sell out and the kitchen can't keep making them all service

#48

Har Gow (Shrimp Dumplings, 4 pieces)

Maxim's Palace Central

Central·$$

HKD42.00

Delicate wheat starch wrapper, juicy whole shrimp, visible through translucent skin

Tip: Request extra if only 3 visible in basket; sometimes they're stacked with smaller one hidden

#49

Angled Luffa and Shrimp Xiao Long Bao

Din Tai Fung

Causeway Bay·$$

HKD82.00

Vegetable-forward dumpling with fresh shrimp and luffa gourd, seasonal and lighter than pork versions

Tip: Available year-round despite being seasonal in nature; quality varies slightly by supplier

#50

Rice Paper Rolls

Ăn Chơi

Sheung Wan·$$

Fresh summer rolls with rice paper, cooked shrimp, herbs, rice vermicelli, and peanut dipping sauce

Tip: Dip in the peanut sauce—it's house-made, nutty, and slightly sweet. Don't skip it

#51

Shrimp Roe Wonton Noodles

Lau Sam Kee

Sham Shui Po·$

HKD54.00

Wonton noodles topped with salted shrimp roe that adds a briny, umami depth to the dish. The roe sits on top of the noodles and adds crunch and flavor.

Tip: The shrimp roe is real and generous. The umami from the roe combines with the delicate broth beautifully. Mix the roe into the noodles gently.

#52

House Specialty Wonton Noodles (Large)

Ho Hung Kee

Causeway Bay·$

HKD56.00

Six wontons with the same springy noodles and delicate broth. A more generous portion for a full meal.

Tip: One large bowl is a complete meal. Six wontons is substantial. The broth is consumed completely by most diners—it's worth every spoonful.

#53

Three Toppings Noodles

Tsim Chai Kee Noodle

Central·$

HKD52.00

Shrimp wonton, beef slice, and handmade fishball all in the same bowl. It's the restaurant's way of letting you try three dishes in one. Each component is treated separately and tastes like it came from its own specialist kitchen.

Tip: This is the move if you can't decide. Each protein is generous - wontons are big, beef is thinly sliced with real marbling, fishballs are dense.

#54

Zhengdou Shrimp Wonton Noodles (Small)

Ho Hung Kee

Causeway Bay·$

HKD50.00

Wonton noodles topped with salted shrimp roe, adding briny umami notes to the broth and noodles. The roe is generous and adds crunch.

Tip: The shrimp roe elevates the standard wonton noodles. The brinyness of the roe against the delicate broth is a classic pairing.

#55

Jjamppong (Spicy Seafood Noodles)

Seoul Noodles

Tsim Sha Tsui·$$

HKD75.00

Fiery red broth loaded with mussels, shrimp, squid, and scallops over chewy noodles

Tip: Order a side of white rice to cool down your mouth between slurps

#56

Soy-Marinated Shrimp

O'rm

Sheung Wan·$$

HKD98.00

Large sweet shrimp marinated in a savory-sweet soy mixture. Served at room temperature with subtle acidity and depth from the marinade.

Tip: These taste clean and simple. The shrimp quality makes all the difference. If you're tired of fried seafood, try this as a refreshing alternative.

#57

Wonton Noodles in Soup (Large)

Lau Sam Kee

Sham Shui Po·$

HKD58.00

Six wontons with springy bamboo pole noodles in the same delicate broth. Same quality, larger portion.

Tip: This is a full meal. The large portion is HKD 58 versus the small at HKD 40. For two people, order one large and one small vegetable noodles.

#58

Wok-Fried Seafood (Mixed Vendor Options)

Temple Street Night Market

Yau Ma Tei·$

HKD75.00

Shrimp, squid, and local catch tossed with garlic, chili, and soy sauce over charcoal flame.

Tip: Arrive between 7-9pm when vendors have fresh stock and the market energy peaks.

#59

Har Gow (Shrimp Dumplings)

Lin Heung Kui

Sheung Wan·$

HKD32.00

Traditional translucent wrapper with plump shrimp filling, served hot from the trolley

Tip: The trolley service means dumplings are continuously steamed, so quality is fresher earlier in service

#6092% recommend

Seafood Teppanyaki Selection

Minato

Wan Chai·$$$

Fresh seafood cooked tableside — shrimp, scallops, squid, and seasonal fish.

Tip: The teppanyaki technique brings out briny, umami notes in seafood that aren't achievable through other cooking methods. The sear is crucial.

#6190% recommend

Fried Shrimp Balls

Cambo Thai Restaurant

Kowloon City·$$

HKD78.00

Crispy exterior with juicy, bouncy shrimp paste inside.

Tip: This is the top recommendation — order it as your first dish. The contrast between crispy and juicy is perfect.

#6288% recommend

Ebi Shrimp & Hotate Scallop

Ronin

Central·$$$

HKD145.00

Premium shrimp and scallop served raw or lightly seared, depending on selection.

Tip: Ask how the shrimp and scallop were prepared that day. Some nights they're raw, others lightly torched.

#6382% recommend

Tempura Udon

Honoka

Causeway Bay·$

HKD62.00

Hot udon topped with crispy tempura shrimp and vegetables.

Tip: Eat the tempura first while it's still crispy, then enjoy the softened pieces as you finish the noodles.