Scrambled Eggs with Shrimp (滑蛋虾仁)

This classic Chinese dish pairs delicate scrambled eggs with shrimp for a simple, delicious, and comforting stir-fry that’s sure to be a new favorite on your table. {Gluten-Free Adaptable}

Scrambled eggs with shrimp is a popular homestyle dish in China because it only takes 15 minutes to whip together and it’s comforting to enjoy. Traditionally served over steamed rice as a meal, it’s something that is great to serve at any time of the day. While eggs and shrimp might seem like an unusual combination, both ingredients are very dainty and delicate. Because of this, you’ll be surprised by just how well they go together, and how deliciously too!

Ingredients

You only need 8 ingredients to make scrambled eggs with shrimp. 

The Shaoxing wine and white pepper will eliminate any fishy taste from the shrimp, and the cornstarch will protect it from overheating and keep the shrimp juicy and tender.

The eggs are lightly seasoned with salt and green onions. Alongside the shrimp, they’re somehow delicate, yet super rich and satisfying.

When I want my egg dishes to really shine (which is always), I use Pete and Gerry’s Organic Eggs. There are no GMOs, antibiotics, chemicals, or pesticides involved in their organic egg farming. The hens aren’t cooped up in cages, either. You’ll see the difference in the richer yolks, with their beautiful orange hue. You can truly taste the difference as well in these eggs, since they are more flavorful. If you love eggs, you’re going to love scrambled eggs with shrimp, though your results will be even better when you make this dish with high quality eggs such as Pete and Gerry’s.

Cooking process

In this scrambled eggs with shrimp recipe, you’ll discover the secret to creating super silky and soft scrambled eggs.

1. Marinate the shrimp briefly
2. Gently pan fry the shrimp without browning them
3. Pour in the eggs and cook them until the bottom slightly sets
4. Push the set eggs to one side and let the runny eggs flow throughout the pan
5. Repeat the process. Take the pan off the stove if the eggs start to set too fast
6. Once the eggs reach your desired texture, immediately transfer everything to a serving plate

Using this method, you will get very creamy and soft eggs cooked to the perfect texture. They’re lightly seasoned so you can enjoy the true flavors of the ingredients. 

How to serve

I personally adore having these scrambled eggs with shrimp for a fancy breakfast. And you could even serve it with toast and sparkling wine for a special occasion like Valentine’s Day or Mother’s Day. 

For lunch, you can enjoy it with a side salad to make it a full yet quick and light meal.

When I make scrambled eggs with shrimp for dinner, I always set steamed rice to cook first so it can be ready together within 20 minutes. If you want a bit of greenery, wilt some baby spinach in the same pan you cooked the eggs in, and season with it salt and pepper. Serve the spinach with the scrambled eggs and shrimp over your rice to create a balanced meal.

Scrambled Eggs with Shrimp (滑蛋虾仁)

By Maggie Zhu

4.67 from 3 votes

Prep Time: 10 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 15 minutes minutes

Servings: 1 to 2 servings

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This classic Chinese dish pairs delicate scrambled eggs with shrimp for a simple, delicious, and comforting stir-fry that’s sure to be a new favorite on your table. {Gluten-Free}To make this dish gluten-free, use dry sherry to replace the Shaoxing wine.

Ingredients 

• 4 oz (120 g) shrimp , peeled and deveined (small shrimp are best)

Marinade

• 1/2 teaspoon Shaoxing wine
• 1/4 teaspoon salt (*Footnote 1)
• 1/8 teaspoon white pepper
• 1/2 teaspoon cornstarch

Stir Fry

• 4 Pete and Gerry’s Organic Eggs
• 1/8 teaspoon salt
• 1 tablespoon peanut oil
• 1 green onion , sliced

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Instructions

• Combine the shrimp with the marinade ingredients in a small bowl. Let marinate for 5 to 10 minutes.
• Combine the egg and salt in a medium-sized bowl. Beat the eggs using a fork or a pair of chopsticks until the yolks are fully broken apart and the eggs begin to froth.
• Heat the oil in a medium-sized non-stick pan over medium heat until the oil is medium-hot. Add the marinated shrimp. Let cook for 30 seconds without touching them. When the bottoms turn white, flip and cook a bit longer until almost cooked through.
• Remove the pan from the heat and pour in the beaten eggs. Let the eggs set around the edges, then gently push the set egg to one side and let the unset egg run into the pan.
• Turn the heat to low and return the pan to the heat. Repeat the process of letting the eggs set slightly and then pushing them to the side. If the eggs start to set too fast, remove the pan from the heat completely and use the residual heat to cook the eggs. Cook until the eggs are still slightly creamy, just cooked through, or to your desired doneness. Once done, immediately transfer everything to a serving plate to prevent overcooking.
• Garnish with the green onions and serve immediately. You don’t need any other seasonings for this dish, but you can also pair it with your favorite hot sauce.

Ingredient Substitution Guide

Notes

1. You can either use 1/4 teaspoon of kosher salt or a scant 1/4 teaspoon of sea salt.

Nutrition

Serving: 1g, Calories: 260kcal, Carbohydrates: 3.4g, Protein: 24.1g, Fat: 16.5g, Saturated Fat: 4.2g, Cholesterol: 447mg, Sodium: 506mg, Potassium: 236mg, Fiber: 0.2g, Sugar: 1.2g, Calcium: 104mg, Iron: 2mg

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