Shrimp and Scrambled Eggs
A quick and delicious meal featuring juicy shrimp and fluffy scrambled eggs, perfect for busy weeknights or brunch.
Ingredients
Main Ingredients
- 200 grams peeled and deveined shrimp Make sure the shrimp are fresh for the best flavor.
- 2-3 large eggs Don’t overcook the eggs; they should remain soft.
- 2-3 stalks scallions, finely chopped
- 2 tablespoons cooking oil
- Salt to taste Feel free to adjust the seasoning to your taste.
- Pepper to taste (optional)
- Soy sauce (optional) Can enhance the flavors.
- Oyster sauce or fish sauce (optional)
Instructions
Preparation
- Pat the shrimp dry with paper towels.
- In a bowl, whisk the eggs with a pinch of salt and pepper.
Cooking
- Heat the oil in a wok or frying pan over medium-high heat.
- Pour the whisked eggs into the hot pan and scramble until just set but still slightly moist. Remove and set aside.
- Add the shrimp to the pan and cook until pink and opaque, about 2-3 minutes per side.
- Add the scrambled eggs back to the pan with chopped scallions and stir-fry for another minute or two. Season with salt and other desired seasonings.
Notes
Shrimp and scrambled eggs are best served hot. Enjoy it on its own or over a bed of steamed rice for a more filling meal. A drizzle of soy sauce or oyster sauce can enhance the flavors if desired. If you have leftovers, let the dish cool completely before storing. Place it in an airtight container and keep it in the refrigerator for up to 2 days. When ready to eat, reheat gently in a pan over low heat or in the microwave.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 2gProtein: 30gFat: 18gSaturated Fat: 3gSodium: 600mg
Tried this recipe?Let us know how it was!