|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 25g||31%|
|Saturated Fat 4g||22%|
|Total Carbohydrate 3g||1%|
|Dietary Fiber 0g||1%|
|Total Sugars 1g|
|Vitamin C 1mg||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Although it might seem odd to American palates to add shrimp to an egg scramble, don't turn it down just yet. This classic Chinese dish is a delightful meal that's eaten for breakfast or lunch. The combination is fantastic, as soft eggs and meaty shrimp are quickly cooked to make a perfect combo of flavors and textures.
Usually served with steamed rice, this traditional dish also goes with other sides such as a green salad, roasted vegetables, or even a good loaf of warm bread. Ready in just 10 minutes, the classic eggs and shrimp is a perfect dish for brunch and a great option for when you're pressed for time during busy weekdays.
Chinese seasonings like rice wine and oyster sauce enhance this easy recipe. We recommend using eggs at room temperature and preferably the large and organic type. The dish is naturally suitable for gluten-free diets, but always check the oyster sauce label as many use wheat to thicken its texture. For easy cooking, choose clean and deveined shrimp at the store. Go for budget-friendly frozen shrimp if needed but, naturally, buy fresh when possible.
"The scrambled eggs were fast and easy, and the flavor was great. It was a nice change of pace from plain scrambled eggs, and it would make a nice lunch, brunch, or "breakfast for dinner" dish. I prepped, cooked, and had the dish on the table in 10 minutes." —Diana Rattray
4 ounces shrimp, peeled and deveined
4 large eggs
1/4 cup chicken broth, or stock
1/8 teaspoon salt, or to taste
Freshly ground black pepper, to taste
1/2 teaspoon Chinese rice wine, or dry sherry
1 teaspoon oyster sauce
1 green onion, thinly sliced on the diagonal
2 tablespoons oil, divided
Steps to Make It
Gather the ingredients.
Thoroughly wash the shrimp and pat dry with paper towels. Reserve.
In a medium bowl, lightly beat the eggs.
Add into the eggs the chicken broth, salt, pepper, rice wine, oyster sauce, and green onion. Quickly stir until all is well incorporated. Preheat a wok or heavy-bottomed skillet on medium-high heat.
Add 1 tablespoon of oil into the preheated wok. When the oil is very hot, add the shrimp.
Briefly stir-fry the shrimp until they turn pink. Remove and drain excess oil on paper towels. Reserve.
Add the remaining tablespoon of oil into the wok and turn the heat on high. When the oil is very hot, add the egg mixture.
Scramble gently for about 1 minute, then add the shrimp.
Continue scrambling until the eggs are almost cooked but still moist. Remove from the heat and let sit for a minute before serving. Taste test; depending on the amount of salt in the chicken broth, the scramble might need an extra pinch of salt before serving. Enjoy!
For Crunchy and Plump Shrimp
Although it is not necessary to make a successful and delicious egg scramble, soaking the shrimp for 30 minutes might help keep them juicy, plump, and firm after cooking. To soak the shrimp, simply:
- Place the clean shrimp in a nonreactive bowl and cover with cold water.
- Add 1 tablespoon of baking soda and 1 teaspoon of salt into the bowl with the shrimp.
- Give it a quick mix and let sit, in the fridge, for 30 minutes.
- Rinse well under cold water and pat dry well before cooking.
At this point, you can cook the shrimp as directed in the above recipe or poach them in boiling water for 1 minute. Drain and pat dry before adding them to the scramble.
- For extra color and flavor, add 1/2 cup of sautéed mushrooms or peas to the eggs along with the cooked shrimp.
- For light sesame flavor, add about 1/4 teaspoon of sesame oil to the broth mixture.
How to Store
Refrigerate leftover scrambled eggs with shrimp in an airtight container for up to three days.
Is There a Good Substitute for Oyster Sauce?
You might need a substitute for oyster sauce if you can't find it locally. Oyster sauce is thick and syrupy and slightly sweet. Here are two possibilities if you need a substitute:
- Soy Sauce: It's thinner and lacks the sweetness of oyster sauce, but it does supply the umami taste. If you are substituting with soy sauce and want to replicate the slight sweetness, add a tiny pinch of brown sugar or a drop of honey or agave nectar.
- Hoisin sauce: This sauce can also stand in for oyster sauce. It is both sweet and salty, so it is a good choice. Because it contains five-spice and chile, hoisin sauce will alter the flavor slightly.