Scrambled Eggs With Shrimp

By
Rhonda Parkinson
Rhonda Parkinson
Rhonda Parkinson is a freelance writer who has authored many cookbooks, including two Everything guides to Chinese cooking.
Learn about The Spruce Eats' Editorial Process
Updated on 07/22/21
Tested by
Diana Rattray
Diana Rattray
Tested by Diana Rattray
on 05/14/21
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Recipe Testing Panel
Scrambled Eggs With Shrimp

The Spruce / Diana Chistruga
Prep: 5 mins
Cook: 5 mins
Total: 10 mins
Servings: 2 servings
Nutrition Facts (per serving)
342 Calories
25g Fat
3g Carbs
26g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 2
Amount per serving
Calories 342
% Daily Value*
Total Fat 25g 31%
Saturated Fat 4g 22%
Cholesterol 492mg 164%
Sodium 1004mg 44%
Total Carbohydrate 3g 1%
Dietary Fiber 0g 1%
Total Sugars 1g
Protein 26g
Vitamin C 1mg 7%
Calcium 116mg 9%
Iron 2mg 12%
Potassium 263mg 6%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

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"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

Scrambled Eggs with Shrimp Tester Image
A Note From Our Recipe Tester

Ingredients

  • 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

  1. Gather the ingredients.

    Scrambled eggs with shrimp ingredients

    The Spruce / Diana Chistruga

  2. Thoroughly wash the shrimp and pat dry with paper towels. Reserve.

    Wash the shrimp and pat dry

    The Spruce / Diana Chistruga

  3. In a medium bowl, lightly beat the eggs.

    Lightly beat the eggs

    The Spruce / Diana Chistruga

  4. 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.

    Stir the chicken broth, salt, pepper, rice wine, oyster sauce, and green onion into the beaten eggs

    The Spruce / Diana Chistruga

  5. Add 1 tablespoon of oil into the preheated wok. When the oil is very hot, add the shrimp.

    Shrimp cooking in a pan

    The Spruce / Diana Chistruga

  6. Briefly stir-fry the shrimp until they turn pink. Remove and drain excess oil on paper towels. Reserve.

    Shrimp cooking in a pan

    The Spruce / Diana Chistruga

  7. 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.

    Egg mixture cooking in a pan

    The Spruce / Diana Chistruga

  8. Scramble gently for about 1 minute, then add the shrimp.

    Egg mixture and shrimp cooking in a pan

    The Spruce / Diana Chistruga

  9. 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!

    Scrambled eggs with shrimp in a pan

    The Spruce / Diana Chistruga

Tips

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.

Recipe Variations

  • 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.