Scrambled Eggs With Shrimp

Written by
Rhonda Parkinson
Rhonda Parkinson is a freelance writer who has authored many cookbooks, including two Everything guides to Chinese cooking.
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Rhonda Parkinson
Updated 11/30/20
Shrimp with scrambled eggs

stu_spivack / Flickr / CC BY-SA 2.0
Prep: 5 mins
Cook: 5 mins
Total: 10 mins
Servings: 2 servings
Nutritional Guidelines (per serving)
245 Calories
12g Fat
3g Carbs
29g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 2
Amount per serving
Calories 245
% Daily Value*
Total Fat 12g 16%
Saturated Fat 4g 20%
Cholesterol 566mg 189%
Sodium 1050mg 46%
Total Carbohydrate 3g 1%
Dietary Fiber 0g 1%
Protein 29g
Calcium 121mg 9%
*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.)

Shrimp may not be your go-to scrambled egg mix-in, but once you try it you'll will wonder why you never did before. Chinese seasonings enhance this basic recipe for scrambled eggs, and if you wish, marinate the shrimp in rice wine or sherry and a bit of cornstarch before stir-frying.

Ingredients

  • 4 ounces shrimp (peeled and deveined)
  • 4 large eggs
  • 1/4 cup chicken broth or stock
  • 1/8 teaspoon salt (to taste)
  • Black pepper (to taste)
  • 1/2 teaspoon Chinese rice wine
  • 1 teaspoon oyster sauce
  • 1 green onion (thinly sliced on the diagonal)
  • 2 tablespoons oil (divided)

Steps to Make It

  1. Gather the ingredients.

  2. Wash the shrimp and pat dry.

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

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

  5. Add 1 tablespoon oil to a preheated wok or skillet. When the oil is hot, add the shrimp.

  6. Stir-fry the shrimp briefly, until they turn pink. Remove and drain.

  7. Add the remaining 1 tablespoon oil and turn the heat on high. When the oil is hot, add the egg mixture.

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

  9. Continue scrambling until the eggs are almost cooked but still moist. Remove from the heat and let sit for a minute before serving.

Tip

  • Cut the shrimp if they are too large for the scramble.
  • Use up to 1/8 teaspoon of salt, adjusting to taste depending on the saltiness of the chicken broth or stock.

Recipe Variation

  • Use dry sherry instead of rice wine.

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