Shrimp and Scrambled eggs is a protein-rich, super easy dinner dish that you can cook in under 10 minutes. This is one of my favorite weeknight dinners when I’m feeling too lazy to cook anything else. I cook some jasmine rice in the rice cooker, steam a bag of frozen broccoli and I got myself a yummy healthy dinner. You can also make this for a savory brunch too.
This Shrimp and Scrambled eggs dish is inspired by Thai omelet and Cantonese scrambled eggs. The technique I use is very similar to Cantonese scrambled eggs but I love the flavors of Thai egg omelet. Trust me this tastes so good and really easy. I’m sure you’d love it too.
How to make crunchier shrimp?
Shrimp has a thin layer of slime and if you can remove the slime you can get nice crunchy shrimp without making them mushy. There are many ways to do this. What I usually do is, rub the shrimp with a little bit of salt and sugar until they become slimy and frothy. And then rinse it off.
You definitely have to wipe off all the water in the shrimp. Especially if you’re using frozen shrimp as I am. Wash the thawed shrimp (or use the water bath method to thaw them) and then using a paper towel, dry off your shrimp completely. You can wrap them up in a kitchen towel too.
Where can I find Asian ingredients?
Most of the common ingredients can be found in local Grocery stores and supermarkets. Or else, see if you have an Asian grocery store nearby. They definitely carry the ingredients I use and you’d probably find good shrimp too. You can also get them from Amazon or online Asian grocery stores like 99ranch or Hmart.
Amazon affiliate links for the products I use:
How to serve:
Serve with cooked jasmine rice or white rice. I usually add either steamed broccoli or stir-fried broccolini on the side to make it a complete meal. You can also serve with some sausages and some bread if you’re serving this for brunch.
More Asian recipes you might like:
Shrimp and Scrambled Eggs
Easiest ever Shrimp and scrambled eggs for a lazy weekday dinner or an Asian-style brunch. Very quick to make and only needs a few Asian ingredients.
Pat dry shrimp completely with paper towels or a kitchen towel. Add garlic powder, white pepper powder, fish sauce, and sugar. Rub the marinate with shrimp. Keep it aside.
Crack the eggs into a bowl. Add fish sauce, oyster sauce, and white pepper powder. Beat the eggs very well until egg whites and yolk are well combined and looks foamy. Put the bowl aside.
Heat 2 tsp of oil and let the oil heats up. Then using a tong, place the shrimp on the pan. Discard any liquid/marinade left. Let the shrimp cook on one side for about 2-3 mins. Turn the shrimp and cook the other side for about 2-3 mins. When the shrimp are cooked, remove them from the pan and transfer them to the egg mix.
Wipe the pan with a paper towel to remove any residue. Add 2tsp of cooking oil. Keep the pan at medium-low temp*. Add beaten eggs and shrimp. Using a spatula, move the cooked eggs to the middle. Keep doing this until the eggs are almost done cooking to your preference (I like mine a little runny). Turn off the heat. The eggs will continue to cook with the residual heat.
Add your chopped spring onions. Gently fold them with eggs. Remove immediately from the pan to avoid overcooking your eggs. Garnish with cilantro and spring onions.
- You have to cook your eggs slowly to get the perfect smooth texture we are looking for. Every stove is different. So if you see your eggs set quickly when you add them to the pan, reduce the heat to low.