Cantonese Shrimp Scramble Recipe

Whip up this incredibly quick and easy Cantonese Shrimp Scramble, a Martin Yan inspired recipe from his "Quick & Easy" collection. Tender shrimp and fluffy eggs come together in a savory sauce, ready in just 10 minutes! Perfect for a weeknight dinner or a light brunch.

Prep Time 5 mins
Cook Time 10 mins
Calories 248.1 kcal
Protein 52g
Rating 5.0 (1 Reviews)
Cantonese Shrimp Scramble 21

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cantonese Shrimp Scramble

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How to Make Cantonese Shrimp Scramble

  1. Crack 3 large eggs into a large bowl. Whisk with a fork until light and frothy, but not overly beaten.
  2. Add 1/2 pound (225g) peeled and deveined shrimp, 1 teaspoon cornstarch, 1/2 teaspoon salt, and 1 tablespoon fish sauce to the egg mixture.
  3. Gently stir everything together until well combined.
  4. Heat a medium-sized frying pan or wok over medium-high heat. Add 1 tablespoon of cooking oil (vegetable or canola), swirling to coat the pan evenly.
  5. Pour in the egg and shrimp mixture. Cook undisturbed for about 1 minute, until the edges start to set.
  6. Using a spatula, gently push the cooked edges of the eggs towards the center, tilting the pan to allow uncooked egg to flow underneath. Continue cooking and gently stirring until the shrimp turn pink and the eggs are cooked through but still slightly soft, about 2-3 minutes.
  7. Sprinkle with 1 tablespoon of chopped green onion.
  8. Serve immediately and enjoy your delicious Cantonese Shrimp Scramble!

Nutrition Information (Approximate per serving)

Sodium

28 g

Sugar

3g

Fat

17g

Carbs

0g