Ingredients for Scrambled Egg With Shrimp
- Raw Shrimp
- Salt & Freshly Ground Black Pepper
- Peanut Oil
- 4 large eggs
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Scallion
- Fresh Cilantro Leaves
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How to Make Scrambled Egg With Shrimp
- Devein 1 pound of shrimp if desired. If shrimp are large, cut into bite-sized pieces.
- Sprinkle shrimp with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Heat 1 tablespoon oil (vegetable or canola) or 1 tablespoon butter in a large nonstick skillet or cast iron skillet over medium heat.
- Add shrimp to the hot skillet and cook, stirring occasionally, until the shrimp turns pink (about 3-5 minutes).
- In a medium bowl, whisk together 4 large eggs, 1 tablespoon soy sauce, and 1 teaspoon sesame oil.
- Increase heat to medium-high. Add the cooked shrimp and 2 chopped scallions to the skillet.
- Pour the egg mixture into the skillet.
- Cook, gently scraping the bottom and sides of the pan with a spatula to prevent sticking and create a creamy texture.
- As the eggs begin to set, gently fold them over themselves, breaking up any large curds.
- If the mixture starts to clump, remove it from the heat, stir, and then return to low heat to finish cooking.
- Once the eggs are cooked through but still creamy (about 2-3 minutes), taste and adjust seasoning with additional salt and pepper if needed.
- Garnish with extra scallions (optional) and serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
47 g
Sugar
3g
Fat
27g
Carbs
0g
