Chinese Shrimp and Eggs
Chinese shrimp and eggs is a classic dish combining deliciously silky smooth eggs with succulent shrimp. It’s a super delicious recipe that is both easy to make and healthy too.
Servings: 1
Calories: 442kcal
Ingredients
- 2.5 oz Shrimp (Peeled and deveined)
- 3 Eggs
- 1 clove Garlic
- ½ teaspoon Shaoxing Wine
- 1 teaspoon Fish sauce
- ½ teaspoon Sesame Oil (Minced)
- ⅛ teaspoon Sprinkle of white pepper
- 1 Scallion (For garnish)
- ½ teaspoon Chili Crisp (Optional)
- 1 serving Jasmine rice
Instructions
- Prep the aromatics – Start off by mincing the garlic and white part of the scallions, then sauté in a pan with cooking spray.
- Cook the shrimp – Once you smell the aroma of the aromatics, add in the shrimps with the white pepper and Shaoxing wine, and cook for about 1-2 minutes on each side. Remove from pan.
- Scramble the eggs – Crack eggs and mix with sesame oil and fish sauce. Then turn the heat on low and pour in the egg mixture, stirring continuously until they've reached a silky texture.
- Put the dish together – Add in the shrimp and green onions, and top with chili crisp if using. Enjoy your scrambled eggs and shrimp!
Notes
Substitutions and Variations
Add chili crisp – To spice things up a bit, add some chili crisp. My personal favorite is the Lao Gan Ma brand.
Add additional vegetables – This would also be delicious with additional vegetables such as peas, carrots, and corn scrambled in.
Expert Tips
Cook the shrimp and the eggs separately – Shrimp is very easy to overcook. Once you’re done cooking the shrimp, put them in a separate plate or bowl and only combine when the eggs are done cooking.
Whisk your eggs before cooking – This allows for even cooking of the eggs and a uniform texture.
Nutrition
Calories: 442kcal | Carbohydrates: 34g | Protein: 33g | Fat: 18g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 114mg | Sodium: 562mg | Potassium: 303mg | Fiber: 1g | Sugar: 2g | Vitamin A: 128IU | Vitamin C: 3mg | Calcium: 81mg | Iron: 1mg