Do you love the combination of the savory flavors of shrimp and eggs? Then you are going to love this Chinese scrambled eggs with shrimp! Shrimp scrambled eggs is a classic Cantonese style dish that bursts with flavors. It combines the tenderness of shrimp and scrambled eggs for a comforting and delicious dish. This recipe is perfect for your busy weekdays when you crave a healthy meal that's quick and easy to prepare.
In this blog post, I will guide you through the steps to make shrimp scrambled eggs, give tips for getting perfect results each time, and give a few serving ideas to try. So, let's get started!
Common ingredients for Chinese shrimp scrambled eggs
Cooking oil: You will need cooking oil for stir-frying shrimp and eggs. Olive oil and vegetable oil both work.
Shrimp: I recommended using medium or large sized to peel and devein. You can choose shrimp already peeled and deveined or do it yourself if you prefer. Additionally, removing the tail is a common practice for stir fry dishes to make them more convenient to eat.
Cornstarch: Half of the cornstarch goes to the shrimp mixture, and the other half is mixed with 2 tablespoons of water to pour into the egg mixture before scrambling the eggs.
Salt and pepper: To taste. I put salt and black pepper on both shrimp and eggs. You can adjust the amount to your own taste.
Large eggs: Once cooked, eggs have a soft and silky texture and are a perfect match with shrimp.
Finely chopped green onions: I added chopped green onions into the egg mixture before I scrambled the egg.
How to peel and devein raw shrimp?
Peeling and deveining raw shrimp is a common preparation step before cooking. Here's a step-by-step guide on how to peel and devein raw shrimp:
Peel: Using your thumb and forefinger, gently grasp the edge of the shell where the legs are attached. Peel the shell away from the shrimp's body by pulling it down and towards the tail. The shell should easily come off.
Devein: With the shrimp now peeled, you'll notice a dark "vein" running along the back. This is the digestive tract. To devein, make a shallow incision along the back of the shrimp using a paring knife or kitchen shears. You will see the vein; use the tip of the knife or your fingers to lift and remove it. Lastly, rinse the shrimp under cold water to ensure all debris is removed.
Step-by-step cooking instructions
Marinate the peeled and deveined raw shrimp with one teaspoon of cornstarch, a pinch of salt and black pepper in a bowl. Set the shrimp mixture aside for about 10 minutes.
In a large bowl, mix the beaten eggs, cornstarch slurry(one teaspoon of cornstarch mixed with 2 tablespoons water), salt, black pepper, and chopped green onions. Mix well to create a silky egg mixture.
Heat the cooking oil in a large skillet over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes until they turn pink.
In the same pan, pour the beaten egg mixture over the cooked shrimp until they are combined.
Using a wooden spoon, gently stir the mixture, allowing the eggs to set on the bottom. Once a cooked layer of egg forms, gently fold it into the uncooked portion. Continue stirring until the eggs are set but soft.
Serving: Serve the shrimp scrambled eggs over white rice or as a side dish, enjoy!
Tips for perfecting the dish
Quick cooking: Shrimp cooks quickly, so it's important to ensure that all other ingredients are prepped and ready to go before the cooking process; having green onions chopped and cornstarch measured makes sure the delicate shrimp are cooked to perfection without the risk of overcooking.
Customization: Feel free to add your favorite vegetables along with shrimp and eggs.
Perfect texture: Achieve a tender texture by cooking the eggs on medium low heat and gently stirring to create silky scrambled eggs.
Shrimp scrambled eggs are a tasty dish that can be served in various ways. Here are some common serving ideas:
Steamed rice/ fried rice: Serve the shrimp scrambled eggs over steamed or fried rice. The fluffy texture of the rice complements the savory flavors of the dish.
Noodles: Pair the dish with Chinese noodles, such as egg or rice noodles, for a delicious and complete meal.
As a rice bowl or breakfast bowl: Create a rice bowl or breakfast bowl with shrimp, scrambled eggs, avocado slices, and a sprinkle of herbs.
In a breakfast burrito: Wrap the shrimp scrambled eggs in a large tortilla with some cheese, salsa, and maybe even some sour cream for a hearty breakfast burrito.
Chili oil or Sriracha: If you like some heat, add a drizzle of chili oil or serve with Sriracha on the side.
Feel free to get creative and customize the ingredients you have on hand based on your taste preferences.
Storing and reheating
Allow the dish to cool down to room temperature. Transfer the Chinese scrambled shrimp and egg to an airtight container or cover it tightly with plastic wrap. Place it in the refrigerator within 2 hours of cooking. You can store the leftovers in the fridge for up to 3 days.
Reheating a cooked shrimp dish can be tricky. Keep in mind that shrimp have a delicate texture, and overcooking can cause them to become tough and rubbery. You can heat a non-stick frying pan or wok over medium heat. Add a little bit of oil or chicken broth to prevent sticking. Reheat the stir-fried shrimp in the pan and stir frequently to evenly distribute the heat until they are heated.
Chinese shrimp scrambled eggs are a flavorful and simple way to add some yumminess to your kitchen. They are delicious and quick to make. You can easily make this classic Cantonese dish with a few easy steps. Why wait? Try making this dish tonight and impress your family and friends. Until next time, happy cooking!
Shrimp Scrambled Eggs Recipe (滑蛋虾仁, Quick And Easy)
- 2 tablespoons cooking oil
For the shrimp:
- 1 cup shrimp tail off, peeled and deveined
- 1 teaspoon cornstarch
- salt and pepper to taste
For the eggs:
- 4 eggs
- 1 teaspoon cornstarch
- 2 tablespoons water
- 2 tablespoons finely chopped green onions
- salt and pepper to taste
- Marinate the peeled and deveined raw shrimp with one teaspoon of cornstarch, a pinch of salt and black pepper in a bowl. Set the shrimp mixture aside for about 10 minutes.
- In a large bowl, mix the beaten eggs, cornstarch slurry(one teaspoon of cornstarch mixed with 2 tablespoons water), salt, black pepper, and chopped green onions. Mix well to create a silky egg mixture.
- Heat the cooking oil in a large skillet over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes until they turn pink.
- In the same pan, pour the beaten egg mixture over the cooked shrimp until they are combined.
- Using a wooden spoon, gently stir the mixture, allowing the eggs to set on the bottom. Once a cooked layer of egg forms, gently fold it into the uncooked portion. Continue stirring until the eggs are set but soft.
- Serve the shrimp scrambled eggs over white rice or as a side dish, enjoy!