Scrambled Egg with Shrimp
Indulge in the perfect harmony of land and sea with this quick and easy Scrambled Egg with Shrimp recipe! Featuring fluffy eggs enriched with a splash of milk and the briny sweetness of tender shrimp, this dish is lightly seasoned with soy sauce and sesame oil for a hint of umami. The vibrant addition of fresh green onions completes the ensemble, offering a delightful balance of flavors and textures. Ready in just 15 minutes, this protein-packed dish makes for a versatile breakfast, lunch, or light dinner option. Serve it solo or paired with steamed rice or crusty toast for a truly satisfying meal. Perfect for busy weeknights or leisurely mornings, this recipe is as simple as it is delicious! Keywords: scrambled egg with shrimp, quick egg recipes, shrimp and eggs, easy seafood recipes, healthy breakfast ideas.
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Recipe Information
Ingredients
- 4 pieces large eggs
- 200 grams raw shrimp, peeled and deveined
- 2 tablespoons milk
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 2 stalks green onions, finely chopped
- 2 tablespoons vegetable oil
- 0.25 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Crack the eggs into a mixing bowl and add milk, 1/4 teaspoon of salt, and black pepper. Whisk until well combined and slightly frothy.
Rinse the shrimp under cold water and pat dry with paper towels. If necessary, cut the shrimp into bite-sized pieces.
Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium heat. Add the shrimp and cook for 2-3 minutes, stirring occasionally, until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
Reduce the heat to low and add the remaining 1 tablespoon of vegetable oil to the skillet. Pour in the whisked eggs and let them cook undisturbed for 10-15 seconds.
Using a spatula, gently stir the eggs, pushing them from the edges toward the center. Once the eggs begin to set but are still slightly runny, add the cooked shrimp back to the pan.
Drizzle the soy sauce and sesame oil over the mixture and gently fold to combine. Continue cooking for another minute until the eggs are fully cooked but still soft and creamy.
Remove the skillet from the heat and sprinkle chopped green onions over the top.
Serve immediately as is, or pair with steamed rice or toast for a more filling meal.
Nutrition Facts
Calories |
855 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.5 g | 79% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 1125 mg | 375% | |
| Sodium | 723 mg | 31% | |
| Total Carbohydrate | 8.7 g | 3% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 2.2 g | ||
| Protein | 74.1 g | 148% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 315 mg | 24% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 960 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
