Scrambled Eggs with Shrimp
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¾pound raw shrimp, peeled
- Salt and freshly ground black pepper
- 3tablespoons peanut oil, butter or neutral oil, like grapeseed or corn
- 8eggs
- 2tablespoons soy sauce
- 1tablespoon sesame oil
- ½cup chopped scallions
- Chopped fresh cilantro leaves for garnish, optional
Nutritional analysis per serving (4 servings)
241 calories; 12 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 3 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 29 grams protein; 667 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Devein shrimp if you like; if large, cut into bite-size pieces. Sprinkle with salt and pepper.
- Step 2
Put oil or butter in a large skillet, preferably nonstick or cast iron, and turn heat to medium. When hot, add shrimp. Cook, stirring, until shrimp is somewhat pink. Beat eggs in a bowl with soy sauce and sesame oil.
- Step 3
Turn heat to medium high and add eggs and scallions. Cook, scraping pan with a rubber spatula. Fold eggs over themselves, breaking up curds. If mixture clumps, remove it from heat and stir, then return to heat.
- Step 4
When eggs are creamy, adjust seasoning, garnish if you like and serve immediately.
Private Notes
Comments
Cut the ingredients in half to scale it down to breakfast for two. Used some frozen shrimp I thawed in fridge overnight. When mixing together the eggs, soy sauce and sesame oil, it seemed like it may be a bit too much soy but ended up being nice and not overpowering, though you could certainly tweak the amount of soy sauce and sesame oil to taste. Great quick morning dish, if you have the shrimp ready to go.
I made this for breakfast with guests. Very good! I didn't have cilantro or scallions, but followed the recipe otherwise. Four eggs and 6 oz of shrimp was enough for 3 servings with toast.
Added minced garlic when cooking the shrimp, just because I love everything with a little garlic.
I did a 1/4 recipe, which ends up being much quicker than 20 minutes to make. Though uncertain about the soy sauce, it did seem to add flavor. I served the eggs along with toasted San Luis Sourdough bread topped with a drizzle of olive oil, goat cheese and bits of fresh thyme. For reference on the time, it took longer for me to make the toast than it did for me to cook the eggs. (with the 2-egg recipe size). I added a dash of Trader Joe's chili lime seasoning. A small amount is just right.
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