Chinese Scrambled Eggs with Shrimp

Chinese Scrambled Eggs with Shrimp is not your usual brunch dish. The shrimp are marinated in a simple but amazingly tasty marinade that packs a subtle punch. When the shrimp are cooked and then the eggs are added they absorb each others flavours perfectly. Sprinkle with cilantro/coriander and scallions/spring onions for that perfect finishing touch.

Chinese Scrambled Eggs with Shrimp

A scrambled egg turned upside down. Adding shrimps gives this a new flavour and texture that is worth trying again and again.

4.55 from 66 votes

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Course: Breakfast, Brunch

Cuisine: Chinese

Keyword: Alcohol, Eggs, Fry, Seafood, Shrimp, Vegetables

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 4 people

Calories: 134kcal

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Ingredients

 

MetricImperial

• 1/2 lb Shrimp peeled/deveined
• 1 tsp sherry
• 6 large eggs lightly beaten
• 1/2 tsp cornstarch
• 2 tbsp vegetable oil
• 1 pinch Salt to taste
• 1/4 bunch cilantro chopped
• 2 large scallions chopped
• 1 pinch ground pepper to taste

Instructions

• Combine the shrimp, sherry, cornstarch, salt, and pepper in a small bowl and toss to combine.
  1/2 lb Shrimp, 1 tsp sherry, 1/2 tsp cornstarch, 1 pinch Salt, 1 pinch ground pepper
• Allow to marinate for 10 minutes.
• Heat the vegetable oil in a skillet over moderate heat and saute the shrimp for 2 to 3 minutes, until pink and firm.
  2 tbsp vegetable oil
• Add the eggs and cook, stirring frequently, until desired degree of firmness.
  6 large eggs
• Sprinkle with cilantro or scallions
  1/4 bunch cilantro, 2 large scallions

Nutrition

Calories: 134kcal | Carbohydrates: 2g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Cholesterol: 110mg | Sodium: 139mg | Potassium: 68mg | Fiber: 0.5g | Sugar: 0.4g