Shrimp and Scrambled Eggs
4 servings
45 minutes
5 minutes
yield: 4 servings
Time: 45 minutes
12 oz raw shrimp, peeled and deveined
8 eggs
3 tablespoons olive oil
2 tablespoons soy sauce
1 tablespoon sesame oil
½ cup chopped scallions
Salt and freshly ground black pepper
Optional garnish: Chopped fresh cilantro leaves
Directions
Step 1
For this recipe, it’s ideal to use small-sized shrimp. However, if you happen to have larger ones on hand, go ahead and slice them into bite-sized pieces. Begin by sprinkling the shrimp with a touch of salt
and pepper.
Step 2
In a large pan, heat oil or butter over medium heat. Add shrimp and cook until they turn somewhat pink or orange, stirring as needed. In a separate bowl, beat eggs and mix in soy sauce and sesame oil for added flavor.
Step 3
Heat the skillet to medium-high, then add the eggs and scallions. Gently fold the eggs over with a spatula, ensuring to break up any curds that form. If the mixture starts to clump, briefly remove it from heat, stir, and then continue cooking.
Step 4
Once the eggs reach a creamy texture, adjust the seasoning according to your preference, add any desired garnishes, and serve right away.
