Quick Recipe Version (TL;DR)
Quick Ingredients
- 8 oz (225 g) raw shrimp, peeled and deveined (31/40 count recommended)
- 6 large eggs
- 2 scallions, thinly sliced (whites and greens separated)
- 1 small garlic clove, minced
- 2 tsp low-sodium soy sauce, divided
- 1/2 tsp toasted sesame oil
- 1/4 tsp kosher salt, divided
- 1/4 tsp white pepper (or black pepper)
- 1 tbsp neutral oil (avocado, canola, or grapeseed)
- 1 tbsp unsalted butter
- 1 tbsp water (for fluffier eggs)
Do This
- 1. Pat shrimp dry; toss with 1 tsp soy sauce, 1/8 tsp salt, and pepper.
- 2. Whisk eggs with 1 tbsp water, remaining 1/8 tsp salt, and sesame oil.
- 3. Heat oil in a skillet over medium-high; cook shrimp 1–2 minutes per side (to 145°F/63°C). Remove.
- 4. Lower heat to medium-low; add butter and scallion whites; cook 30 seconds.
- 5. Add garlic; stir 15 seconds (do not brown).
- 6. Pour in eggs; gently scramble 2–3 minutes until soft curds form.
- 7. Fold shrimp back in with remaining 1 tsp soy sauce; cook 30–60 seconds until eggs are just set (about 160°F/71°C). Serve.
Why You’ll Love This Recipe
- Fast and filling: high-protein comfort food in under 20 minutes.
- Simple technique: quick-seared shrimp folded into soft, tender scrambled eggs.
- Light seasoning: savory and fragrant without being heavy or saucy.
- Minimal dishes: one skillet, one bowl, and you are done.
Grocery List
- Seafood: 8 oz (225 g) raw shrimp (peeled and deveined)
- Produce: scallions, garlic
- Dairy: large eggs, unsalted butter
- Pantry: low-sodium soy sauce, toasted sesame oil, neutral oil, kosher salt, white or black pepper
Full Ingredients
Shrimp
- 8 oz (225 g) raw shrimp, peeled and deveined (tails off preferred), patted very dry
- 2 tsp low-sodium soy sauce, divided
- 1/4 tsp kosher salt, divided
- 1/4 tsp white pepper (or black pepper)
Eggs and Aromatics
- 6 large eggs
- 1 tbsp water (helps the eggs stay tender)
- 1/2 tsp toasted sesame oil
- 2 scallions, thinly sliced (separate whites from greens)
- 1 small garlic clove, minced
For Cooking
- 1 tbsp neutral oil (avocado, canola, or grapeseed)
- 1 tbsp unsalted butter
Optional for Serving
- 2 cups hot cooked rice (or noodles, or toast)
- 1 tsp extra sliced scallion greens
- 1/2 tsp toasted sesame seeds
Step-by-Step Instructions
Step 1: Prep the shrimp and aromatics
Pat the shrimp dry with paper towels (this helps them sear instead of steaming). In a small bowl, toss the shrimp with 1 tsp of the soy sauce, 1/8 tsp of the kosher salt, and the white pepper. Set aside while you slice the scallions and mince the garlic.
Step 2: Whisk the eggs for soft curds
In a medium bowl, whisk together the eggs, 1 tbsp water, the remaining 1/8 tsp kosher salt, and the toasted sesame oil until the mixture is fully blended and slightly foamy on top (about 20–30 seconds of whisking).
Step 3: Sear the shrimp quickly
Heat a 10-inch (25 cm) nonstick skillet or well-seasoned wok over medium-high heat for 1 minute. Add the neutral oil and swirl to coat. Add the shrimp in a single layer.
Cook for 1–2 minutes on the first side until they start turning pink and lightly golden, then flip and cook 1 minute more, just until opaque and curled. For food safety, shrimp should reach 145°F (63°C) at the thickest part. Transfer shrimp to a plate immediately to avoid overcooking.
Step 4: Lower the heat and gently warm the aromatics
Reduce the heat to medium-low. Add the butter to the same skillet. When it melts, add the scallion whites and cook for 30 seconds, stirring, until fragrant but not browned.
Step 5: Add the garlic briefly (no browning)
Add the minced garlic and stir constantly for 15 seconds. Keep the heat gentle; browned garlic can turn bitter fast.
Step 6: Scramble the eggs until softly set
Pour in the whisked eggs. Let them sit for 10 seconds, then use a spatula to slowly push the eggs from the edges toward the center, forming soft curds.
Continue cooking for 2–3 minutes, stirring gently and pausing between strokes. Aim for eggs that are mostly set but still a little glossy; they will finish cooking when the shrimp goes back in. For fully cooked eggs, target about 160°F (71°C).
Step 7: Fold shrimp back in and finish seasoning
Add the cooked shrimp (and any juices on the plate) back into the skillet. Drizzle in the remaining 1 tsp soy sauce and fold everything together for 30–60 seconds, just until the shrimp is hot and the eggs are set to your liking.
Turn off the heat, sprinkle with scallion greens, and serve right away (over rice if you want a more substantial meal).
Pro Tips
- Dry shrimp = better sear. Moisture is the enemy of browning; pat thoroughly before cooking.
- Do not overcook the shrimp. Cook them first, remove them, and add them back at the end to stay juicy and tender.
- Keep eggs tender with low heat. Medium-low and gentle stirring gives soft curds instead of dry, crumbly eggs.
- Use low-sodium soy sauce. You get flavor without accidentally oversalting the eggs.
- Want it extra fluffy? Whisk the eggs vigorously for 30 seconds and keep the skillet from getting too hot before the eggs go in.
Variations
- Spicy: Add 1/2 tsp chili crisp or 1/4 tsp crushed red pepper when you add the garlic.
- Veggie boost: Stir-fry 1/2 cup thinly sliced snow peas or baby spinach for 60–90 seconds after the shrimp comes out, then proceed with the eggs.
- More sauce, still simple: Mix 1 tbsp water with 1 tsp soy sauce and 1/2 tsp oyster sauce; drizzle in during the last 30 seconds (skip extra salt).
Storage & Make-Ahead
This dish is best eaten immediately while the eggs are soft. If you have leftovers, cool to room temperature within 1 hour, then refrigerate in an airtight container for up to 2 days. Reheat gently in a nonstick skillet over low heat for 2–4 minutes, stirring often, just until warmed through. Avoid high heat, which can make the eggs dry and the shrimp rubbery. You can slice the scallions and mince the garlic up to 24 hours ahead.
Nutrition (per serving)
Approximate, for 2 servings: Calories: 360; Protein: 33 g; Fat: 22 g; Carbohydrates: 6 g; Fiber: 1 g; Sodium: 850 mg (varies by soy sauce and salt used).
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