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Scrambled eggs and shrimp
5 from 36 votes

Scrambled eggs and shrimp

This dish features gently scrambled eggs cooked with shrimp and mixed vegetables in a thickened seasoned sauce. The combination yields tender eggs mingled with juicy shrimp pieces and subtle vegetable bites. The seasoning includes garlic, sesame oil, white pepper, and a touch of salt, creating a savory profile suited for serving over cooked rice as a comforting meal.

Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 2
Calories: 314 kcal
Course: Main Course
Cuisine: Asian, Chinese

Ingredients

  • 2 Large egg 4 oz
  • 1 cup water
  • ¼ cup mixed vegetables frozen
  • 14 pieces Shrimp ½ cup or 3.7 oz, no shell medium sized shrimp, frozen, raw
  • ¼ teaspoon salt
  • ¼ teaspoon white pepper (Add ⅛ teaspoon at a time or according to your taste)
  • ½ teaspoon sesame oil
  • ¼ teaspoon garlic powder
Thicken Sauce:
  • 3 teaspoons cornstarch
  • 4 teaspoons water
Cooked Rice:
  • 2 cups rice cooked

Instructions

    Cup of Yum
  1. Crack 2 large eggs (4 oz) into a container.
  2. Beat the eggs well.
  3. In a small container, add 3 teaspoons of cornstarch and 4 teaspoons of water. Then, mix it well. Let it set aside and use it later.
  4. Pour 1 cup of water in a pan and turn on medium small fire.
  5. Add ¼ cup of frozen vegetables into the pan.
  6. Next, put ½ cup of raw medium sized no shell shrimp (14 pieces, 3.7 oz) into the pan. Stir them a little bit.
  7. After that, add ¼ teaspoon of salt, ¼ teaspoon of white pepper (You can add ⅛ teaspoon at a time or according to your spiciness.), ½ teaspoon of sesame oil, and ¼ teaspoon of garlic powder. Stir it a little bit and cook until it's boiling. 
  8. Pour the cornstarch mixture from step 3 (stir it well before pouring) into the pan. Keep stirring it until the sauce is thickened.
  9. When the sauce is thicken, pour the beaten eggs from step 2 into the pan. Let the eggs cook and form a little bit before stirring it.
  10. Slowly and gently stir it. Don’t over cook, once the egg is formed and cooked then turn off the fire.
  11. Put 2 cups of cooked rice on the plate.
  12. Lastly, pour the scrambled eggs and shrimp over the rice and ready to serve.

Notes

  • Cook shrimp and vegetables first in water until shrimp just start changing color.
  • Add salt, garlic powder, white pepper, and sesame oil after shrimp begins to cook.
  • Mix cornstarch and water well before adding to pan to thicken the sauce evenly.
  • Pour beaten eggs into the pan only after sauce thickens and allow eggs to set partially before stirring gently to keep the scramble tender.
  • Serve the scrambled eggs and shrimp mixture hot over cooked rice.

Nutrition Information

Calories 314kcal (16%) Carbohydrates 51g (17%) Protein 11g (22%) Fat 6g (9%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 2g (10%) Trans Fat 0.02g (1%) Cholesterol 186mg (62%) Sodium 381mg (16%) Potassium 177mg (4%) Fiber 2g (8%) Sugar 0.3g (1%) Vitamin A 1425IU (29%) Vitamin C 2mg (2%) Calcium 55mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 2 Serving

Amount Per Serving

Calories 314

% Daily Value*

Calories 314kcal 16%
Carbohydrates 51g 17%
Protein 11g 22%
Fat 6g 9%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 2g 10%
Trans Fat 0.02g 1%
Cholesterol 186mg 62%
Sodium 381mg 16%
Potassium 177mg 4%
Fiber 2g 8%
Sugar 0.3g 1%
Vitamin A 1425IU 29%
Vitamin C 2mg 2%
Calcium 55mg 6%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.