Shrimp and Egg Stir-Fry is the ultimate comfort food for busy weeknights, blending tender shrimp and fluffy eggs in a quick, savory dance that’s as satisfying as it is speedy. This classic Chinese dish delivers silky eggs, plump shrimp, and a savory aroma in every bite, all coming together in under 20 minutes. It’s an absolute favorite when you need something nourishing, protein-packed, and absolutely delicious—without spending hours in the kitchen. Whether you’re new to Asian cooking or a seasoned pro, this stir-fry is sure to win a permanent spot in your dinner rotation.
Ingredients You’ll Need
The beauty of Shrimp and Egg Stir-Fry lies in its simplicity—each ingredient brings something essential, from tender texture to brilliant color or a boost of flavor. You probably have most of these on hand already, and the rest are just a quick trip to the market away.
- Medium shrimp (1/2 lb, peeled and deveined): Fresh or frozen, these bring sweet seafood flavor and a lovely bite—just don’t overcook them!
- Large eggs (4): The heart of the stir-fry, providing silkiness and rich protein in every forkful.
- Whole milk or water (1/4 cup): A splash of dairy (or water) makes the eggs extra tender and fluffy.
- Vegetable oil (2 tablespoons, divided): Neutral oil for frying—use half for shrimp, half for eggs for even cooking.
- Garlic (2 cloves, minced): Adds a fragrant punch that mingles perfectly with the shrimp.
- Green onions (2, finely chopped): For a pop of color and a gentle, oniony bite.
- Sesame oil (1/2 teaspoon): Just a drizzle right at the end for irresistible nutty aroma.
- Salt (1/2 teaspoon): Essential for bringing all the flavors together.
- White pepper (1/4 teaspoon, or black pepper): Adds gentle warmth and depth—white pepper gives a more traditional flavor.
- Cooked jasmine rice, for serving: The perfect fluffy base to soak up all that savory goodness.
How to Make Shrimp and Egg Stir-Fry
Step 1: Whisk the Eggs
Start by cracking the eggs into a medium mixing bowl. Add the milk (or water), salt, and white pepper. Whisk everything together until the mixture is smooth and a little frothy. This simple step ensures the eggs cook up silky and evenly seasoned, setting the stage for that classic Shrimp and Egg Stir-Fry texture.
Step 2: Cook the Shrimp
Heat 1 tablespoon of vegetable oil in your wok or a large nonstick skillet over medium-high heat. Once the oil is shimmering, toss in the shrimp. Cook them for 2 to 3 minutes, stirring occasionally, just until they turn pink and firm up. Transfer them to a plate as soon as they’re done—shrimp cook fast, and you want them juicy, not rubbery!
Step 3: Scramble the Eggs
Add the remaining tablespoon of oil to the same pan, keeping the heat at medium-high. Pour in the egg mixture and let it sit for just a few seconds. When the edges start to set, gently stir with a spatula, lifting and folding the eggs so they stay soft and custardy—no need to break them up too much.
Step 4: Combine and Finish
Once the eggs are mostly set but still a bit runny in the middle, add the cooked shrimp, garlic, green onions, and sesame oil. Stir everything together for about 30 seconds, just long enough for the garlic to mellow and the green onions to brighten up. The eggs finish cooking as you mix, so they stay tender and moist. Serve immediately with steaming jasmine rice.
How to Serve Shrimp and Egg Stir-Fry
Garnishes
A sprinkle of freshly chopped green onions or chives over the top adds a burst of color and freshness. If you like a touch of heat, a dash of chili oil or a few red pepper flakes make a fun twist. For even more flavor, try a tiny drizzle of soy sauce or a sprinkle of toasted sesame seeds just before serving.
Side Dishes
Shrimp and Egg Stir-Fry pairs beautifully with simple sides that let its flavors shine. Steamed bok choy, sautéed snap peas, or a crisp cucumber salad all bring welcome crunch and freshness. Of course, nothing beats a bowl of hot jasmine rice to soak up the savory eggs and shrimp!
Creative Ways to Present
For a show-stopping presentation, serve the stir-fry in individual rice bowls, topped with extra green onions and a wedge of lime. Or, for a family-style meal, heap it onto a platter with rice arranged around the edges. You can even tuck it into lettuce cups for a fun, hand-held appetizer version of Shrimp and Egg Stir-Fry.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, allow the Shrimp and Egg Stir-Fry to cool completely before transferring to an airtight container. It keeps well in the refrigerator for up to two days. The flavors actually meld a bit more, though the eggs may firm up slightly.
Freezing
Egg dishes with delicate seafood don’t freeze perfectly, but if you must, portion the cooled stir-fry into freezer-safe containers. Freeze for up to one month. Thaw overnight in the refrigerator before reheating gently to avoid tough shrimp and rubbery eggs.
Reheating
For best results, reheat Shrimp and Egg Stir-Fry gently in a nonstick skillet over low heat, stirring frequently. You can also microwave in short bursts, stirring between each, until warmed through. Add a splash of water if the eggs seem dry.
FAQs
Can I use frozen shrimp?
Absolutely! Just make sure to thaw them completely and pat them dry before cooking. This helps them sear nicely and avoids excess water in your stir-fry.
What’s the best way to get fluffy eggs?
Whisk the eggs thoroughly with milk or water before cooking, and don’t overcook them in the pan. Gentle folding and not over-stirring keep the eggs soft and silky, just like in a classic Shrimp and Egg Stir-Fry.
Can I substitute other seafood or proteins?
Definitely. Try scallops, crab, or even cooked chicken for a different spin. The basic technique works beautifully with whatever protein you have on hand.
Do I need a wok to make this?
No wok? No problem! A large nonstick skillet works perfectly for Shrimp and Egg Stir-Fry. Just make sure you have enough space to move everything around quickly.
Is there a vegetarian version?
Sure! Skip the shrimp and add extra vegetables like peas, asparagus, or mushrooms. The egg base is delicious with almost any veggie combination.
Final Thoughts
If you’re craving something fast, flavorful, and just a little bit special, Shrimp and Egg Stir-Fry is the dish to try. It’s one of those recipes you’ll turn to again and again—simple enough for weeknights, but impressive enough for guests. Give it a try and let this classic become your new favorite!
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Shrimp and Egg Stir-Fry Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
- Diet: Non-Vegetarian
Description
A quick and flavorful Chinese-inspired shrimp and egg stir-fry that’s perfect for a fast, protein-packed meal. Tender shrimp are cooked briefly and combined with soft scrambled eggs, garlic, and green onions, all enhanced with a touch of sesame oil. Serve it hot over jasmine rice for a comforting and satisfying dish.
Ingredients
Seafood
- 1/2 lb medium shrimp, peeled and deveined
Egg Mixture
- 4 large eggs
- 1/4 cup whole milk or water
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper (or black pepper)
Vegetables and Aromatics
- 2 cloves garlic, minced
- 2 green onions, finely chopped
Oils and Seasoning
- 2 tablespoons vegetable oil, divided
- 1/2 teaspoon sesame oil
Serving
- Cooked jasmine rice, for serving
Instructions
- Prepare the Egg Mixture: In a bowl, whisk the eggs with milk, salt, and white pepper until well combined to create a smooth uniform mixture.
- Cook the Shrimp: Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the shrimp and cook for 2–3 minutes until they turn pink and are just cooked through. Remove the shrimp from the pan and set aside to prevent overcooking.
- Scramble the Eggs: Add the remaining 1 tablespoon of vegetable oil to the pan, then pour in the egg mixture. Allow it to sit for a few seconds, then gently stir to scramble. Cook just until the eggs are set but still soft and tender.
- Combine Ingredients: Add the cooked shrimp back into the pan along with minced garlic, chopped green onions, and sesame oil. Stir everything together for about 30 seconds until well combined and heated through.
- Serve: Immediately serve the shrimp and egg stir-fry hot over cooked jasmine rice for a delicious and satisfying meal.
Notes
- Don’t overcook the shrimp; remove them from the pan as soon as they turn pink to keep them tender and juicy.
- For a savory-sweet twist, add a splash of soy sauce or a pinch of sugar while combining ingredients.
- You can substitute water for milk in the egg mixture for a lighter dish.
- If you prefer a spicier flavor, add a few red pepper flakes or a slice of fresh chili with the garlic.
Nutrition
- Serving Size: 1 bowl (without rice)
- Calories: 250
- Sugar: 1g
- Sodium: 470mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 24g
- Cholesterol: 295mg
