Description
Savory Scrambled Eggs with Shrimp is a quick and delicious stir-fried dish combining tender shrimp marinated in Shaoxing wine with fluffy organic eggs and fresh green onions. This recipe offers a rich, velvety texture perfect for a satisfying breakfast or light meal in just 20 minutes.
Ingredients
Scale
Shrimp Marinade
- 1 pound Shrimp (tender, succulent pieces)
- 1 tablespoon Shaoxing wine (adds depth and complexity)
- 1/2 teaspoon Salt (to enhance natural flavors)
- 1/4 teaspoon White pepper (delivers subtle heat)
- 1 tablespoon Cornstarch (for velvety texture)
Egg Mixture
- 4 large Pete and Gerry’s Organic Eggs (high-quality for rich flavor)
- 1/4 teaspoon Salt (to season the eggs)
For Cooking and Garnish
- 2 tablespoons Peanut oil (ideal for stir-frying)
- 2 tablespoons Green onion, sliced (for a pop of color)
Instructions
- Marinate the shrimp: In a bowl, combine the shrimp with Shaoxing wine, 1/2 teaspoon salt, white pepper, and cornstarch. Mix thoroughly and let it soak for about 10 minutes to absorb the flavors and tenderize.
- Heat the oil: Place a pan over medium-high heat and add the peanut oil. Heat until it shimmers, indicating it is hot enough for stir-frying.
- Cook the shrimp: Add the marinated shrimp to the hot pan. Stir-fry for 3 to 4 minutes, stirring constantly, until the shrimp turn pink and opaque, signaling they are cooked through.
- Add the eggs: Pour in the beaten eggs, which have been seasoned with 1/4 teaspoon salt, over the cooked shrimp. Stir continuously to scramble the eggs evenly, cooking for about 2 to 3 minutes until fully set but still tender.
- Finish with green onions and seasoning: Mix in the sliced green onions and add a touch more salt to taste. Continue cooking for another minute to combine the flavors and warm the green onions before serving.
Notes
- Use fresh shrimp for the best texture and flavor. Frozen shrimp can be used if thawed properly.
- Adjust the seasoning to your taste, especially the salt and white pepper for desired heat and saltiness.
- Shaoxing wine adds a unique depth; if unavailable, dry sherry can be a substitute.
- Cook the eggs just until set; overcooking can make them dry.
- This dish pairs well with steamed rice or crusty bread for a complete meal.
