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Scrambled Egg With Shrimp

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“A Chinese restaurant dish provided by Mark Bittman.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 34 lb raw shrimp, peeled
  • salt & freshly ground black pepper
  • 3 tablespoons peanut oil, butter or 3 tablespoons neutral oil, like grapeseed or 3 tablespoons corn
  • 8 eggs
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 12 cup chopped scallion
  • chopped fresh cilantro leaves (to garnish) (optional)

Directions

  1. Devein shrimp if you like; if large, cut into bite-size pieces. Sprinkle with salt and pepper.
  2. Put oil or butter in a large skillet, preferably nonstick or cast iron, and turn heat to medium. When hot, add shrimp. Cook, stirring, until shrimp is somewhat pink. Beat eggs in a bowl with soy sauce and sesame oil.
  3. Turn heat to medium high and add eggs and scallions. Cook, scraping pan with a rubber spatula. Fold eggs over themselves, breaking up curds. If mixture clumps, remove it from heat and stir, then return to heat.
  4. When eggs are creamy, adjust seasoning, garnish if you like and serve immediately.

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