7-Min Shrimp and Egg Stir-Fry Recipe

I’ve been making Shrimp and Egg Stir-Fry since I was a little kid. Everyone always tells me it’s the fluffiest and tastiest eggs they have ever tried. You only need a few simple ingredients and 7 minutes of your time!

Shrimp & Egg Stir-Fry Recipe

Serves: 2 to 4
Prep time: 4 minutes
Cook time: 3 minutes

For the shrimp:
½ pound large shrimp, deveined
Pinch of salt
Pinch of white pepper
½ teaspoon cornstarch
1 ½ teaspoons water
1 tablespoon oil

For the eggs:
6 large eggs
Pinch of salt
Pinch of white pepper
1 teaspoon cornstarch
1 tablespoon water
2 tablespoons scallions
2 tablespoons oil

Shrimp & Egg Stir-Fry Instructions

Marinate the shrimp:

• In a mixing bowl, add the deveined shrimp. Marinate the shrimp with salt, white pepper, and cornstarch slurry (½ teaspoon of cornstarch and 1 ½ teaspoons of water). Mix well.

Combine the egg mixture:

• In another bowl, crack the eggs. Then add the salt, white pepper, and cornstarch slurry. Whisk. Followed by the scallions. Combine the egg mixture together.

Stir-fry :

• In a pan over high heat, add 1 tablespoon of oil. Place the seasoned shrimp inside and stir-fry until pink for about 1 minute. Remove the shrimp and incorporate them to the egg mixture.
• In the pan over medium heat, add about 2 tablespoons of oil. Pour the egg mixture into the pan, and as soon as the sides begin to set, gently stir the eggs from side to side without flipping them.

Serve:

• Remove them from the heat while the eggs are still slightly runny.
• Slide the fluffy scrambled eggs onto a plate and serve immediately for the best texture and flavor.

Tips & notes

• The cornstarch slurry in the eggs is key to getting that soft, custardy texture.
• Use a nonstick or well-seasoned pan for best results.
• Don’t overcook—pull the eggs off the heat while they’re still glossy and just barely set.
• Serve with plain rice or congee for a complete meal.