7-Min Shrimp and Egg Stir-Fry Recipe
Shrimp and Egg Stir-Fry combines tender shrimp with soft, fluffy, silky eggs. A delicious Chinese home-style dish ready in just 7 minutes!
Ingredients
For the shrimp
- ½ pound shrimp, peeled and deveined
- Pinch of salt
- Pinch of white pepper
- ½ teaspoon cornstarch
- 1½ teaspoons water
- 1 tablespoon cooking oil
For the eggs
- 6 large eggs
- Pinch of salt
- Pinch of white pepper
- 1 teaspoon cornstarch
- 1 tablespoon water
- 2 tablespoons scallions, thinly sliced
- 2 tablespoons cooking oil, high-smoke-point
Instructions
- To marinate the shrimp: In a mixing bowl, season the shrimp with salt and white pepper. Mix the cornstarch with water to make a slurry, then add it to the shrimp and mix well.
- To prepare the egg mixture: In another bowl, whisk together the eggs, salt, and white pepper. Mix the cornstarch with water to make a slurry, then add it to the eggs. Whisk until combined and stir in the scallions.
- To stir-fry the shrimp: In a pan over high heat, add 1 tablespoon of cooking oil. Add the shrimp and stir-fry for about 1 minute, until they begin to turn pink and are nearly cooked through. Transfer the shrimp directly to the egg mixture to distribute them evenly and allow them to finish cooking gently with the eggs.
- To cook the shrimp and eggs: Reduce the heat to medium and add the remaining 2 tablespoons of cooking oil. Pour in the shrimp and egg mixture. As the edges begin to set, gently push the eggs from side to side without flipping, creating soft, fluffy folds. Cook until the eggs are softly set and the shrimp are fully cooked.
- To serve: Slide the shrimp and eggs onto a plate and serve immediately with steamed rice or congee.
Video
Notes
- Use cornstarch slurry: It helps keep the shrimp tender and gives the eggs a soft, silky, almost custardy texture.
- Cook the shrimp briefly: They'll finish cooking with the eggs, helping them stay tender and plump.
- Stir the eggs gently: Push them from side to side to create large, fluffy folds instead of breaking them into small pieces.
- Use a nonstick or well-seasoned pan: This makes it easier to cook the eggs gently without sticking.
- Avoid overcooking: For the softest texture, remove the eggs from the heat as soon as they're just set. For food safety, cook until the eggs are set and the shrimp reach 145°F (63°C).
- Use a high-smoke-point oil: Avocado oil and peanut oil handle high cooking temperatures without smoking easily.
- Store leftovers properly: Refrigerate fully cooked leftovers in an airtight container for up to 1–2 days.