Easy 10 Minute Cantonese Scrambled Eggs and Shrimp
Cantonese Scrambled Eggs and Shrimp (滑蛋蝦仁) combines soft scrambled eggs with juicy shrimp and scallions. This silky, savory classic dish is quick, easy, and perfect with steamed rice.
If you love quick, comforting Chinese recipes, this Cantonese scrambled eggs with shrimp dish is a must-try. It’s simple because there are basically 4 main steps and it takes less than 15 minutes to make. If you’re needing a low-effort recipe that is nourishing, packed with proteins, doesn’t require a lot of ingredients, then this recipe is perfect for you. You can enjoy it by itself or serve it over rice for a full and satisfyingmeal.
If you are looking for more quick and easy egg recipes, make sure to check out my Silky Chinese Steamed Eggs, and Easy Tomato Egg Stir-Fry Recipe.
Easy 10 Minute Cantonese Scrambled Eggs and Shrimp
Ingredients
- 10 shrimp, peeled and deveined
- ½ tsp salt
- ½ tsp white pepper
- 1 tsp cornstarch
- cooking oil
- 4 large eggs
- 1 scallion, chopped
- pinch of salt
Instructions
- In a plate, add shrimp, salt, white pepper, and cornstarch. Mix together and set aside while prepping for the eggs.
- In a bowl, add eggs and beat or whisk lightly until combined. Then stir in chopped scallions and add a pinch of salt.
- Heat 1 tbsp of cooking oil in a cooking pan over medium-high heat. Add the shrimp and cook until they turn pink, about 1-2 minutes. Remove and set aside.
- Lower heat to medium. Add another tbsp of cooking oil to the same pan. Pour in the beaten eggs and add the shrimp back in. Let them sit undisturbed for a few seconds, then gently push the eggs from the edges toward the center. Stir slowly to create soft, fluffy scrambled eggs. If you like silky egg, turn off the heat while the eggs are still slightly runny—they'll finish cooking in the residual heat.
- Garnish with more scallions. Serve it by itself or over a bowl of steamed rice. Enjoy!
