Shrimp and scrambled eggs is a simple yet flavorful dish that combines tender shrimp with creamy, fluffy eggs. It’s a quick meal perfect for breakfast, brunch, or even a light dinner. The dish is packed with protein, comes together in minutes, and is incredibly versatile.

Why You’ll Love This Recipe

It’s quick and easy, taking less than 20 minutes to prepare.
A perfect balance of protein-rich shrimp and fluffy scrambled eggs.
Versatile enough for breakfast, lunch, or dinner.
Minimal ingredients with maximum flavor.
Easily customizable to suit your taste preferences.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Shrimp (peeled and deveined)
Eggs
Milk or cream (optional, for fluffier eggs)
Green onions (sliced)
Garlic (minced)
Soy sauce
Sesame oil
Salt and pepper to taste
Neutral cooking oil (like vegetable or canola oil)

Directions

Prepare the shrimp: Clean and devein the shrimp if not already done. Season with a pinch of salt and pepper.
Cook the shrimp: Heat a pan over medium heat, add a small amount of cooking oil, and sauté the shrimp until pink and cooked through (about 2–3 minutes). Remove from the pan and set aside.
Prepare the eggs: In a bowl, whisk the eggs with a splash of milk or cream, a pinch of salt, and a dash of pepper.
Cook the scrambled eggs: Heat a little oil in the same pan, pour in the whisked eggs, and gently scramble over low heat until soft and fluffy.
Combine: Add the cooked shrimp back into the pan, drizzle with soy sauce and sesame oil, and toss gently to combine.
Garnish and serve: Top with sliced green onions and serve immediately with rice or toast.

Servings and Timing

Servings: 2–3
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes

Variations

Add vegetables: Mix in diced bell peppers, spinach, or mushrooms for extra nutrition.
Spicy twist: Add a touch of chili flakes or Sriracha for heat.
Herbaceous flavor: Stir in chopped cilantro or parsley before serving.
Chinese-style: Replace milk with water and use Shaoxing wine for a traditional Chinese flavor.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating: Gently reheat in a non-stick pan over low heat, stirring occasionally, to avoid overcooking the eggs and shrimp.

FAQs

1. Can I use frozen shrimp?

Yes, just thaw the shrimp completely before cooking.

2. How do I make the eggs fluffier?

Add a splash of milk or cream and whisk the eggs well before cooking.

3. What can I serve with this dish?

It pairs well with steamed rice, toast, or a side of sautéed vegetables.

4. Can I use pre-cooked shrimp?

Yes, but add them at the very end to avoid overcooking.

5. How do I prevent overcooking the shrimp?

Cook them only until they turn pink and opaque, which usually takes 2–3 minutes.

6. Can I skip the sesame oil?

Yes, but sesame oil adds a nice nutty flavor that complements the dish.

7. What’s a good substitute for soy sauce?

You can use tamari or coconut aminos for a similar taste.

8. Can I make this dish dairy-free?

Yes, simply omit the milk or cream in the eggs.

9. How can I make this dish gluten-free?

Use gluten-free soy sauce or tamari.

10. Can I make this in advance?

It’s best served fresh, but you can prepare the shrimp ahead of time and reheat them briefly when combining with the eggs.

Conclusion

Shrimp and scrambled eggs is a quick, delicious, and versatile dish perfect for any time of the day. With its simple ingredients and fast cooking time, it’s a go-to recipe for busy days or when you’re craving something comforting and protein-packed. Try it today, and enjoy this classic combination!