Chinese Egg and Shrimp (Under 10 minutes!)

Can you believe egg and shrimp are one of the best combos? This Chinese egg and shrimp recipe is the proof. Silky, Chinese-style scrambled eggs mingled with juicy, plump shrimp that dance in your mouth. And wait for it—it’s all tied together with fresh scallions, adding a subtle peppery kick and a crisp, refreshing finish. Not to mention the best part? This dish takes less than 10 minutes from start to finish!

Egg and Shrimp Recipe

When it comes to Chinese-style egg and shrimp recipes, shrimp and egg foo young is usually the first thing that pops into most people’s minds. In my opinion, this Chinese egg and shrimp recipe is often overlooked. Let me put it this way: It’s like a pretty girl called egg foo young—but without makeup and luxurious apparel—radiating simple beauty (Are we still talking about food here? 😝). No fancy dressings, just honest deliciousness.

This dish is first on my go-to list when I need a quick-fix when short on time (or when I’m extremely hungry with low energy to cook a big meal). Making this dish is much faster than waiting for food delivery. With merely 6 ingredients and 10 minutes of your time, you’ll have a high-protein, low-calorie, tasty meal that always satisfies your tummy!

What You Will Need

Ingredient List

This recipe makes 2 portions. However, if you wish to double or multiply it, note that the cooking time will increase.

• Eggs: Let your eggs sit at room temperature for 30 minutes before using. Room-temperature eggs incorporate air more efficiently than cold eggs, resulting in a lighter, fluffier texture.
• Shrimp: Medium-size, raw shrimp work best. Avoid using pre-cooked shrimp, as it will become rubbery when cooked again. If using frozen shrimp, thaw them in cold water for 10-15 minutes, drain and then pat them thoroughly dry.
• Ground white pepper: Do not substitute with ground black pepper – it will alter the dish’s flavor profile. White pepper offers a more pungent aroma and avoids visible black specks in your dish.
• White vinegar⭐(Must-have): White vinegar works its magic in this recipe. It subtly eliminates the eggy smell and enhances eggs’ silky mouth feel.
• Scallion (spring onion/green onion ): Sliced scallion (we use both green and white part), more for garnish.
• Salt: I always use Celtic sea salt or pink salt. If you need more salt, you can always add more after it cooked.

How To Make

Instruction

1. In a large mixing bowl, vigorously whisk together the eggs, white vinegar, salt, ground white pepper, and sliced scallions until the mixture becomes slightly frothy and fully incorporated.
2. Heat oil in a wok/pan over medium. Cook shrimp until just pink on both sides.

3. Pour in egg mixture and scramble gently.
4. Cook until just set (still slightly runny). Taste and adjust salt if needed.

What To Serve With

This dish can be eat as it is if you’d like it low-carb. Here are some serving ideas to complement:

Carbs:

• Plain cooked rice
• Chinese fried rice

Sides:

• Spring rolls
• Prawn toasts

Salads:

• Asian cucumber salad
• Pickled vegetables

Steamed or Sautéed Greens: 

• Garlicky Bok Choy or Gai Lan (Chinese Broccoli)
• Steamed Broccoli

Chinese Egg and Shrimp Recipe (Less than 10 Minutes!)

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Chinese-style scrambled eggs mingled with juicy, plump shrimp that dance in your mouth. Not to mention the best part? This egg and shrimp dish takes less than 10 minutes from start to finish!

Prep Time: 3 minutes minutes

Cook Time: 7 minutes minutes

Total Time: 10 minutes minutes

Servings: 2 people

Calories: 378kcal

Author: Grace

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Ingredients

• ▢ 1 tbsp cooking oil
• ▢ 6 large eggs
• ▢ ½ lb shrimp (Note1)
• ▢ ¼ tsp ground white pepper (Note2)
• ▢ 1 tsp white vinegar (Note3)
• ▢ ½ tsp salt (Note4)
• ▢ ¼ cup scallion sliced, more for garnish

US Customary – Metric

Instructions

• In a large mixing bowl, vigorously whisk together the eggs, white vinegar, salt, ground white pepper, and sliced scallions until the mixture becomes slightly frothy and fully incorporated.
• Heat oil in a wok/pan over medium. Cook shrimp until just pink on both sides.
• Pour in egg mixture and scramble gently.
• Cook until just set (still slightly runny). Taste and adjust salt if needed. Garnish with more scallion if you like. Enjoy!

Notes

(Note ) Medium-size, raw shrimp work best. Avoid using pre-cooked shrimp, as it will become rubbery when cooked again. If using frozen shrimp, thaw them in cold water for 10-15 minutes, drain and then pat them thoroughly dry.

(Note2) Do not substitute with ground black pepper – it will alter the dish’s flavor profile. White pepper offers a more pungent aroma and avoids visible black specks in your dish.

(Note3) (Must-have): White vinegar works its magic in this recipe. It subtly eliminates the eggy smell and enhances eggs’ silky mouth feel.

(Note4) If you need more salt, you can always add more after it cooked.

Nutrition

Nutrition Facts

Chinese Egg and Shrimp Recipe (Less than 10 Minutes!)

Amount per Serving

Calories

378

% Daily Value*

Fat

 

22

g

34

%

Saturated Fat

 

5

g

31

%

Trans Fat

 

0.1

g

Polyunsaturated Fat

 

5

g

Monounsaturated Fat

 

10

g

Cholesterol

 

741

mg

247

%

Sodium

 

931

mg

40

%

Potassium

 

541

mg

15

%

Carbohydrates

 

2

g

1

%

Fiber

 

0.4

g

2

%

Sugar

 

1

g

1

%

Protein

 

42

g

84

%

Vitamin A

 

935

IU

19

%

Vitamin C

 

2

mg

2

%

Calcium

 

167

mg

17

%

Iron

 

3

mg

17

%

* Percent Daily Values are based on a 2000 calorie diet.