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Restaurant-Style Scrambled Eggs with Shrimp

groups3 servingsspeedEasycountertopsPrep: 10 minsskilletCook: 5 minsscheduleTotal: 15 minsoutdoor_grillStir-fry
Allergens:warningEggswarningShellfishwarningDairy

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

8 Steps Total
01
Active Cooking
00:00:57
warningStay safe

Ensure the bowl is heat-resistant when pouring scorching hot oil to prevent shatter.

Pour 4 tbsp cooking oil into the pan and heat to 160°C (test with a pinch of scallion; if it sizzles immediately, oil is ready). Place dried shrimp heads in a heat-resistant bowl, pour hot oil over them, and steep to extract red shrimp oil.

local_fire_departmentMedium heat to 160°C
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Watch out

Shrimp heads must be dried thoroughly before pouring hot oil

otherwise, water will cause violent oil splatters and severe burns

Ingredients:Cooking oil (4 tbsp)fresh white shrimp
Tools:heat-resistant glass bowlFrying pan
02
Preparation
00:01:36

Crack 5 eggs into a bowl and lightly beat. Add 1/2 tsp salt, 2 tsp natural seasoning powder, 1/2 tsp white pepper powder, 1/2 tsp sugar, 2 tbsp milk, and 1/2 tbsp cornstarch slurry. Whisk thoroughly until well blended.

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Watch out

Milk and cornstarch slurry lock in moisture for soft eggs

whisk all dry powders completely to avoid salty pockets

Ingredients:Egg (5 piece)Salt (0.5 tsp)natural seasoning powder (2 tsp)white pepper powder (0.5 tsp)sugar (0.5 tsp)Milk (2 tbsp)cornstarch water (0.5 tbsp)
Tools:mixing bowlchopsticks
03
Preparation
00:02:21

Add 2 chopped scallions to the seasoned egg mixture and stir evenly.

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Watch out

Fold in scallions gently at the end

do not overbeat to prevent excess air bubbles

Ingredients:scallion (2 piece)Egg
Tools:chopsticks
04
Active Cooking
00:02:37

Pour a little rendered shrimp oil back into the skillet. Over medium heat, sear 250g peeled shrimp on both sides until lightly browned and about 80% cooked. Transfer shrimp to a plate.

local_fire_departmentMedium heat throughout
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Watch out

Do not fully cook the shrimp now—sear to 80% done

overcooking makes them rubbery when combined with eggs later

Ingredients:fresh white shrimp (250 g)Cooking oil
Tools:Frying panchopsticks
05
Active Cooking
00:03:38

Without washing the pan, pour all remaining rendered shrimp oil from the bowl back into the skillet.

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Watch out

Do not wash the pan

keeping the fond from seared shrimp enriches the egg flavor

Ingredients:Cooking oil
Tools:Frying pan
06
Active Cooking
00:03:47

Set heat to low. Pour the egg mixture evenly into the oil-coated skillet, then immediately scatter the seared shrimp on top.

local_fire_departmentLow heat
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Watch out

Oil temperature must be low

high heat instantly hardens eggs, destroying the soft curd texture

Ingredients:Eggfresh white shrimp
Tools:Frying pan
07
Active Cooking
00:04:04

Turn heat up slightly (low-medium). Use a wooden spatula to gently push egg liquid from edges to center. Once soft curds wrap around the shrimp and reach 90% doneness, immediately turn off heat.

local_fire_departmentMedium-low heat
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Watch out

Do not stir rapidly

push gently. Turn off heat promptly at 90% doneness, otherwise residual heat will overcook the soft eggs

Ingredients:Eggfresh white shrimp
Tools:wooden spatula
08
Active Cooking
00:04:26

Use the wooden spatula to gently slide the silky scrambled eggs and shrimp onto a serving plate while hot.

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Watch out

Plate gently to slide curds as a mound

do not chop or break the delicate egg layers

Ingredients:Eggfresh white shrimp
Tools:serving plate

groceryAll Ingredients

fresh white shrimp250 g
Egg5 piece
scallion2 piece
Cooking oil4 tbsp
Milk2 tbsp
cornstarch water0.5 tbsp
Salt0.5 tsp
natural seasoning powder2 tsp
white pepper powder0.5 tsp
sugar0.5 tsp

blenderAll Tools Needed

heat-resistant glass bowlFrying panmixing bowlchopstickswooden spatulaserving plate