Description
This Shrimp and Egg Stir-Fry is a quick and flavorful dish perfect for a nutritious weeknight dinner. Combining tender sautéed shrimp with fluffy scrambled eggs and aromatic garlic, it comes together in just 20 minutes. The addition of green onions adds a fresh, vibrant garnish, making this dish a delightful and protein-rich meal that’s easy to prepare and sure to satisfy.
Ingredients
Scale
Egg Mixture
- 8 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Main Ingredients
- 1 tablespoon vegetable oil
- 1 pound shrimp, peeled and deveined
- 2 cloves garlic, minced
- 2 green onions, thinly sliced
Instructions
- Whisk the eggs: In a medium bowl, whisk together the eggs, milk, salt, and pepper until the mixture is smooth and well combined. Set aside to prepare the other ingredients.
- Cook the shrimp: Heat the vegetable oil in a large skillet or wok over medium heat. Add the peeled and deveined shrimp and cook for about 2-3 minutes, stirring occasionally, until the shrimp turn pink and opaque. Remove the shrimp from the pan and set aside.
- Cook the garlic: Using the same pan, add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Scramble the eggs: Pour the egg mixture into the pan with the garlic and cook, stirring occasionally, until the eggs are mostly set but still slightly soft and creamy in texture.
- Combine shrimp and eggs: Return the cooked shrimp to the pan and gently stir to combine with the scrambled eggs, allowing the flavors to meld together for a minute.
- Garnish and serve: Remove from heat, garnish with thinly sliced green onions, and serve immediately while warm for the best taste and texture.
Notes
- For extra flavor, you can add a splash of soy sauce or a pinch of chili flakes when cooking the shrimp.
- Make sure not to overcook the eggs to keep them soft and tender.
- If shrimp are frozen, thaw them completely before cooking to ensure even cooking.
- Serve with steamed rice or noodles to make it a complete meal.
- For a low-fat option, use egg whites or reduce the amount of oil used in cooking.
