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A plate of shrimp and egg stir-fry
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5 from 11 votes

Shrimp and Egg Stir-Fry (滑蛋虾仁)

A delectable dish with minimum preparation, shrimp and egg stir-fry brings out the best flavour and texture of these two common ingredients.
Prep Time3 mins
Cook Time4 mins
Total Time7 mins
Course: Main Course
Cuisine: Chinese
Keyword: Easy, Eggs, Seafood, Stir-fry
Servings: 2
Calories: 327kcal
Author: Wei Guo
Cost: 327


For the shrimp

  • 140 g shrimp, peeled and deveined about 5oz
  • teaspoon salt
  • 1 pinch ground white pepper
  • ½ teaspoon cornstarch or tapioca starch/potato starch

For the eggs

  • 5 large eggs at room temperature
  • 2 tablespoon water
  • ¼ teaspoon salt
  • 1 pinch ground white pepper
  • ¼ teaspoon sesame oil

You also need

  • tablespoon neutral cooking oil
  • 1 stalk scallions, finely chopped


  • Mix shrimp with salt, white pepper and cornstarch until well combined.
  • Crack eggs into a bowl. Add water, salt, white pepper and sesame oil. Beat until it reaches an even, smooth consistency.
  • Heat oil in a non-stick pan/wok over medium heat. Fry shrimp on both sides in a single layer. As soon as it curls up and turns pink, turn off the heat. Transfer the shrimp into the egg mixture leaving the oil in the pan.
  • Pour everything into the pan/wok. Turn on the heat again to the lowest setting.
  • As soon as the bottom part starts to solidify, gently scrape and push the egg with a spatula to allow the liquid part to reach the hot pan. Keep doing so until most of the egg has turned into curd-like mass but still looks a little underdone.
  • Sprinkle chopped scallions and immediately dish out to a serving plate or over rice.



Serving: 1serving | Calories: 327kcal