Here’s a simple and flavorful Shrimp and Egg Stir-Fry recipe that you can make in no time:
Ingredients:
- 1 lb (450g) shrimp, peeled and deveined
- 4 large eggs, lightly beaten
- 2 tbsp vegetable oil (or any cooking oil of your choice)
- 1 small onion, finely chopped
- 2-3 garlic cloves, minced
- 1/2 bell pepper, thinly sliced (optional)
- 2-3 green onions, sliced (for garnish)
- 1 tbsp soy sauce
- 1 tsp sesame oil
- Salt and pepper to taste
- A pinch of red pepper flakes (optional for a little heat)
Instructions:
- Prepare the Shrimp:
- Rinse and pat the shrimp dry with paper towels. Season with a pinch of salt and pepper.
- Scramble the Eggs:
- In a bowl, whisk the eggs with a little salt and pepper.
- Cook the Shrimp:
- Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of vegetable oil.
- Once hot, add the shrimp and cook for 2-3 minutes per side until they turn pink and opaque. Remove the shrimp from the skillet and set them aside.
- Cook the Eggs:
- In the same skillet, add the remaining tablespoon of oil. Pour in the beaten eggs and scramble them until just cooked through (they should still be soft and slightly runny). Remove and set aside with the shrimp.
- Sauté Vegetables:
- Add a bit more oil to the pan if necessary. Add the chopped onion, garlic, and bell pepper (if using). Stir-fry for about 2-3 minutes until the vegetables become soft and aromatic.
- Combine:
- Return the shrimp and scrambled eggs to the skillet. Stir everything together.
- Add soy sauce and sesame oil, stirring to coat the ingredients evenly. Adjust seasoning with salt, pepper, and red pepper flakes if desired.
- Serve:
- Garnish with sliced green onions and serve hot. You can serve it on a bed of rice or enjoy it on its own!
Tips:
- Feel free to add veggies like peas, carrots, or spinach to make the dish even more colorful and nutritious.
- You can swap out the shrimp for chicken or tofu if you prefer.
Enjoy your quick and tasty shrimp and egg stir-fry!