Chinese Scrambled Eggs with Shrimp

This Cantonese style scrambled eggs with shrimp recipe is nostaligic and reminds me of my childhood at home. I’ve been missing home lately and was craving this so I wanted to share this authentic recipe with you!

It’s very easy to make and it only takes 10 minutes! All you’ll need are eggs, shrimp and everyday pantry essentials. I really enjoy the silky eggs coupled with the juicy succulent shrimp. It doesn’t get better than this!

I personally like to buy shrimp shell on and process it at home but peeled raw shrimp or frozen raw shrimp would work just fine too.

Chinese Scrambled Eggs with Shrimp

Servings 2 people
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins


  • 4 oz shrimp washed and deveined
  • 3 eggs
  • 1 scallion chopped

Shrimp Seasoning

  • 1/4 tsp salt
  • 1/4 tsp sugar
  • 1/2 tsp sesame oil
  • 1/8 white pepper powder
  • 1/2 tsp cornstarch for starch slurry
  • 1/2 tbsp water for starch slurry


  • In a bowl, add the shrimp, salt, and white pepper. Mix together well. Toss in the cornstarch and mix again until fully coated.
  • Mix together 1/2 tsp cornstarch and 1/2 tbsp water to make a starch slurry.
  • Combine the eggs, salt, sugar, sesame oil, and white pepper powder, starch slurry and chopped scallions together in a bowl. Whisk until fully mixed.
  • In a wok or pan, add 1 tbsp oil over medium high heat. Place the shrimp in the pan and cook until they're 80% of the way done. Remove from the heat and transfer the shrimp into the egg mixture.
  • Wipe the wok or pan down clean. Heat the remaining tbsp of oil over medium-high heat.
  • When the wok starts smoking, add the egg mixture and let this cook for about 30 seconds. The sides of the egg mixture should bubble and puff up.
  • Using a spatula, lift the cooked layer of eggs and fold it on top of the uncooked eggs. Continue to do this 3-4 times. Do not scramble or mix the eggs vigourously or else it won't be silky
  • Turn the heat off and continue to fold and layer the eggs until your desired doneness. Keep in mind that the residual heat will continue to cook the eggs.
  • Transfer to a plate and serve immediately.
Course: Dinner, Lunch, Main Course, Side Dish
Cuisine: Cantonese, Chinese

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