Scrambled Eggs With Shrimp Scrambled Eggs With Shrimp

Food styling by David Grenier | Prop styling by Aurelie Bryce Image by: Jeff Coulson

This simple and hearty take on scrambled eggs makes for a quick, light dinner when time is of the essence. Serve with steamed rice.

  • Prep time 10 minutes
  • Total time 10 minutes
  • Portion size 4 servings

Ingredients

  • 1 teaspoon sesame oil
  • 340 g frozen extra jumobo shrimp (size 16 to 20), thawed, peeled and deveined
  • 2 teaspoons vegetable oil
  • 10 eggs beaten
  • 2 green onions thinly sliced

Method

In large nonstick skillet or wok, heat sesame oil over medium-high heat; cook shrimp, stirring often, until pink and opaque, about 3 minutes. Keep warm.

Wipe out skillet; heat vegetable oil over medium heat. Cook eggs and three-quarters of the green onions, stirring, until creamy and just set, about 2 minutes. Gently fold in shrimp. Top with remaining green onions.

Nutritional facts Per serving: about

  • Sodium 252 mg
  • Sugars 1 g
  • Protein 28 g
  • Calories 281.0
  • Total fat 17 g
  • Potassium 281 mg
  • Cholesterol 554 mg
  • Saturated fat 4 g
  • Total carbohydrate 2 g

%RDI

  • Iron 24.0
  • Folate 35.0
  • Calcium 9.0
  • Vitamin A 28.0
  • Vitamin C 3.0
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Lunch & Dinner

Scrambled Eggs With Shrimp

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