Shrimp and Egg Stir-Fry Shrimp and Egg Stir-Fry

Shrimp and Egg Stir-Fry Image by: Jodi Pudge Author: Jennifer Bartoli and The Canadian Living Test Kitchen

The key to this recipe is simple: Don't overcook the eggs or the shrimp, which, if overdone, can become rubbery in texture. The eggs are ready as soon as they're set, and the shrimp is cooked once its uniformly pink and opaque. Serve over steamed rice.

  • Prep time 15 minutes
  • Total time 15 minutes
  • Portion size 4 servings

Ingredients

  • 3 eggs
  • Pinch each salt and pepper
  • 4 teaspoons sesame oil
  • 2 teaspoons vegetable oil
  • 2 teaspoons grated fresh ginger
  • 450 g jumbo shrimp (21 to 25 count), peeled and deveined
  • 1 cup frozen peas
  • 1/2 cup frozen corn
  • 3 green onions , thinly sliced
  • 2 tablespoons sodium-reduced soy sauce

Method

In bowl, whisk together eggs, salt and pepper. In large nonstick skillet or wok, heat half of the sesame oil over medium- high heat; cook eggs, stirring, just until set, about 1 minute. Scrape onto plate. 

Wipe pan clean. Heat vegetable oil over medium-high heat; cook ginger, stirring, until fragrant, about 30 seconds. Add shrimp, peas, corn and three-quarters of the green onions; cook, stirring occasionally, until shrimp is pink and opaque throughout and peas and corn are heated through, about 3 minutes. 

Stir in eggs, soy sauce and remaining sesame oil. Scrape into serving bowl; sprinkle with remaining green onions.

Nutritional facts Per serving: about

  • Fibre 2 g
  • Sodium 502 mg
  • Sugars 3 g
  • Protein 25 g
  • Calories 260
  • Total fat 13 g
  • Potassium 333 mg
  • Cholesterol 273 mg
  • Saturated fat 2 g
  • Total carbohydrate 12 g

%RDI

  • Iron 25
  • Fibre 0.0
  • Folate 28
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 20
  • Vitamin C 12
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Shrimp and Egg Stir-Fry

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