Simple & Satisfying Shrimp & Egg Stir-Fry
A fairy dusting of white pepper and a kiss of toasted sesame oil completely transform the flavors of what would otherwise be a pretty basic combo in this Chinese-inspired Shrimp & Egg Stir-Fry. I mean, if the shrimp walked into the dish as Cinderella in rags, and the eggs as the Frog, they would most certainly emerge as a glass-slippered princess and a handsome prince. Who were destined to be together despite starring in separate fairy tales. And it’s all thanks to small amounts of two simple seasonings. (OK, white pepper’s and sesame oil’s magical friend salt helps this story along too.)
Author: Erin Carstens, adapted from Wei Guo’s Red House Spice blog
Time: ~15 minutes
Servings: 2
INGREDIENTS
12 ounces shrimp, peeled & deveined, plus cut in half if 12-16 count or larger (see note below)
1/2t salt
2 pinches ground white pepper
1t corn starch
6 eggs, at room temperature
2T water
1/2t toasted sesame oil
1T neutral cooking oil, such as avocado
1 stalk scallions or 3-4 stalks chives, finely chopped
1-2t toasted sesame seeds, to taste
Note: The shrimp “count,” shown on the packaging or label at the seafood counter, indicates how many shrimp of that size make up a pound. For this recipe, I think it works better to cut larger shrimp in half so they’re bite-sized.
INSTRUCTIONS
In a medium bowl, combine shrimp, 1/4t salt, one pinch white pepper, and cornstarch, and fold to coat evenly.
In another medium bowl, combine eggs, water, 1/4t salt, the second pinch of white pepper, and sesame oil. Whisk until the color and consistency are even and smooth.
Heat a non-stick pan over medium heat. When hot, pour in oil, and continue heating until oil becomes glossy. Add shrimp, and spread into a single layer. Let cook 2 minutes, and then flip and cook until shrimp curls up and turns pink, about 2 to 3 minutes more.
Pour the egg mixture into the pan with the shrimp, and reduce heat to medium-low. Cook until the bottom of the mixture begins to solidify. Using a spatula, flip or scoot the outer edges of the egg in toward the center to give the uncooked area on top access to the hot pan. Cook until eggs are set to your liking (I keep mine scrambled a bit soft).
Remove pan from heat, and sprinkle with sesame seeds, and the sliced scallions/chives that I forgot to buy before I cooked and photographed this dish.
Nutritional Information (Approximate, Per Serving)
Nutritionally, the Shrimp & Egg Stir Fry is a protein powerhouse with barely a carb in sight. If you’d like to keep it that way, serve alongside lightly dressed salad greens. If not, go for a side of rice seasoned with soy sauce and a few more drops of toasted sesame oil.
Calories: 475
Protein: 53 grams
Fat: 25 grams
Carbohydrates: 6 grams (1 gram fiber, 1 gram sugar)