Recipes

Cantonese Scrambled Eggs with Shrimp

by StudioLink Recipe.

July 01, 2025

Made by Tasty

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Silky eggs and tender shrimp come together in this Cantonese‑style scramble for a breakfast (or anytime) dish that’s both luxurious and comforting. Lightly seasoned and expertly folded, the eggs stay pillowy while pockets of garlic‑ginger shrimp add bursts of savory sweetness. Ready in minutes, it’s an elegant, protein‑packed meal worthy of any table.

Ingredients:

0.5x

4 large eggs
2 scallions (sliced)
1/2 tsp black pepper
1 tsp kosher salt (divided)
1 tsp white pepper (divided)
8 raw medium-sized tail-on peeled shrimp
1 tsp cornstarch
2 tsp neutral cooking oil (divided)
1 cup hot cooked rice (for serving)

Directions

In a bowl, whisk together the eggs, scallions, black pepper, and ½ teaspoon each of the kosher salt and white pepper. Set aside.
In a separate bowl, toss together the shrimp and the remaining ½ teaspoon each kosher salt and white pepper. Gently mix in the cornstarch.
In a hot pan over medium heat, add 1 teaspoon of the oil, and let heat. Add the shrimp, and sear on both sides for about 1–2 minutes per side, until just cooked. Remove the shrimp from the pan immediately.
To the same hot pan, add the remaining 1 teaspoon oil. Add the egg mixture. Cook, undisturbed, until the sides of the egg just set, about 20 seconds. Add the cooked shrimp, and cook, gently stirring to scramble, until cooked to your liking, 3–5 minutes.
Serve with a bowl of hot rice, and enjoy!