Chinese
Shrimp and Egg Stir-Fry
Shrimp and eggs are cooked with broccoli, garlic, and soy sauce in a hot skillet. This is a stir-fry, not fried rice, so the pan should stay loud and the sauce should stay thin.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- Shrimp and eggs together clear 30 grams of protein without rice or noodles.
- Broccoli is the bulk, which keeps the carbohydrate count modest.
- Soy sauce seasons the pan, and that seasoning is made with wheat.
- A short, hot cook is what keeps both the shrimp and the eggs from going tough.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
Check the ingredients you still need, then add them. If nothing is checked, the full list is added. Saved on this device.
Instructions
- 1
Pat the shrimp dry and season with black pepper.
- 2
Beat the eggs, then scramble them in 1 tbsp oil over medium heat until just set, about 160°F, and move them to a plate.
- 3
Add the remaining oil, garlic, and ginger and cook 30 seconds, then add the broccoli with a splash of water and cover until the stems are crisp-tender.
- 4
Uncover, push the broccoli aside, and cook the shrimp until pink, opaque, and 145°F in the center, about 2 minutes per side.
- 5
Return the eggs, add soy sauce and red pepper flakes, and toss until everything is coated.
- 6
Scatter scallions on top and serve immediately.
Pro tips
- Cook the eggs first so they do not overcook while the shrimp finish.
- Crowding the shrimp makes them steam, so use a wide pan.
- Soy sauce is the salt; taste before adding any extra.
Easy substitutions
- Shrimp
- Scallops
- Broccoli
- Asparagus
- Neutral oil
- Avocado oil
Storage and reheating
Storage
Refrigerate in a covered container for up to 2 days.
Reheating
Reheat quickly in a skillet over medium heat until the shrimp are hot, and stop as soon as they are warmed so they do not turn rubbery.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 370
- Protein
- 43 g
- Carbs
- 12 g
- Fat
- 17 g
- Fiber
- 4 g
Moderate · Stovetop · Lower-Carb, Dairy-Free, High Protein
You might also like
Garlic Shrimp Protein Bowls
Shrimp sears with garlic and lands on rice with a pile of spinach that wilts in the same pan. Each bowl is built to land near 35 grams of protein.
23 min · Easy
View recipe
Shrimp and Quinoa
Quinoa simmers in broth, then shrimp cook in the same pot until they reach 145°F. Spinach and lemon fold in at the end for a one-pan dinner.
35 min · Easy
View recipe
Tofu and Edamame Stir-Fry
Firm tofu browns, then edamame and cabbage toss through a soy-ginger glaze. It is a vegetarian plate with real protein.
27 min · Easy
View recipe
Chicken Thigh Power Bowl
Boneless chicken thighs are seared and served over rice with a cabbage slaw and a yogurt drizzle. The slaw is crunchy and tart, and the rice is what makes the bowl a full dinner.
42 min · Easy
View recipeStill hungry?
More in the same lane, not a random mix.
Chicken with White Bean Mash
Chicken cutlets sear, then white beans mash with garlic and lemon in the same pan for a soft bed under the meat.
31 min · Easy
View recipe
Greek Yogurt Chicken Salad
Chicken is cooked to 165°F, then chopped and folded into lemony Greek yogurt with celery, grapes, and dill. It is a lighter chicken salad that still eats like a full meal.
29 min · Easy
View recipe
Lean Turkey Taco Bowls
Lean ground turkey simmers with chili and tomato, then goes over rice with lettuce, beans, and a spoon of yogurt. It is a taco bowl, not a skillet of cheese.
30 min · Easy
View recipe
Lentil Chicken Stew
Chicken thighs, brown lentils, carrot, and cumin simmer in one pot of broth. The lentils should be tender but not mushy, and the broth stays thin enough to eat with a spoon.
1 hr · Easy
View recipeFind something else
From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
Read the affiliate disclosure.