Shrimp & Egg Stir Fry

Shrimp and egg stir fry over a bed of steamed white rice grabbing a chunk of tofu with red chopsticks.

5 from 1 vote

This easy shrimp and egg stir fry is a one-pan, high protein meal. Aromatics, tomatoes, and seasonings create a savory self-saucing dish in 15 minutes.

Prep Time10

Cook Time5

Total Time15

Course: dinner, lunch

Cuisine: Chinese

Diet: Gluten Free, Low Lactose

Servings: bowls

Calories: 289kcal

Author: HWC Magazine

Equipment

1 frying pan or wok

Ingredients

6 ounces shrimp tails removed, shells removed and deveined and dried well
1.5 teaspoon cornstarch
salt to taste
white pepper or black pepper to taste
8 ounces tofu extra firm - sliced into 1 inch cubes (See recipe notes)
6 large eggs beaten
2 tablespoon oil light flavored (1 tablespoon to cook the shrimp and 1 tablespoon to cook the aromatics)
1 tablespoon ginger peeled and freshly grated (1 knob)
4 scallions (green onions) chopped
½ cup tomatoes chopped or grated
2 tablespoons soy sauce or tamari or coconut aminos for gluten free.
2 teaspoons sesame oil
⅓ cup water

US Customary - Metric

Instructions

Dry peeled and deveined shrimp well with paper towels. In a medium bowl, mix the prepared shrimp with cornstarch, salt and white pepper and Set aside.
Dry tofu with paper towels and chop into 1 inch cubes.
Beat the eggs together and toss in the diced tofu. Season to taste. Set aside.
Add light flavored oil to a wok or large frying pan. Pan sear the shrimp over medium high heat on both sides until lightly golden and the shrimp are no longer translucent. (Don't crowd the pan and do not overlap the shrimp. Cook in batches if pan is too small.) Remove shrimp from the pan and keep warm.
If pan is dry, add in another tablespoon of light flavored oil and add in the grated ginger and scallions. Stir fry for 1 minute until aromatic. Toss in the chopped or grated tomatoes for 1 to 2 minutes or until bubbly. (If you want to add any other quick cooking vegetables like spinach, bok choy, thinly sliced cabbage or other, add it now and stir fry for a minute or two, until crisp tender.)
Pour in the beaten egg and tofu mixture into the pan on medium-low heat with the aromatics and tomatoes. Lightly scamble with slow and easy movements until about 50% cooked.
Add in soy sauce, sesame oil and water to the eggs along with the cooked shrimp. Toss lightly until about 75% cooked through with a light ginger scallion sauce. Remove the pan from the heat. The heat from the pan will continue to cook the eggs.
Serve on top of hot steamed rice, caulflower rice or your favorite veggies. Garnish with freshly chopped scallions, if desired.

Video

Notes

***Nutrition information does not include rice or cauliflower rice.

Tofu Preferences

There are a few ways to prepare the tofu in this easy weeknight recipe, but it all comes down to your personal preference.

Silky-Smooth Cantonese Method: Use silken tofu instead of firm tofu. You will prepare the recipe the same except, instead of tossing and scrambling the eggs and tofu together, you will turn down the heat after adding them both to the pan, add seasonings and cover with a lid. Then, continue to cook without moving the ingredients in the pan, just until the eggs set. Top with cooked shrimp and serve over rice.

Asian Fusion Method: This is the method we used for this recipe. It’s a combination of the silky-smooth Cantonese method and the seared tofu method. The result is a soft and tender texture with loads of flavor.

Seared Tofu Method: First, dry the tofu well so you can achieve the crispy edged tofu. This method uses extra firm tofu coated with a little cornstarch, salt and white pepper. Sear the tofu in oil on both sides until lightly golden. If your pan is large enough, you can do this along with the shrimp. This method gives a unique crunchy texture with soft eggs.

Tofu Scramble Method: Have you tried our Spicy Tofu Scramble or Italian Scrambled Eggs? The texture is kind of a combination of both. We tried it and I must say we prefer to have distinct tofu cubes in the recipe from a texture perspective. But you do you!

How to Thaw Frozen Shrimp Fast

It only takes about 5 minutes to that frozen shrimp. Remove the shrimp from the freezer and remove from them from the storage bag. Place the shrimp in a bowl with room temperature water. Strain the water and add more water to allow the shrimp to thaw. Repeat this process a couple of times until the shrimp are pliable. Drain shrimp and dry well with paper towels before using in the recipe.

Storage

This easy shrimp, egg and tofu recipe is best enjoyed straight away. However, you can refrigerate in a sealed container for up to 3 days. We do not suggest freezing it because tofu has an odd texture after frozen.

Reheating

Stove Top is our preferred way to reheat scrambled eggs and shrimp is on the stovetop. Over low medium heat with a couple of tablespoons of water and a lid steam until warm and toasty. Season to taste and enjoy.

Microwave method - Place the stir fried eggs and shrimp in a microwave safe dish with a couple of teaspoons of water. Cover with a paper towel to prevent splattering. Microwave on 50% power for 15 to 30 seconds at a time until warm and toasty, turning halfway.

Nutrition