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Cantonese Shrimp with Fluffy Eggs

4 Servings

25 minutes

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Cantonese shrimp with eggs is typically made as a stir-fry in a wok, but we found a nonstick skillet well-suited to the task. Instead of Chinese chives, which are traditional, we used an entire bunch of scallions for savory, oniony flavor and vibrant green color. To turn this into a complete meal, serve with steamed rice.




Don't sear the shrimp until they're browned. Cooking them just until they turn pink keeps them plump and tender. If browned, their texture will be tough and rubbery.

25 minutes


  • 12

    ounces jumbo shrimp, peeled, deveined, tails removed, halved crosswise and patted dry

  • Kosher salt and ground white pepper