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Cantonese Shrimp with Fluffy Eggs

Cantonese Shrimp with Fluffy Eggs

  • Makes
    4 servings
  • Cook Time
    25 minutes

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.

Tip

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.

Ingredients
  • 12

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

  • Kosher salt and ground white pepper

  • 8

    large eggs

  • 2

    tablespoons dry sherry, divided

  • 1

    teaspoon toasted sesame oil

  • 3

    tablespoons grapeseed or other neutral oil, divided

  • 1

    bunch scallions, white parts finely chopped, 4 scallion greens thinly sliced on diagonal

  • 2

    teaspoons finely grated fresh ginger

Step 1

In a medium bowl, stir together the shrimp, ¾ teaspoon salt and 1 teaspoon white pepper. Let stand at room temperature for 10 minutes. In another medium bowl, whisk the eggs, ½ teaspoon salt, ¼ teaspoon white pepper, 1 tablespoon of sherry and the sesame oil.


Step 2

In a 12-inch nonstick skillet over medium, heat 1 tablespoon of grapeseed oil until barely smoking. Add the shrimp in an even layer and cook until pink on the bottoms, about 1 minute. Flip and cook until the second sides are pink, another 30 to 60 seconds. Stir in the remaining 1 tablespoon sherry and cook until almost evaporated, about 20 seconds. Transfer to a plate and set aside. Wipe out the skillet.

Step 3

In the same skillet over medium, heat the remaining 2 tablespoons grapeseed oil until barely smoking. Add the scallion whites and ginger, then cook, stirring constantly, until fragrant, about 30 seconds. Pour the eggs into the center. Using a silicone spatula, continuously stir the eggs, pushing them toward the middle as they set at the edges and folding the cooked egg over on itself. Cook until almost set, 1 to 2 minutes. Add the shrimp and cook, stirring constantly, until the eggs are just set. Divide among warmed serving plates and sprinkle with scallion greens.

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