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Asian Scrambled Eggs and Shrimp

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    This simple classic represents Chinese home cooking at its very best. Easy to prepare, healthy, and delicious, it’s simply brimming with flavour. What’s more, it’s a superb source of the disease-fighting carotenoids lutein, zeaxanthin, and astaxanthin.

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    10 1/2 oz (300 g) large sustainable shrimp, shells removed (thaw if frozen)1 tsp (5 mL) gluten-free, low-sodium soy sauce1 Tbsp (15 mL) sherry or cooking wine1 tsp (5 mL) cornstarch4 large free-range eggs2 Tbsp (30 mL) half and half cream1 cup (250 mL) frozen petite peas, thawed2 Tbsp (30 mL) camelina or coconut oil1/3 cup (80 mL) chopped green onions2 Tbsp (30 mL) chopped garlic chivesSalt and pepper, to tasteHandful of pea shoots, for garnish (optional)

    Rinse shrimp and pat dry with paper towel. Set aside. Mix soy sauce, sherry, and cornstarch in bowl and add shrimp. Coat shrimp well with marinade and set aside. In medium bowl, crack eggs and lightly beat with cream. Meanwhile, place peas in mixing bowl and pat dry to remove excess water; set aside.

    Heat 1 Tbsp (15 mL) oil over medium heat in cast iron skillet. Add shrimp and stir-fry for 1 minute. Add peas and green onions and stir-fry for a minute or two more. Remove mixture from skillet and allow to cool slightly, then slowly pour into beaten eggs. Add remaining 1 Tbsp (15 mL) oil to skillet and heat over low-medium heat. When hot, add egg and shrimp mixture and stir with fork. Add garlic chives and stir until eggs are “set” but still slightly wet. Season with salt and pepper to taste and serve immediately over hot cooked rice or your favourite grain.

    Serves 4.

    Each serving contains: 257 calories; 24 g protein; 14 g total fat (3 g sat. fat, 0 g trans fat); 7 g total carbohydrates (3 g sugars, 2 g fibre); 322 mg sodium

    source: "Easter Eggs-travaganza", alive #390, April 2015

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    Asian Scrambled Eggs and Shrimp

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