Serves 4

  • 9 large eggs
  • ¾ tsp. kosher salt, plus a pinch, divided
  • ½ tsp. ground black pepper
  • 1 pound (about 16 large) shelled and deveined shrimp
  • ¼ tsp. finely grated, peeled fresh ginger
  • ½ tsp. Asian sesame oil
  • 3 Tbsp. vegetable oil, divided
  • 3 large scallions, thinly sliced

    Total time: 20 minutes

    In a large bowl, whisk eggs. Add 1 Tbsp. water, ¾ tsp. salt, and pepper and whisk again. In another large bowl, toss shrimp with ginger, sesame oil, and a pinch of salt.

    In a large nonstick skillet over medium heat, add 1 Tbsp. vegetable oil. Add shrimp and cook, turning a few times, until almost cooked, about 4 minutes. Add remaining 2 Tbsp. oil. When oil is hot, add eggs and scallions. Using a spatula, stir eggs while cooking until just set, about 3 minutes. Divide among 4 plates and serve.

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