A light, protein-packed dish that’s quick to make and full of flavor. Perfect for breakfast, lunch, or a simple dinner!
Ingredients:
For the Egg Mixture:
8 large eggs – Lightly beaten for a fluffy texture.
1/4 cup milk – Helps make the eggs soft and creamy.
1/2 teaspoon salt – Enhances the natural flavors.
1/4 teaspoon black pepper – Adds mild spice.
For the Stir-Fry:
1 tablespoon vegetable oil – For sautéing. Can substitute with olive oil or butter.
1 pound shrimp, peeled and deveined – Medium or large shrimp work best.
2 cloves garlic, minced – Adds a rich, savory aroma.
2 green onions, thinly sliced – For garnish and a mild onion flavor.
Instructions:
Step 1: Prepare the Egg Mixture
In a mixing bowl, whisk together eggs, milk, salt, and black pepper until fully combined and slightly frothy.
Set aside while preparing the shrimp.
Step 2: Cook the Shrimp
Heat 1 tablespoon vegetable oil in a large non-stick skillet over medium-high heat.
Add minced garlic and stir for 30 seconds until fragrant.
Add shrimp to the pan and cook for 2-3 minutes per side, or until they turn pink and opaque.
Remove shrimp from the pan and set aside.
Step 3: Cook the Eggs
Reduce heat to medium-low.
Pour the egg mixture into the pan, stirring gently with a spatula.
Let the eggs cook for 30 seconds, then gently push the eggs from the edges to the center to create soft curds.
Continue cooking for 2-3 minutes, stirring occasionally, until eggs are just set but still slightly soft.
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