Shrimp Scramble Recipes

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SIMPLE SHRIMP SCRAMBLE



Simple Shrimp Scramble image

"My husband is a big fan of breakfast," says Patty Cloninger from Rochester, Washington. "When I was looking for something different to make I came up with this recipe. He raved over it."

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1 small onion, chopped
1/4 cup chopped green pepper
1 garlic clove, minced
3 tablespoons butter, divided
1 package (5 ounces) frozen cooked salad shrimp, thawed
8 large eggs, lightly beaten
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar or Colby-Monterey Jack cheese

Steps:

  • In a large skillet, saute the onion, green pepper and garlic in 1 tablespoon butter until tender. Stir in shrimp. Remove to a bowl and keep warm. , In the same skillet, melt remaining butter over medium heat. Add eggs; cook and stir until completely set. Stir in the shrimp mixture, salt and pepper. Sprinkle with cheese. , Remove from the heat. Cover and let stand for 3-5 minutes or until cheese is melted.

Nutrition Facts : Calories 370 calories, Fat 27g fat (15g saturated fat), Cholesterol 547mg cholesterol, Sodium 758mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 26g protein.

FRIED RICE: DEVIOUS SHRIMP SCRAMBLE RECIPE BY TASTY



Fried Rice: Devious Shrimp Scramble Recipe by Tasty image

Here's what you need: extra large shrimp, teriyaki sauce, vegetable oil, fresh vegetables, large eggs, cauliflower rice, soy sauce, sesame oil

Provided by Codii Lopez

Categories     Lunch

Yield 2 servings

Number Of Ingredients 8

2 cups extra large shrimp, peeled and deveined
1 cup teriyaki sauce
1 tablespoon vegetable oil
2 cups fresh vegetables
3 large eggs
2 cups cauliflower rice
2 tablespoons soy sauce
1 tablespoon sesame oil

Steps:

  • In a medium bowl, combine the shrimp and teriyaki sauce. Marinate in the refrigerator for 30 minutes.
  • In a large pan, heat the vegetable oil over medium-high heat. Add the marinated shrimp and cook until pink and opaque, about 5 minutes. Remove the shrimp from pan and set aside.
  • To the same pan, add the vegetables and eggs to the pan and cook until the eggs are set, about 3 minutes.
  • Add the cauliflower rice, soy sauce, and sesame oil and cook until heated through, about 5 minutes.
  • Serve warm.
  • Enjoy!

Nutrition Facts : Calories 610 calories, Carbohydrate 49 grams, Fat 24 grams, Fiber 8 grams, Protein 45 grams, Sugar 25 grams

CANTONESE SHRIMP SCRAMBLE



Cantonese Shrimp Scramble image

Make and share this Cantonese Shrimp Scramble recipe from Food.com.

Provided by Mercy

Categories     Breakfast

Time 10m

Yield 3 serving(s)

Number Of Ingredients 7

5 large eggs
1/2 lb medium raw shrimp, peeled and deveined
1 teaspoon cornstarch
1/2 teaspoon salt
1/2 teaspoon fish sauce
1 tablespoon vegetable oil
1 green onion, thinly sliced

Steps:

  • Break eggs into a large bowl; beat with a fork until thoroughly blended but not frothy.
  • Add shrimp, cornstarch, salt, and fish sauce; mix well.
  • Place a medium frying pan over high heat until hot.
  • Add oil, swirling to coat surface.
  • Add egg mixture and cook undisturbed until eggs are almost set, about 1 minute.
  • Stir eggs gently with a spoon and continue cooking until shrimp turn pink and eggs form creamy curds, about 2 minutes.
  • Sprinkle with green onion and serve.

SHRIMP SCRAMBLE



Shrimp Scramble image

This is a real nice brunch dish, or good for lunch or a light dinner. The recipe calls for a can of shrimp but I usually use frozen (thawed) cooked shrimp, coarsely chopped.

Provided by Hey Jude

Categories     Breakfast

Time 16m

Yield 2 serving(s)

Number Of Ingredients 8

4 eggs
2 tablespoons milk
1 (4 1/2 ounce) can shrimp, drained
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon prepared mustard
2 English muffins, split
butter or margarine

Steps:

  • Beat eggs with milk in a bowl.
  • Add shrimp, salt, pepper and mustard and stir.
  • Toast the muffins, butter them and keep them warm.
  • In a skillet over medium heat, melt 1 tablespoon of butter.
  • Add egg mixture and cook, stirring lightly with a fork.
  • When eggs are set and creamy, spoon them over the toasted muffin halves and serve immediately.

Nutrition Facts : Calories 349.9, Fat 12.2, SaturatedFat 4, Cholesterol 549.3, Sodium 1120.8, Carbohydrate 26.8, Fiber 2, Sugar 2.8, Protein 31.5

SCRAMBLED EGGS WITH SHRIMP



Scrambled Eggs with Shrimp image

Provided by Mark Bittman

Categories     breakfast, easy, quick, one pot, main course

Time 20m

Yield 4 servings

Number Of Ingredients 8

3/4 pound raw shrimp, peeled
Salt and freshly ground black pepper
3 tablespoons peanut oil, butter or neutral oil, like grapeseed or corn
8 eggs
2 tablespoons soy sauce
1 tablespoon sesame oil
1/2 cup chopped scallions
Chopped fresh cilantro leaves for garnish, optional

Steps:

  • Devein shrimp if you like; if large, cut into bite-size pieces. Sprinkle with salt and pepper.
  • Put oil or butter in a large skillet, preferably nonstick or cast iron, and turn heat to medium. When hot, add shrimp. Cook, stirring, until shrimp is somewhat pink. Beat eggs in a bowl with soy sauce and sesame oil.
  • Turn heat to medium high and add eggs and scallions. Cook, scraping pan with a rubber spatula. Fold eggs over themselves, breaking up curds. If mixture clumps, remove it from heat and stir, then return to heat.
  • When eggs are creamy, adjust seasoning, garnish if you like and serve immediately.

Nutrition Facts : @context http, Calories 241, UnsaturatedFat 8 grams, Carbohydrate 4 grams, Fat 12 grams, Fiber 1 gram, Protein 29 grams, SaturatedFat 3 grams, Sodium 666 milligrams, Sugar 1 gram, TransFat 0 grams

SCRAMBLED EGG WITH SHRIMP



Scrambled Egg With Shrimp image

Make and share this Scrambled Egg With Shrimp recipe from Food.com.

Provided by evelynathens

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

3/4 lb raw shrimp, peeled
salt & freshly ground black pepper
3 tablespoons neutral oil, like grapeseed or 3 tablespoons corn
8 eggs
2 tablespoons soy sauce
1 tablespoon sesame oil
1/2 cup chopped scallion
chopped fresh cilantro leaves (to garnish) (optional)

Steps:

  • Devein shrimp if you like; if large, cut into bite-size pieces. Sprinkle with salt and pepper.
  • Put oil or butter in a large skillet, preferably nonstick or cast iron, and turn heat to medium. When hot, add shrimp. Cook, stirring, until shrimp is somewhat pink. Beat eggs in a bowl with soy sauce and sesame oil.
  • Turn heat to medium high and add eggs and scallions. Cook, scraping pan with a rubber spatula. Fold eggs over themselves, breaking up curds. If mixture clumps, remove it from heat and stir, then return to heat.
  • When eggs are creamy, adjust seasoning, garnish if you like and serve immediately.

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