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The best shrimp omelette with eggs, red onion and shrimp. This Chinese shrimp omelette recipe is so easy and great with just about anything.
Shrimp Omelette Recipe
I love eggs and I make a lot of omelette recipes at home.
Egg, as simple as it sounds, is a thing of immense versatility.
You can pretty much do anything with eggs—boil, poach, fry, steam, stir-fried, braise—the end results are always pleasing and make my mouth water.
My favorite omelet recipe is probably shrimp omelette, cooked Chinese style.
How To Make A Shrimp Omelette
This recipe is very easy and calls for simple ingredients: eggs, shrimp, red onion, and scallion.
First, beat the eggs and add seasonings.
Next, stir fry the eggs with lightly caramelized red onion plus a few delicious and succulent shrimp.
Frequently Asked Questions
Chinese-style omelettes are often broken up into chunks, like my pictures above.
However, you can certainly serve the omelet folded, just like a traditional omelette.
This recipe is only 130 calories per serving.
What To Serve With Shrimp Omelette
Serve this omelet with steamed rice. For a homey meal and easy weeknight dinner, I recommend the following recipes.
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Other Recipes You Might Like
Shrimp Omelette
Ingredients
- 3 large eggs
- 1 teaspoon oyster sauce
- 1/4 teaspoon fish sauce
- 2 dashes ground white pepper
- 1/4 teaspoon toasted sesame oil
- 1 teaspoon Shaoxing cooking wine
- 1 1/2 tablespoons cooking oil
- 1/2 red onion, cut into rings and then cut the rings into halves
- 4 oz (125g) shrimp, peeled and deveined
- 1 stalk scallion, cut into 2-inch length (5 cm)
Instructions
- Beat the eggs with a fork or chopsticks. Add the oyster sauce, fish sauce, white pepper, sesame oil, and Shaoxing wine, then stir to mix well.
- Heat up a wok or skillet, then add the cooking oil.
- When the wok or skillet is fully heated, sauté the onion until aromatic or lightly caramelized. Add the shrimp and stir until they turn white on the surface. Pour in the beaten eggs and let the omelette set for about 20-30 seconds.
- Stir, toss, and flip the eggs, cooking them thoroughly. Use a spatula to break them into chunks. Add the scallions and stir to combine well. Dish out and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Had guest coming in today and I managed to prepare it in such a short time. So delicious, so easy to prepare, so clearly written, I love the simplicity…..Thank you very much.
Hi Patrick, thanks for trying my recipe and for the 5 star rating!
Awesome & easy!!!!
Thanks for your comment.
My mom made this growing up (toi-shan chinese) along with frozen green peas in the mix! ultimate comfort food! Thanks for all of your great recipes…i always refer to them!
Bee, you never fail to disappoint!! I tried the shrimp omelet recipe and it was better than I expected. I actually had it for breakfast yesterday, and it was SOOOOO good! As I mentioned, your web site is my go-to for different entrees, and you put a spin on various ways for chicken. I am so glad I found your web site – THANKS SO MUCH!!
Thank you!
I personally don’t eat stuff like this but my boyfriend loved it!! There was so much stuff inside it was impossible to fold like an omelet is supposed to be but he didn’t care!
Don’t fold it just break it up into lumps.
Simple and great taste indeed
Thanks.
I cannot WAIT to try this recipe. I love shrimp (staple in my fridge) and, of course, eggs are always in my fridge.
Bee, since I have found your web site, I have begun stocking my cupboards with traditional Chinese sauces. It is such a nice change from “American” food. If I’m not careful and I try all your recipes, I may never leave my house :)
Thanks so much for sharing these recipes!
Hi Wanda, your comment has just made my day. Thanks so much for trusting my recipes. Yes, once you have Chinese sauces, you will never use salt and pepper again. I put oyster sauce in my pasta and it’s day and night in taste. Shhh. ;)
This is the first recipe I ever tried from this site, loved it and it compelled me to keep coming back for recipes. Never been disappointed yet.
I have taken to making this a bit differently lately, using the technique from Bee’s egg foo young recipe (like her I find the egg foo young at most restaurants to be terrible).
I fry the onions first, then fry the shrimp and usually some shitake mushrooms. I then add these ingredients to the eggs in a bowl, and use a ladle to dish out to a hot wok like it was an egg foo young. I like the results, browned on both sides. I often use 5 eggs and make three omelets for two people. Served straight (great for low carb diets) and with rice if you’re eating carbs.
Thanks Sev. :)