+
0 (0)

Garlicky Shrimp and Egg Stir-Fry

Garlicky Shrimp and Egg Stir-Fry
Andrea Nguyen

This stir-fry was created by Albee Tran and Andrea Nguyen to be served on top of Bún Cá Kiên Giang: Fish and Shrimp Rice Noodle Soup. It’s so delicious, it’s worth making even if you’re not preparing the soup. It’s ... Read more

Total time: 15 minutes | Serves 4
  • 24 large shell-on shrimp (14 ounces), peeled and deveined
  • Fine sea salt
  • 2 large eggs plus 2 large egg yolks
  • 1 tablespoon fish sauce
  • ¼ cup canola or other neutral-flavored oil
  • ¾ teaspoon ground annatto or paprika
  • 4 garlic cloves, finely chopped

Step 1Use a meat mallet, rolling pin or heavy skillet to gently tap each shrimp 3 or 4 times to crush lightly. Season the shrimp with salt. Beat the eggs and yolks with the fish sauce.

Step 2Combine the oil and annatto in a small nonstick skillet. Set over medium-low heat and stir until the oil turns deep orange, 3 to 4 minutes. Add the garlic and sizzle, stirring, until fragrant, about 45 seconds. Add the shrimp and cook, stirring, until just opaque throughout and curled, about 2 minutes. Pour in the egg mixture and cook, stirring, until just set, 1 to 2 minutes. Serve immediately.


HAVE YOU TRIED


Summer Squash Chowder
Summer Squash Chowder

Boudin Bakery's brownies
Boudin Bakery's brownies

Mexican chocolate flan
Mexican chocolate flan

Bom Dia muffins
Bom Dia muffins

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Desserts

Chai-Fogato
Oven Spoonful's chocolate chip cookies
Strawberry and Rhubarb Crisp
Ginger Cheese Tart