+
0 (0)

Saute and Stir-Fry, Sides

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


Banana Leaf Grilled Fish With Habanero Beurre Blanc
Banana Leaf Grilled Fish With Habanero Beurre Blanc

Hoisin-marinated steak in spring onion pancakes
Hoisin-marinated steak in spring onion pancakes

Korean Shish Kebab (Sanjok)
Korean Shish Kebab (Sanjok)

Romaine and Belgian endive salad with roasted pepper vinaigrette
Romaine and Belgian endive salad with roasted pepper...

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

More recipes in Saute and Stir-Fry

Pork larb
Calabacitas
Spring sauté
Sweet and sour shrimp with cherry tomatoes