Shrimp With Scrambled Eggs
A delightful combination of succulent shrimp and fluffy scrambled eggs, enhanced with a creamy white sauce, perfect for a hearty breakfast or brunch.
Ingredients
Instructions
- Heat 2 tablespoons butter in a saucepan over medium heat.
- Sprinkle in flour and mix rapidly to form a smooth paste.
- Cook for 1 minute, then pour in hot milk and add nutmeg if desired.
- Cook the sauce over very low heat for 8 minutes, stirring occasionally until thickened.
- In a separate pan, melt 6 tablespoons butter over medium heat.
- Add peeled and deveined shrimp and cook until pink and opaque, about 3-4 minutes.
- Stir in sliced green onions and chopped parsley.
- In a bowl, beat 6 large eggs with 3 tablespoons half and half, salt, and pepper.
- Pour the eggs into the pan with shrimp and cook, stirring gently, until softly scrambled.
- Serve shrimp and scrambled eggs topped with the creamy white sauce.
Tips & Substitutions
For a creamier texture, use heavy cream instead of half and half. If you're short on fresh parsley, dried parsley can work in a pinch, though the flavor will be less vibrant. Ensure your shrimp are fresh for best results, or use frozen shrimp that have been properly thawed. Adding a pinch of nutmeg to the sauce can elevate the flavor profile.
Serving Suggestions
Serve this dish with a side of crusty bread or over a bed of steamed rice for a satisfying meal. A light salad, such as a Tangy Seafood Salad, can complement the richness of the shrimp and eggs. For a complete brunch, consider pairing it with fresh fruit or a light citrus dressing.
Storage & Reheating
Store leftover shrimp and scrambled eggs in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in a skillet over low heat, stirring occasionally to prevent sticking. Avoid reheating in the microwave as it may make the shrimp rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp With Scrambled Eggs contains roughly 762 calories, with 45g protein, 128g carbohydrates, and 16g fat. It is an excellent source of vitamin C (189% of the Daily Value), iron (162% of the Daily Value), and dietary fiber (127% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 928mg per serving (40% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp can be used. Just be sure to thaw them completely before cooking to ensure even cooking. Pat them dry with a paper towel to remove excess moisture, which can help achieve a better sear.
What can I substitute for fresh parsley?
If fresh parsley is unavailable, you can use dried parsley, though reduce the amount to about one-third since dried herbs are more concentrated. Chives or basil can also be good substitutes that will add a different but tasty flavor.
How can I make this dish spicier?
To add some heat, consider incorporating diced jalapeños or a pinch of red pepper flakes when cooking the shrimp. You can also serve it with a side of hot sauce or sriracha for those who enjoy extra spice.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).