Shrimp Scramble
Quick, one-pan shrimp and eggs perfect for a protein-packed breakfast or a light dinner. Plump, sauteed shrimp are folded into soft, buttery scrambled eggs. Ready in under 15 minutes, it's a simple coastal-inspired dish that feels a little bit special.
For 4 servings
- prep
Whisk the eggs.
In a medium bowl, whisk the eggs, milk, ⅛ tsp salt, and a pinch of pepper until well blended and slightly frothy. Set aside.
- prep
Pat the shrimp dry and season.
Spread the shrimp on paper towels and pat completely dry. Season with the remaining ⅛ tsp salt and a pinch of pepper.
TIPThorough drying helps the shrimp sear instead of steam in the pan. - saute · ~4 min
Saute the shrimp.
1.Melt 1 tbsp butter in a large non-stick skillet over medium-high heat.2.Add the shrimp in a single layer and cook until pink and just opaque (1-2 min per side).3.Transfer the shrimp to a plate with a slotted spoon, leaving any butter in the pan.TIPWork in batches if the pan is crowded — you want a nice sear, not steamed shrimp. - saute · ~4 min
Saute the aromatics.
1.Reduce the heat to medium-low.2.Add the remaining 1 tbsp butter to the same skillet.3.Add the chopped onion and cook until softened and translucent (2-3 min).4.Add the minced garlic and cook until fragrant (30 sec). - saute · ~3 min
Scramble the eggs.
1.Pour the whisked eggs into the skillet.2.Let them set briefly around the edges (20 sec), then gently push a spatula across the pan to form soft curds.3.Continue cooking over low heat, stirring occasionally, until the eggs are just set but still creamy (2-3 min).TIPLow heat is the secret to soft, creamy scrambled eggs. Pull them off the heat just before they look fully cooked — residual heat will finish them. - assemble · ~1 min
Fold in the shrimp.
Return the cooked shrimp to the skillet and gently fold into the eggs. Heat through for 30 seconds.
- garnish
Garnish with chives and serve immediately.
Divide among warmed plates, scatter fresh chives over the top, and serve right away.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat shrimp completely dry before cooking to ensure a good sear, not steamed shrimp.
- 2Cook eggs over low heat, stirring gently, for the creamiest, softest curds.
- 3Remove skillet from heat just before eggs look fully set—residual heat finishes them.
- 4Work in batches when sautéing shrimp if your pan is crowded to avoid steaming.
- 5Serve immediately after adding chives; scrambled eggs and shrimp are best fresh.
- 6Add milk only 1 tablespoon at a time to control egg moisture without making them watery.
- 7For even cooking, let the eggs set around the edges for 20 seconds before stirring.
Adapt it for your goals.
Low-carb / keto
Omit the milk and add a splash of heavy cream or water instead to keep eggs creamy while reducing carbs. Serve with avocado slices for extra healthy fats.
spicy Cajun styleSpicy Cajun-style
Add 1/2 tsp Cajun seasoning to the shrimp before cooking, and stir a pinch of cayenne into the eggs. Garnish with fresh parsley instead of chives for a Louisiana twist.
vegetarianVegetarian
Replace the shrimp with 200g of sautéed mushrooms (sliced cremini or oyster) and a handful of wilted spinach. Cook mushrooms until golden before adding garlic and eggs.
dairy freeDairy-free
Substitute butter with olive oil or a plant-based butter, and use unsweetened almond milk or oat milk in the eggs. The scramble will still be creamy and flavorful.
Why this is on our healthy list.
High-Quality Protein
Eggs and shrimp together deliver a complete protein profile, supporting muscle repair and satiety without excessive saturated fat.
Rich in Selenium
Shrimp provide selenium, an antioxidant mineral that supports thyroid function and immune health (just a few ounces supply a significant portion of daily needs).
Low in Carbohydrates
With only a small amount of milk, this dish is naturally low-carb and suitable for those monitoring blood sugar or following a lower-carb eating pattern.
Source of Choline
Eggs are one of the best dietary sources of choline, which is important for brain health, nerve function, and cell membrane maintenance.
Frequently asked questions
Yes, but thaw them overnight in the refrigerator or under cold running water, then pat very dry before seasoning. Excess moisture will prevent a good sear.
