A silky, elegant dish featuring tender shrimp tossed with fluffy scrambled eggs in a light, creamy sauce. The two colors create a beautiful presentation while the milk adds a subtle richness that elevates this classic seafood stir-fry.
This dish comes together in minutes, making it perfect for a quick weeknight dinner. The key is having all your ingredients prepped before you start cooking—the shrimp should be patted dry and the egg mixture beaten until frothy.
Pat the shrimp completely dry with paper towels. Make a shallow cut along the back of each shrimp to help it cook evenly and curl beautifully. Toss with a pinch of salt, white pepper, and 1 teaspoon of cornstarch. Set aside for 5 minutes.
Crack eggs into a small bowl and add the milk. Beat until completely combined and slightly frothy. This milk addition creates ultra-creamy scrambled eggs.
Heat 1 tablespoon oil in a wok or large skillet over medium-high heat until shimmering. Add shrimp in a single layer and cook until they turn pink and curl, about 2 minutes per side. Remove and set aside.
Wipe the wok clean and heat remaining oil over medium heat. Pour in the egg mixture and let it set for 10 seconds, then gently push from the edges toward the center, forming soft curds. When nearly set but still slightly wet, slide onto a plate.
Return shrimp and eggs to the wok. Add remaining cornstarch mixed with 2 tablespoons water, rice wine, and chicken powder. Toss everything together over heat for 1 minute until sauce coats the ingredients. Garnish with green onions and serve immediately over steamed rice.
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