Shrimp & Egg Breakfast Stir Fry – Fast, Satisfying, and Flavor-Packed

This stir fry brings together tender shrimp, soft scrambled eggs, and crisp veggies for a breakfast that feels special without being fussy. It’s quick to cook, balanced, and full of protein, so you start the day satisfied. The flavors are clean and comforting, with a light savory sauce and a hint of sesame.

If you’re bored of the usual toast and coffee, this is a welcome change. It also doubles nicely as a light lunch or dinner when your morning gets away from you.

Why This Recipe Works

Stir fries are fast by design, and shrimp cooks in minutes, which makes this perfect for busy mornings. Eggs add a soft, rich texture that plays well with the sweet snap of shrimp.

A simple sauce—soy, a touch of sesame oil, and a little garlic—ties everything together without overpowering the ingredients. You get a bright, fresh dish with wholesome protein and veggies, ready in about 15 minutes.

Shopping List

• Shrimp: 8–10 ounces, peeled and deveined (medium or large)
• Eggs: 3–4 large
• Vegetables:
  • 1 cup baby spinach or chopped kale
  • 1 small bell pepper, thinly sliced
  • 2 green onions, sliced (white and green parts separated)
  • 1 small carrot, cut into thin matchsticks (optional)
  • 1 small clove garlic, minced
  • 1 teaspoon grated fresh ginger (optional but great)
• Sauce and Seasoning:
  • 1½ tablespoons soy sauce or tamari
  • 1 teaspoon sesame oil
  • 1 teaspoon rice vinegar or lemon juice
  • 1 teaspoon honey or sugar (optional, balances salt)
  • Black pepper and a pinch of red pepper flakes (optional)
• Oil: 1–2 tablespoons neutral oil (avocado, canola, or light olive)
• To Serve (optional):
  • Cooked rice or leftover grains
  • Toasted sesame seeds
  • Chili crisp or sriracha
  • Lime wedges

Instructions

1. Prep the shrimp. Pat shrimp dry with paper towels for better browning. If using frozen, make sure they’re fully thawed.

   Season lightly with a pinch of salt and black pepper.

2. Whisk the eggs. Crack eggs into a bowl with a pinch of salt and a splash of water or milk. Whisk until the mixture is smooth and slightly frothy.
3. Make the sauce. In a small bowl, stir together soy sauce, sesame oil, rice vinegar or lemon juice, and honey if using. Add red pepper flakes for heat, if you like.
4. Heat the pan. Set a large nonstick skillet or wok over medium-high heat.

   Add 1 tablespoon oil and swirl to coat.

5. Cook the shrimp. Add shrimp in a single layer. Sear 1–2 minutes per side until pink and just cooked through. Remove to a plate and keep warm.
6. Scramble the eggs. Add a touch more oil if needed.

   Pour in the eggs and let them set for a few seconds, then gently push and fold with a spatula until soft curds form. Cook to just set, then slide eggs onto the plate with the shrimp.

7. Sauté aromatics. Add a little oil if the pan is dry. Toss in the white parts of the green onions, garlic, and ginger.

   Stir 20–30 seconds until fragrant, but don’t let the garlic brown.

8. Stir fry the veggies. Add bell pepper (and carrot if using). Cook 2–3 minutes until crisp-tender. Add the spinach and stir until wilted, about 30–60 seconds.
9. Combine and sauce. Return shrimp and eggs to the pan.

   Pour the sauce around the edges and toss everything together for 30–60 seconds so flavors meld. Sprinkle in the green onion tops.

10. Taste and finish. Adjust seasonings: add a splash more soy for salt, a squeeze of lemon or lime for brightness, or a dash of chili for heat. Serve immediately over rice or on its own.

    Top with sesame seeds or chili crisp if desired.

How to Store

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a nonstick pan over medium-low heat with a splash of water to keep things moist. Microwaving works in a pinch—use short bursts and stir between to avoid overcooking the eggs and shrimp.

This dish doesn’t freeze well because eggs turn rubbery and shrimp can get tough after thawing.

Benefits of This Recipe

• Protein-packed: Shrimp and eggs deliver a strong protein punch, helping you stay full longer.
• Quick and efficient: From prep to plate in about 15 minutes, perfect for weekday mornings.
• Flexible: Works with whatever veggies you have—broccoli, snap peas, leftover greens.
• Light but satisfying: Balanced sauce with healthy fats and bright flavor, not heavy or greasy.
• Budget-friendly: A small amount of shrimp goes a long way when paired with eggs and veg.

Pitfalls to Watch Out For

• Overcooking the shrimp: They turn rubbery fast. Pull them as soon as they’re just pink and opaque.
• Dry eggs: Scramble off heat or at medium-low and stop when they’re slightly glossy; they’ll continue to set.
• Watery stir fry: Pat shrimp dry and keep heat high so veggies sear instead of steam.
• Salty sauce: Soy sauce brands vary. Taste before adding more salt and balance with a splash of acid or a pinch of sugar.
• Crowding the pan: If your pan is small, cook in batches to keep everything crisp.

Alternatives

• Protein swaps: Use diced chicken, tofu, or smoked salmon.

  For tofu, press and pan-fry cubes until golden before adding.

• Egg variations: Try just whites for a lighter option, or add an extra yolk for richness. A soft-set omelet sliced into ribbons also works.
• Sauce twist: Add a teaspoon of oyster sauce for depth, a dab of miso for umami, or a drizzle of chili oil for heat.
• Veggie mix-ins: Broccoli florets, snap peas, zucchini, or mushrooms are great. Thinly slice to keep cooking time short.
• Carb pairing: Serve with rice, quinoa, or cauliflower rice.

  It’s also great wrapped in a warm tortilla for a breakfast burrito.

• Herb and citrus finish: Fresh cilantro, basil, or a squeeze of lime brightens the whole dish.

FAQ

Can I use pre-cooked shrimp?

Yes, but add them at the very end just to warm through. Pre-cooked shrimp only need 30–60 seconds in the pan to avoid turning tough.

What’s the best pan for this?

A nonstick skillet keeps eggs soft and cleanup easy. A well-seasoned wok also works if you’re comfortable keeping the heat high and moving fast.

Is there a way to make it gluten-free?

Use tamari or a certified gluten-free soy sauce.

Double-check any chili sauces or oyster sauce additions for hidden gluten.

How do I keep the eggs fluffy?

Whisk well, cook over moderate heat, and pull the eggs just before they’re fully set. A teaspoon of water or milk in the eggs adds steam and softness.

Can I meal prep this?

It’s best fresh, but you can prep components. Chop veggies, mix the sauce, and peel the shrimp the night before.

Cook everything in the morning for peak texture.

What if I don’t have sesame oil?

Skip it or add a few toasted sesame seeds for a similar nutty vibe. A tiny splash of neutral oil with a pinch of toasted sesame seeds can mimic the flavor.

How spicy can I make it?

Stir in red pepper flakes, chili oil, or a spoon of chili crisp at the end. Taste and adjust slowly so it doesn’t overpower the eggs.

Can I add cheese?

A little grated cheddar or parmesan folded into the eggs is tasty, though it shifts the flavor away from classic stir fry.

Go light to keep the dish balanced.

What’s the serving size?

This recipe makes about 2 hearty servings. If serving with rice or another side, it can stretch to 3 smaller portions.

Do I need to marinate the shrimp?

Not necessary for a quick breakfast. If you want extra flavor, toss shrimp with a teaspoon of soy sauce and a pinch of garlic powder for 5 minutes while you prep.

Wrapping Up

Shrimp & Egg Breakfast Stir Fry is quick to cook, easy to customize, and satisfying without feeling heavy.

With a handful of staple ingredients and a few minutes at the stove, you get a warm, savory breakfast that sets the tone for the day. Keep the heat lively, don’t overcook the shrimp or eggs, and finish with a bright splash of acid. It’s a simple routine you’ll want to make again and again.