Paleo Silky Egg Stir-Fry with Jumbo Shrimp (Whole30, Low Carb)
This dish is very popular in Hong Kong, Taiwan, and China because it's super fast to make and tastes delicious. It could also be made without shrimp for a simple silky egg and tomato stir-fry. Serve with cauliflower rice or Simple Cauli Fried Rice (page 162 of Asian Paleo).
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Servings: 2 servings
- 12 medium raw shrimp (about 1/2 lb), peeled and deveined
- 6 large eggs
- 1/2 tsp coarse sea salt plus a pinch
- 1/8 tsp ground white pepper
- 5 tbsp chopped scallions plus more if you like
- 1 tsp arrowroot starch
- 1 1/2 tbsp ghee
- 2 medium firm (not ripe) tomatoes roughly chopped
- 2 tbsp tomato paste
- Toasted sesame oil for serving
Blanch the shrimp by bringing a pot of water to boil, then add the shrimp. As soon as the shrimp turn pink and start curling, scoop them out and drain. Set aside.
Place the eggs, 1/2 teaspoon of salt, the white pepper, and 1 tablespoons of chopped scallions in a medium bowl. In a separate bowl, whisk the arrowroot starch with a little less than 1 tablespoon of water and add the egg mixture and gently whisk. Add the shrimp to the egg mixture.
Heat a large skillet over medium-high heat, add 1 tablespoon of ghee, and lower the heat to medium. Add the shrimp and egg mixture. Gently stir-fry until the eggs are about 70 percent cooked, similar to soft, runny scrambled eggs. Scoop the mixture out of the pan and set aside.
Add the remaining 1/2 tablespoon of ghee to the skillet, then add the remaining 3 tablespoon of scallions, the chopped tomato, and the tomato paste. Season with a small pinch of salt. Sauté for about 10 seconds. Add the shrimp and egg back to the pan and give a quick toss, about 5 seconds.
Serve hot with cauliflower rice. Drizzle with sesame oil and top with more scallions, if desired.