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  • Jefferson Adams

    Stir-fried Shrimp and Eggs (Gluten-Free)

    Jefferson Adams
    0
    Reviewed and edited by a celiac disease expert.

    If you've never had an Cantonese-style omelet, then you're in for a treat. This recipe marries shrimp, eggs and oil, yes, oil, to deliver a light, fluffy omelet that will delight your diners.

    Photo: CC--Stu SpivackIngredients:

    • 12 ounces shrimp, shelled and deveined
    • 8 large eggs (at room temperature--very important)
    • ¾ teaspoon salt, or to taste
    • ¼ teaspoon ground white pepper, to taste)
    • 1 teaspoon sesame oil
    • 3 scallions, chopped
    • ¼ cup toon sprouts
    • ¼ cup canola oil



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    Directions:
    Clean your shrimp and take your eggs out of the refrigerator early since it is best to cook them at room temperature.

    Beat your eggs in a large bowl and add salt, white pepper, and sesame oil.

    Chop the scallions and wash your toon sprouts.

    Set aside a bit of chopped scallion for the garnish and add the rest to the egg mixture.

    Boil about 3 cups of water and toss in your shrimp briefly, just until they turn pink. Drain and quickly rinse the shrimp, then add them, still warm to the egg mixture.

    Next, heat the wok on high until nearly smoking and add ¼ cup canola oil.

    Swirl the oil around the wok thoroughly and pour in your egg mixture.

    Use a wooden spoon or spatula and fold the eggs gently but quickly, kind of like you're making scrambled eggs.

    Use spatula to keep eggs from browning. You want to avoid any browning in the eggs. You want light, fluffy clouds of egg with shrimp well-distributed.

    Once the eggs are done, but not overcook, move them to a plate, top with scallions and/or bean sprouts, and serve with steamed rice.

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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


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