I love reviewing cookbooks. Not only do I get to experiment with recipes I may not have otherwise tried but I then get to share that recipe with you. Win/win! This beautiful Silky Egg Stir Fry with Jumbo Shrimp is from the cookbook Asian Paleo authored by my friend and fellow food blogger ChihYu Smith!
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About The Book:
Creator of the popular food blog I Heart Umami, ChihYu Smith celebrates her Chinese and Taiwanese heritage and turns favorite Asian recipes into healthy, flavorful, Paleo, gluten-free, and low carb meals with no added sugar.
- 75 fresh and bold Asian-inspired recipes from China, Japan, Thailand, Vietnam and Beyond
- All recipes are free from grains, gluten, refined sugar and other inflammatory ingredients
- 75 full-color & full size photographs to accompany each recipe
- PLUS meal prep plans with shopping lists and make ahead instructions
- #1 New Release in Chinese Cooking, Food & Wine on Amazon.com
- #1 Best Seller in Korean Cooking, Food & Wine on Amazon.com
- #1 New Release in High Protein Diets on Amazon.com
And Just look how beautiful, fresh and light the food is!
What I Loved About About The Recipe:
I can totally see why this dish is popular in Hong Kong, Taiwan, and China. It’s very quick to prep and cook, and while it has very few ingredients, it tastes fabulous! It can also be made without the shrimp for a simple silky egg and tomato stir fry. This simple stir fry tastes great served over cauliflower rice sautéed in olive oil and seasoned with salt and pepper for a satisfying low carb meal.
The Recipe: Silky Egg Stir Fry with Jumbo Shrimp
This dish is very popular in Hong Kong, Taiwan, and China because it's very quick to prep and cook and tastes delicious! It can also be made without the shrimp for a simple silky egg and tomato stir fry. I love this recipe served over cauliflower rice sautéed in olive oil and seasoned with salt and pepper.
- 12 medium raw shrimp, peeled and deveined (about a 1/2 pound)
- 6 large eggs
- 1/2 teaspoon course sea salt, plus a pinch
- 1/8 teaspoon white pepper
- 5-6 tablespoons chopped scallions
- 1 teaspoon arrowroot starch (a grain free substitute for corn starch)
- 1 1/2 tablespoons ghee (clarified butter)
- 2 medium, firm tomatoes
- 2 tablespoons tomato paste
- toasted sesame oil, for serving
- Optional: serve over cauliflower rice cooked in olive oil with sea salt and pepper
Blanche shrimp in boiling water until they turn pink and begin to curl, scoop them out, drain and set aside. (this will happen very quickly!)
Place eggs, 1/2 teaspoon salt, white pepper, and 2 tablespoons chopped scallions in a medium bowl. In a separate bowl, whisk the arrowroot starch with a little less than 1 tablespoon water and add to the egg mixture and gently whisk. Add the shrimp to egg mixture.
Heat a skillet on med/high heat. Add 1 tablespoon ghee and lower heat to medium. Add the shrimp and egg mixture. Gently stir fry until eggs are about 70 percent cooked, similar to soft, runny, scrambled eggs. Scoop the mixture out of the pan and set aside
Add remaining 1/2 tablespoon ghee to skillet, then add remaining 3-4 tablespoons scallions, the chopped tomatoes, and the tomato paste. Season with a small pinch of sea salt. Saute for 10 seconds, add eggs and shrimp back to pan and give a quick toss, about five seconds
Serve over hot cauliflower rice, drizzle with toasted sesame oil, garnish with more scallions as desired.
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