Cantonese-style scrambled eggs with shrimp

Looking for a quick, nourishing breakfast that’s elegant enough for brunch but easy enough for a weekday morning? This Cantonese-style shrimp and egg scramble might be your new favorite. Light, creamy, protein-rich, and naturally gluten-free, it’s the perfect dish for those who want a comforting yet functional start to the day.

Whether you're focused on muscle maintenance, hormone balance, or simply need something satisfying that won’t spike your blood sugar, this recipe checks every box.

What Makes This Dish So Nourishing?

1. Eggs: The Original Superfood - Eggs are one of the most complete protein sources available. Rich in choline (essential for brain and liver health), vitamin D, B vitamins, and all nine essential amino acids, they support everything from metabolism to hormone production. Scrambling them gently, like in this dish, keeps them tender and preserves their nutrients.

2. Shrimp: Lean, Clean Protein - Shrimp offers high-quality protein with very little fat, along with minerals like iodine, zinc, and selenium—key players in thyroid health, immune resilience, and hormone synthesis. It’s also low in calories and very digestible, making it ideal for those managing inflammation or gut sensitivity.

3. Naturally Gluten-Free & Gentle on Digestion - Unlike typical Western breakfast fare (think toast, pastries, or pancakes), this dish is free from gluten and refined carbs. It’s especially helpful for women and children who may be unknowingly sensitive to gluten—supporting better digestion, mood regulation, and energy throughout the day.

Ingredients:

• 5 large eggs

• 7 oz raw shrimp, peeled and deveined

• 2 tbsp water

• 1 tsp sesame oil

• 1/4 tsp sea salt (or to taste)

• 1/4 tsp ground pepper

• 1 scallion, finely sliced (optional)

• 1 tbsp neutral oil (avocado or olive oil)

• 1 tsp fresh grated ginger

Optional marinade for shrimp:

• 1/2 tsp cornstarch

• 1/2 tsp rice wine or dry sherry

• Pinch of salt

Instructions:

1. Marinate the shrimp (optional but gives better texture): Toss shrimp with cornstarch, rice wine, and a pinch of salt. Let sit for 10–15 minutes while you prep the eggs.

2. Prepare the egg mixture: Crack the 5 eggs into a bowl. Add water, sesame oil, salt, and white pepper. Beat gently until just combined—do not overwhip.

3. Pre-cook the shrimp: Heat 1/2 tbsp of oil in a pan over medium heat. Add shrimp and stir-fry until they just turn pink (about 1–2 minutes). Remove from the pan and set aside.

4. Scramble the eggs: Add the remaining 1/2 tbsp oil to the same pan. Sauté ginger briefly for aroma. Pour in the beaten egg mixture and let it set slightly around the edges. Gently push the eggs around with a spatula in slow folds.

5. Combine: When eggs are about 70% cooked but still soft, add the shrimp back into the pan. Gently fold everything together and remove from heat when the eggs are still slightly runny—they will continue to cook from residual heat.

6. Garnish and serve: Top with sliced scallions if desired. Serve immediately with warm jasmine rice or steamed greens.

As usual, these are my thoughts and ideas, not medical advice. You are encouraged to create your own recipes or search for some suited to your needs. I am just sharing my recipes, hoping that I can inspire some of you to make healthier food choices.

Please remember that we all have different nutritional needs and that food affects us differently. If you are not sure which foods are best for you, reach out for a free phone consultation. 

In good health,

Ioana