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This easy shrimp omelette is light, fluffy, and packed with savory flavor. Made with eggs, shrimp, onions, and scallions, it comes together in just 15 minutes for a quick and delicious Chinese-style meal.
Chinese Shrimp Omelet
Chinese shrimp omelet is one of those classic Chinese home-cooked dishes I grew up eating. My mom used to make it often, with soft, fluffy eggs, juicy shrimp, sweet onions, and scallions, all lightly seasoned with sesame oil and Shaoxing wine. It was simple, comforting, and always felt like home. I’ve always loved eggs and make a lot of omelette recipes at home. Egg, as simple as it sounds, is one of the most versatile ingredients. You can boil, poach, fry, steam, or stir-fry them, and they always turn out satisfying and delicious.
This Chinese shrimp omelet is probably my favorite version. It’s quick to make, full of flavor, and has that perfect balance of tender shrimp, fluffy eggs, and a light, savory sauce. It reminds me of other Chinese classics like Egg Foo Young or Chinese Tomatoes and Eggs, humble everyday dishes that never get old.
Add This Egg Dish To Your Weeknight Rotation
Here’s why this shrimp omelette deserves a spot in your weeknight rotation:
- Fluffy, cloud-like eggs. Soft, tender, and perfectly cooked so every bite melts in your mouth
- Tender, flavorful shrimp. Sautéed just right to stay sweet, juicy, and delicious.
- 15-minute weeknight win. Quick, fuss-free, cheaper, and better than takeout.
- Simple ingredients, big impact. Onions, scallions, sesame oil, and Shaoxing wine bring layers of flavor without overcomplicating things.
Ingredients You’ll Need
- Eggs
- Sesame oil
- Shaoxing wine
- Shrimp – You can swap them for crab meat if you want a different protein. It tastes amazing as long as it’s cooked through but not overcooked.
Check out the recipe card at the bottom of this post for all the details on each ingredient.
Pro Tip #1: Using Peeled And Deveined Shrimp
I like using medium-sized peeled and deveined shrimp because they cook quickly and stay juicy. You can also buy frozen peeled and deveined shrimp, just thaw and pat them dry before cooking. They stay juicy, add natural sweetness and protein, and taste amazing.
Pro Tip #2: Don’t Skip The Sesame Oil
Adding toasted sesame oil into the egg mixture gives the omelette a subtle nutty aroma and rich flavor. It blends with the eggs and shrimp, making each bite more fragrant and delicious.
Pro Tip #3: Why Shaoxing Wine Works Best
Shaoxing wine gives the omelette authentic Chinese flavor and a subtle savory aroma that lifts the dish. It also helps keep the eggs moist while cooking. You could use Chinese rice wine or Japanese cooking sake if needed, but Shaoxing wine really brings out the depth of flavor.
Pro Tip #4: Why I Include Onions, Scallions, And Carrots
Onions lightly caramelized give sweetness, scallions add a fresh, green pop at the end, and carrots bring a subtle crunch and natural sweetness. Together, they add flavor, color, and texture, balancing the soft eggs and juicy shrimp perfectly.
How To Make Shrimp Omelette
Start by lightly beating the eggs until the yolks and whites are just combined.
Toss in the red onions, carrot strips, scallions, oyster sauce, white pepper, sesame oil, and Shaoxing wine, then give everything a good mix so it’s all evenly coated.
Heat up your wok or skillet with a little oil, then toss in the shrimp. Give them a quick stir just until the surface turns pink.
Pro Tip: Don’t worry if the shrimp aren’t fully cooked yet. They’ll finish cooking with the eggs, so keeping them slightly underdone now keeps them juicy and tender.
Pour the egg mixture over the shrimp and keep stirring until it starts to set.
Pro Tip: Stick to one direction, up and down or left and right, so the eggs cook evenly and stay light and tender.
Once the eggs start coming together, flip and stir until they’re fully cooked with a few golden brown spots.
Serve it straight onto a plate while it’s hot, and enjoy it with some steamed rice for an easy, satisfying meal.
Frequently Asked Questions
I usually thaw shrimp in the fridge overnight. If you’re in a hurry, run cold water over them for 5–10 minutes, stirring now and then. Pat them dry before cooking so the omelet stays light and fluffy.
You can prep the shrimp and vegetables ahead, but I recommend cooking the omelet fresh. It tastes best hot and fluffy straight from the pan.
Yes! Traditional Chinese-style omelettes are usually broken into bite-sized chunks, which helps coat the shrimp and veggies evenly and makes it easier to eat with rice. But if you prefer, you can fold it like a classic omelette for a more familiar presentation. Either way, it’s delicious and stays fluffy.
Store any leftovers in an airtight container in the fridge for up to 1–2 days. Reheat gently in a skillet over low heat to keep the eggs tender.
This recipe is only 173 calories per serving.
What To Serve With This Recipe
For a homey meal and easy weeknight dinner, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
Shrimp Omelette
Ingredients
- 3 large eggs
- ½ red onion, cut into rings and then cut the rings into halves
- 2 inch carrot, peeled and cut into strips, optional
- 2 tablespoons chopped scallions
- 1 teaspoon oyster sauce
- 3 dashes ground white pepper
- ½ teaspoon toasted sesame oil
- 1 tablespoon Shaoxing wine
- 1½ tablespoons cooking oil
- 8 medium sized shrimp, peeled and deveined, about 4 oz (125g)
Instructions
- Lightly beat the eggs until yolks and whites are just combined.
- Add the red onions, carrot strips, scallions, oyster sauce, white pepper, sesame oil, and Shaoxing wine. Stir everything together until well mixed.
- Heat the wok or skillet with oil. Add the shrimp and stir-fry until pink and opaque.
- Pour the egg mixture over the shrimp, then stir continuously until it starts to set.Pro Tip: When stirring, pick one direction and stick with it. If you’re stirring up and down, keep going up and down. If you’re stirring left and right, keep it consistent. This helps the eggs cook evenly and gives the omelette a light, tender texture.
- Flip and continue to stir until the eggs are fully cooked and slightly browned in spots.
- Serve immediately on a plate, hot, and enjoy with steamed rice.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Had guest coming in today and I managed to prepare it in such a short time. So delicious, so easy to prepare, so clearly written, I love the simplicity…..Thank you very much.
Hi Patrick, thanks for trying my recipe and for the 5 star rating!
Awesome & easy!!!!
Thanks for your comment.
My mom made this growing up (toi-shan chinese) along with frozen green peas in the mix! ultimate comfort food! Thanks for all of your great recipes…i always refer to them!
Bee, you never fail to disappoint!! I tried the shrimp omelet recipe and it was better than I expected. I actually had it for breakfast yesterday, and it was SOOOOO good! As I mentioned, your web site is my go-to for different entrees, and you put a spin on various ways for chicken. I am so glad I found your web site – THANKS SO MUCH!!
Thank you!
I personally don’t eat stuff like this but my boyfriend loved it!! There was so much stuff inside it was impossible to fold like an omelet is supposed to be but he didn’t care!
Don’t fold it just break it up into lumps.
Simple and great taste indeed
Thanks.
I cannot WAIT to try this recipe. I love shrimp (staple in my fridge) and, of course, eggs are always in my fridge.
Bee, since I have found your web site, I have begun stocking my cupboards with traditional Chinese sauces. It is such a nice change from “American” food. If I’m not careful and I try all your recipes, I may never leave my house :)
Thanks so much for sharing these recipes!
Hi Wanda, your comment has just made my day. Thanks so much for trusting my recipes. Yes, once you have Chinese sauces, you will never use salt and pepper again. I put oyster sauce in my pasta and it’s day and night in taste. Shhh. ;)
This is the first recipe I ever tried from this site, loved it and it compelled me to keep coming back for recipes. Never been disappointed yet.
I have taken to making this a bit differently lately, using the technique from Bee’s egg foo young recipe (like her I find the egg foo young at most restaurants to be terrible).
I fry the onions first, then fry the shrimp and usually some shitake mushrooms. I then add these ingredients to the eggs in a bowl, and use a ladle to dish out to a hot wok like it was an egg foo young. I like the results, browned on both sides. I often use 5 eggs and make three omelets for two people. Served straight (great for low carb diets) and with rice if you’re eating carbs.
Thanks Sev. :)