Tomato and Egg Stir-fry with Shrimp: A Flavorful and Healthy Dish
Tomato and Egg Stir-fry with Shrimp: A Flavorful and Healthy Dish
Diet-Friendly Meal! Shrimp, Egg, and Tomato Stir-fry for a Wholesome Bite
Introducing a ‘Tomato and Egg Stir-fry’ perfect for a healthy, diet-conscious meal! This dish combines fresh tomatoes, tender scrambled eggs, and plump whiteleg shrimp, all stir-fried together for a satisfying and filling experience. The richness of ghee and the aroma of minced garlic elevate the flavors, making it a delightful meal. If you’ve found that egg-only stir-fries feel a bit lacking, adding chicken breast or shrimp makes it a substantial meal replacement. It’s also an excellent, simple breakfast option that’s packed with nutrients.
Ingredients- 3 medium tomatoes
- 8 whiteleg shrimp, peeled and deveined
- 4 large eggs
- Pinch of salt
- Pinch of black pepper
- 1 tbsp ghee
- 1 tbsp minced garlic
- 2 Korean green chili peppers (optional, for heat)
- Pinch of herb salt
Cooking Instructions
Step 1
Begin by washing the 3 tomatoes thoroughly and removing their cores. Cut them into large, bite-sized cubes, about 1-inch pieces. Aim for pieces that are substantial enough to provide a pleasant texture.
Step 2
Prepare the 8 whiteleg shrimp by peeling and deveining them. To ensure they cook evenly and look appealing, lightly butterfly the shrimp by making a shallow cut lengthwise, almost all the way through, so they can spread open slightly.
Step 3
After butterflying, cut each shrimp piece in half again, resulting in four smaller pieces per shrimp. This size is perfect for distributing evenly throughout the dish and ensures each bite is flavorful.
Step 4
In a bowl, crack the 4 eggs. Add a pinch of salt and a pinch of black pepper. Whisk the eggs gently with a fork or whisk until the yolks and whites are well combined and slightly frothy. Avoid over-whisking; you want a smooth, homogenous mixture.
Step 5
Heat a non-stick skillet or wok over medium heat. Add 1 tablespoon of ghee and let it melt. Once the ghee is shimmering, add 1 tablespoon of minced garlic. Sauté the garlic for about 30 seconds until fragrant, being careful not to burn it. Lower the heat if necessary.
Step 6
Increase the heat to medium-high. Add the prepared shrimp to the skillet and stir-fry quickly until they turn pink and are just cooked through, about 1-2 minutes. Overcooking will make the shrimp tough, so work swiftly.
Step 7
Once the shrimp are cooked, add the cubed tomatoes to the skillet. Finely chop the 2 Korean green chili peppers (if using) and add them as well. Stir-fry everything together for about 1-2 minutes, allowing the tomatoes to soften slightly.
Step 8
Season the mixture with a pinch of herb salt. This will add a subtle herby flavor that complements the tomatoes and shrimp beautifully. Stir well to distribute the seasoning evenly.
Step 9
Pour the whisked egg mixture evenly over the ingredients in the skillet. Let the eggs set slightly around the edges for a few seconds before you begin to stir.
Step 10
Gently scramble the eggs, folding them into the tomato and shrimp mixture. Continue to cook, stirring and folding, until the eggs are softly set and cooked through. This creates a delicious, cohesive dish. Serve immediately and enjoy your homemade Tomato and Egg Stir-fry with Shrimp!
