Omelettes are a classic breakfast choice—fast, satisfying, and endlessly adaptable. This shrimp omelette adds a bright, savory twist and can be ready in under ten minutes, making it perfect for busy mornings or a quick, protein-rich meal any time of day.
To give this omelette an Asian-inspired depth, fish sauce is added to the eggs. Just a small amount delivers rich umami that complements the shrimp without overpowering the dish. The shrimp also boosts the protein content, making this omelette more substantial and interesting than a simple egg-only version.
Ingredients
- 6 large eggs
- 1 1/2 cup shrimp, peeled and deveined
- salt, to taste
- 1 teaspoon white pepper
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 2 teaspoons garlic powder
- oil for cooking
Directions
1. Chop the shrimp to your preferred bite-size pieces.
2. In a large bowl, whisk the 6 eggs until well blended.
3. Add salt, white pepper, garlic powder, fish sauce, and brown sugar to the eggs. Mix thoroughly, then fold in the chopped shrimp.
4. Heat a large frying pan over low to medium heat and add a thin layer of oil. When the pan is hot, pour in the shrimp-and-egg mixture. Let it cook undisturbed for about a minute, until you see the bottom set.
5. If you prefer a slightly runny center, skip flipping—the residual heat will finish the cooking. For a firmer texture, carefully flip the omelette and cook briefly on the other side.
6. Garnish as you like. In the video the omelette is served with sweet chili sauce and a generous handful of microgreens, but soy sauce, sliced scallions, or a squeeze of lime also work well.
7. Slice, plate, and enjoy immediately while warm.
Video
Recipe
Shrimp Omelette
Method
Ingredients
- 6 large eggs
- 1 ½ cup shrimp
- salt to taste
- 1 teaspoon white pepper
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 2 teaspoon garlic powder
- oil
Method
- Dice your shrimp to the desired size.
- Whisk 6 eggs in a large bowl until smooth.
- Stir in salt, white pepper, garlic powder, fish sauce, and brown sugar. Fold in the chopped shrimp.
- Heat a frying pan over low to medium heat and add a thin layer of oil. When hot, pour in the egg-and-shrimp mixture and cook until the bottom sets, about a minute.
- If you prefer a runny center, leave the omelette unflipped; otherwise flip carefully and cook briefly until done to your liking.
- Top with your favorite garnishes—examples include sweet chili sauce and microgreens, sliced scallions, or a squeeze of lime.
- Serve immediately and enjoy.