Chinese Shrimp Omelette

Name: Chinese Shrimp Omelette
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: 150 gr shrimp (peeled and deveined); 5 eggs; 2 stalks leeks; ½ tsp salt; ¼ tsp pepper; ¼ tsp mushroom powder; ½ tsp cornstarch; 1 tsp oil; 1 tbsp cornstarch + 1 tbsp water; ½ tsp salt; ¼ tsp pepper; ¼ tsp mushroom powder

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Chinese Shrimp Omelette is loaded with plump, juicy shrimp with fluffy eggs and aromatic scallions, that’s simple and satisfying. Perfect for breakfast, lunch, or dinner—this super easy recipe brings restaurant-quality taste to your kitchen. Want the secret to getting the eggs fluffy?

Chinese shrimp omelette on a black plate garnished with curly scallion on top and another simple dish next to it.

This Chinese shrimp omelette isn’t just delicious—it’s eggs are fluffy and the shrimp is juicy and crunchy, too.

But here’s the problem: Most home cooks overcook the shrimp until they’re rubbery, or they fry the eggs so long they turn dry and tough. Yet, at restaurants, the omelette is always soft, fluffy, and the shrimp stay perfectly crunchy.

How do they do it?

Well… I’ll admit—I failed many times. My shrimp were either tough or the eggs still runny. Frustrated, I dug into the Chinese cookbooks I brought back from Taiwan. And finally—success! My husband and kids loved it, saying it tasted just like our favorite restaurant’s version.

Want the secret?

The Trick to Crunchy Shrimp & Silky Eggs

Wash the shrimp thoroughly until the water runs clear—this removes impurities that make them mushy.
Season and chill for 30 mins—this firms them up.
Soak in warm water (or baking soda water for 5 mins) before cooking—this keeps them extra crunchy.
For soft eggs: As each layer sets, gently push it aside to let the runny egg flow into the pan.

Why You Will Love This Recipe

Quick and easy – You will be amazed at how quick and easy it is to prepare this restaurant-quality dish!
Pairs well with any dish – You can enjoy it alone and it also pairs well with any Chinese dishes.
Great for any meals – You can prepare this for breakfast, lunch or dinner easily.

This shrimp omelette reminds me of other wok-tossed Chinese dishes where texture is everything—like Shrimp Fried Rice with its juicy and crunchy shrimps, or Tomato Egg Stir Fry that also has silky smooth eggs.

The secret? Quick, high-heat cooking and smart prep (like velveting shrimp or marinating meat). Once you master these tricks, you’ll see how they apply to so many dishes—from Green Beans Garlic to Beef Chow Fun.

It’s all about that wok hei—you know, that smoky kick—and cooking ingredients just as they hit their prime. Next time, try these same shrimp-prep tips in Dan Dan Noodles or Yangzhou Fried Rice—you’ll taste the difference instantly!

Recipe Ingredients

Be sure to check out the full recipe and ingredient list below

How to Make Chinese Shrimp Omelette

Step by step photos of velveting the shrimps and preparing the egg mixture.

STEP 1. Peel and devein the shrimp. Rinse them thoroughly until the water runs clear. Drain the water. Pat dry the shrimps with kitchen towel (Image 1). Place shrimp in a bowl and add seasonings. Stir well until all shrimp are thoroughly coated (Image 2). Chill shrimp in the fridge for 30 minutes. Prepare cornstarch slurry (mix 1 tbsp cornstarch with 1 tbsp water until smooth). Crack eggs into a bowl and beat with a fork. Season with salt, pepper (Image 3), then beat again. Add cornstarch slurry and mix well (Image 4).

Step by step photos of beating the eggs and preparing the shrimp.

STEP 2. Stir in minced leeks (Images 5, 6). Remove shrimp from fridge. Briefly blanch in warm water until slightly pink (about 30 seconds) (Images 7, 8). Drain immediately.

Step by step photos of folding the shrimps into the egg batter and cooking it.

STEP 3. Fold shrimp into egg mixture and mix well (Image 9, 10). Heat oil in wok over medium heat (Image 11). Pour in egg-shrimp mixture (Image 12).

Step by step photos of pushing the eggs gently in the wok to create layers of silky smooth eggs.

STEP 4. As edges set, gently push cooked portions toward center, tilting wok to let uncooked egg flow underneath (Images 13, 14). Repeat until eggs are just set (about 5 minutes total), adding a drizzle of oil only if needed (Images 15, 16). Transfer to serving plate immediately. Garnish with fresh minced leeks. Serve hot.

Pro Tips

If you use frozen shrimps, you only need to wash 1-2 times. For fresh shrimp, wash until it no longer feels slimy.
Deveining the shrimp is a very important step you cannot skip. It gets rid away of impurities from the shrimp.
Adding cornstarch to the egg mixture will make the egg silky and smooth. Do not add too much.

How to Serve

This fluffy shrimp omelette is best served fresh from the wok, still steaming hot, with a final sprinkle of minced leeks. For a complete meal, pair it with Egg Fried Rice to soak up the egg flavors, or serve it alongside a light soup like Egg Drop Soup for balance.

This omelette pairs beautifully with stir-fried dishes like Eggplant with Ground Pork, Sichuan Tofu Pork, or Kikurage with Cauliflower.

If you’re craving something crispy, serve it with deep-fried favorites such as Crispy Fried Wontons, Egg Foo Young, or Shrimp Balls. The key is to keep the sides flavorful but not overpowering, so the shrimp omelette remains the star of the table.

Leftovers (if any!) taste great the next day, lightly reheated or even stuffed inside a Pumpkin Steamed Bun or Cheese Steamed Bun for a delicious handheld snack. Enjoy!

FAQs about Chinese Shrimp Omelette

Can I use store-bought frozen shrimp?

Sure, you can. For practical reason, store-bought frozen shrimp is the best option. You do not have to peel or devein the shrimps. And the shrimps are very crunchy.

Can I omit cornstarch from this Shrimp Omelette recipe?

Cornstarch is added to make the egg texture silky and smooth. If you don’t add cornstarch slurry, the egg will be just like regular omelette.

Can I use other meat such as ground pork or chicken?

Yes, of course. You can add ground pork or chicken. You may need to stir fry the ground pork or chicken for a while separately before adding into the scrambled egg.

Chinese shrimp omelette on a black plate garnished with curly scallion on top, at the background there is another simple dish.

Storage and Reheating

This Chinese shrimp omelette is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. To reheat, warm it gently in a non-stick pan over low heat with a splash of water or oil to prevent drying out—avoid the microwave, as it can make the shrimp rubbery and the eggs soggy.

For best texture, reheat only once and serve immediately. If you’d like to freeze it, wrap individual portions tightly (without leeks), but note that the eggs may lose some fluffiness upon thawing. Enjoy within 1 month for optimal taste!

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Thank you! – Claudia