This quick and easy shrimp omelette is a Cambodian-style dish that I like to cook because it’s tasty, simple and light! You can eat it the Asian style served with rice or the American style served with potatoes and toast. It’s completely optional but I prefer rice simply because I grew up so heavily on it that I now think everything tastes better with rice.
If you’re a fan of shrimps and rice, be sure to check out my Shrimp Fried Rice recipe.
Shrimp Omelette
Course: MainCuisine: Cambodian, AsianDifficulty: EasyServings
4
servingsPrep time
5
minutesCooking time
20
minutesIngredients
1/4 lb of shrimps, peel and deveined
5 large eggs
1 red bell pepper
1 stalk of green onions
3/4 tsp of sugar
1/2 tsp of soy sauce
1/4 tsp of salt
1/4 tsp of garlic powder
1/8 tsp of black pepper
1/8 tsp of paprika
Directions
- Chop bell pepper and green onions.
- Cut shrimps into cubes (4 per shrimp)
- In a medium-sized bowl, crack eggs then whisk.
- Add shrimps and veggies, stir then add in seasoning and stir well.
- Preheat a medium or large frying pan over medium-low heat for 3 mins the pour egg mixture.
- Allow it to cook for 10 mins.
- Then fold the omelette in half.
- Split the omelette into halves and turn the heat down a notch or two. Allow it to cook on one side for 2 mins then flip and cook for another 2 mins before removing from pan.
- Top with parsley and enjoy!
