Best California Pink Shrimp Omelette Recipes

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SHRIMP OMELETTE



Shrimp Omelette image

Make and share this Shrimp Omelette recipe from Food.com.

Provided by FloridaGrl

Categories     Breakfast

Time 20m

Yield 1 omelette, 2 serving(s)

Number Of Ingredients 6

4 eggs
18 medium size shrimp, peeled, deveined, and sliced in half legthwise
1 medium size Spanish onion, chopped
2 garlic cloves, mashed
1/4 cup extra virgin olive oil
salt and pepper

Steps:

  • Heat oil in 8 inch skillet. Fry garlic until golden and discard. Add onion and saute until transparent. Add shrimp and saute until they turn pink.
  • Beat eggs with salt and pepper in a large bowl until frothy. Add shrimp mixture and stir well. Return to pan, adding more oil if necessary. Cook over medium heat until eggs are set.
  • Invert plate over the pan, flip omelette onto plate, return to the pan to brown on other side. Repeat process one more time. Serve hot.
  • Garnish with diced tomatoes and shredded cheese.

Nutrition Facts : Calories 408.1, Fat 36.6, SaturatedFat 6.9, Cholesterol 372, Sodium 145.2, Carbohydrate 6.8, Fiber 1, Sugar 2.7, Protein 13.4

HEARTY SHRIMP OMELET



Hearty Shrimp Omelet image

"I've been cooking for 30 years and enjoy making quick, easy and tasty meals," relates Greg Parsons of Candor, North Carolina. "This coastal-inspired omelet is a breeze to prepare. Your dining partner is sure to exclaim, 'Wow, what a meal.'"

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 2 servings.

Number Of Ingredients 15

10 uncooked small shrimp, peeled and deveined
1/4 cup chopped sweet red pepper
1 bacon strip, cooked and crumbled
1 green onion, finely chopped
1 tablespoon lemon juice
2 teaspoons diced seeded jalapeno pepper
1/4 teaspoon dried basil
1/4 teaspoon Greek seasoning
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1 tablespoon olive oil
2 tablespoons butter, divided
4 large eggs, lightly beaten
1/2 cup shredded Monterey Jack cheese
1 teaspoon minced fresh parsley

Steps:

  • In a large nonstick skillet, saute the shrimp, red pepper, bacon, onion, lemon juice, jalapeno and seasonings in oil and 1 tablespoon butter for 2-3 minutes or until shrimp turn pink and vegetables are tender. Remove and keep warm., In the same skillet, melt remaining butter over medium-high heat; add eggs (mixture should set immediately at edges). As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. , When the eggs are set, spoon shrimp mixture on one side and sprinkle with cheese; fold other side over filling. Invert omelet onto a plate; cut in half. Sprinkle with parsley.

Nutrition Facts : Calories 498 calories, Fat 39g fat (17g saturated fat), Cholesterol 591mg cholesterol, Sodium 690mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 32g protein.

CHINESE SHRIMP OMELETTE



Chinese Shrimp Omelette image

YUM !! I finally got this down to as good as any omlette I have had in a Chinese restaurant. A great addition to your other chinese dish.

Provided by Captain_67

Categories     Asian

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

12 medium shrimp
4 eggs, beaten
1/4 onion, sliced
1 green onion, sliced
1/3 cup chicken broth
1 1/2 teaspoons oyster sauce
3 tablespoons peanut oil
1 teaspoon cornstarch

Steps:

  • Prepare sauce by adding oyster sauce to chicken broth then whisk.
  • Heat wok or skillet until extremely hot.
  • Add 1 tablespoon of oil & stir fry shrimp, onion & green onion until just cooked then remove.
  • Add 2 tablespoons oil to wok & when hot, add the beaten eggs.
  • Return shrimp & onions to wok.
  • Stir in the shrimp once so they become part of the omlette & then let them sit, continue to break holes in the egg between the shrimp to allow raw egg to contact the wok.
  • Jiggle, poke & shimmy the omlette to prevent sticking until mostly cooked.
  • Flip or turn omlette & finish cooking on other side for a few second then turn out onto warm plate & cover with foil.
  • Return wok to heat.
  • Add cornstarch to sauce & whisk then add to wok.
  • Boil sauce until thick then pour over omlette.
  • A "slight" burn on the egg tastes great with the sauce but not too much.

CRAB MEAT OR SHRIMP OMELETTE



Crab Meat or Shrimp Omelette image

I bought a package of frozen crabmeat and was looking for ways to use it up, since I was too lazy to make crabcakes. This is a very simple dish - I served it as a side for dinner, but I imagine it would be wonderful for breakfast/brunch too!

Provided by WaterMelon

Categories     Breakfast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 10

3 large eggs, lightly beaten
1 pinch salt
1 dash pepper
4 teaspoons canola oil, divided
3 -5 drops sesame oil
1 small yellow onion, sliced thinly
5 ounces crabmeat, thawed and drained (or 5 ounces shrimp)
1 teaspoon light soy sauce
1 stalk scallion, chopped
1/2 tablespoon red chile, chopped (optional)

Steps:

  • Lightly beat eggs with salt and pepper, set aside.
  • Heat wok with 2 tsp oil and sesame oil.
  • Add onion and fry until soft.
  • Push to one side of the wok, add crabmeat or shrimps and stir-fry well.
  • Stir in soy sauce, more salt and pepper if desired, then remove crabmeat mixture and set aside.
  • Heat the remaining 2 tsp oil in the wok; add beaten eggs.
  • Swirl pan around to spread the omelette evenly.
  • When eggs have set, add the cooked crabmeat/shrimp mixture and sprinkle with spring onion and red chillies.
  • 'Fold'in the four corners of the omelette to cover the filling.
  • Cover pan with a lid for 1 minute, then turn out omelette onto a plate and serve immediately.

Nutrition Facts : Calories 317.1, Fat 22.4, SaturatedFat 3.8, Cholesterol 347, Sodium 945.4, Carbohydrate 4.9, Fiber 0.7, Sugar 2.3, Protein 23.2

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