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Prawn omelette recipe

Prawn omelette recipe

  • Recipes
  • Ingredients
  • Seafood
  • Shellfish

This prawn omelette is truly hearty. It's made with eggs, milk, mushrooms, onion, green pepper, prawns, tomato, Cheddar cheese and seasoned with curry powder.

132 people made this

IngredientsServes: 4

  • 1 onion, diced
  • 1 clove garlic, crushed
  • 50g fresh mushrooms, sliced
  • 1/4 small green pepper, diced
  • 12 medium prawns, peeled and deveined
  • 5 eggs
  • 125ml milk
  • 1 teaspoon curry powder
  • salt and pepper to taste
  • 1 tablespoon olive oil
  • 115g Cheddar cheese, grated
  • 1 tomato, sliced

MethodPrep:15min ›Cook:15min ›Ready in:30min

  1. In a medium non-stick frying pan over medium heat, cook and stir the onion, garlic, mushrooms and pepper until tender, about 5 minutes Mix in prawns and cook until opaque. Remove from heat and set aside.
  2. In a medium bowl, beat together eggs and milk. Mix in curry powder, salt and pepper.
  3. Heat the olive oil in a medium frying pan over medium heat. Pour in egg mixture and cook 5 minutes or until firm. Top with Cheddar cheese, tomato and the onion and prawn mixture. Fold eggs over filling and serve warm.

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Reviews & ratingsAverage global rating:(32)

Reviews in English (24)

by naples34102

I'm glad I tried this! What an interesting and different take on an omelet which, after awhile, always seem to taste the same no matter what "recipe" you choose. Because I was a little nervous about the curry powder (didn't want to take a chance of having to throw a shrimp omelet out if we didn't like it!) I decided to be a wimp and use only half the amount of curry called for. I'm glad I did. It gave it a pleasant nuance of flavor and aroma, but any more and I know it would have been too much for us. The recipe came together perfectly with the prep and cooking method as described.-12 Mar 2011

by SHARIBURG

Wow, what a nice surprise.. Nice taste, interesting texture! I changed the recipe a little... After the eggs has setup, I put the vegetables in including the tomatoes but not the cheese. I put it in the oven @ 400 (frying pan) for about 20 minutes. Then I put the cheese on top and broiled it for about 5 minutes. Finished up like a caserole. Yum Yum.-02 Nov 2004

by Elinor Gray

Delicious! I only used two eggs--single serving--and made ALL the filling with extra shrimp and a handful of fresh spinach, then refrigerated half the filling so I can enjoy for lunch with some pasta or rice!-14 Sep 2013


Shrimp And Cheese Omelette

Heat an 8-inch omelet pan or nonstick skillet over medium heat until hot enough to sizzle a drop of water. Add butter, and rotate pan to coat bottom. Pour egg mixture into pan. As mixture starts to cook gently lift edges of omelet with a spatula, and tilt pan so that uncooked portion flows underneath.

Sprinkle half of omelet with shrimp and next 3 ingredients, and fold in half. Transfer omelet to a serving plate. Garnish with whole shrimp, an extra sprinkle of cheese and green onions, if desired. Serve immediately.


If you haven't tried a shrimp omelette, you really should. The flavor and texture blends so well with eggs and cheese.

Mr Breakfast would like to thank baseball27 for this recipe.

From Butler

Rating (out of 5):

Shrimp and egg are awesome together. Get over yourself and try it!!

Comment submitted: 5/20/2019 (#20770)

From Jackson

Rating (out of 5):

Great!

Comment submitted: 3/18/2019 (#20742)

From Askarii Bakery

Rating (out of 5):

People are crazy. I eat an egg and salmon omelette daily. My favorite breakfast.

Comment submitted: 10/14/2018 (#20651)

Never add water to eggs, instead add an extra egg and never, ever over-beat. The whites of the egg should show within the yolks, this gives the scramble or omelette an rich, moist texture.

Comment submitted: 9/4/2018 (#20621)

From Dawn

Rating (out of 5):

I used left over old bay grilled shrimp as well as finely chopped grilled bacon to make this recipe. it was awesome! Thank you for posting your recipe.

Comment submitted: 8/6/2018 (#20606)

From Jacklyn_Estevao

Rating (out of 5):

I don't know why some people think that this recipe is horrible. Is it because I'm Portuguese? :D

Comment submitted: 10/30/2017 (#20437)

Wow, the combination of egg and shrimp is horrible! I would definitely NOT suggest this to anybody, for any reason.

Comment submitted: 6/15/2017 (#20333)

From Dan H.

Rating (out of 5):

The recipe was great! I also added some chopped spinach and garlic sauteed in olive oil. Will definitely make it again. - Dan

Comment submitted: 2/18/2015 (#19275)

From Karol

Rating (out of 5):

Best omelette ever - the way you said to cook the omelette itself was a revelation to me as I always struggle to turn it over or to achieve perfect fluffiness ) I sizzled the shrimp with mushrooms parsley and Cajun spice as someone suggested above - it was absolutely delicious!

Comment submitted: 12/31/2014 (#19178)

From cotoole

Rating (out of 5):

I've been making Shrimp Omelets for a while now, and recently I found a new shredded cheese in my grocer's aisles. Fajita cheese. It really works well with the shrimp. I must confess, I like Cocktail Sauce on my Shrimp Omelet as well. :)

Comment submitted: 12/8/2011 (#13297)

From Klump

Rating (out of 5):

I enjoyed the combination, but next time I will add some kind of cajun seasoning for extra spice.

Comment submitted: 2/2/2008 (#4536)

From newjones

Rating (out of 5):

Great recipe. I added a little back pepper and jalepeno to spice it up. Instead of jack cheese, I used shredded mozzarella cheeze. mmm really tasty.

Comment submitted: 7/27/2007 (#3279)

From ET

Rating (out of 5):

I used 1/4 lb each of rock shrimp and dungeness crab meat and added chopped jalapeno pepper (about 1 tbs). I sprinkled some Parmesan cheese on top of the finished omelette.

Comment submitted: 4/7/2007 (#2081)

From swimmom ( Team Breakfast Member )

Rating (out of 5):

Shrimp is not just for dinner anymore! Very good. My 16 yr old son said it is delicious!

Comment submitted: 1/7/2007 (#1135)

From Mr Breakfast ( Team Breakfast Member )

That's a very good point "W.T.S.". I'm trying to contact the recipe submitter to see if they left information out. In the meantime, I'd suggest taking 4 to 6 medium shrimp (shelled and cleaned) and butterfly them (cut 3/4 of the way through the shrimp - along the back vein open shrimp to resemble a butterfly sear the shrimp in hot oil for about 2 minutes on each side). Set them aside on a paper towel until ready to add to omelet.

Any one else have suggestions to make this omelet work?

Comment submitted: 10/31/2006 (#613)

How can you have a Shrimp Omelet without Shrimp? How much/many shrimp? Whole or cut up?


Recipe Summary

  • 1 onion, diced
  • 1 clove garlic, crushed
  • ½ cup sliced fresh mushrooms
  • ¼ cup diced green bell pepper
  • 12 medium shrimp - peeled and deveined
  • 5 eggs
  • ½ cup milk
  • 1 teaspoon curry powder
  • salt and pepper to taste
  • 1 tablespoon olive oil
  • 4 ounces shredded Cheddar cheese
  • 1 tomato, sliced

In a medium nonstick saucepan over medium heat, cook and stir the onion, garlic, mushrooms and pepper until tender, about 5 minutes Mix in shrimp, and cook until opaque. Remove from heat, and set aside.

In a medium bowl, beat together eggs and milk. Mix in curry powder, salt and pepper.

Heat the olive oil in a skillet over medium heat. Pour in egg mixture, and cook 5 minutes, or until firm. Top with Cheddar cheese, tomato and the onion and shrimp mixture. Fold eggs over filling, and serve warm.


Tips for this Chinese shrimp omelet recipe

Below are tips on making this Chinese shrimp omelette:

  • Source quality eggs that are fresh and bright in yolk colour. I like buying the ones with free-run kind with omega 3’s as they have orange yolks.
  • Use black tiger or a larger white shrimp and get the peeled deveined ones to make your life easier.
  • Finely slice the scallions and pre-mix this into your egg mixture along with the soy sauce and sesame oil until well combined. We want every ounce of that egg to taste of that savoury flavour.
  • Only fry your shrimp just until pink and curled. Do not over cook.
  • Keep your heat low when you pour in your eggs for silky smooth eggs that are not overcooked.
  • However, if you like a harder less smooth texture fry that omelette to your desired texture. This is equally as a delicious!

Seafood Omelet with Shrimp and Crab

I love a good omelet of any kind really, but it's a real treat when I have a bit of seafood on hand for this. Whenever I make up a pot of boiled shrimp, I sneak a few away just so that I use them for one of these omelets, and though I've used crab from cans to pouches to make it, whenever I buy a container of lump crab, I make sure to set aside a pinch just for this egg omelet.

MMmmmm. so good and not at all hard. Here's how.

First, if you're using raw shrimp, put a pat of butter or spray a skillet with non-stick cooking spray and saute the shrimp just until pink and no longer translucent remove and set them aside. Wipe out the pan so you don't discolor your omelet.

Beat together 2 eggs, or 1 whole egg and 1 egg white. I don't use kosher salt or freshly cracked black pepper in my eggs - it's a texture thing for me - so I add regular table salt and a fine ground black pepper, plus a splash of cold water. The water does something that makes the eggs set better to me, so when I scramble eggs or make an omelet, I always add a splash of water. Melt another pat of butter into the skillet heated to medium high and pour in the eggs.

Push edges in all around the egg, lifting slightly to let the uncooked yolk run underneath. Reduce heat to medium to medium-low. You don't want the egg to brown on the outside.

Once the egg has pretty much set, add the cooked shrimp. You can chop them up if they're on the larger size.

Top with a slice of provolone, other white cheese or your favorite cheese. I often use a slice of American, as pictured in the omelet at the top.

Carefully flip one half of the egg over onto the other half and slowly slide the omelet from the pan onto a plate and serve immediately.

Recipe: Seafood Omelet with Shrimp and Crab

  • 2 ounces of raw shrimp , peeled and deveined
  • 1 tablespoon of butter , divided
  • 2 large eggs
  • Table salt and fine ground black pepper
  • 1 ounce of lump crabmeat
  • 1 slice or shredded equivalent cheese , your choice

Melt half the butter in a skillet over medium high heat. Saute the shrimp just until pink and no longer translucent remove and set aside. Wipe out the skillet.

Beat together 2 eggs with a splash of cold water and salt and pepper. Add remaining butter to the skillet and add the eggs. Cook over medium high heat, lifting the edges to let the uncooked egg flow underneath. Once the egg begins to set, reduce heat to medium to medium-low to prevent egg from browning, and top one half of the egg with the cooked shrimp, crabmeat and cheese. Using a large spatula, carefully flip the other half of the egg over onto the stuffed half and carefully slide the omelet from the pan onto a plate. Serve immediately.

Cook's Note: Certainly substitute already boiled shrimp, including any you have leftover, cooked oysters or cooked crawfish. Add an extra egg if you like.

Denver/Western Omelet: Omit seafood. Saute 2 tablespoons each chopped onion and green bell pepper in the butter until tender. Remove from skillet and set aside with 1/4 cup chopped, baked ham. Prepare eggs as above, sprinkling the ham, onion, peppers and 1/4 cup shredded cheese over half of the egg. Fold and serve. Bacon may be substituted for the ham if desired.

Check These Recipes Out Too Y'all!

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Shrimp Avocado Omelet

Favorite RestaurantSeafood Breakfast Recipe

Preparation Time:ਈ minutes. Servings: 2

  • 1 1/2 teaspoons each of butter and vegetable oil
  • 3 beaten eggs
  • l/4 cup diced avocado (for low carbers - no more than this)
  • l/4 cup diced tomatoes
  • Fresh lemon wedge
  • 3-4 ounces cooked Bay shrimp
  • 1- 1/2 tablespoons sour cream
  • Chopped fresh parsley for garnish
  • Heat the egg pan over moderate heat.
  • While the pan heats, beat the eggs in a small mixing bowl with a wire whip until blended but not frothy
  • Combine avocado, tomatoes and squeeze of fresh lemon in a small bowl
  • When the pan is hot enough to sizzle a drop of water, add the butter and oil
  • When the butter stops foaming, whip the eggs a couple of times and pour into the pan
  • Let the pan sit until the eggs begin to cook around the edges
  • Lift edges of eggs with a rubber spatula and tip pan to allow liquid to run underneath
  • Repeat this process until the top is thickening and very little liquid egg remains
  • Spoon the shrimp and avocado mixture across the bottom of the omelet and add a little salt and pepper if desired
  • Fold the omelet in half and slide onto plate. If serving for two, divide the omelet into wedges before plating for more servings
  • Top with dollop of sour cream and a sprinkle of parsley

Enjoy your restaurant recipe for a shrimp avocado omelet and the company of those you share it with! - Donna

Did you know? The bay shrimp is the most common shrimp in most Pacific coast estuaries.


1. Peel the prawns and gently pull out the dark vein from each back, starting at the head end.

2. Heat half the oil in a large wok or heavy-based pan. Add the garlic, lemon grass, coriander root and chilli to the wok and stir over medium heat for 20 seconds. Add the prawns to the wok and stir-fry until the prawns change colour. Add the chopped spring onion, 1/2 teaspoon black pepper, fish sauce and palm sugar to the wok and toss well. Remove from the wok.

3. Beat the eggs, fish sauce and 2 tablespoons water in a bowl until foamy. Add the remaining oil to the wok and swirl around to coat the sides. Heat the wok and, when very hot, pour in the egg and swirl around the wok. Allow to set on the underneath edges, frequently lifting the edges once set, and slightly tilting the wok to let the unset mixture run underneath. Repeat until the omelette is nearly all set.

4. Place three-quarters of the prawn mixture in the centre of the omelette and fold in the sides to form a square, overlapping the sides a little, or simply fold the omelette in half. Slide onto a serving plate and place the remaining prawn mixture on the top. Sprinkle with the shredded spring onion. Garnish with coriander and serve with chilli sauce and steamed rice.


The Egg Foo Young Formula

Egg Foo Young can be made with almost any vegetables and proteins because it’s a recipe that evolved as a way to use up leftovers. Use:

2 cups of Add Ins for every 6 eggs.

Add Ins being cooked proteins, raw shrimp/prawns, fish, mince/ground meat and vegetables.

Prawn/shrimp and pork are the two most common versions on restaurant menus so I’m sharing both of these today.

Any raw vegetables that are finely chopped enough to cook through in a few minutes in the omelette are ideal here. If using vegetables that will take longer to cook, for example, diced zucchini, then sauté first in a little oil and perhaps garlic for extra flavour, then add to the batter.


1 Scrumptious Shrimp Scampi Linguine

Ditch the frozen scampi dinners and save money by making it at home. Adjust the red pepper flakes to your liking, and don't forget to reserve the liquid gold that is pasta water to stir into the dish! Serve with buttery garlic bread.

2 Shrimp Orzo Pesto

A secret to getting dinner on the table FAST: frozen pre-cooked shrimp. This dish is ready in under half an hour, thanks to the quickest pasta shape to cook — orzo, and a simple sauté at the end to heat the shrimp.

3 Pickled Shrimp

Try this take on ceviche tenderizing the shrimp through acidity instead of heat. MyRecipes uses pre-cooked shrimp for a quicker route, and the flavors marinate in as little as two hours.

4 Speedy Shrimp Curry

These skillet shrimp noodles from MyRecipes are super easy to make at home, but their flavor rivals something you’d get at a restaurant.

5 Sheet Pan Paella

No paella pan? No problem. You can still make authentic-tasting paella with a sheet pan. This MyRecipes sheet pan paella is full of flavor, and with this method, all the components from the rice to the sausage and the seafood turn out perfectly.

6 Shrimp Pasta with Shrimp and Tomato Cream Sauce

Made with ripe cherry tomatoes and fresh shrimp, this is one of the best MyRecipes pasta dishes of the summer. Use any pasta shape you like, and don't skimp on the cream as that's what gives this dish its sumptuous finish.

7 Cajun Shrimp Alfredo

Kick up the weeknight dinner routine with this easy (and cheesy!) MyRecipes Cajun Shrimp Alfredo. Incredibly creamy and offering a mouthwatering Cajun kick, this just-spicy-enough pasta dish delivers major flavor with minimal effort.

8 Soba Noodles with Shrimp

This healthy, colorful MyRecipes meal is packed with fresh ingredients and a hint of heat. For busy weeknights when you’re craving takeout but want something a little lighter, this 35-minute recipe is exactly what you need.

9 Jambalaya

Build deep flavors by sautéing the aromatic trinity of onion, celery, and pepper in the andouille sausage drippings with herbs, garlic, and spices. This MyRecipes jambalaya is one for the books.

10 Shrimp and Grits Casserole

MyRecipes combines creamy cheese grits and succulent shrimp, creating a divine casserole. Don't expect leftovers because your guests are certain to ask for seconds — maybe even thirds!


Prawn Omelette with Avocado

Prawn omelette is perfect for breakfast. You can quickly prepare it.

Ingredients

  • eggs 2 pcs.
  • avocado 1 ⁄4 pcs.
  • boiled prawns 5 pcs.
  • butter
  • salt and black pepper, to taste

Directions

  1. Whisk the eggs in small bowl. Season with salt and black pepper. Heat the butter in a pan, pour in egg mixture. Cook the omelette for 1-2 minutes. Top the omelette with chopped avocado and boiled prawns. Fold the omelette in half. Optionally fry prawn with garlic before. Enjoy your meal.

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Recipe Summary

  • 1 pound fettuccini pasta
  • 1 tablespoon butter
  • 1 pound cooked shrimp - peeled and deveined
  • 4 cloves garlic, minced
  • 1 cup half-and-half
  • 6 tablespoons grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley
  • salt to taste

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente drain.

In a large skillet, cook and stir shrimp and garlic in the butter for about one minute. Pour in half and half stir. Sprinkle Parmesan cheese in one tablespoon at a time, stirring constantly. After all Parmesan is added, mix in parsley and salt. Stir frequently making sure it does not boil. Sauce will take a while to thicken.