Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, asian shrimp omelet. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Asian Shrimp Omelet is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. Asian Shrimp Omelet is something that I’ve loved my whole life. They are fine and they look fantastic.

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.

To get started with this recipe, we must prepare a few ingredients. You can cook asian shrimp omelet using 20 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Asian Shrimp Omelet:

1. Get 1/2 pound medium peeled shrimp, tails removed
2. Take 1/4 cup soy sauce
3. Make ready 1 tsp rice vinegar
4. Prepare 1 1/2 tsp peanut butter
5. Take 2 tsp sesame oil
6. Prepare 1/2 guava juice
7. Get Juice from 1/2 an orange
8. Take 2 tsp minced/ fresh ginger
9. Get 1/4 of a fresh jalapeño, minced
10. Make ready 2 tsp minced green onion
11. Get 1 tsp honey
12. Prepare 1 tsp black pepper
13. Take 1/2 tsp salt
14. Make ready 1/2 minced white onion
15. Make ready 1/2 cup slice mushrooms
16. Get 1 tbsp canola oil or vegetable oil
17. Make ready 4 eggs
18. Get 1 tsp cilantro, chopped
19. Prepare 1 handful bean sprouts
20. Prepare 1 tsp corn starch

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Instructions to make Asian Shrimp Omelet:

1. In a bowl, combine soy sauce, rice vinegar, peanut butter, sesame oil, jalapeño, orange juice, guava juice, ginger, honey, and salt@peper
2. Stir together and pour into a Ziplock bag. Add your shrimp in the bag and marinate in the fridge for 30 minutes.
3. While your shrimp is marinating, slice and roughly chop the mushrooms and mince the onion.
4. In a small pan over medium heat, sauté the mushroom and onions in either canola oil or vegetable oil until the onions are translucent, about 3-4 minutes.
5. Remove shrimp from marinade and add it to the onion and mushroom mixture.
6. Put marinade and corn starch in a small sauce pan over medium-low heat and boil until it is thick and becomes a sauce.
7. In a small bowl, lightly beat eggs, then add them to medium pan over medium heat.
8. Add the shrimp, mushrooms, onions, and a few tablespoons of the sauce to the eggs so the become part of the omelet.
9. Let the egg mixture sit to cook, occasionally shimmying the pan to prevent from sticking, until mostly cooked. Fold omelet in half, transfer it onto a plate and serve with sauce. (If desired garnish with some chopped green onion)

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