📖 Instructions

1. First, let's prep our ingredients. Start by peeling and deveining your shrimp. Pat them dry with paper towels. This helps them brown nicely later. Trust me, this step makes a difference!
2. Next, finely chop your onion and garlic. I like using a sharp knife, but if you have a food processor, go for it! Aim for a consistent texture. You don't want huge chunks of onion in your dish.
3. Now, crack your eggs into a small bowl and whisk them gently with a fork. Season with salt and pepper to taste. I usually add a pinch of red pepper flakes too, for a little kick—but that's just me!
4. Heat up your skillet over medium-high heat. Add a tablespoon of butter or olive oil to the pan. Once the butter is melted and foamy, or the oil is shimmering, add the onions and garlic. Sauté for about 3-4 minutes, until they're softened and fragrant. Don't burn them!
5. Next, add your shrimp to the skillet and cook for another 2-3 minutes per side, until they turn pink and opaque. Season with a little more salt and pepper. Set the shrimp aside.
6. Now for the star of the show, the eggs. Pour the whisked eggs into the skillet. Let them cook undisturbed for a minute or two, until the edges start to set.
7. Once the eggs have set around the edges, gently push the cooked portions towards the center using your spatula, allowing the uncooked eggs to flow underneath. Continue doing this until the eggs are mostly set but still slightly moist on top. This should take about 3-4 minutes. Don't overcook!
8. Finally, gently stir in the cooked shrimp. Heat for another minute to make sure the shrimp is nice and hot. If you want to get fancy, garnish with fresh parsley or chives.
9. Serve immediately. You can pair it with some crusty bread for dipping or a simple side salad. And there you have it—a delicious and easy meal!