Ingredients
- —125 g seaweed salad
- —16 shrimp
- —4 eggs
- —Handful of fresh cilantro, roughly chopped
- —2 tablespoons fish sauce
- —Olive oil
- —Sriracha (spicy chili sauce from Thailand)
- —Pepper
- —Garlic salt
Instructions
Roughly chop the cilantro.
Whisk the eggs with cilantro, fish sauce, pepper, and garlic salt.
Heat oil in a pan and cook the shrimp for 1 minute on high heat.
Pour the egg mixture into the pan and distribute the seaweed salad evenly.
Lower the heat, cover, and let cook for 4 minutes.
Serve with drops of sriracha.
Serving Tip
This omelette with seaweed salad and shrimp is a light, savory, and surprisingly fresh combination. The soft egg, salty seaweed salad, and juicy shrimp come together to create a dish that’s simple, quick to prepare, and delightfully different. Perfect for a nutritious lunch or a light dinner. Serve immediately to keep the egg soft and the shrimp juicy.
Storage Tip
Store in the refrigerator for up to one day and reheat gently in the pan.
RECIPE_ID: dbe68a26...
LAST_UPDATE: 2/18/2026