Chop the chives into small pieces. Defrost the cocktail shrimp in water and drain. Beat 3 eggs in a bowl.

Season the beaten eggs with parsley flakes and a pinch of herb salt.

Heat a pan with a small amount of oil and make scrambled eggs over medium heat, stirring quickly.

Transfer the scrambled eggs to a plate and set aside.

Melt a small amount of butter in the pan.

Season the defrosted shrimp with herb salt and parsley flakes, then stir-fry over high heat.

Add the scrambled eggs back to the pan and stir-fry with the shrimp over high heat.