Keto Tex-Mex Brunch Skillet: Spicy Shrimp Scramble & Avocado Salsa

Allergens

Shellfish (shrimp)

Ingredients

• 8 large eggs
• 1 lb raw shrimp, peeled and deveined
• 2 cups chopped bell peppers (green, red, or yellow)
• 1 cup cherry tomatoes, halved
• 1/2 cup diced onion
• 1/2 cup crumbled feta cheese
• 2 tbsp avocado oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• Salt and pepper, to taste
• Fresh cilantro leaves, for garnish

Instructions

1. In a large mixing bowl, whisk together eggs, shrimp, bell peppers, cherry tomatoes, onion, smoked paprika, garlic powder, cumin, salt, and pepper. Set aside.
2. Heat 2 tbsp avocado oil in a large skillet over medium heat.
3. Pour the egg mixture into the skillet and cook for 6 8 minutes, or until the eggs are fully cooked and shrimp is pink and cooked through.
4. While the skillet is cooking, prepare the avocado salsa by combining diced avocado, lime juice, chopped cilantro, salt, and pepper in a small bowl. Set aside.
5. Once the eggs are fully cooked, top the shrimp scramble with crumbled feta cheese and fresh cilantro leaves. Serve immediately with avocado salsa on the side.

Chef’s Insight

The combination of spicy shrimp and creamy avocado salsa creates a satisfying contrast in textures, making this dish an irresistible choice for keto-friendly brunch lovers!

Notes

For optimal flavor and texture, use fresh ingredients and cook the shrimp until just pink and opaque.