Keto Tex-Mex Brunch Skillet: Spicy Shrimp and Avocado Hash Brown Casserole
Indulge in a delicious, keto-friendly Tex-Mex brunch with our Spicy Shrimp and Avocado Hash Brown Casserole. This mouthwatering dish combines crispy hash browns, tender shrimp, and creamy avocado for a low-carb meal that's perfect for any special occasion or everyday enjoyment. Elevate your brunch game with this simple yet scrumptious recipe, complete with a step-by-step guide and captivating imagery to inspire your culinary endeavors.
Allergens
Shellfish (shrimp)
Ingredients
- 4 cups shredded hash browns (preferably from frozen)
- 1 lb large shrimp, peeled and deveined
- 2 ripe avocados, sliced
- 1 cup Mexican blend cheese, shredded
- 1 small onion, diced
- 1 jalapeño pepper, finely chopped
- 3 cloves garlic, minced
- 1/4 cup fresh cilantro, chopped
- 2 tbsp olive oil
- Salt and black pepper, to taste
Instructions
- Preheat a large skillet over medium heat. Add olive oil, onion, and jalapeño cook until softened, about 5 minutes.
- Stir in garlic and shrimp, cooking until shrimp is pink and cooked through, around 4 6 minutes. Season with salt and pepper to taste. Remove from skillet and set aside.
- Add hash browns to the skillet, spreading them evenly and pressing down to form a base. Cook for about 10 minutes, or until golden brown and crispy.
- Top the cooked hash browns with shredded cheese, then layer the cooked shrimp mixture and avocado slices.
- Cover and cook for an additional 3 5 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh cilantro and serve immediately.
Chef’s Insight
Feel free to adjust the spice level by adding more or less jalapeño according to your preference. - The combination of crispy hash browns, tender shrimp, and creamy avocado creates a satisfying texture experience for every bite.
Notes
This dish is perfect for those following a ketogenic or low-carb diet. - Customize the spice level to suit your taste buds.