Low Carb Thai Brunch Shrimp Scramble

Allergens

Shrimp, Eggs

Ingredients

• 1. 8 large eggs 2. 1 lb raw shrimp, peeled and deveined 3. 1/2 cup chopped green onions 4. 1/2 cup chopped red bell pepper 5. 1/4 cup coconut cream 6. 2 tbsp fresh cilantro, finely chopped 7. 1 tbsp fish sauce 8. 1 tbsp lime juice 9. 1 tsp red curry paste 10. 1/2 tsp ground turmeric 11. 1/4 tsp ground black pepper 12. Salt to taste 13. 1 tbsp olive oil

Instructions

1. Whisk the eggs in a large bowl and set aside.
2. In a separate pan, heat the olive oil over medium high heat. Add shrimp, green onions, and red bell pepper. Sauté for 5 minutes or until shrimp turns pink. Remove from pan and set aside.
3. In the same pan, add turmeric, black pepper, and red curry paste. Cook for 1 minute to release aroma.
4. Add fish sauce, lime juice, and coconut cream to the pan. Stir well.
5. Gradually pour whisked eggs into the pan, stirring constantly to avoid curdling.
6. Once the eggs start to set, add sautéed shrimp mixture. Stir gently until eggs are fully cooked.
7. Season with salt to taste. Garnish with chopped cilantro.
8. Serve immediately, hot and steamy!

Chef’s Insight

The use of coconut cream gives a rich, creamy texture while keeping the recipe keto-friendly.

Notes

To enhance the visual appeal of this dish, consider adding a drizzle of sesame oil or sprinkle of toasted coconut flakes.