Coconut Curry Shrimp Scramble With Spiced Vegetables (Paleo-Friendly)

Allergens

Shellfish (shrimp)

Ingredients

• 12 ounces large shrimp, peeled and deveined
• 3 tablespoons coconut oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 teaspoon curry powder
• 1/4 teaspoon ground turmeric
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• Salt and black pepper to taste
• 1 cup spinach, chopped
• 1 red bell pepper, diced
• 1/4 cup coconut milk
• 3 large eggs, beaten
• Fresh cilantro leaves, for garnish

Instructions

1. In a medium bowl, whisk together the eggs and set aside.
2. Heat 1 tablespoon of coconut oil in a large skillet over medium heat. Add the onion, garlic, and ginger, and cook until softened, about 5 minutes.
3. Add curry powder, turmeric, coriander, cayenne pepper, salt, and black pepper to the skillet, stirring constantly to prevent burning. Cook for an additional minute.
4. Stir in the shrimp, spinach, and red bell pepper, and cook until the shrimp is pink and cooked through, about 5 minutes.
5. Add the remaining coconut oil, then pour in the beaten eggs. Gently stir the mixture until the eggs are set but still soft.
6. Pour in the coconut milk, stirring gently to combine all ingredients. Cook for an additional 2 3 minutes until the coconut milk is slightly thickened.
7. Taste and adjust seasonings if needed. Remove from heat and garnish with fresh cilantro leaves.

Chef’s Insight

This dish is an excellent source of protein and vegetables, making it a nutritious and satisfying brunch option for Paleo diets.

Notes

Pair this dish with fresh fruit salad or coconut rice for a complete and balanced meal.