“Keto-Friendly Thai Shrimp and Egg Scramble – A Delicious Low Carb Start to Your Day”

Allergens

Shellfish (Shrimp)

Ingredients

• 1. 20 large shrimp, peeled and deveined 2. 6 large eggs 3. 1/4 cup coconut milk 4. 1/2 teaspoon fish sauce 5. 1/2 teaspoon sugar substitute 6. 1/2 tablespoon coconut oil 7. 1 small red bell pepper, thinly sliced 8. 1 small zucchini, spiralized or julienned 9. 1/4 cup fresh basil leaves, chopped 10. Salt and ground black pepper, to taste

Instructions

1. In a medium bowl, whisk together the eggs, coconut milk, fish sauce, sugar substitute, salt, and ground black pepper. Set aside.
2. Heat 1/2 tablespoon of coconut oil in a non stick skillet over medium heat. Add the shrimp and cook for about 2 minutes on each side, or until pink and cooked through. Remove from the skillet and set aside.
3. In the same skillet, add the red bell pepper and cook for about 1 minute, or until slightly softened.
4. Add the zucchini to the skillet and cook for an additional 2 minutes, or until just tender.
5. Pour the egg mixture into the skillet with the vegetables, stirring gently to combine. Cook for about 3 4 minutes, or until the eggs have set but are still slightly runny in the middle.
6. Gently fold in the cooked shrimp and fresh basil leaves. Season with additional salt and ground black pepper, if needed.
7. Remove from heat and serve immediately, garnishing with additional basil leaves if desired.

Chef’s Insight

To get the perfect texture in your scrambled eggs, avoid overmixing and let them set for a moment before stirring. This allows them to develop a slightly creamy consistency.

Notes

If you prefer your scramble with a firmer texture, cook the eggs for an additional minute or two.