Keto Colombian Brunch: Avocado & Coconut Shrimp Scramble
Discover a delectable Keto-friendly Colombian brunch recipe that combines the flavors of shrimp, avocado, and coconut milk in a mouthwatering scramble. Enjoy this easy-to-make dish while indulging your senses with our elegant, SEO-optimized description and images that showcase the vibrant colors and rich textures of this delightful brunch creation.
Allergens
Shrimp, Eggs
Ingredients
- 1. 6 large eggs, free range 2. 1 lb shrimp, peeled and deveined 3. 2 ripe avocados, halved, pitted, and diced 4. 1/2 cup coconut milk 5. 1/2 cup cilantro, chopped 6. 1 small red onion, finely chopped 7. 1 tsp ground turmeric 8. 1 tsp ground cumin 9. Salt and black pepper, to taste 10. Olive oil or avocado oil, for cooking 11. Optional: lime wedges for garnish
Instructions
- In a medium bowl, whisk together the eggs, coconut milk, turmeric, cumin, salt, and pepper until well combined. Set aside.
- Heat 2 tablespoons of oil in a large non stick skillet over medium heat. Add the red onion and cook for 3 minutes or until softened.
- Add the shrimp to the skillet and cook until pink and cooked through, approximately 4 5 minutes. Remove from skillet and set aside.
- In the same skillet, add another tablespoon of oil and pour in the egg mixture. Gently stir the eggs with a spatula until they start to set but are still slightly runny, about 2 3 minutes.
- Fold in the diced avocado and cooked shrimp into the scrambled eggs, stirring gently to combine. Cook for another minute or until heated through.
- Sprinkle with fresh cilantro and serve immediately. Enjoy your Keto Colombian Brunch with a wedge of lime on the side for added zest!
Chef’s Insight
The combination of avocado, coconut milk, and shrimp creates a unique blend of flavors that transports you straight to Colombia.
Notes
For an extra touch, serve on a bed of fresh mixed greens.