Caribbean Keto Brunch: Coconut Shrimp Benedict with Avocado Crema & Mango Salsa
A flavorful caribbean brunch perfect for keto eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 8 large shrimp, peeled and deveined 1 cup unsweetened shredded coconut 2 ripe avocados 1/4 cup fresh lime juice 1/4 cup red onion, finely chopped 1 mango, diced 1 jalapeno, seeded and minced 1 large plantain, peeled and diced 2 tbsp coconut oil 4 large eggs Salt and pepper, to taste
Instructions
- a. Prepare the coconut shrimp by coating shrimp in coconut flakes, then pan fry until golden brown. b. Create the mango salsa by combining diced mango, red onion, jalapeno, and lime juice. c. Whip up creamy avocado crema with ripe avocados and lime juice. d. Assemble the dish by layering plantain hash, coconut shrimp, poached eggs, and topping with salsa and crema.
Chef’s Insight
For the perfect poached egg, use fresh eggs and swirl water before adding them in.
Notes
Adjust seasoning to personal preference.