Caribbean Keto Brunch: Island Shrimp Scramble with Avocado Toast

Allergens

Shrimp (seafood)

Ingredients

• 8 large eggs
• 1 lb medium shrimp, peeled and deveined
• 2 ripe avocados
• 4 slices sourdough bread (use gluten
• free for keto)
• 1/4 cup coconut milk
• 1/4 cup fresh cilantro, chopped
• 1 lime, zested and juiced
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• Salt and pepper to taste

Instructions

1. In a large bowl, whisk together the eggs, coconut milk, lime zest, turmeric, cumin, smoked paprika, salt, and pepper. Set aside. Heat a large non stick skillet over medium heat. Add the shrimp and cook until pink and cooked through, about 3 4 minutes per side. Remove from skillet and let cool slightly. Then, roughly chop and stir into the egg mixture. In another non stick skillet, toast the sourdough slices until golden brown. Set aside. In the same large skillet used for the shrimp, cook the egg mixture over medium heat, stirring frequently, until cooked through but still slightly moist, about 3 4 minutes. To assemble, place two slices of toasted sourdough on each plate and top with half of the creamy avocado spread. Spoon the shrimp scramble over the avocado and garnish with chopped cilantro and a squeeze of lime juice.

Chef’s Insight

The combination of flavors and textures in this dish creates a truly satisfying mouthfeel, while the vibrant colors make it visually appealing.

Notes

This dish is packed with flavor and nutrients, making it a satisfying meal option for those following a keto diet.