Keto Thai Breakfast Delight: Spicy Shrimp Omelette with Coconut-Almond Rice and Fresh Herbs

Allergens

Shellfish (shrimp)

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 cups almond flour
• 1 cup unsweetened coconut flakes
• 4 large eggs
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped Thai basil
• 1/4 cup chopped mint leaves
• 2 tablespoons fish sauce
• 2 tablespoons lime juice
• 1 teaspoon red chili flakes (adjust to taste)
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• 2 tablespoons coconut oil

Instructions

1. In a large mixing bowl, combine almond flour and unsweetened coconut flakes. Add water gradually until a dough forms. Shape into rice like grains and set aside. In another bowl, beat eggs with fish sauce, lime juice, red chili flakes, ground coriander, and ground cumin. Season with salt and pepper to taste. Heat 1 tablespoon of coconut oil in a non stick pan over medium heat. Add shrimp and cook until pink and opaque. Transfer cooked shrimp to the egg mixture. Stir shrimp into the egg mixture and allow it to marinate for about 5 minutes. Divide the almond coconut "rice" into 6 portions and place each portion in a small bowl or on individual plates. In a separate non stick pan, pour half of the shrimp and egg mixture and cook over medium heat until set and golden brown. Flip the omelette carefully and cook the other side. Repeat with the remaining shrimp and egg mixture for the second omelette. Place one omelette on top of each portion of "rice," garnish with fresh cilantro, Thai basil, and mint leaves.

Chef’s Insight

Use a silicone spatula to carefully flip the omelette without breaking it.

Notes

Adjust the spiciness of the dish according to your preference.