Keto Thai Shrimp Omelette with Coconut Rice and Spicy Mango Salsa

Allergens

Contains no common allergens unless specified.

Ingredients

• 8 large eggs
• 1 lb raw shrimp, peeled and deveined
• 2 cups unsweetened coconut milk
• 1 cup basmati rice
• 4 tbsp fish sauce
• 3 tbsp olive oil
• 2 ripe mangoes, diced
• 1 red bell pepper, finely chopped
• 1/2 cup fresh cilantro, chopped
• 1 jalapeño pepper, minced
• 1 tsp grated ginger
• 1 tsp ground turmeric
• Salt and pepper, to taste

Instructions

1. In a medium bowl, whisk together the eggs with salt and pepper. Set aside.
2. Heat 2 tablespoons of olive oil in a pan over medium heat. Add the shrimp and cook until pink and cooked through, about 3 4 minutes per side. Remove from the pan and set aside.
3. In another pan, combine the rice with two cups of water and bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Stir in coconut milk, ginger, and turmeric, then cook for an additional 5 minutes or until the rice is tender. Set aside.
4. In a large non stick pan, heat 1 tablespoon of olive oil over medium heat. Pour in the whisked eggs and cook, stirring occasionally, until set but still slightly runny in parts. Remove from the pan and set aside.
5. To make the salsa, combine diced mangoes, red bell pepper, cilantro, jalapeño pepper, fish sauce, salt, and pepper in a bowl. Mix well and set aside.
6. Assemble the dish by placing the cooked coconut rice on a serving plate, topping it with the shrimp omelette, and then spooning the salsa over the top. Serve immediately.

Chef’s Insight

The key to this dish is balancing the flavors: the spiciness of the salsa, the richness of the coconut rice, and the tender shrimp in the omelette. The textures also play a crucial role, with the smooth rice contrasting with the crunchy bell pepper and the creamy egg.

Notes

For the most authentic experience, use Thai basmati rice and fresh mangoes when in season.