Mouthwatering Keto Malaysian Brunch: Coconut Crust Omelette with Spicy Sambal Shrimp

Allergens

Eggs, Shrimp (Shellfish)

Ingredients

• 1. 6 large eggs 2. 1 cup unsweetened shredded coconut, toasted 3. 4 tbsp almond flour 4. 2 oz cream cheese, softened 5. Salt and pepper, to taste 6. 1 lb medium shrimp, peeled and deveined 7. 1 cup cherry tomatoes, halved 8. 2 tbsp vegetable oil 9. 1 tsp sugar
• free sambal oelek 10. 1 tbsp lime juice 11. Fresh cilantro leaves, for garnish

Instructions

1. Preheat oven to 350°F (180°C). In a bowl, whisk together eggs, shredded coconut, almond flour, and cream cheese until smooth. Season with salt and pepper.
2. Divide the egg mixture evenly among six greased ramekins. Place the ramekins on a baking sheet and bake for 20 25 minutes, or until golden brown and set.
3. In a large pan, heat vegetable oil over medium heat. Add shrimp and cook until pink, about 4 5 minutes. Stir in sambal oelek and lime juice, then remove from heat.
4. To serve, top each omelette with spicy sambal shrimp and cherry tomatoes. Garnish with cilantro leaves.

Chef’s Insight

To enhance the flavors, consider using a blend of black pepper and cayenne in the sambal shrimp sauce.

Notes

Adjust the amount of sambal oelek according to your desired level of spiciness.