Paleo Thai Brunch Shrimp Scramble with Coconut-infused Vegetables

Allergens

Shellfish (Shrimp)

Ingredients

• 12 large shrimp, peeled and deveined
• 6 large eggs
• 1 cup coconut milk
• 1/4 cup red bell pepper, thinly sliced
• 1/4 cup yellow bell pepper, thinly sliced
• 1/4 cup green onions, chopped
• 2 tablespoons fresh cilantro, chopped
• 1 teaspoon fish sauce
• 1 teaspoon coconut oil
• Salt and black pepper, to taste
• Optional: Thai bird's eye chili, finely chopped (for added spice)

Instructions

1. In a medium sized mixing bowl, whisk together the eggs, coconut milk, fish sauce, salt, and black pepper until well combined. Set aside.
2. Heat the coconut oil in a non stick pan over medium heat. Add the shrimp and cook for 3 minutes on each side, or until they turn pink and opaque. Remove from the pan and set aside.
3. In the same pan, add the red bell pepper, yellow bell pepper, and green onions. Cook for 2 3 minutes, or until they begin to soften.
4. Pour the egg mixture into the pan with the vegetables and gently stir until the eggs are fully cooked and fluffy.
5. Add the cooked shrimp back into the pan and mix in the fresh cilantro. Adjust seasoning as needed. Cook for an additional 1 2 minutes, or until heated through.
6. Serve immediately, garnished with additional cilantro and Thai bird's eye chili (optional).

Chef’s Insight

The combination of coconut milk and shrimp is a perfect representation of the rich flavors found in Thai cuisine. This dish showcases the harmony between protein, vegetables, and dairy-free creaminess, making it a versatile choice for Paleo enthusiasts.

Notes

This recipe is designed to be visually stunning and full of rich flavors that will captivate your taste buds. The use of fresh ingredients and simple techniques ensures a satisfying Paleo-friendly meal.