Shrimp and Scrambled Eggs

Shrimp and scrambled eggs is a quick, high protein breakfast made with coked shrimp, a few eggs, and butter. Ready in minutes and served with avocado for a simple, filling meal.

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Prep Time 5

Cook Time 3

Total Time 8

Course Breakfast, Light Dinner, Lunch

Cuisine American

Servings serving

Calories 440.8 kcal

Ingredients

6 extra large shrimp cooked
2 eggs
1 tablespoon butter
salt and black pepper to taste
one half avocado or other fruit
chopped scallions and parsley, for garnish

Instructions

Heat a small non-stick skillet over medium heat. Add the shrimp and warm for about 1 minute, just until heated through. Remove to a plate.
Crack the eggs into a bowl, season with salt and pepper, and scramble with a fork.
In the same skillet, melt the butter over medium-low heat.
Pour in the eggs and cook gently, stirring, until soft and just set.
Transfer the eggs to a plate and top with the warm shrimp. Finish with chopped scallions and parsley.
Serve with sliced avocado and a lemon wedge.

Nutrition

Calories: 440.8kcalCarbohydrates: 10.2gProtein: 26.8gTotal Fat: 33.6gSaturated Fat: 11.6gTrans Fat: 0.5gCholesterol: 426.8mgSodium: 870mgPotassium: 717.5mgFiber: 6.7gSugar: 0.9gNet Carbohydrates: 3.4g

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