There is something incredibly satisfying about slowing down on a weekend morning to cook a meal that feels truly indulgent but is actually good for you. If you are looking to elevate your breakfast game beyond standard scrambled eggs, you have to try this Avocado Shrimp Omelet. It combines the creamy richness of fresh avocado with the savory snap of perfectly cooked shrimp, creating a flavor profile that feels like a fancy cafe brunch right in your own kitchen. I love that it’s packed with healthy fats and protein, keeping me full and energized for hours without the mid-morning crash.
Yields: 2 Servings Total Time: 40 Minutes Prep Time: 10 Minutes Cook Time: 30 Minutes
Ingredients
- 0.25 lb (4 oz / 115g) raw shrimp, peeled and de-veined
- 2 large free-range eggs (approx. 3.5 oz / 100g total), beaten
- 0.5 medium avocado (approx. 2.6 oz / 75g), diced
- 1 medium tomato (approx. 4.4 oz / 125g), diced
- 1 tsp (4.5g) coconut oil
- 0.125 tsp (0.25g) freshly ground black pepper
- 0.25 tsp (1.5g) sea salt
- 1 tbsp (3g) freshly chopped cilantro
Directions
- Place a skillet over medium heat and cook the 0.25 lb (115g) of shrimp until they turn opaque and pink, then remove from heat, chop into bite-sized pieces, and set aside.
- Combine the diced 0.5 (75g) avocado, 1 (125g) diced tomato, and 1 tbsp (3g) chopped cilantro in a small bowl, season with the 0.25 tsp (1.5g) sea salt and 0.125 tsp (0.25g) black pepper, toss gently to combine, and set aside.
- Crack the 2 large eggs into a separate bowl and beat them thoroughly until the yolks and whites are fully integrated.
- Return the skillet to medium heat and melt 1 tsp (4.5g) of coconut oil until it is hot and shimmering.
- Pour exactly half of the beaten egg mixture (approx. 1.75 oz / 50g) into the skillet and immediately tilt the pan in a circular motion to ensure the egg covers the entire bottom surface evenly.
- Wait until the egg is almost fully set, then arrange half of the chopped shrimp on one side of the omelet, fold the other side over the shrimp, and cook for 1 minute longer.
- Transfer the omelet to a plate, top immediately with half of the prepared avocado-tomato mixture, and repeat steps 5 through 7 with the remaining ingredients for the second serving.
Nutritional Information
(Amounts are approximate per serving based on the ingredients listed above)
- Calories: 217 kcal
- Carbohydrates: 6g
- Protein: 19g
- Fat: 13g
Chef’s Pro Tips
- Don’t Overcook the Shrimp: Shrimp cooks very quickly. Remove them from the heat the moment they turn pink and opaque. If you leave them in the hot pan too long, they will become rubbery and tough inside the delicate omelet.
- The “Tilt and Swirl” Technique: When you add the eggs to the pan, immediately tilt your wrist to swirl the liquid egg to the outer edges. This creates a thin, even layer that cooks uniformly without burning the bottom, resulting in a tender wrap for your filling.
- Choose the Right Avocado: For the best texture, use an avocado that yields slightly to gentle pressure but isn’t mushy. If it’s too soft, it will turn into guacamole when tossed with the tomato; you want distinct, creamy cubes for this dish.
- Whisk for Fluffiness: Beat your eggs vigorously right before pouring them into the pan. Incorporating air bubbles ensures the omelet is light and fluffy rather than dense and flat.
Frequently Asked Questions (FAQ)
Is this Avocado Shrimp Omelet keto-friendly? Yes, this recipe is an excellent choice for a keto diet. It is naturally low in carbohydrates and high in healthy fats and protein, making it a perfect fuel source for those following a ketogenic or low-carb lifestyle.
Can I meal prep this omelet for later? While omelets are best enjoyed fresh, you can prep the ingredients ahead of time. Cook the shrimp and chop the vegetables the night before. Store them in airtight containers in the fridge. In the morning, you can assemble and cook the omelet in under 10 minutes for a quick weekend brunch.
What if I don’t like coconut oil? If you prefer not to use coconut oil, you can easily substitute it with butter, ghee, or olive oil. However, coconut oil adds a subtle sweetness that pairs beautifully with the shrimp and cilantro in this dairy-free breakfast idea.
Can I add cheese to this recipe? Absolutely. While this version is designed as a dairy-free breakfast, a sprinkle of feta cheese or cotija would add a nice salty kick that complements the shrimp and avocado perfectly.
Conclusion
I really hope you give this Avocado Shrimp Omelet a try this weekend. It truly is the ultimate healthy high protein breakfast that feels indulgent without weighing you down. Because it is naturally a gluten-free egg breakfast loaded with healthy fats for breakfast, it is a crowd-pleaser that fits almost any dietary need. Whether you are looking for a keto friendly shrimp recipe or just a new twist on shrimp and avocado recipes, this easy seafood omelet is guaranteed to become a staple in your morning rotation!
