Shrimp and Avocado Omelet

This simple and colorful omelet features shrimp, buttery avocado, and fresh tomatoes. It’s possible to make this recipe the night before and have it ready to be warmed up for a super-quick breakfast in the morning. You can add some chopped onion and jalapeno pepper to the avocado-tomato mixture to make a spicy salsa topping if preferred, or substitute chicken, turkey or fish for the shrimp.

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Shrimp and Avocado Omelet

Servings 2

Total Time: 30 minutes

Cook Time: 30 minutes

Nutrition Information

calories 383

carbohydrate 11g

protein 27g

fat 26g

Ingredients

  • 1/4 pound(s) shrimp peeled and de-veined
  • 1 medium tomato(es) diced
  • 1/2 medium avocado(s) diced
  • 1 tablespoon(s) cilantro, fresh chopped (optional)
  • 1/4 teaspoon(s) sea salt (optional)
  • 1/8 teaspoon(s) black pepper freshly ground
  • 1 teaspoon(s) coconut oil
  • 4 large egg(s) beaten

Instructions

  1. Cook shrimp over medium heat until pink. Chop and set aside.
  2. Toss tomato, avocado, and cilantro together in a small bowl. Season to taste with sea salt and freshly ground black pepper. Set aside.
  3. Beat eggs in a separate small bowl.
  4. Heat a non-stick skillet over medium-high heat. Add coconut oil when hot.
  5. Pour half of the eggs into the hot skillet, tilting the pan gently to cover the bottom with egg. Tilt pan and lift edges of omelet to allow uncooked egg to spread to the hot part of the pan.
  6. When eggs are almost fully firm, add shrimp pieces onto one half of the egg.
  7. Fold omelet in half and cook for a minute more.
  8. Top with tomato and avocado mixture.
  9. Repeat for second omelet.

This recipe inspired in part or in whole from here

Comments

    1. Whoops, somehow this recipe sneaked in and was only for one person. I updated it, and it is now correct for 2 people. Apologies.

  1. I liked this recipe, yet the instructions call for adding ‘shrimp and cheese’ to the omelet. Should this be just shrimp ??

    Thanks,

  2. This is awesome, but I would either lose the cilantro or add jalapeño and onion for a salsa. Cilantro just isn’t good without heat, imo.

  3. Lovely recipe. I made this the night before, as I’m usually too rushed on weekdays for more than a grab-and-go breakfast. It held up quite nicely in the fridge overnight and was super-tasty the next morning.

    1. Hi Rose – I’d just use chicken or whatever other meat you like. In particular, I’d use chicken, turkey or some sort of fish. Good luck!

  4. One of our favorites!! I just tweak it a little. I grill shrimp to eat for dinner the night before & just grill a little extra for this recipe the next morning. You can buy frozen gulf caught shrimp that are already peeled and deveined. Defrost in water while still in the bag. Rinse. Drain. Poor shrimp onto a plate/bowl. Pour some olive oil on top & toss to coat well. Add dry BBQ seasoning (I’ve used Stubbs Rub, A1 Dry Rub Sweet Mesquite BBQ, & McCormick Grill Mates Applewood Rub). I don’t know if they’re all Paleo approved. Even though they’re all BBQ seasoning, they each have their own unique taste and all of them are scrumptious!!!! Let grill get to about 400 degrees. Cook for 3 minutes on each side. Fast! Easy! Delicious! You can refrigerate leftover shrimp overnight and then take them out as you’re preparing eggs, etc. Add shrimp to omelet just before its done & fold omelet over shrimp. There’s enough heat coming from the eggs to heat up the shrimp. As I’m not a big fan of cilantro, I’ll top with avocado/tomato mixture or sometimes just avocado with salt & pepper. Absolutely delicious!!!!!
    FYI: You can do the above BBQ shrimp recipe but use fish (I’ve grilled tilapia, rainbow trout, & catfish), pork chops, boneless skinless chicken breasts. While the seasoning is the same, they taste different because of the different types of meat and even the different types of fish tastes very different from each other so it doesn’t seem like you’re eating the same stuff all the time. Cooking times may need to be adjusted depending on thickness of meat/fish.

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