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peruvian

Peruvian Shrimp and Potato Omelet with Creole Onion Salad

This dish pairs shrimp, peeled and deveined with yellow potato, boiled and cooled, red onion, thinly sliced and eggs. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Breakfast
Easy
Balanced Gluten free Pescatarian
300 kcal 2000 kcal
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Estimated macros per portion

61 g Protein
47 g Carbohydrates
27 g Fat
7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 150g eggs 215 kcal
  • 150g shrimp, peeled and deveined 149 kcal
  • 200g yellow potato, boiled and cooled 154 kcal
  • 12g olive oil 106 kcal
  • 60g red onion, thinly sliced 24 kcal
  • 20g lime juice 6 kcal
  • 6g garlic, minced 9 kcal
  • 10g cilantro, chopped 4 kcal
  • 1 tsp (2g) smoked paprika 6 kcal
  • 0.5 tsp (1g) salt 0 kcal
  • 0.25 tsp (1g) black pepper 1 kcal

Cooking instructions

  1. yellow potatored onionlime juicesalt
    Slice the cooked potato into thin coins. Thinly slice the red onion and toss with lime juice and salt; set aside to lightly pickle while you cook.
  2. shrimpolive oilgarlicsaltblack pepper
    Heat a nonstick skillet over medium heat and add olive oil. Saute the garlic for 15 seconds, then add the shrimp and a pinch of salt and black pepper; cook until just pink, 1-2 minutes. Transfer shrimp to a plate.
  3. eggsshrimpyellow potatosmoked paprikasalt
    In a bowl, beat the eggs with smoked paprika and a pinch of salt. Add the potato slices and cooked shrimp and stir to coat.
  4. eggs
    Pour the egg mixture into the skillet. Cook on medium-low until the bottom is set and the edges pull away, 4-5 minutes. Flip carefully (or slide onto a plate and invert back) and cook 2-3 minutes more until set through.
  5. red onionlime juicecilantro
    Slide the omelet onto a plate. Top with the pickled onion, cilantro, and a drizzle of any remaining lime juice. Serve warm.

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