Keto Shrimp and Egg Stir-Fry

Ingredients

• about 450 g Shrimp
• 4 large Eggs
• 1 cup Broccoli Florets
• 1 medium Bell Pepper
• 2 tablespoons Soy Sauce (or Coconut Aminos)
• 1 teaspoon Sesame Oil
• 2 cloves Garlic
• 1 teaspoon Ginger
• 2 tablespoons Avocado Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a large skillet or wok (at least 30.48 cm in diameter) over high heat. Add the 2 tablespoons of avocado oil and heat it for 1 minute, until it shimmers and reaches approximately 205°C (200°C).
2. 2Add the about 450 g of shrimp to the hot skillet. Stir-fry the shrimp for 2 to 3 minutes, until they turn pink and opaque, and an instant-read thermometer inserted into the thickest part of a shrimp reads 63°C. Remove the cooked shrimp from the skillet and set them aside on a clean plate.
3. 3In the same skillet, crack the 4 large eggs directly into the pan. Scramble the eggs for 2 to 3 minutes, stirring constantly, until they are fully cooked and no liquid egg remains. Remove the scrambled eggs from the skillet and add them to the plate with the cooked shrimp.
4. 4Add the 1 cup of broccoli florets and the 1 medium bell pepper, cut into 2.54 cm pieces, to the skillet. Stir-fry the vegetables for 3 to 4 minutes over high heat, until they are slightly tender but still retain a slight crispness.
5. 5Add the 2 cloves of garlic, minced, and the 1 teaspoon of ginger, grated or minced, to the skillet with the vegetables. Stir-fry for 1 minute, until the garlic and ginger become fragrant.
6. 6Return the cooked about 450 g of shrimp and the scrambled 4 large eggs to the skillet with the vegetables. Add the 2 tablespoons of soy sauce (or coconut aminos) and the 1 teaspoon of sesame oil. Stir everything together for 1 to 2 minutes, ensuring all ingredients are well combined and heated through.
7. 7Serve the Keto Shrimp and Egg Stir-Fry immediately.

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