Shrimp for breakfast? Once you try this high protein, veggie packed morning delight you'll be shellfishly craving it all week.


  • 2 tsp
    olive oil
  • 1
    garlic clove, minced
  • 1 cup
  • 1 tbsp
    jalapeno, finely chopped
  • 1
    scallion, finely chopped
  • 1/2 cup
    red bell pepper, sliced or chopped
  • 1/2 cup
  • 1/4 lb
    shrimp, shelled, deveined, chopped coarsely
  • 3 cups
  • 1/8 tsp
  • 1/4 tsp
  • 1/4 tsp
    black pepper


  • Preheat oven to 375 degrees.

  • Heat oil in a large skillet and sauté garlic, jalapeño, white parts of scallion, red bell pepper, and corn for a minute.

  • Add shrimp,1/8 teaspoon salt and1/8 teaspoon pepper; sauté another minute. Add spinach and sauté until just wilted.

  • Remove from heat to cool.

  • In a medium mixing bowl, whisk together egg whites, turmeric, 1/8 teaspoon salt and 1/8 teaspoon pepper.

  • Oil 6 non-stick muffin tins well. Divide shrimp and vegetable mixture among the tins. Carefully pour egg white mixture over vegetables to the rim of the muffin tins.

  • Sprinkle green parts of scallion on top. Bake 20 minutes or until egg whites are set.

  • Credit to Jeanette's Healthy Living

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