Tropical Beach Scramble
Dive into a paradise of flavors with this exotic salty breakfast! This protein-packed scramble combines succulent shrimp, fragrant coconut, and fresh pineapple for a taste of the tropics. Served with a side of toasted plantain chips, this colorful dish is a delicious way to start your morning getaway.
ingredients
- 4 large eggs
- 8 oz of shrimp, peeled and deveined
- 1 cup pineapple chunks, fresh or canned
- 1/4 cup shredded coconut
- 1/4 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 1/2 teaspoon curry powder
- Salt and pepper to taste
- 1 ripe plantain
- Cooking spray
steps
- 1.
Preheat the oven to 400°F (200°C).
- 2.
Cut the plantain into thin slices, coat them lightly with cooking spray, and arrange them on a baking sheet. Bake for 10-12 minutes until crispy.
- 3.
In a bowl, whisk the eggs with a pinch of salt and pepper. Set aside.
- 4.
Heat the olive oil in a skillet over medium heat. Add the garlic, red onion, and red bell pepper. Sauté for 2-3 minutes until softened.
- 5.
Add the shrimp to the skillet and cook until they turn pink and are cooked through, approximately 3-4 minutes.
- 6.
Stir in the pineapple chunks and shredded coconut, and cook for an additional minute.
- 7.
Pour the beaten eggs into the skillet with the shrimp mixture. Gently scramble until the eggs are fully cooked, about 2-3 minutes.
- 8.
Sprinkle the curry powder evenly over the scramble and mix well.
- 9.
Divide the Tropical Beach Scramble onto plates and serve with the toasted plantain chips on the side.
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