Wake Up Seafood Breakfast for Two
Start your day with a burst of coastal flavors with the "Wake Up Seafood Breakfast for Two" — a quick and wholesome skillet recipe that marries the richness of shrimp and lump crab meat with vibrant vegetables and fluffy scrambled eggs. Perfectly seasoned with garlic, paprika, and fresh parsley, this breakfast delivers bold, savory bites in just 30 minutes. Baby spinach, cherry tomatoes, and a hint of lemon add a refreshing balance, while the one-pan preparation keeps cleanup minimal. Whether you're impressing a loved one or treating yourself, this protein-packed seafood breakfast is a nutritious, flavor-filled way to energize your morning.
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Recipe Information
Ingredients
- 8 pieces large shrimp, peeled and deveined
- 0.5 cups lump crab meat
- 4 large eggs
- 0.5 cup red bell pepper, diced
- 0.25 cup yellow onion, diced
- 0.5 cup cherry tomatoes, halved
- 1 cup baby spinach
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 teaspoons paprika
- 2 tablespoons fresh parsley, chopped
- 2 pieces lemon wedges (for garnish)
Instructions
Heat a large skillet over medium heat and add 1 tablespoon of olive oil and the unsalted butter.
Add the diced onion, red bell pepper, and minced garlic to the skillet. Sauté for 3-4 minutes until the vegetables are softened and the garlic is fragrant.
Push the vegetables to one side of the skillet and add the shrimp to the empty side. Season the shrimp with salt, black pepper, and paprika, then cook for about 2 minutes on each side until they are pink and opaque.
Add the lump crab meat and halved cherry tomatoes to the skillet. Gently stir everything together and cook for another 2 minutes to warm the crab meat and slightly soften the tomatoes.
In a separate bowl, whisk the eggs with a pinch of salt and black pepper. Push the ingredients in the skillet to one side, creating space for the eggs.
Add the remaining 1 tablespoon of olive oil to the empty side of the skillet. Pour in the whisked eggs and scramble them using a spatula, cooking until just set but still slightly soft.
Once the eggs are scrambled, mix them gently into the rest of the skillet ingredients.
Stir in the baby spinach and cook for 1-2 minutes until wilted. Taste and adjust the seasoning as needed.
Sprinkle the chopped parsley over the top and serve the seafood breakfast skillet immediately with lemon wedges on the side for garnish.
Nutrition Facts
Calories |
468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 532 mg | 177% | |
| Sodium | 937 mg | 41% | |
| Total Carbohydrate | 11.3 g | 4% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 5.6 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 188 mg | 14% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 873 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
