This low carb baked egg and garlic shrimp is perfect for a tasty lunch!
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I make this just for me at home when I want a hot lunch and have some shrimp in the fridge. It would be super easy to increase the yield if cooking for more than one person.
De-vein the shrimp and remove the shells. I even remove the tails for this dish for easy eating! I think about 7-8 large shrimp per person is a good amount. Add a little olive oil to a pan, squeeze in some garlic paste (or minced garlic, if you prefer), then sauté the shrimp for a few minutes on each side until almost cooked through.
Spray a small ovenproof dish with non-stick spray and add the shrimp and garlic. Crack two eggs over the top and season with salt and black pepper.
Place in a preheated oven for 15-20 minutes or until the egg whites are cooked. Sprinkle with chopped chives and serve.
Baked Egg and Garlic Shrimp #lowcarb Click To Tweet