Keto shrimp muffins, silky and airy as seafoam
Keto shrimp muffins literally felt like seafoam in my mouth! As May is slowly entering our presence, we all feel the need for easy and light things. Especially after such a difficult winter as 2020-2021 was. Well, the world is not quite a happy place at the moment, and we won’t even go into discussing that. For some of us, it’s the suppression, lack of freedom and feeling that something is just not honest about all this thing! For this reason, for all the good Ketonians, who care about their health and their loved ones, we decided to continue publishing delicious and mood-fixing recipes. Recipes that will bring drops of joy into your lives with a dash of refreshment. These Keto shrimp muffins are exactly that!
Shrimp, the versatile and nourishing ingredient
Shrimp give an impressive amount of nutrients we can use to fortify our immune system. They will also provide two types of antioxidants. Selenium is an essential antioxidant that helps us fight free radicals. Those free radicals are harming our cell membranes and DNA. This, of course, leads to premature ageing and weakness. Another antioxidant, called astaxanthin has been shown to help reduce inflammation.
here are some interesting nutrient facts:
- Protein: 18 grammes – impressive, right?
- Selenium: 48% of the recommended daily intake (RDI)
- Vitamin B12: 21% of the RDI
- Iron: 15% of the RDI
- Phosphorus: 12% of the RDI
- Niacin: 11% of the RDI
- Zinc: 9% of the RDI
Ideally, you will use fresh shrimp if it’s available in your area. Living the KMD postulates can be difficult, but there are tricks! Canned is not your option, frozen can be a good alternative! The only important detail is the hour of freezing. Check on the packaging, if the company freezes its seafood on the fishing boat, you are safe!
Keto shrimp muffins with a borrowed technique
There are so many egg-based muffins online. Some people even bake omelette in muffin moulds and get something quite different from a classic omelette. However, this particular recipe is different because it borrows the technique from silky steamed eggs known to the Asian cuisine or even Creme brûlée. The technique is just perfectly simple but it requires careful mixing. Ideally, you’ll use a cappuccino milk frother or a hand mixer. A very skilful pair of hands will do it, a-la chef, by using a nice and elegant whisk and a deep bowl. It’s all up to you and the current feeling. If you feel artistically rebelling, you might even use a fork and beat the eggs in rhythm off some revolutionary music. All things are possible, it’s us that make them happen! For those that are not sure if they’ll whisk the eggs right, a good old blender will do the trick.