keto shrimp muffins
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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!

keto shrimp muffins

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.

Keto shrimp muffins – your new mood-lifter

Keto shrimp muffins

Recipe by Roberta KapsalisCourse: Appetizers, Breakfast food, Dairy-Free, Mediterranean, Sea FoodCuisine: Keto MediterraneanDifficulty: Medium
Servings

6

servings
Prep time

5

minutes
Cooking time

12

minutes
Calories

300

kcal

Ingredients

  • 6 large eggs

  • 2 tbsp melted butter

  • 100 ml (3,5 fl oz) water

  • 1/2 tsp sea salt

  • 6 medium shrimp (cleaned and chopped)

  • 2 tbsp finely chopped chives

  • 1/2 small red bell pepper cut into very tiny cubes

  • 1 tbsp psyllium

  • freshly chopped parsley (or basil) to your liking

Directions

  • Divide yolks from egg whites and place them into 2 mixing bowls. Chop all the ingredients very carefully so that you get tiny pieces that will not sink into the muffins. Mix them with egg yolks and add the psyllium powder, spices. Pour in melted butter and in the end add water. Make sure everything is nicely unified.
  • Beat the egg whites with a mixer or a whisk (if you are skilful) into a firm meringue. Slowly add the meringue into the mixture you prepared earlier by gently folding with a silicone spatula. Make sure you keep the airy consistency of the meringue.
  • Preheat the oven to 180ºC (350ºF) and place a deep and wide pan with just enough water that will allow steam cooking. Approximately 1 cup of water would be enough because the muffins will be cooked shortly.
  • Gently scoop 6 portions with a tablespoon and place them into silicone muffin moulds. You can also use metallic muffin moulds lined with baking paper cups.
  • Place the muffin moulds in the middle of the pan with water making sure they don’t move and water doesn’t splash them. You can also use a grill to place the muffins above the pan with water. This will allow them to be steam cooked.
  • Cook the muffins for 12-15 minutes and serve them immediately.

Notes

  • If you will use a blender, you can skip the separation of egg whites and yolks but you’ll get something like souffle. Just blend the eggs with butter, psyllium and water, and add the rest of the ingredients before placing them in the oven.
  • if you have an allergy to shrimp, you can use finely chopped smoked salmon or another type of fish.

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