Indulge in a flavorful Spanish classic that perfectly pairs shrimp and mushrooms, making every bite a delicious journey.

1

Start by peeling and deveining the shrimp and then chop them into small pieces. Set aside.

2

In a pan, heat 2 tablespoons of olive oil over medium heat. Add finely chopped onion and sauté for about 4 minutes until translucent.

3

Add minced garlic to the pan and cook for an additional 1 minute, stirring occasionally to prevent burning.

4

Add the chopped mushrooms to the pan, cooking for about 5 minutes until they release their moisture and start to brown.

5

In a bowl, whisk together 4 eggs, 1 teaspoon of salt, and 1 teaspoon of pepper until well combined.

6

Pour the beaten eggs over the shrimp and mushroom mixture in the pan, gently mixing to distribute evenly.

7

Reduce the heat to low, cover the pan, and let it cook for about 7 to 10 minutes, until the eggs are set but still moist.

8

Once cooked, sprinkle chopped parsley on top for garnish and serve warm or at room temperature.

2 servings

• Add diced bell peppers for extra crunch and sweetness.
• Incorporate some jalapeño for a spicy kick.
• Serve with a side of homemade garlic aioli for dipping.

• Fresh shrimp will give the best flavor; try to avoid frozen if possible.
• Use a non-stick pan for easier flipping and serving.
• Don't overcook the eggs; they should be soft and slightly creamy.

• fat: 18 grams
• carbs: 15 grams
• protein: 30 grams
• calories: 320

This dish is rich in protein and healthy fats from shrimp and olive oil, providing energy and nutrients vital for muscle repair and overall health.

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