Colorful Shrimp & Veggie Protein Plate with Scrambled Eggs
A vibrant, nourishing plate packed with protein, fiber, and fresh flavors! Juicy sautéed shrimp, creamy avocado, fluffy scrambled eggs, crisp veggies, tender broccoli, and boiled eggs come together for a balanced, energizing meal that works beautifully for breakfast, lunch, or post-workout fuel.
For the Shrimp
1 cup shrimp, peeled & deveined
1 tbsp olive oil
1/4 onion, diced
1/4 red bell pepper, diced
Salt & pepper
1/4 tsp paprika
Optional: splash of lemon
For the Scrambled Eggs
2–3 large eggs
1 tbsp butter or oil
Salt & pepper
Optional: splash of milk/cream
For the Veggie Plate
1/2 avocado, cubed
1/2 cup broccoli florets (steamed or sautéed)
1 tomato, sliced
1/2 cucumber, sliced
A handful of shredded carrots
A small handful of lettuce
1 boiled egg, sliced
Optional: light drizzle of olive oil or lemon over veggies
Cook the Shrimp
Heat oil in a pan over medium.
Sauté onions & bell peppers 2 minutes.
Add shrimp, paprika, salt, and pepper.
Cook until pink and juicy, about 3–4 minutes.
Finish with lemon if desired.
Scramble the Eggs
Whisk eggs with a pinch of salt.
Melt butter in a nonstick pan.
Cook eggs low and slow, stirring gently for soft, fluffy curds.
Prepare the Veggies
Steam or sauté broccoli until tender.
Slice tomato, cucumber, and boil the egg.
Add lettuce and shredded carrots to the plate.
Season lightly with salt & pepper.
Assemble the Plate
Add scrambled eggs, seasoned shrimp, avocado cubes, and all veggies around the plate.
Serve fresh and enjoy a nutrient-packed meal!
Prep Time: 10 min
Cooking Time: 10–12 min
Total Time: 20–22 min
Servings: 1
Approx. Kcal: ~520 kcal