Egg Wraps with Shrimp Salad

Egg Wraps with Shrimp Salad

Course Breakfast, Lunch
Cuisine Ketogenic, Low Carb
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Author Team


Egg Wraps

  • 1 tbsp butter
  • 2 eggs
  • salt and pepper to taste

Shrimp Salad

  • 1/2 avocado diced
  • 2 oz shrimp cooked and peeled
  • 1/4 tsp lime juice
  • 1/4 tsp red pepper flakes
  • 2 tbsp Mayonnaise
  • 2 tbsp fresh parsley chopped
  • salt and pepper to taste


  • Whisk the eggs in a bowl and season with some salt and pepper. Place a medium-sized frying pan over the stove. Once heated, melt the butter then pour the beaten egg. Fry until the wrap becomes firm.
  • Prepare a separate bowl for the diced avocado. Squeeze a piece of lime over and stir. Mix in the shrimps, some chopped parsley, mayonnaise, and red pepper flakes. Sprinkle with salt and pepper before gently stirring.
    Making shrimp salad
  • Serve the mixture on the egg wrap and scatter the remaining chopped parsley on top. Enjoy.
    Wrap the shrimp salad


Macros (per serving): Calories: 345– Fat: 32.3g – Net carbs: 1.4g (total carbs: 5g, fiber: 3.6g) – Protein: 12.6g