10 1/2ozsustainable shrimpshells removed (thaw if frozen)
1tspgluten-free, low-sodium soy sauce
1Tbspsherry or cooking wine
2Tbspcamelina or coconut oil, divided
1/3cupchopped green onions
2Tbspchopped garlic chives
salt and pepper to taste
Handful of pea shoots to garnish (optional)
Rinse shrimp and pat dry with paper towel. Mix soy sauce, sherry or wine, and cornstarch in bowl and add shrimp. Coat shrimp well with marinade and set aside.
In medium bowl, lightly beat eggs with cream. In small bowl, place peas and pat with paper towel to remove excess water.
Heat 1 Tbsp camelina or coconut oil over medium heat in cast-iron skillet. Add shrimp and stir-fry for 1 minute. Add peas and green onions and stir-fry for 1 to 2 minutes.
Remove mixture from skillet and allow to cool slightly, then slowly pour into beaten eggs. Add remaining 1 Tbsp oil to skillet and heat over low-medium heat.
When hot, add egg and shrimp mixture and stir with fork. Add garlic chives and stir until eggs are set but still slightly wet. Season with salt and pepper to taste and serve immediately with pea shoots for garnish, if desired.
Per serving: 257 calories; 24 g protein; 14 g total fat (3 g sat. fat); 7 g total carbohydrates (3 g sugars, 2 g fiber); 322 mg sodium