Cajun Chicken and Shrimp Skillet Scramble

Start your morning with a fiery kick in this hearty Cajun Chicken and Shrimp Skillet Scramble. Tender strips of chicken and plump shrimp are seasoned generously with a garlic- and onion-free Cajun spice blend, then seared alongside colorful bell peppers before being folded into fluffy scrambled eggs. It's a restaurant-worthy breakfast skillet that comes together in under 25 minutes, making it perfect for a weekend brunch or a satisfying weekday breakfast that will keep you full for hours. This recipe is fully low-FODMAP friendly, swapping out garlic and onion for the green tops of scallions and a careful blend of FODMAP-safe spices to deliver all the bold Cajun flavor without the digestive distress. With two high-quality protein sources—chicken and shrimp—plus eggs, this dish delivers a substantial dose of protein to start your day right, while bell peppers add color, crunch, and a dose of vitamin C. Serve it on its own, or alongside gluten-free toast or a few lactose-free cheese shavings for an extra finishing touch.

Ingredients

• 150 gboneless skinless chicken breast, cut into thin strips
• 150 gRaw shrimp, peeled and deveined
• 4 largeeggs
• 0.5 piecered bell pepper, diced
• 0.5 piecegreen bell pepper, diced
• 2 tbspScallion greens, thinly sliced, green tops only
• 1 tspsmoked paprika
• 0.25 tspcayenne pepper, adjust to taste
• 0.5 tspdried oregano
• 0.5 tspdried thyme
• 2 tbspGarlic-infused olive oil, FODMAP-free garlic flavor
• 0.5 tspsalt
• 0.25 tspblack pepper
• 2 tbspLactose-free milk, optional, for fluffier eggs

Method

1. On a cutting board, slice the chicken breast into thin strips and pat the shrimp dry with a paper towel.
2. In a small bowl, combine the smoked paprika, cayenne, oregano, thyme, salt, and black pepper to make the Cajun seasoning blend.
3. Toss the chicken strips and shrimp with the Cajun seasoning blend until evenly coated.
4. Dice the red and green bell peppers and thinly slice the scallion greens.
5. Heat 1 tablespoon of garlic-infused olive oil in a large non-stick skillet over medium-high heat. Add the seasoned chicken strips and cook, stirring occasionally, until golden and cooked through. 5:00
6. Add the shrimp to the skillet with the chicken and cook until the shrimp turn pink and opaque. 3:00
7. Add the diced bell peppers to the skillet and cook until just tender, stirring frequently. 3:00
8. Push the chicken, shrimp, and pepper mixture to one side of the skillet. Add the remaining garlic-infused olive oil to the empty side.
9. In a mixing bowl, whisk the eggs with the lactose-free milk until combined and slightly frothy.
10. Pour the eggs into the empty side of the skillet and let them set slightly before gently folding them, gradually incorporating the chicken, shrimp, and peppers as the eggs scramble. 3:00
11. Remove the skillet from heat once the eggs are just set but still moist. Sprinkle with sliced scallion greens and serve immediately.