Smoky Turmeric Shrimp and Zucchini Skillet Scramble

Start your morning with a protein-packed skillet that pairs juicy, quick-seared shrimp with tender diced zucchini and soft scrambled eggs warmed through with golden turmeric and smoky paprika. A finishing squeeze of fresh lemon brightens every bite, cutting through the richness of the eggs and highlighting the sweetness of the shrimp. It's a savory, slightly exotic twist on the classic scramble that comes together in under 20 minutes. This recipe is fully Low-FODMAP friendly, relying on garlic-infused oil instead of fresh garlic or onion for flavor, and keeping zucchini portions within tolerated serving sizes. It's an excellent choice for anyone managing IBS symptoms who still craves a hearty, flavorful breakfast without the bloating or discomfort that onions, garlic, or wheat-based dishes can trigger. Simple, fast, and nourishing, this skillet is a great way to start the day feeling good.

Ingredients

• 4 wholelarge eggs
• 170 gShrimp, peeled and deveined, raw, tails removed
• 1 mediumZucchini, diced
• 2 tbspGarlic-infused olive oil
• 0.5 tspground turmeric
• 0.5 tspsmoked paprika
• 0.5 tspsalt
• 0.25 tspblack pepper
• 0.5 wholefresh lemon, for juicing
• 1 tbspFresh chives, chopped, optional garnish

Method

1. Crack the eggs into a mixing bowl, season with salt, pepper, turmeric, and half the smoked paprika, then whisk until smooth and fully combined.
2. Dice the zucchini into small, even cubes on a cutting board.
3. Heat half the garlic-infused olive oil in a nonstick skillet over medium-high heat. Add the shrimp and remaining smoked paprika, then sear for 2 minutes per side until pink and just cooked through. Remove shrimp from the skillet and set aside. 4:00
4. Add the remaining garlic-infused oil to the same skillet and toss in the diced zucchini. Sauté over medium heat until just tender, about 3 minutes. 3:00
5. Pour the whisked eggs into the skillet with the zucchini. Reduce heat to medium-low and gently stir with a spatula, folding the eggs as they set, until softly scrambled. 2:00
6. Return the cooked shrimp to the skillet and gently fold them into the eggs until warmed through. 1:00
7. Remove the skillet from heat, squeeze fresh lemon juice over the scramble, and garnish with chopped chives if using. Serve immediately.