Saffron shrimp egg white omelet is a delicious dish to start or end your day.
If you’re inspired by Paella dishes but don’t have an hour to cook, then this is a good quick meal substitute using some frozen ingredients.
An omelet takes only a few minutes to cook and a white omelet even less time. Making this light meal is under 15 minutes from start to finish… and great for pleasing one or crowd pleasing many. 😊
This dish was inspired from my Mediterranean cuisine menu and event planning and days working in Spanish and Lebanese restaurants where food was passed around family-style.
This is a healthy and tasty dish filled with light and balanced flavors!
The healthy dish is:
Egg whites are filled with protein, minerals, and low-calories.
Saffron is anti-inflammatory and is associated with improving better mental health (anxiety, depression, and improving sleep). So, it’s good for balancing Vata, Kapha, and Pitta!
Saffron is one of the great unusual and fragrant spice flavors that complements seafood.
…and takes this shrimp dish from okay to wow!
If you’re not familiar with the spice, saffron strands look like super fine wiry red thread strands. Generally with spices, the more fragrant the spice determines the freshness and quality.
For saffron, the high quality is found in the strands that don’t break apart when you rub between your fingers. But any fragrant saffron you use in this dish will do the trick!
When I visited Spain and Morocco, they sold saffron like perfume or a small souvenir to take home. Sevilla and Marrakesh markets are great places to shop, and source online when you’re at home.
Peas are a great way to get your greens in, Vitamin C, minerals, fiber, and perk up this dish. They’re also super easy along with frozen shrimp.
Frozen peas will work.
Shrimp is high in protein and zinc.
Look for frozen cooked shrimp bags that are better packaged and aren’t filled with air that can create more icicles that dilute taste. For this recipe, use medium or jumbo-size shrimp.
Lemons are Vitamin C. There’s no substitution for fresh lemons to garnish zhugh at the end. The sour-tart taste is good for balancing Vata.
Between the peas, lemons, egg whites, and shrimp you’re getting some daily needed B-6, B-9, and B-12 vitamins that work together to keep us running. Between peas and lemons, you’re also gaining Vitamin C that’s good for keeping up our immunity.
You’re getting two proteins: egg whites and shrimp.
Easy Prep: Saffron Shrimp Egg White Omelet
You don’t need to bring out your frozen peas or cooked shrimp out in advance. You can thaw in a bowl of cool to room temperature water and then cook in with your omelet for a quick dish.
Alternatively, you can also cook fresh shrimp in a separate pan in about 6 minutes or until coral pink on both sides and/or cook peas separately.
Always use a fresh lemon. That will bring your dish alive to awaken your senses! Also by cooking in coriander spice, this bring out the herby-lemony vibes, so lemon tastes are multi-dimensional.
The other spices I like to use in this dish is an Old Bay blend. I grew up in Northern Virginia and going to the Maryland shore beaches when I was growing up. I was one of those kids that dreamed of living at the beach and then made my dream come true one college summer when I worked at Phillips Seafood Restaurant in Ocean City, MD. 😊
There, Old Bay is in the ocean boardwalk air, as crabs and seafood are doused heavily with Old Bay spice. Its deep orangy color also compliments the saffron and shrimp on this color wheel dish.
And one final touch I add, is ginger for a punchy flavor. Why ginger or ginger powder instead of red chili flakes or cayenne?
Ginger compliments lemon and I’m all about tasty food pairings. Ginger is also anti-inflammatory and is good for digestion. Uh-huh, that’s what I’m talkin’ about!
Here’s the Saffron Shrimp Egg White Omelet recipe you can make in minutes today!
You can find more easy, healthy balancing recipes here.
Saffron Shrimp Egg White Omelet
Ingredients
- 12 frozen cooked shrimp, medium to jumbo size
- 4 egg whites
- 1/4 cup frozen peas
- 1 ½ tsp saffron
- coriander to taste
- Old Bay to taste
- 1/2 lemon
- olive oil
- pinch of salt and pepper (optional)
- grated or fine ginger (for a little heat is optional)
Instructions
- Prep: thaw cooked shrimp and peas. For easy, quick, and a lighter dish, no need to cook separately. To create a heavier dish, you can choose to cook peas separately and heat shrimp in olive oil separately.
- Coat olive oil to the bottom of the pan. This step can be skipped if you will not be not transporting your cooked dish to another plate.
- Turn on stove to medium heat. Add your separated egg whites.
- As soon as egg whites turn from translucent to white color and are semi-solid set, then add your cooked shrimp and drained peas if using the heavier/separate cooking method in Step 1. If using the easy-quick method, then add in the peas sooner before the egg whites are fully set to cook the peas with the egg whites.
- Add your saffron, coriander, and Old Bay spices to the dish.
- Cook until egg whites are done and fully solid in the middle. Sides will start to brown.
- Add fresh lemon and ginger if using. Black pepper can be the mild heat. Add salt at the end so your peas stay pouffy and don't dry out while cooking.
