Keto Shrimp Stuffed Eggs


  • 5 eggs
  • 350 g of raw shrimps
  • Chives
  • Salt and pepper
  • 200 ml of sunflower seed oil
  • 60 ml of unsweetened almond milk
  • 1 tbsp of apple cider vinegar
  • Olive oil



  • Peel the prawns and clean them.
  • Cook the eggs in boiling water for 10 minutes.
  • In a skillet, fry the prawns with some olive oil over medium-high heat until pink and cooked through, about 10 minutes. Set aside some whole prawns for garnish and chop the rest.
  • In the same skillet, cook the shells with sunflower seed oil over low heat until crisp, about 15 minutes.
  • Strain the oil from the shells and reserve it for later.
  • Make the sauce by blending the almond milk and vinegar in a blender until smooth and creamy. This will create a keto-friendly mayonnaise.
  • Gradually add the reserved oil from the shells to the blender, while blending on low speed, until you get a thick and smooth sauce. Season with salt and pepper to taste.
  • Peel the eggs and cut them in half. Scoop out the yolks and mash them with a fork in a bowl.
  • Add the chopped prawns, chives, and half of the sauce to the bowl and mix well.
  • Fill the egg whites with the prawn mixture and top with some more sauce.
  • Garnish with the whole prawns and some more chives if desired.


Nutrition Facts: Per serving (1 stuffed egg out of 10)

Calories: 281 kcal
Fat: 25.6 g
Carbohydrates: 1.4 g
Fiber: 0.2 g
Net Carbs: 1.2 g
Protein: 12.4 g

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By Admin

Welcome! I’m Anosh the owner and founder of Low Carb Diet World. I created this website back in 2013 as a way to save keto-low carb recipes and share them with others.