Black Bean Garlic Shrimp Scramble
⏲ ~15 min total · prep 13 · cook 2 · 4 servings
Breakfast⏱ 20 min total🔥 4.0g net carbs⚡ ≈547 kcal/serving~19% of calories from carbs
By the KFI Test Kitchen · Tested & approved by Jason Lieu, KFI recipe editor
Published Sep 15, 2026 · Updated Sep 15, 2026
Ingredients
- 8 oz large shrimp, peeled, deveined, and blotted dry
- 3/4 cup canned black soybeans, rinsed and drained
- 4 large eggs
- 1 tbsp avocado oil
- 4 cloves garlic, minced
- 3 scallions, whites and greens sliced thin and kept separate
- 1 tsp coconut aminos
- 1/2 tsp toasted sesame oil
- 1/4 tsp red pepper flakes
- 1/4 tsp kosher salt, divided
Instructions
- Toss the shrimp with the red pepper flakes and half the salt; set it near the stove.
- Heat the avocado oil in a 10-inch carbon-steel or nonstick skillet over medium-high until it shimmers, about 1 minute. Add the shrimp in one layer and sear 1 1/2 minutes per side, until pink and just opaque through the middle; transfer to a clean plate.
- Drop the heat to medium and add the scallion whites and garlic to the same pan; stir 30 seconds, until fragrant but not browned.
- Add the black soybeans and mash about a third of them against the pan with your spatula; cook 2 minutes, stirring once, until their liquid steams off and they pick up a little crust.
- Meanwhile beat the eggs with the coconut aminos and remaining salt just until the mixture is one uniform color.
- Lower the heat to medium-low, pour the eggs over the beans, and let them sit 20 seconds until the edges turn pale. Push and fold slowly into large soft curds for 1 to 2 minutes, returning the shrimp for the last 30 seconds, and pull the pan off the heat while the eggs still glisten.
- Finish with the sesame oil and scallion greens and eat straight from the pan.
Why this recipe works
- Black soybeans Canned black soybeans bring the look and mash of black beans at keto carb levels, and mashing a third of them gives the scramble something to hold together.
- Shrimp seared separately Searing the shrimp first and returning it for the last 30 seconds keeps the pieces plump; shrimp stirred through scrambling eggs turn tight and squeaky.
- Coconut aminos in the eggs A teaspoon beaten into the eggs seasons them with mild depth before they ever meet the pan.
Tips for making this recipe well
Blot the shrimp
Dry shrimp sear; wet shrimp steam. Press them with a paper towel before the red pepper flakes and salt go on.
One layer, shimmering oil
Wait for the avocado oil to shimmer, then give every shrimp pan contact for 1 1/2 minutes per side. Crowded shrimp release liquid and never brown.
Mash some beans
Crush about a third of the soybeans against the skillet as they cook. Whole beans give texture, mashed ones give the eggs something to cling to.
Pull while glistening
Take the pan off the heat while the eggs still shine. Carryover heat keeps cooking them, and scrambled eggs that wait for the plate go dry.
Serving suggestions
Eat it straight from the pan the way the recipe intends, with the sesame oil and scallion greens scattered at the last second. A serving lands at 4 net carbs, and the 20-minute start-to-finish time makes it as plausible on a weeknight as on a weekend morning. Set hot sauce on the table for anyone who wants more than the red pepper flakes deliver.
Storage and meal prep
Leftovers keep 3 to 4 days refrigerated, with the caveat that scrambled eggs are at their height within minutes of leaving the pan and reheated shrimp always firms up a little. Warm gently in a covered skillet with a splash of water to loosen the beans. Freezing is a poor match, since thawed scrambled eggs turn watery, so size the batch for the week rather than the month.
Variations worth trying
- Swap the protein Diced chicken thigh or leftover steak sears in the same hot pan.
- Greens in A couple of handfuls of spinach wilted with the garlic and scallion whites.
- More heat Double the red pepper flakes or finish with a spoon of chili crisp.
Frequently asked questions
What are black soybeans?
They are a soy variety that looks and mashes like black beans with far fewer carbs, which is what keeps this scramble at 4 net carbs a serving. Regular black beans are a different bean entirely for keto purposes.
Can I use frozen shrimp?
Thaw completely and blot very dry before searing. Wet shrimp drop the pan temperature and steam instead of browning, which the quick 1 1/2 minutes per side cannot recover.
Do I have to use coconut aminos?
It seasons the eggs with mild depth and keeps the dish soy-free. A small splash of soy sauce works in its place if that does not matter to you.
How do I know the shrimp are done?
Pink outside and opaque through the middle, about 1 1/2 minutes per side as written. Seafood is fully cooked at 145°F if you check with a thermometer, and shrimp pass that mark quickly.
Can I make it ahead?
Scrambled eggs do not hold, but you can sear the shrimp and cook down the beans earlier in the day. The final eggs-and-combine takes only a few minutes.
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