Cajun Shrimp and Avocado Chaffle is a delicious and sturdy keto sandwich for lunch! Full of spicy flavors with shrimp, bacon, and avocado!
Keyword avocado, chaffle, shrimp
Prep Time 15minutes
Cook Time 10minutes
Author Shelby Ruttan
Cajun Flavored Chaffle
2cupsshredded part-skim mozzarella cheese
Chaffle Sandwich Filling
1lbraw shrimppeeled and deveined
1tbspbacon grease (or avocado oil)
1/4cup thinly sliced red onion
1recipeBacon Scallion Cream Cheese Spreadoptional
Whisk together 4 large eggs. Add 2 cups low moisture mozzarella cheese and 1 tsp of the cajun seasoning. Pour 1/4 cup of cheese and egg mixture on a mini waffle maker. Cook until the chaffle is browned. Repeat with remaining egg and cheese batter.
In a large bowl, add shrimp and toss with the remaining 1 tsp of cajun seasoning. Add salt and pepper to taste. Cook with bacon grease in a skillet over medium high heat until shrimp is opaque. Remove cooked shrimp from skillet and set aside. Let cool if desired.
To assemble the Chaffle Sandwich: Spread bacon scallion cream cheese over one side of a chaffle. Layer the shrimp, bacon, avocado, and red onion on top of the chaffle. Cover with another chaffle. Serve as desired.
You should get 8 chaffles and use two per sandwich.Please refer to Kim's recipe Nutrition Information on Bacon Scallion Cream Cheese Spread. This was not calculated into the sandwich.