BBQ Shrimp and Scrambled Eggs Over Toast


Mix barbecued seafood with scrambled eggs for a tasty and tangy South Alabama combo.

Serves 1–4

Ingredients for BBQ Shrimp

  • 4 tbsp vegetable oil
  • 1 lb. large shrimp, peeled, deveined, patted dry and seasoned with salt and pepper
  • 1 cup yellow onions, large dice
  • 1 cup bell peppers, any color, large dice
  • 2 cups mushrooms, sliced
  • 1 tbsp all-purpose flour
  • 1 cup low sodium Worcestershire sauce
  • juice of half a lemon
  • 1 tbsp black pepper
  • 1 tsp Cajun seasoning (low- or no-sodium options are available)
  • ¼ tsp ground cloves
  • 1 can (13.6 oz) light coconut cream
  • salt and pepper to taste


  1. Heat a medium-sized skillet over medium-high heat. Add 2 tbsp of oil to the hot skillet, then add shrimp and cook for 2–3 minutes on each side. You may have to cook the shrimp in two batches. Once shrimp are cooked, remove them and place on a plate.
  2. Wipe your skillet clean with a paper towel, return to heat, and once it is hot again add remaining oil. Add onions, peppers and mushrooms and sauté for about 7 minutes. Add flour and sauté for 1 more minute.
  3. Add your lemon juice, Worcestershire sauce, black pepper, Cajun seasoning and cloves. Stir occasionally until liquid reduces by half.
  4. Finally, add coconut cream. Bring everything to a boil, then lower heat to a strong simmer. Reduce liquid until it coats the back of a wooden spoon or it’s to a consistency you like. Return the reserved shrimp to the skillet, stir and heat for 1 minute. Add salt and/or pepper to taste, pour over toast and eggs and enjoy!

Ingredients for Scrambled Eggs and Toast

  • olive oil
  • 1–4 slices of wheat bread
  • 1–4 slices Gruyère cheese (any cheese will do fine)
  • 3–8 eggs, large


  1. While your BBQ Shrimp Sauce is reducing, heat another medium-to-large skillet over medium heat and add 1–2 tbsp of olive oil. Add bread to the hot skillet and cook for 1–2 minutes on one side until nice and brown. Flip the bread over, add a slice of cheese to the toasted side and cook for another 1–2 minutes. Set aside in a warm oven or covered on a warm plate.
  2. For the eggs, wipe clean the skillet and reheat over medium-low heat. Add 1–2 tbsp of olive oil to the skillet. The more eggs you make, the more oil you’ll use, but you shouldn’t need more than 2–3 tbsp for up to 8 eggs.
  3. Whisk eggs in a bowl and add to the skillet No need to salt them because your sauce will have enough salt in it. When the eggs hit the skillet, they should only sizzle ever so slightly. If they hit the pan and start popping and sizzling aggressively, your pan is too hot. If that happens, remove the pan from the burner and lower the heat. Sauté for 3–7 minutes, depending on how many eggs you’re preparing.
  4. Once all of the components are cooked, you can assemble your meal. Place the cheese toast on a plate, add the scrambled eggs, and top it off with your BBQ shrimp and veggies. Enjoy!

Recipe courtesy of Rob Varner of Sheepshead Eats in Mobile, Alabama.