This post may contain affiliate links, please see the privacy policy for details.
Shrimp omelette is a protein-packed way to start the day, combining tender shrimp with fluffy eggs, crisp vegetables and a hint of spice. This hearty and colorful dish is not only satisfying but also quick enough to make on busy mornings or relaxing brunch days. Packed with spinach, sweet peppers and a touch of pesto, it delivers both flavor and nutrition in every bite. Whether you’re craving a savory breakfast or a light dinner, this omelette will hit the spot.
This shrimp omelette is fully loaded up with plump shrimp, sweet peppers, tasty spinach, and creamy eggs, offering a savory and satisfying start to your day.
This pie iron breakfast bake is another delicious breakfast idea, or perhaps you’d prefer sheet pan eggs benedict or one of these pancake recipes.
Why You’ll Love It
Easy to make: Comes together in one pan with simple steps and minimal fuss.
Rich and filling: Eggs, cream and shrimp deliver satisfying protein and texture.
Colorful and vibrant: Sweet peppers and spinach make this dish as pretty as it is tasty.
Customizable: Adjust the spice or swap veggies to suit your taste.
Great for any meal: Perfect for breakfast, brunch, lunch or dinner.
Shrimp Omelette Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Shrimp: Tender and juicy, chopped to cook quickly and evenly in the omelette.
Eggs: The foundation of the omelette, providing structure and richness.
Heavy whipping cream: Adds a creamy, fluffy texture to the eggs.
Spinach: Adds nutrients, color and a mild earthy flavor.
Pesto: Infuses the eggs with herby, savory notes (try my green pesto or red pesto!)
Sweet peppers: Bring color and a touch of natural sweetness.
Red onion: Adds a bit of bite and complements the peppers.
Garlic: Gives aromatic depth to the sautéed vegetables.
Chives and sriracha (optional): To add a pop of color and a spicy kick.
How to Make a Shrimp Spinach Sunny Side Up Omelette
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Prep the vegetables and shrimp: Slice the peppers and onion, and chop the shrimp.
Whisk the eggs: Combine some of the eggs with cream, pesto, garlic, pepper, and salt.
Sauté the veggies and shrimp: Cook the peppers, onion and spinach in butter until wilted, then add the shrimp.
Cook the omelette: Pour in the egg mixture, then crack more eggs on top. Cover and cook until set.
Garnish and serve: Add chives and sriracha to finish, if liked.
Substitutions and Variations
Swap the pesto: Use fresh herbs, cheese or sun-dried tomato paste instead.
Make it dairy-free: Omit the cream and add a splash of dairy-free milk or water.
Add cheese: Sprinkle with shredded mozzarella or feta for a cheesy variation.
Use other greens: Try kale or arugula if you don’t have spinach.
Eggs on top: If you don’t want eggs on top, simply whisk all of the eggs together instead. Another idea is to crack 6 to 10 quail eggs on top rather than chicken eggs.
Serving Suggestions
For breakfast: Enjoy your shrimp omelette with a fruity oatmeal breakfast bowl and pumpkin latte.
For lunch: Pair it with a peach panzanella salad and some crispy onion rings.
For dinner: Serve the omelette with sweet potato wedges or smashed potato salad.
How to Store Shrimp Sunny Side Up Omelette
Store: This omelette is best served and enjoyed fresh, but leftovers will keep for up to 3 days in a covered container in the refrigerator.
Freeze: Omelettes freeze really well. Freeze it in an airtight container for up to a month.
Thaw: Thaw overnight in the refrigerator.
Reheat: Warm it back up in the air fryer for a few minutes at 320°F or in the microwave.
Top Tips
Cook the shrimp quickly: Overcooking makes them rubbery, so add them just before the eggs.
Cover while cooking: Helps set the top layer without flipping.
Use a non-stick or cast iron pan: Prevents sticking and helps cook evenly.
Different Types of Omelettes
Not every omelette is created equal and I don’t just mean the additions. There are 4 main types of omelettes, namely French style, American style, soufflé style, and frittata style. This is how they differ:
- French style omelettes are served folded 3 times (like a letter) or rolled. These are typically made with just the basics and don’t have to have fillings. The eggs are shaken in the pan and stirred with a fork until the eggs start to set.
- American style omelettes are served folded in half (over the fillings) and typically have a golden crust since they are cooked for longer than their French counterparts. The egg mixture is also whisked for longer first so these omelettes can be fluffy.
- Soufflé style omelettes are prepared with separated eggs, so you have the yolks apart from the whites. After whisking the egg whites you mix in the yolks and then cook over a high heat. The soufflé omelette should be golden and fluffy.
- Frittata style omelettes mix the filling with the eggs before anything goes into the pan. Frittata can be made in a skillet or it can be baked in the oven.
Shrimp Omelet FAQs
The usual culprit here would be adding too many fillings for the amount of egg. If you use too many fillings, you are going to end up with a scramble rather than the shrimp spinach sunny side up omelette you envisioned.
Overcooking the shrimp spinach sunny side up omelette can result in holes since overcooked egg can form little tunnels. Also, having the heat too high can cause unwanted bubbles.
Shrimp Spinach Sunny Side Up Omelette Recipe
Shrimp Omelette
Equipment
Ingredients
- ½ Pound shrimp, peeled and deveined
- 9 eggs
- ¼ Cup heavy whipping cream
- ½ Cup spinach, fresh
- 1 Tablespoon pesto
- 5 sweet peppers
- ¼ Cup red onion, diced
- ½ Teaspoon garlic, minced
- 1 Teaspoon salt
- ½ Teaspoon black pepper
Optional Toppings
- chives, snipped
- Sriracha hot sauce
Instructions
- Heat a skillet over medium high heat.
- Thinly slice the sweet peppers and dice the red onion. Roughly chop shrimp.
- In a large mixing bowl, combine 6 eggs, cream, pesto, garlic, pepper, and salt. Whisk well.
- Add butter to the pan and spread over the surface as it melts. Once melted, add the spinach, peppers, and onions. Sauté until spinach welts, about 2 minutes.
- Add the shrimp. Season with a pinch of salt and red pepper flakes. Sauté for 2 minutes.
- Pour the eggs into the pan. Once the egg mixture spreads to cover the surface, crack the remaining eggs over the omelette being sure to keep the yolks intact. Gently poke the egg white around the yolk so it melts into the omelette.
- Cover and cook for 9 to 10 minutes.
- Garnish with chopped chives and/or a drizzle of hot sauce, if liked.
Notes
Cover while cooking: Helps set the top layer without flipping.
Use a non-stick or cast iron pan: Prevents sticking and helps cook evenly.
Nutrition
This shrimp omelette is a satisfying, protein-rich dish that looks beautiful and tastes even better. The combination of sweet peppers, spinach, and creamy eggs makes every bite balanced and flavorful, while the shrimp adds a savory twist. Whether you top it with sriracha for heat or keep it simple with herbs, this omelette is a great choice for any time of day.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
The perfect savory breakfast treat. Absolutely delicious in every bite
This was a total hit with our guests! Excited to make this again. 🙂
I love making this for breakfast. So filling and so delicious!
Yum!! That was surprisingly good!!
This would make a perfect breakfast for dinner if you ask me!