Shrimp and Avocado Chaffle Sandwich
An egg and cheese waffle made in a mini waffle iron make the perfect bread solution for a delicious sandwich! This Cajun Shrimp and Avocado Chaffle Sandwich is packed with flavor, protein, fiber, and only 5 net carbs per serving!
Servings 4 sandwiches
Calories 395kcal
Equipment
- ¼ measuring cup
Ingredients
Cajun Flavored Chaffle
- 4 large large eggs
- 2 cups shredded part-skim mozzarella cheese
- 1 teaspoon Cajun Seasoning
Chaffle Sandwich Filling
- 1 pound raw shrimp , peeled and deveined
- 1 tablespoon avocado oil , or olive oil
- 4 slices crispy bacon . cooked
- 1 medium avocado sliced
- ¼ cup red onion , thinly sliced
- 1 Bacon Scallion Cream Cheese Spread optional
- 1 teaspoon cajun seasoning
Instructions
- Whisk together 4 large eggs. Add 2 cups low moisture mozzarella cheese and 1 teaspoon of the cajun seasoning. Pour ¼ cup of cheese and egg mixture on a mini waffle maker. Cook until the chaffle is browned. Repeat with the remaining egg and cheese batter.
- In a large bowl, add shrimp and toss with the remaining 1 teaspoon 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.
Video
Notes
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.
Nutrition
Calories: 395kcal | Carbohydrates: 9g | Protein: 24g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.03g | Cholesterol: 231mg | Sodium: 605mg | Potassium: 456mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1181IU | Vitamin C: 6mg | Calcium: 431mg | Iron: 2mg | Net Carbohydrates: 5g
