This 20-minute easy shrimp (or Prawn) and leek frittata is my busy-day lifesaver! Just 5 ingredients, one pan, and zero fuss-perfect for gluten-free or keto mornings. Watch the video below!
Love seafood? Try my couscous salmon salad for another quick, fresh meal.
🥚 High-Protein | 🌿 Gluten-Free
📷 Recipe Snapshot
🍽️ Recipe: Shrimp and Leek (or Prawn) Frittata
⏲️ Ready In: 20 min
👥 Serves: 4
🌏 Cuisine: Mediterranean-inspired
💪 Difficulty: Easy
📌 Recipe Type: Breakfast / brunch / light meal
🌟 Ingredient Highlights: shrimp, leeks, eggs, cream cheese, cherry tomatoes
💡 Pro Tip: Don't overcook it-pull it off the heat while the center still has a slight wobble, it will set perfectly as it rests.
Mornings don't have to mean boring breakfasts! This Shrimp and Leek Frittata is my 20-minute saviour-packed with protein, cooked in one pan, and naturally gluten-free. Perfect for busy days when you want delicious without the fuss.
Love this one-pan shrimp and leek frittata? If you enjoy quick egg dishes, try my easy crustless spinach quiche for a low-carb brunch, or my oil-free omelette when you want something even lighter.
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Ieva says: 
"Great simple recipe. Love the sweetness of the leeks. Had it for lunch with a big green salad, and it was lovely 🙂"
💗 Why You'll Love This Recipe
✅ Quick - Ready faster than waiting in a coffee line (20 minutes).
✅ Protein-packed - Keeps you full until lunch. Craving more shrimp? This pesto shrimp gnocchi is another 20-minute wonder! Or try my easy shrimp and pea risotto - another quick one-pan shrimp dinner.
✅ Easy cleanup - Just one pan is needed.
✅ Gluten-free & keto-friendly
🥘Ingredients
*See the recipe card for full information on ingredients and quantities.
- Leeks (white/light green parts only): I always go for firm, straight leeks with bright white bases-those tough dark green tops? I save them for stock.
- Raw shrimp (peeled): I prefer wild-caught for a sweeter taste. If you're using frozen, thaw them overnight in the fridge-never in the microwave! Shrimp doneness test: Curls into a "C" shape? Perfectly cooked.
- Eggs: They blend better when they're at room temperature, especially with cream cheese. I like organic or free-range eggs for richer yolks. For silkier eggs, whisk in 1 tablespoon water per egg.
- Cream cheese: Full-fat gives the best texture, but if you want something lighter, low-fat works too. Flavoured ones like garlic and herb? A nice shortcut for extra depth. Hack: Microwave for 10 seconds to soften.
- Cherry tomatoes: Vine-ripened are best-they're naturally sweeter.
♻️ Substitutions
- Cream cheese → Goat cheese or feta (for tanginess).
- No leeks? Use onions or spinach (you'll get a different but equally tasty onion frittata).
- Spring Ingredient Swaps: Use asparagus instead of leeks in April!
- Shrimp alternatives: Chicken or sausage work in this leek frittata base. If you love baked seafood bites, my baked salmon and prawn sushi cups use similar ingredients in a completely different format.
- Cherry Tomatoes: Sun-dried tomatoes (oil-packed, chopped).
📋 Variations
Spicy Leek Frittata - Add red pepper flakes.
Triple-Cheese Leek Frittata - Mix Parmesan and cheddar into the eggs.
👩🍳 How to Make Easy Shrimp and Leek Frittata
For more quick one-pan egg dishes, try my skillet-cooked eggs with tomato-pepper sauce (ready in 20 minutes!) or this easy cabbage frittata packed with veggies.
Step 1: Gently crack 5 eggs into a mixing bowl. Pro tip: Use the counter, not the bowl edge, for cleaner breaks!
Step 2: Whisk vigorously for 45 seconds until pale and frothy. Those bubbles = extra-fluffy texture later!
Step 3: Add cream cheese straight to the bowl. No need to premix - those lumps melt into creamy pockets!
Step 4: Stir just until combined. Small cheese streaks are perfect - they'll create rich swirls in the cooked frittata.
Step 5: Cook sliced leeks in olive oil for 5 minutes until softened and fragrant. They'll turn slightly translucent when ready.
Step 6: Pour eggs over filling, dot with remaining cream cheese, and nestle tomato halves cut-side up.
Step 7: Let cook undisturbed for 5-8 minutes until edges pull away from the pan (centre will still jiggle).
Step 8: Broil 2-3 minutes until the top blisters and gets spotty brown. A slight wobble means it's perfectly done!
*See the recipe card for detailed instructions.
Pro Tip: For extra lift, whisk 1 tablespoon water into eggs - it creates steam pockets under the broiler! No broiler? Cover with the lid for the last 2 minutes to set the top.
🥗 Serving Suggestions
- With a side of avocado slices or mixed greens.
- Drizzle with hot sauce or garlic aioli.
- Mixed greens with lemon vinaigrette or my sautéed green beans with garlic.
- Crusty bread (for non-low-carb versions), like my 30-minute no-knead focaccia.
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❓ Easy Shrimp and Leek Frittata Recipe FAQs
Yes! Thaw frozen shrimp overnight in the fridge, then pat them dry before cooking. This prevents excess moisture in your seafood frittata. For best results, use large shrimp (31/40 count) - they stay juicier in this 20-minute high-protein breakfast recipe.
The secret is whisking eggs with cream cheese (our cream cheese frittata trick!) and baking just until set. Overcooking makes eggs rubbery. For extra fluff in your shrimp and leek frittata, add a splash of milk or water when beating the eggs.
This shrimp and leek frittata pairs well with mixed greens and lemon vinaigrette, sautéed green beans, roasted cherry tomatoes, avocado slices, or a slice of crusty bread. For full serving ideas with links, see the Serving Suggestions section above.
Common fixes for your Leek Frittata:
- Squeeze excess moisture from cooked leeks.
- Pat shrimp dry before adding.
- Cook uncovered the last 2 minutes.
- Let rest 5 minutes before slicing.
Absolutely! This quick frittata recipe stores beautifully:
• Refrigerate for 3 days
• Freeze slices for 1 month
• Reheat in a 350°F oven for 10 minutes (this keeps the Italian herb shrimp and leek frittata texture perfect)
More Recipes You May Love
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📖 Recipe
Easy Shrimp and Leek Frittata Recipe
Video
Equipment
- Oven-safe skillet
- Whisk
- Cutting board & knife
Ingredients
- 2-3 leeks
- 5.3 oz raw shrimp peeled
- 5 large eggs
- 4.2 oz cream cheese
- 6 cherry tomatoes
Instructions
- Grab a medium frying pan and warm 3 tablespoon olive oil over medium heat. While that heats, let's tackle the leeks. They're sneaky-dirt loves hiding between their layers! Slice off the dark green tops, then halve them lengthwise. Rinse under cold water, fanning out the layers to flush out any grit. Thinly slice the pale green and white parts, then toss them into the pan. Cook for 5 minutes, stirring occasionally, until they're soft and sweet.2-3 leeks
- While the leeks cook, prep the shrimp: chop ¾ of them into bite-sized pieces (leave the rest whole for pretty presentation). Add them to the pan with the leeks. Give it all a quick stir-just 1 minute is enough since shrimp cook fast!5.3 oz raw shrimp
- In a bowl, crack the 5 eggs and whisk luntil fluffy. Drop in ¾ of the cream cheese (little chunks are fine-they'll melt into creamy pockets). Season with salt and pepper, then whisk again until it's mostly smooth (no stress over tiny cheese lumps).5 large eggs, 4.2 oz cream cheese
- Pour the egg mixture over the leeks and shrimp. Tear the remaining cream cheese into small bits and scatter them over the top. Halve a handful of cherry tomatoes and nestle them into the eggs, cut-side up.6 cherry tomatoes
- Let the frittata cook undisturbed for 5-8 minutes on the stovetop-edges should set, but the center will still jiggle. Add a lid on top if you have one. Now, pop it under a medium-hot grill (broiler) for 3 minutes until the top turns golden and the middle has a gentle wobble (it'll keep cooking as it rests).
- 💡 Pro Tip: Let it sit for 2 minutes before slicing-patience = clean cuts! For extra flavor, sprinkle fresh dill or chives before serving!
Notes
📝
- Leek Prep: Always wash thoroughly (dirt hides between layers!). Use only white/light green parts for tenderness.
- Shrimp Tips: Thaw frozen shrimp overnight in the fridge. Cook just until pink (1 min) - they'll finish in the oven.
- Perfect Texture: Whisk the eggs until frothy for fluffiness. Let it cool for 3 mins after baking for clean slices.
- Make It Your Own: Keto? Use full-fat cream cheese. Dairy-free? Swap cream cheese for coconut cream. Extra veggies? Add spinach or bell peppers.
- Storage: Fridge: 3 days in an airtight container. Freeze: Wrap slices for up to 1 month. Reheat: 350°F oven for 10 mins (best texture)
Lex says
This was so delicious! I love the idea of shrimp for breakfast so I couldn't wait to make it. It was AMAZING!