Gluten-Free Shrimp Egg Foo Young
Elevate your weeknight meals with this Gluten-Free Shrimp Egg Foo Young—a delightful twist on the classic Chinese-inspired dish that's perfect for gluten-sensitive diets! Packed with succulent shrimp, vibrant veggies like bean sprouts, carrots, and cabbage, and infused with the rich umami of gluten-free soy sauce, this recipe offers outstanding flavor and texture in every bite. The fluffy omelets are easy to prepare, thanks to a simple combination of whisked eggs and stir-fried filling, while the cornstarch-based sauce adds a luscious finishing touch for a restaurant-quality experience. Ready in just 35 minutes, this customizable, protein-rich dish makes an excellent main course or part of a larger gluten-free feast.
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Recipe Information
Ingredients
- 6 pieces large eggs
- 200 grams shrimp, peeled and deveined
- 2 tablespoons gluten-free soy sauce
- 4 pieces green onions, chopped
- 100 grams bean sprouts
- 1 medium carrot, julienned
- 100 grams cabbage, shredded
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 3 tablespoons olive oil
- 1 tablespoon gluten-free cornstarch
- 60 milliliters water
- 0.5 teaspoon salt
- 0.25 teaspoon ground white pepper
Instructions
Crack the eggs into a large mixing bowl. Add the gluten-free soy sauce, salt, and white pepper. Beat the eggs until well mixed and set aside.
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Add the shrimp and cook until they turn pink and opaque, about 3-4 minutes. Remove the shrimp from the skillet and set aside.
In the same skillet, add another tablespoon of olive oil. Add the minced garlic and grated ginger, stirring for about 30 seconds or until fragrant.
Add the green onions, bean sprouts, carrot, and cabbage to the skillet. Stir-fry for about 3 minutes until the vegetables are slightly softened.
Return the cooked shrimp to the skillet with the vegetables. Stir to combine and remove from heat.
Stir the cooked vegetables and shrimp mixture into the beaten eggs.
In a clean skillet, heat the remaining tablespoon of olive oil over medium heat. Pour a quarter of the egg mixture into the skillet to form a round omelet. Cook for about 3 minutes on each side until the egg is set and lightly browned. Repeat with the remaining egg mixture.
In a small bowl, mix the gluten-free cornstarch and water to make a slurry. Pour it into a small saucepan and heat until thickened, stirring frequently. Season with a pinch of salt if desired.
Serve the Shrimp Egg Foo Young with a drizzle of the sauce over each omelet.
Nutrition Facts
Calories |
1157 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.7 g | 96% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1507 mg | 502% | |
| Sodium | 3898 mg | 169% | |
| Total Carbohydrate | 40.2 g | 15% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 11.8 g | ||
| Protein | 92.4 g | 185% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 389 mg | 30% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1747 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
