High Protein Shrimp Egg Foo Young
Discover the perfect fusion of nutrition and taste with this High Protein Shrimp Egg Foo Young recipe! Packed with succulent shrimp, fresh vegetables like bean sprouts, carrots, and green onions, and a medley of fragrant spices, this dish is a protein powerhouse that doesn’t skimp on flavor. Fluffy eggs are folded around a savory stir-fry of shrimp and veggies, creating a dish that’s both hearty and satisfying. A thick, silky soy-ginger sauce ties it all together, making this takeout favorite a healthier, high-protein option you can whip up at home in just 35 minutes. Ideal for low-carb lovers or anyone looking for a nutrient-rich meal, this recipe serves four and is perfect for dinner or meal prep. Give your weeknight meals a protein-packed upgrade with this quick and delicious Asian-inspired delight!
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Recipe Information
Ingredients
- 250 grams large shrimp, peeled and deveined
- 6 large eggs
- 150 grams fresh bean sprouts
- 2 stalks green onions, thinly sliced
- 1 medium carrot, julienned
- 0.5 medium onion, finely chopped
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 240 milliliters chicken broth
- 3 tablespoons vegetable oil
- 1 teaspoon ginger, minced
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
Instructions
In a medium bowl, whisk together the eggs, soy sauce, salt, and pepper. Set aside.
Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high 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 1 tablespoon of vegetable oil, and sauté the onions and carrots until they start to soften, about 3 minutes.
Add the bean sprouts and green onions to the skillet, and continue to cook for another 2 minutes. Remove the vegetables from the skillet and set aside with the shrimp.
Clean the skillet with a paper towel, and heat the remaining tablespoon of vegetable oil over medium heat.
Pour a quarter of the egg mixture into the skillet, tilting it quickly to form a circle. Add a portion of the shrimp-vegetable mix on top of the egg.
Cook until the edges begin to set, about 2 minutes, then gently flip and cook the other side until the eggs are fully set. Transfer to a plate and repeat with the remaining egg mixture and shrimp-vegetable mix.
To make the sauce, combine chicken broth, sesame oil, cornstarch, and minced ginger in a small saucepan. Stir to dissolve the cornstarch.
Place the saucepan over medium heat and bring the mixture to a simmer, stirring continuously, until the sauce thickens, about 3-5 minutes.
Serve the Shrimp Egg Foo Young hot, topped with the thickened sauce.
Nutrition Facts
Calories |
1312 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.0 g | 106% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 31.0 g | ||
| Cholesterol | 1588 mg | 530% | |
| Sodium | 3505 mg | 152% | |
| Total Carbohydrate | 35.8 g | 13% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 13.6 g | ||
| Protein | 111.3 g | 223% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 437 mg | 34% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1762 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.
