Low Carb Shrimp Egg Foo Young
Elevate your low-carb meal game with this deliciously satisfying Low Carb Shrimp Egg Foo Young! Packed with tender shrimp, fluffy eggs, crisp bean sprouts, and fragrant green onions, this keto-friendly dish is a flavorful, protein-rich delight. Each golden omelet is pan-fried to perfection and topped with a velvety, homemade low-carb gravy that brings everything together. Infused with the umami flavors of soy sauce, sesame oil, and garlic, this Chinese-inspired recipe is both quick and easy to make, needing just 35 minutes from start to finish. Perfect for busy weeknights or a special weekend treat, this dish serves four and pairs beautifully with a side of sautéed greens or cauliflower rice for a wholesome, low-carb feast. Whether you're looking to impress guests or indulge your taste buds, this Shrimp Egg Foo Young is guaranteed to become a household favorite!
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Recipe Information
Ingredients
- 12 pieces Large shrimp, peeled and deveined
- 6 large Eggs
- 2 tablespoons Green onions, chopped
- 1 cup Bean sprouts
- 1 tablespoon Soy sauce
- 1 teaspoon Sesame oil
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Ground black pepper
- 2 tablespoons Cooking oil (avocado or olive oil preferred)
- 0.25 cup Water
- 1 teaspoon Cornstarch
- 0.5 cup Chicken broth
Instructions
Start by preparing all your ingredients. Ensure the shrimp are peeled and deveined. Chop the green onions finely.
In a large mixing bowl, crack the eggs and whisk them together with the soy sauce, sesame oil, garlic powder, and ground black pepper until well combined.
Add the chopped green onions and bean sprouts to the egg mixture and stir to distribute evenly.
In a separate small bowl, mix the cornstarch with water to form a slurry, then add it to the chicken broth. Stir well and set aside for the gravy.
Heat 1 tablespoon of cooking oil in a non-stick skillet over medium-high heat. Once hot, add the shrimp and cook for about 2 minutes on each side, or until they turn pink and opaque. Remove the shrimp and set aside.
In the same skillet, add the remaining 1 tablespoon of cooking oil and reduce the heat to medium. Pour a quarter of the egg mixture into the skillet, allowing it to spread into a small pancake shape.
Lay 3 shrimp on top of the egg mixture. Cook the omelet for about 2-3 minutes on each side, or until it is golden and cooked through. Repeat the process with the remaining egg mixture and shrimp to make a total of four omelets.
For the gravy, pour the chicken broth mixture into a small saucepan and bring to a boil over medium heat, stirring continuously until it thickens. Once thickened, remove from heat and set aside.
Serve the Egg Foo Young hot, drizzled with the prepared low-carb gravy atop the omelets. Enjoy your delicious meal!
Nutrition Facts
Calories |
1039 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.3 g | 91% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 1456 mg | 485% | |
| Sodium | 1490 mg | 65% | |
| Total Carbohydrate | 14.0 g | 5% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 5.5 g | ||
| Protein | 87.2 g | 174% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 338 mg | 26% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1235 mg | 26% | |
*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.
