Low Fat Shrimp Egg Foo Young
Craving a satisfying meal that’s low in fat yet packed with flavor? This Low Fat Shrimp Egg Foo Young is a healthier twist on the beloved Chinese-American classic. Made with protein-rich egg whites, tender shrimp, and a medley of fresh vegetables like bean sprouts, carrots, and green onions, this dish delivers flavor and nutrition in every bite. The secret to its lightness lies in using non-stick cooking spray and a quick, low-oil cooking technique for the omelets. A simple, low-sodium soy sauce-based gravy ties it all together, creating a restaurant-quality meal in just 35 minutes. Perfect for a wholesome weeknight dinner or meal prep, this healthier version proves you don’t need to sacrifice taste for wellness!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams large shrimp, peeled and deveined
- 6 large egg whites
- 1 small carrots, finely shredded
- 1 cup bean sprouts
- 2 stalks green onions, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons water
- 0.25 teaspoon black pepper
- 1 as needed non-stick cooking spray
Instructions
Rinse the shrimp under cold water, pat dry with paper towels, and cut them into small bite-sized pieces.
In a large mixing bowl, whisk the egg whites until frothy. Add shredded carrots, bean sprouts, chopped green onions, minced garlic, cut shrimp, black pepper, and 1 tablespoon of low-sodium soy sauce. Mix all ingredients until well combined.
In a small bowl, make a slurry by mixing cornstarch and 2 tablespoons of water until smooth. Set aside.
Heat a non-stick skillet over medium heat and lightly coat with non-stick cooking spray.
Pour a quarter of the egg mixture into the skillet, spreading it out to form a flat omelet. Cook for 2-3 minutes until the edges start to set.
Gently flip the omelet using a spatula and cook for another 2 minutes until both sides are golden brown and the omelet is cooked through.
Transfer to a plate and repeat the process with the remaining egg mixture to make four omelets in total.
In a small saucepan, add the remaining 1 tablespoon soy sauce, the prepared cornstarch slurry, and 1/4 cup of water. Cook over medium heat, stirring constantly until the sauce thickens.
Drizzle the sauce over the cooked Egg Foo Young and serve immediately.
Nutrition Facts
Calories |
421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.1 g | 1% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 1598 mg | 69% | |
| Total Carbohydrate | 29.1 g | 11% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 8.2 g | ||
| Protein | 77.4 g | 155% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 219 mg | 17% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1259 mg | 27% | |
*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.
