Paleo Shrimp Egg Foo Young
Indulge in a health-conscious twist on a classic with this Paleo Shrimp Egg Foo Young recipe—perfect for those seeking a grain-free, dairy-free alternative to traditional Chinese-inspired cuisine. Packed with tender shrimp, crisp bean sprouts, and savory coconut aminos, this recipe delivers bold flavors while staying true to paleo principles. The fluffy omelets cook to golden perfection in nutrient-rich coconut oil and are paired with a silky, low-carb gravy made from arrowroot powder for a guilt-free finishing touch. Ready in just 35 minutes, this dish is ideal for a quick and satisfying weeknight dinner or an elegant meal for guests. Serve with fresh green onion garnish for added color and flavor!
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Recipe Information
Ingredients
- 250 grams shrimp, peeled and deveined
- 6 large eggs
- 4 pieces green onions, thinly sliced
- 100 grams bean sprouts
- 2 tablespoons coconut aminos
- 1 tablespoons arrowroot powder
- 1 cup water
- 2 cloves garlic, minced
- 1 teaspoons ginger, grated
- 2 tablespoons coconut oil
- 0.5 teaspoons ground black pepper
- 0.5 teaspoons sea salt
Instructions
Prepare the shrimp by cutting them into bite-sized pieces. Set aside.
In a large bowl, whisk the eggs, then add the shrimp, bean sprouts, and half of the sliced green onions.
Add the minced garlic, grated ginger, 1 tablespoon of coconut aminos, sea salt, and black pepper to the egg mixture. Stir to combine.
Heat 1 tablespoon of coconut oil in a large non-stick skillet over medium heat.
Pour a ladle of the egg mixture into the skillet – approximately 1/4 cup per portion. Cook until the bottom is golden and the top is slightly set, about 3-4 minutes.
Carefully flip with a spatula and cook the other side for another 2-3 minutes until golden brown.
Transfer the cooked omelets to a plate and keep warm. Repeat with the remaining egg mixture, adding more coconut oil as needed.
For the gravy, combine the arrowroot powder and 1 cup of water in a small bowl, whisking until smooth.
In a saucepan, combine the remaining 1 tablespoon of coconut aminos and arrowroot mixture. Cook over medium heat, stirring continuously until the sauce thickens, about 3-4 minutes.
Serve the shrimp egg foo young with the paleo gravy poured over the top and garnish with the remaining green onions.
Nutrition Facts
Calories |
1049 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.3 g | 76% | |
| Saturated Fat | 33.1 g | 166% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1604 mg | 535% | |
| Sodium | 2627 mg | 114% | |
| Total Carbohydrate | 29.0 g | 11% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 12.7 g | ||
| Protein | 102.4 g | 205% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 355 mg | 27% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1418 mg | 30% | |
*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.
