Shrimp Egg Foo Yong Low Cal Fat Carb
Delight in the savory simplicity of Shrimp Egg Foo Yong, reinvented as a low-calorie, low-fat, and low-carb wonder! This mouthwatering recipe features tender shrimp, fresh bean sprouts, and fragrant garlic folded into fluffy egg pancakes, all pan-seared to golden perfection. The finishing touch is a silky, homemade low-sodium sauce made with chicken broth, soy sauce, and a hint of rice vinegar, adding a burst of umami to every bite. Ready in just 30 minutes, this dish is perfect for health-conscious diners craving a high-protein, nutritious meal without sacrificing flavor. Serve it hot with a sprinkle of green onions for a restaurant-quality experience right at home!
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Recipe Information
Ingredients
- 200 grams Large shrimp (peeled, deveined, and chopped)
- 6 large Eggs
- 2 tablespoons Low-sodium soy sauce
- 2 cloves Garlic (minced)
- 3 stalks Green onions (thinly sliced)
- 100 grams Bean sprouts
- 1 teaspoon Sesame oil
- 1 as needed Cooking spray
- 2 teaspoons Cornstarch
- 120 milliliters Low-sodium chicken broth
- 1 teaspoon Rice vinegar
- 1 teaspoon Sweetener (e.g., stevia or monk fruit, optional)
Instructions
In a small bowl, whisk together the low-sodium chicken broth, 2 teaspoons of cornstarch, 1 tablespoon of soy sauce, rice vinegar, and sweetener (if using) to create the sauce base. Set aside.
In a mixing bowl, beat the eggs and stir in the sesame oil, 1 tablespoon of soy sauce, sliced green onions, and minced garlic.
Preheat a large non-stick skillet over medium heat and coat it with cooking spray.
Add the chopped shrimp and cook for 2–3 minutes until they turn pink. Remove the shrimp and set aside.
Stir the bean sprouts into the egg mixture along with the cooked shrimp.
Wipe the skillet clean and re-spray with cooking spray. Pour a ladleful of the egg mixture into the skillet (about 1/3 of the mixture), forming a round pancake. Cook for 2–3 minutes per side, or until lightly browned and cooked through. Repeat with the remaining mixture to make 3 egg pancakes.
In a small saucepan, heat the prepared sauce base over medium heat. Stir constantly until it thickens to a gravy-like consistency, about 2–3 minutes.
To serve, place an egg pancake on a plate and drizzle the sauce on top. Garnish with extra sliced green onions if desired.
Nutrition Facts
Calories |
856 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.9 g | 56% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 1507 mg | 502% | |
| Sodium | 1855 mg | 81% | |
| Total Carbohydrate | 21.0 g | 8% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 6.9 g | ||
| Protein | 94.9 g | 190% | |
| Vitamin D | 15.1 mcg | 75% | |
| Calcium | 297 mg | 23% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1219 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.
