Shrimp Egg Foo Yong Low Carb and Low Fat
Discover a lighter take on a Chinese-inspired classic with this Shrimp Egg Foo Yong, a low-carb, low-fat recipe that doesn’t skimp on flavor. Packed with succulent shrimp, crunchy bean sprouts, and fragrant green onions, each fluffy omelet is perfectly seasoned with a hint of sesame oil and coconut aminos (a soy sauce alternative). Despite its impressive texture and taste, this dish comes together quickly with minimal prep, making it an ideal choice for busy weeknights. An optional light gravy made from unsalted chicken broth adds a velvety finishing touch without adding excessive calories. Perfect for keto-friendly or low-fat diets, this wholesome recipe delivers restaurant-quality results in the comfort of your own kitchen.
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Recipe Information
Ingredients
- 150 grams large shrimp (peeled, deveined, and chopped)
- 4 large eggs
- 1 cup bean sprouts
- 2 stalks green onions (chopped)
- 1 clove garlic (minced)
- 2 tablespoons coconut aminos (or low-sodium soy sauce)
- 1 teaspoon sesame oil
- 0.25 teaspoons salt
- 0.25 teaspoons ground black pepper
- cooking spray (or 1 teaspoon olive oil for the pan)
- 0.5 cup chicken broth (unsalted, for optional sauce)
- 1 teaspoon cornstarch (for optional sauce)
- 2 tablespoons water (for optional sauce)
Instructions
In a medium mixing bowl, whisk the eggs together with coconut aminos, sesame oil, salt, and ground black pepper. Set aside.
Heat a non-stick skillet or wok over medium heat and lightly coat it with cooking spray (or use 1 teaspoon of olive oil).
Add the minced garlic to the pan, stirring for about 30 seconds until fragrant.
Toss in the chopped shrimp and cook for 2-3 minutes until they turn pink and are fully cooked. Remove from the pan and set aside.
In the same pan, add the bean sprouts and chopped green onions. Stir-fry for 1-2 minutes until just softened but still crunchy. Remove from the pan and set aside with the shrimp.
Return the skillet to medium-low heat and lightly coat it with cooking spray again, if needed.
Pour a quarter of the egg mixture into the skillet, tilting the pan to spread it evenly into a thin layer, like making a small pancake.
Quickly add a quarter of the cooked shrimp and veggie mixture onto one side of the egg. Allow it to set for 1-2 minutes, then carefully fold the other side over the filling using a spatula. Cook for another 1 minute.
Remove the Egg Foo Yong from the skillet and repeat the process with the remaining egg mixture and fillings to make 4 total servings.
Optional sauce: In a small saucepan over medium heat, combine chicken broth, cornstarch, and water. Whisk continuously until the mixture thickens into a light gravy, about 1-2 minutes. Drizzle over the Egg Foo Yong before serving, if desired.
Serve the Shrimp Egg Foo Yong hot and enjoy a flavorful, healthy meal!
Nutrition Facts
Calories |
690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.5 g | 49% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 1037 mg | 346% | |
| Sodium | 1754 mg | 76% | |
| Total Carbohydrate | 19.4 g | 7% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 11.2 g | ||
| Protein | 65.1 g | 130% | |
| Vitamin D | 10.8 mcg | 54% | |
| Calcium | 212 mg | 16% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 916 mg | 19% | |
*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.
