Whole30 Shrimp Egg Foo Young
Elevate your Whole30 journey with this healthy and delicious Shrimp Egg Foo Young recipe—a lighter take on the classic Chinese-inspired dish. Packed with protein-rich shrimp and fresh, nutrient-dense vegetables like bean sprouts, carrots, and green onions, this recipe delivers bold flavor while staying gluten-free and soy-free, thanks to coconut aminos and arrowroot powder. Perfect for lunch or dinner, these golden-brown patties are quick and easy to prepare, requiring just 15 minutes of prep time and 20 minutes of cooking. Topped with a rich, savory sauce made from sesame oil and coconut aminos, each bite is sure to delight your taste buds while keeping you on track with your Whole30 goals. Serve this wholesome dish with extra green onions for a burst of freshness and a side of steamed greens for a satisfying, guilt-free meal!
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Recipe Information
Ingredients
- 6 large eggs
- 200 grams shrimp, peeled and deveined
- 4 green onions, thinly sliced
- 100 grams bean sprouts
- 1 medium carrot, julienned
- 3 tablespoons coconut aminos
- 1 tablespoon sesame oil
- 1 tablespoon arrowroot powder
- 1 tablespoon water
- 2 cloves garlic, minced
- 0.25 teaspoon ground white pepper
- 2 tablespoons avocado oil (or approved cooking oil)
- 0.5 teaspoon salt
Instructions
In a large bowl, whisk together the eggs with 2 tablespoons of coconut aminos, minced garlic, ground white pepper, and salt until well combined.
Add the shrimp, green onions, bean sprouts, and julienned carrot to the egg mixture. Stir until all the ingredients are evenly coated with the egg mixture.
In a small bowl, mix 1 tablespoon of arrowroot powder with 1 tablespoon of water to create a slurry. Set aside for later use to thicken the sauce.
Heat 1 tablespoon of avocado oil in a non-stick skillet over medium-high heat.
Scoop about 1/3 cup of the egg and shrimp mixture into the skillet. Cook each side for about 3-4 minutes or until the edges are golden brown and the centers are cooked through. Repeat with remaining mixture, adding more oil if needed.
In a separate small saucepan, combine the remaining 1 tablespoon of coconut aminos, 1 tablespoon of sesame oil, and the prepared arrowroot slurry.
Heat the sauce mixture on low heat, stirring constantly until slightly thickened, about 1-2 minutes.
Serve the Shrimp Egg Foo Young patties with the thickened sauce drizzled on top and garnish with additional sliced green onions if desired.
Nutrition Facts
Calories |
1146 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.6 g | 96% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 1507 mg | 502% | |
| Sodium | 2848 mg | 124% | |
| Total Carbohydrate | 40.7 g | 15% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 17.4 g | ||
| Protein | 89.1 g | 178% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 343 mg | 26% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1473 mg | 31% | |
*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.
