Keto Shrimp Egg Foo Young
Savor the flavors of your favorite Chinese takeout with a low-carb twist in this Keto Shrimp Egg Foo Young recipe! Packed with juicy shrimp, crisp bean sprouts, earthy shiitake mushrooms, and fresh green onions, this dish is a protein-rich powerhouse that fits perfectly into a ketogenic lifestyle. The fluffy egg patties are elevated with aromatic sesame oil, a splash of soy sauce or tamari for a gluten-free option, and a touch of baking powder for the perfect light and airy texture. Cooked to golden-brown perfection in avocado or coconut oil, these savory pancakes are as satisfying as they are easy to make—ready in just 35 minutes! Serve them piping hot with a drizzle of keto-friendly gravy for an authentic restaurant-style experience without compromising your low-carb goals. Perfect for quick weeknight dinners or meal prepping, this dish is sure to be a favorite among keto enthusiasts and shrimp lovers alike.
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Ingredients
- 6 units large eggs
- 225 grams raw shrimp, peeled and deveined
- 100 grams bean sprouts
- 3 units green onions, sliced
- 100 grams shiitake mushrooms, sliced
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons avocado oil or coconut oil
- 0 as desired cooked keto-friendly gravy (optional)
Directions
Step 1
In a large mixing bowl, crack the eggs and lightly beat them until combined. Add the soy sauce (or tamari), sesame oil, baking powder, salt, and black pepper. Mix well.
Step 2
Dice the shrimp into small pieces, about half an inch in size. Add the shrimp to the egg mixture along with the bean sprouts, sliced green onions, and sliced shiitake mushrooms. Stir to combine all ingredients evenly.
Step 3
Heat a non-stick skillet or a wok over medium-high heat. Add 1 tablespoon of avocado or coconut oil and heat until shimmering.
Step 4
Pour approximately a quarter of the egg mixture into the pan, spreading it out gently to form a round patty. Cook for about 3-4 minutes, or until the bottom is golden brown and the top is nearly set.
Step 5
Carefully flip the patty using a wide spatula and cook the other side for an additional 2-3 minutes until fully set and browned.
Step 6
Remove the patty from the pan and keep warm. Repeat the process with the remaining egg mixture, adding more oil to the pan as necessary.
Step 7
Serve the Keto Shrimp Egg Foo Young warm, optionally topped with a keto-friendly gravy if desired.
Nutrition Facts
| Serving size | (903.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1141.7 |
| Total Fat 75.5g | 0% |
| Saturated Fat 15.6g | 0% |
| Polyunsaturated Fat 5.9g | |
| Cholesterol 1546.2mg | 0% |
| Sodium 4296.7mg | 0% |
| Total Carbohydrate 26.9g | 0% |
| Dietary Fiber 5.6g | 0% |
| Total Sugars 7.6g | |
| Protein 101.1g | 0% |
| Vitamin D 258IU | 0% |
| Calcium 380.4mg | 0% |
| Iron 9.3mg | 0% |
| Potassium 1812.4mg | 0% |
Source of Calories