Low Carb Shrimp Egg Foo Young

Savor the rich, savory flavors of this Low Carb Shrimp Egg Foo Young—a healthier take on a beloved Chinese-American classic. Packed with juicy shrimp, crisp bean sprouts, and aromatic green onions, this protein-rich dish is a perfect harmony of taste and texture. The fluffy omelets are pan-fried to golden perfection and paired with a velvety low-carb gravy that ties everything together beautifully. Quick to make, with just 15 minutes of prep, this recipe is ideal for busy weeknights or when you're craving takeout-style food without the carbs. Serve it fresh from the skillet for a keto-friendly, restaurant-quality meal that's sure to please! Keywords: low carb, shrimp egg foo young, keto-friendly, takeout-inspired recipe, healthy Chinese food.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 12 pieces Large shrimp, peeled and deveined
• 6 large Eggs
• 2 tablespoons Green onions, chopped
• 1 cup Bean sprouts
• 1 tablespoon Soy sauce
• 1 teaspoon Sesame oil
• 0.5 teaspoon Garlic powder
• 0.25 teaspoon Ground black pepper
• 2 tablespoons Cooking oil (avocado or olive oil preferred)
• 0.25 cup Water
• 1 teaspoon Cornstarch
• 0.5 cup Chicken broth

Directions

Step 1

Start by preparing all your ingredients. Ensure the shrimp are peeled and deveined. Chop the green onions finely.

Step 2

In a large mixing bowl, crack the eggs and whisk them together with the soy sauce, sesame oil, garlic powder, and ground black pepper until well combined.

Step 3

Add the chopped green onions and bean sprouts to the egg mixture and stir to distribute evenly.

Step 4

In a separate small bowl, mix the cornstarch with water to form a slurry, then add it to the chicken broth. Stir well and set aside for the gravy.

Step 5

Heat 1 tablespoon of cooking oil in a non-stick skillet over medium-high heat. Once hot, add the shrimp and cook for about 2 minutes on each side, or until they turn pink and opaque. Remove the shrimp and set aside.

Step 6

In the same skillet, add the remaining 1 tablespoon of cooking oil and reduce the heat to medium. Pour a quarter of the egg mixture into the skillet, allowing it to spread into a small pancake shape.

Step 7

Lay 3 shrimp on top of the egg mixture. Cook the omelet for about 2-3 minutes on each side, or until it is golden and cooked through. Repeat the process with the remaining egg mixture and shrimp to make a total of four omelets.

Step 8

For the gravy, pour the chicken broth mixture into a small saucepan and bring to a boil over medium heat, stirring continuously until it thickens. Once thickened, remove from heat and set aside.

Step 9

Serve the Egg Foo Young hot, drizzled with the prepared low-carb gravy atop the omelets. Enjoy your delicious meal!

Nutrition Facts

Serving size	(824.8g)

Amount per serving	% Daily Value*
Calories	1039.0

Total Fat 71.3g	0%
Saturated Fat 15.6g	0%
Polyunsaturated Fat 5.9g
Cholesterol 1456.2mg	0%
Sodium 1489.6mg	0%
Total Carbohydrate 14.0g	0%
Dietary Fiber 2.4g	0%
Total Sugars 5.5g
Protein 87.2g	0%

Vitamin D 246IU	0%
Calcium 337.5mg	0%
Iron 7.6mg	0%
Potassium 1234.8mg	0%

*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.

Source of Calories

Fat: 61.3%

Protein: 33.3%

Carbs: 5.4%