Low Fat Shrimp Egg Foo Young
Delight in the guilt-free indulgence of Low Fat Shrimp Egg Foo Young, a lighter take on the classic Chinese-American dish that doesn’t skimp on flavor. Packed with tender shrimp, crunchy bean sprouts, and vibrant shredded carrots, this high-protein, low-calorie recipe is brought together with fluffy egg whites for a healthier twist on traditional omelets. Each bite is infused with aromatic garlic, green onions, and a touch of low-sodium soy sauce for a savory balance. Cooked to golden perfection in a non-stick skillet with minimal oil and paired with a glossy, homemade soy glaze, this dish effortlessly satisfies your cravings while keeping your meal light and wholesome. Perfect for weeknight dinners or meal prep, this easy-to-make recipe is ready in just 35 minutes and serves four delicious portions. A must-try for those seeking a fresh, nutritious spin on a takeout favorite!
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Ingredients
- 200 grams large shrimp, peeled and deveined
- 6 large egg whites
- 1 small carrots, finely shredded
- 1 cup bean sprouts
- 2 stalks green onions, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons water
- 0.25 teaspoon black pepper
- 1 as needed non-stick cooking spray
Directions
Step 1
Rinse the shrimp under cold water, pat dry with paper towels, and cut them into small bite-sized pieces.
Step 2
In a large mixing bowl, whisk the egg whites until frothy. Add shredded carrots, bean sprouts, chopped green onions, minced garlic, cut shrimp, black pepper, and 1 tablespoon of low-sodium soy sauce. Mix all ingredients until well combined.
Step 3
In a small bowl, make a slurry by mixing cornstarch and 2 tablespoons of water until smooth. Set aside.
Step 4
Heat a non-stick skillet over medium heat and lightly coat with non-stick cooking spray.
Step 5
Pour a quarter of the egg mixture into the skillet, spreading it out to form a flat omelet. Cook for 2-3 minutes until the edges start to set.
Step 6
Gently flip the omelet using a spatula and cook for another 2 minutes until both sides are golden brown and the omelet is cooked through.
Step 7
Transfer to a plate and repeat the process with the remaining egg mixture to make four omelets in total.
Step 8
In a small saucepan, add the remaining 1 tablespoon soy sauce, the prepared cornstarch slurry, and 1/4 cup of water. Cook over medium heat, stirring constantly until the sauce thickens.
Step 9
Drizzle the sauce over the cooked Egg Foo Young and serve immediately.
Nutrition Facts
| Serving size | (642.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 420.7 |
| Total Fat 1.1g | 0% |
| Saturated Fat 0.3g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 378mg | 0% |
| Sodium 1597.9mg | 0% |
| Total Carbohydrate 29.1g | 0% |
| Dietary Fiber 4.1g | 0% |
| Total Sugars 8.2g | |
| Protein 77.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 218.8mg | 0% |
| Iron 3.5mg | 0% |
| Potassium 1259.1mg | 0% |
Source of Calories