Paleo Shrimp Egg Foo Young
Transform your dinner table with this Paleo Shrimp Egg Foo Young, a low-carb, protein-packed twist on a takeout favorite that's both healthy and satisfying. Bursting with tender shrimp, crisp bean sprouts, and aromatic green onions, this easy-to-make recipe blends bold Asian-inspired flavors with clean, paleo-approved ingredients. Each fluffy omelet is pan-fried to golden perfection in coconut oil and topped with a silky homemade gravy made from coconut aminos and arrowroot powder. Ready in just 35 minutes, this nutritious dish is gluten-free, dairy-free, and perfect for a quick weeknight meal or meal prep. Serve warm with a sprinkle of fresh green onions for an irresistible paleo-friendly feast!
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Ingredients
- 250 grams shrimp, peeled and deveined
- 6 large eggs
- 4 pieces green onions, thinly sliced
- 100 grams bean sprouts
- 2 tablespoons coconut aminos
- 1 tablespoons arrowroot powder
- 1 cup water
- 2 cloves garlic, minced
- 1 teaspoons ginger, grated
- 2 tablespoons coconut oil
- 0.5 teaspoons ground black pepper
- 0.5 teaspoons sea salt
Directions
Step 1
Prepare the shrimp by cutting them into bite-sized pieces. Set aside.
Step 2
In a large bowl, whisk the eggs, then add the shrimp, bean sprouts, and half of the sliced green onions.
Step 3
Add the minced garlic, grated ginger, 1 tablespoon of coconut aminos, sea salt, and black pepper to the egg mixture. Stir to combine.
Step 4
Heat 1 tablespoon of coconut oil in a large non-stick skillet over medium heat.
Step 5
Pour a ladle of the egg mixture into the skillet – approximately 1/4 cup per portion. Cook until the bottom is golden and the top is slightly set, about 3-4 minutes.
Step 6
Carefully flip with a spatula and cook the other side for another 2-3 minutes until golden brown.
Step 7
Transfer the cooked omelets to a plate and keep warm. Repeat with the remaining egg mixture, adding more coconut oil as needed.
Step 8
For the gravy, combine the arrowroot powder and 1 cup of water in a small bowl, whisking until smooth.
Step 9
In a saucepan, combine the remaining 1 tablespoon of coconut aminos and arrowroot mixture. Cook over medium heat, stirring continuously until the sauce thickens, about 3-4 minutes.
Step 10
Serve the shrimp egg foo young with the paleo gravy poured over the top and garnish with the remaining green onions.
Nutrition Facts
| Serving size | (1027.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1048.8 |
| Total Fat 59.3g | 0% |
| Saturated Fat 33.1g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 1604.2mg | 0% |
| Sodium 2626.6mg | 0% |
| Total Carbohydrate 29.0g | 0% |
| Dietary Fiber 4.1g | 0% |
| Total Sugars 12.7g | |
| Protein 102.4g | 0% |
| Vitamin D 246IU | 0% |
| Calcium 355.0mg | 0% |
| Iron 8.7mg | 0% |
| Potassium 1418.2mg | 0% |
Source of Calories