Shrimp Egg Foo Yong Low Cal Fat Carb
Delight in the savory simplicity of Shrimp Egg Foo Yong, reinvented as a low-calorie, low-fat, and low-carb wonder! This mouthwatering recipe features tender shrimp, fresh bean sprouts, and fragrant garlic folded into fluffy egg pancakes, all pan-seared to golden perfection. The finishing touch is a silky, homemade low-sodium sauce made with chicken broth, soy sauce, and a hint of rice vinegar, adding a burst of umami to every bite. Ready in just 30 minutes, this dish is perfect for health-conscious diners craving a high-protein, nutritious meal without sacrificing flavor. Serve it hot with a sprinkle of green onions for a restaurant-quality experience right at home!
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Ingredients
- 200 grams Large shrimp (peeled, deveined, and chopped)
- 6 large Eggs
- 2 tablespoons Low-sodium soy sauce
- 2 cloves Garlic (minced)
- 3 stalks Green onions (thinly sliced)
- 100 grams Bean sprouts
- 1 teaspoon Sesame oil
- 1 as needed Cooking spray
- 2 teaspoons Cornstarch
- 120 milliliters Low-sodium chicken broth
- 1 teaspoon Rice vinegar
- 1 teaspoon Sweetener (e.g., stevia or monk fruit, optional)
Directions
Step 1
In a small bowl, whisk together the low-sodium chicken broth, 2 teaspoons of cornstarch, 1 tablespoon of soy sauce, rice vinegar, and sweetener (if using) to create the sauce base. Set aside.
Step 2
In a mixing bowl, beat the eggs and stir in the sesame oil, 1 tablespoon of soy sauce, sliced green onions, and minced garlic.
Step 3
Preheat a large non-stick skillet over medium heat and coat it with cooking spray.
Step 4
Add the chopped shrimp and cook for 2–3 minutes until they turn pink. Remove the shrimp and set aside.
Step 5
Stir the bean sprouts into the egg mixture along with the cooked shrimp.
Step 6
Wipe the skillet clean and re-spray with cooking spray. Pour a ladleful of the egg mixture into the skillet (about 1/3 of the mixture), forming a round pancake. Cook for 2–3 minutes per side, or until lightly browned and cooked through. Repeat with the remaining mixture to make 3 egg pancakes.
Step 7
In a small saucepan, heat the prepared sauce base over medium heat. Stir constantly until it thickens to a gravy-like consistency, about 2–3 minutes.
Step 8
To serve, place an egg pancake on a plate and drizzle the sauce on top. Garnish with extra sliced green onions if desired.
Nutrition Facts
| Serving size | (827.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 856.1 |
| Total Fat 43.9g | 0% |
| Saturated Fat 11.6g | 0% |
| Polyunsaturated Fat 5.9g | |
| Cholesterol 1506.6mg | 0% |
| Sodium 1855.2mg | 0% |
| Total Carbohydrate 21.0g | 0% |
| Dietary Fiber 3.1g | 0% |
| Total Sugars 6.9g | |
| Protein 94.9g | 0% |
| Vitamin D 603.6IU | 0% |
| Calcium 297.2mg | 0% |
| Iron 8.7mg | 0% |
| Potassium 1219.4mg | 0% |
Source of Calories