The omelette is a global phenomena. Shrimp Egg Foo Young is the Chinese version of an omelette. The best part – it is easily adapted for Low Carb and Keto friendly diets. When topped with a delicious Chinese gravy in every bite, it will take you to your favorite Chinese restaurant – guaranteed!
Like most who love Chinese food, Joanie and I have our favorite local restaurant. Actually, our favorite is a classic Chinese buffet! I know, readers will probably say, ” . . . a buffet? What about the low-carb lifestyle.” Well, we fill our plate with seafood, meats, and their Shrimp Egg Foo Young. As long as we stick with the low-carb buffet items, the calories are really not important. That is the beauty of a low-carb lifestyle!
Keto Shrimp Egg Foo Young
Sesame Soy Gravy
We usually combine our Egg Foo Young dish with a cauliflower fried rice. That recipe calls for pork in the side dish, but we use simple cauliflower rice when making Shrimp Egg Foo Young. You might also consider starting your Chinese meal with a cup of delicious Egg Drop Soup or Asian Meatball Soup Try treating it as main meal and enjoying a side of Tempura Shrimp or Pork Shumai.
One key ingredient is obvious – shrimp. We used 16-20 sized shrimp for the recipe. Even though these are cut in their raw state into bite-sized pieces, we do like bigger chunks of shrimp. You can certainly use less expensive smaller-sized shrimp, since it will be mixed with delicious vegetables and spices. Eggs form the base for Shrimp Egg Foo Young. The recipe yields 3 servings with six eggs. We use organic free range eggs, only.
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You can experiment with various vegetables for the omelette. We use sliced mushrooms, carrot, green onions, and broccoli florets. These are typically found in Chinese cooking and they add so much to the Egg Foo Young. We also use a small amount of Chinese Five Spice. You can also try adding Chinese cabbage, bean sprouts, chopped snow peas, or celery – all delicious.
We do use the same recipe and substitute cooked chicken or cooked pork for the shrimp. If you try the recipe with chicken we would suggest using chicken broth instead of the beef for the gravy. Both will produce a delicious Egg Foo Young.
The gravy is the key to the recipe. Beef broth is the base (although you could use organic chicken broth). The mix of soy and sesame oil is the flavor blend for topping your Shrimp Egg Foo Young. We thickened the gravy with corn starch; however, feel free to cut more carbs with arrowroot powder. You should add a pinch more than the corn starch amount, if you use arrowroot.
We suggest keeping the vegetables small so chopping and slicing is important. You want to have a lot of veggies and shrimp in every bite. The eggs are beaten in a large bowl and the vegetable/shrimp mix should be throughly mixed through the batter.
After pouring 1/3 of the batter into your non-stick skillet we suggest pushing in the sides of the egg mixture as it sets to make a thicker Shrimp Egg Foo Young. You do not want a thin pancake-like dish. It should be plump and your spatula can help achieve this. We use our double-sided Tortilla Pan so that flipping the Shrimp Egg Foo Young is easier. This helps to avoid having your omelette fall apart when it is flipped. Cook the first side a couple minutes longer than the second side. You want a browned covering on the Egg Foo Young.
Pour the thickened gravy over the top of the plated recipe, top with some green onions chopped on the bias, and then enjoy a perfect Chinese restaurant Shrimp Egg Foo Young. It is definitely Tasty Low Carb!
Shrimp Egg Foo Young
- 6 Eggs (beaten)
- 2 Mushrooms (sliced)
- 1/4 cup Broccoli florets
- 1 Carrot (thinly julienned)
- 3/4 pound Shrimp (16-20, peeled, deveined)
- 3 Green onions (chopped)
- 1/4 teaspoon Chinese five spice
- Cut the shrimp into four small pieces. Salt and pepper in a bowl.
- Slice the mushrooms, julienne the carrot, and chopped the broccoli florets into small pieces. Chop two green onions into small pieces.
- Add vegetables, five spice powder, and chopped shrimp to bowl with beaten eggs.
- Heat four tablespoons of olive oil in a small non-stick skillet over medium-low heat. Pour 1/3 of the mixture into the pan. Use a spatula to form the omelette into a smaller plate size. Cook for 5 minutes on one side. Flip the omelette and cook on the second side for 3 minutes until browned.
- Cook all of the gravy ingredients in a small saucepan over medium-low heat for 5 minutes until slightly reduced and thickened.
- Pour gravy over the plated omelette and top with 1 green onion stalk chopped on the bias. Serve hot.
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