Shrimp Egg Foo Young

4.94 from 16 votes

The gravy makes the difference in our Keto Egg Foo Young! A tasty omelette with delicious Asian- style vegetables. Low Carb and Keto friendly! Works well with pork or chicken in addition to the shrimp!

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: Small Plate

Cuisine: Chinese

Allergen: Peanut Free, Gluten Free

Servings:

Author: Joanie and Chris

Net Carbs: 6g

Ingredients

Omelette

6 Eggs beaten
2 Mushrooms sliced
¼ cup Broccoli florets
1 Carrot thinly julienned
¾ pound Shrimp 16-20, peeled, deveined
3 Green onions chopped
¼ teaspoon Chinese five spice

Gravy

½ cup Beef broth
2 teaspoons Coconut aminos
2 teaspoons Arrow root powder
1 teaspoon Sesame oil

US Customary - Metric

Instructions

Omelette

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.

Gravy

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.

Chef's Notes

Other vegetables may be substituted, if available. Also, try chicken egg foo young or pork egg foo young! Pair this dish with a delicious cauliflower fried rice.

Nutrition