1/3 Photos of Shrimp Egg Foo Yong (Low Carb and Low Fat)
Alan Leonetti's Note:
You will never know that this is low carb and low fat. It is just as good and even better than any other recipe.
My Private Note
Units: US | Metric
- 4 tablespoons canola oil
- 1/4 cup onion (chopped)
- 2 cups cabbage (shredded)
- 6 eggs
- 1 tablespoon soy sauce
- 2 tablespoons sesame oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon fresh ground black pepper
- 1 cup bean sprouts (pressed down firmly in cup)
- 1 cup cooked small shrimp (or large dice medium)
- 1Place 2 tablespoons oil in large skillet, and cook onions and cabbage over medium-high heat until tender.
- 2Remove from heat and drain off excess liquid and set the onions and cabbage to the side.
- 3Whisk eggs in a bowl and mix in soy sauce, sesame oil, spices, onion and cabbage mixture, and sprouts.
- 4Using a non-stick pan over medium-high heat, heat the remaining 2 tablespoons of oil.
- 5Ladle about 4 ounces of the mixture into the hot pan, as you would for pancakes, and sprinkle the shrimp evenly on top of each.
- 6Cook for about 3 minutes, or until edges begin to brown, and when jiggled, they slide in the pan.
- 7Flip them over and cook another 2 to 3 minutes until cooked through.
- 8NOTE: If the Egg Foo Young becomes brown too quickly, finish it by baking in a preheated 350 degree oven for a few minutes.
Browse Our Top Lunch/Snacks Recipes
You Might Also Like...View All Lunch/Snacks Recipes
Nutritional Facts for Shrimp Egg Foo Yong (Low Carb and Low Fat)
Serving Size: 1 (344 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 384.1
- Calories from Fat 252
- Total Fat 28.0 g
- Saturated Fat 6.6 g
- Cholesterol 558.0 mg
- Sodium 1023.4 mg
- Total Carbohydrate 11.2 g
- Dietary Fiber 3.2 g
- Sugars 5.9 g
- Protein 22.6 g
The following items or measurements are not included: