Gluten-Free Shrimp Egg Foo Young

Elevate your weeknight dinners with this Gluten-Free Shrimp Egg Foo Young, a restaurant-style classic reinvented for gluten-free dining! Packed with succulent shrimp, fresh crunchy vegetables like bean sprouts, cabbage, and julienned carrots, and bound together by fluffy, protein-rich eggs, this dish is as nutritious as it is delicious. A savory gluten-free soy sauce infusion elevates every bite, while a velvety cornstarch-based sauce adds the perfect finish. Quick and easy to prepare in just 35 minutes, this recipe shines with bold flavors and wholesome ingredients, making it ideal for busy families or meal prep. Impress your guests by serving these golden omelets with a drizzle of sauce for an authentic, homemade Chinese-inspired meal.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 6 pieces large eggs
• 200 grams shrimp, peeled and deveined
• 2 tablespoons gluten-free soy sauce
• 4 pieces green onions, chopped
• 100 grams bean sprouts
• 1 medium carrot, julienned
• 100 grams cabbage, shredded
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 3 tablespoons olive oil
• 1 tablespoon gluten-free cornstarch
• 60 milliliters water
• 0.5 teaspoon salt
• 0.25 teaspoon ground white pepper

Directions

Step 1

Crack the eggs into a large mixing bowl. Add the gluten-free soy sauce, salt, and white pepper. Beat the eggs until well mixed and set aside.

Step 2

Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Add the shrimp and cook until they turn pink and opaque, about 3-4 minutes. Remove the shrimp from the skillet and set aside.

Step 3

In the same skillet, add another tablespoon of olive oil. Add the minced garlic and grated ginger, stirring for about 30 seconds or until fragrant.

Step 4

Add the green onions, bean sprouts, carrot, and cabbage to the skillet. Stir-fry for about 3 minutes until the vegetables are slightly softened.

Step 5

Return the cooked shrimp to the skillet with the vegetables. Stir to combine and remove from heat.

Step 6

Stir the cooked vegetables and shrimp mixture into the beaten eggs.

Step 7

In a clean skillet, heat the remaining tablespoon of olive oil over medium heat. Pour a quarter of the egg mixture into the skillet to form a round omelet. Cook for about 3 minutes on each side until the egg is set and lightly browned. Repeat with the remaining egg mixture.

Step 8

In a small bowl, mix the gluten-free cornstarch and water to make a slurry. Pour it into a small saucepan and heat until thickened, stirring frequently. Season with a pinch of salt if desired.

Step 9

Serve the Shrimp Egg Foo Young with a drizzle of the sauce over each omelet.

Nutrition Facts

Serving size	973.4 grams (973.4g)

Amount per serving	% Daily Value*
Calories	1157

Total Fat 74.70g	96%
Saturated Fat 16.10g	81%
Polyunsaturated Fat 4.00g
Cholesterol 1507mg	502%
Sodium 3898mg	169%
Total Carbohydrate 40.20g	15%
Dietary Fiber 7.90g	28%
Total Sugars 11.80g
Protein 92.40g	185%

Vitamin D 240IU	1200%
Calcium 389mg	30%
Iron 10mg	55%
Potassium 1747mg	37%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.9%

Protein: 30.7%

Carbs: 13.4%