High Protein Shrimp Egg Foo Young

Elevate your weeknight dinners with this High Protein Shrimp Egg Foo Young—an irresistible fusion of tender shrimp, crisp vegetables, and fluffy, golden-brown egg patties, all draped in a savory homemade sauce. This protein-packed recipe comes together in just 35 minutes, making it perfect for busy schedules without compromising on flavor. Featuring nutrient-rich ingredients like fresh bean sprouts, green onions, and julienned carrots, this dish balances indulgence and nutrition effortlessly. The light, umami-rich sauce made with chicken broth, sesame oil, and a hint of ginger ties everything together for a restaurant-quality finish. With its quick preparation, high protein content, and bold flavors, this Shrimp Egg Foo Young is a must-try for fans of easy, healthy, and delicious Asian-inspired cuisine.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 250 grams large shrimp, peeled and deveined
• 6 large eggs
• 150 grams fresh bean sprouts
• 2 stalks green onions, thinly sliced
• 1 medium carrot, julienned
• 0.5 medium onion, finely chopped
• 2 tablespoons low-sodium soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch
• 240 milliliters chicken broth
• 3 tablespoons vegetable oil
• 1 teaspoon ginger, minced
• 0.5 teaspoon salt
• 0.25 teaspoon pepper

Directions

Step 1

In a medium bowl, whisk together the eggs, soy sauce, salt, and pepper. Set aside.

Step 2

Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat.

Step 3

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 4

In the same skillet, add 1 tablespoon of vegetable oil, and sauté the onions and carrots until they start to soften, about 3 minutes.

Step 5

Add the bean sprouts and green onions to the skillet, and continue to cook for another 2 minutes. Remove the vegetables from the skillet and set aside with the shrimp.

Step 6

Clean the skillet with a paper towel, and heat the remaining tablespoon of vegetable oil over medium heat.

Step 7

Pour a quarter of the egg mixture into the skillet, tilting it quickly to form a circle. Add a portion of the shrimp-vegetable mix on top of the egg.

Step 8

Cook until the edges begin to set, about 2 minutes, then gently flip and cook the other side until the eggs are fully set. Transfer to a plate and repeat with the remaining egg mixture and shrimp-vegetable mix.

Step 9

To make the sauce, combine chicken broth, sesame oil, cornstarch, and minced ginger in a small saucepan. Stir to dissolve the cornstarch.

Step 10

Place the saucepan over medium heat and bring the mixture to a simmer, stirring continuously, until the sauce thickens, about 3-5 minutes.

Step 11

Serve the Shrimp Egg Foo Young hot, topped with the thickened sauce.

Nutrition Facts

Serving size	1189.1 grams (1189.1g)

Amount per serving	% Daily Value*
Calories	1312

Total Fat 83.00g	106%
Saturated Fat 17.30g	87%
Polyunsaturated Fat 31.00g
Cholesterol 1589mg	530%
Sodium 3505mg	152%
Total Carbohydrate 35.80g	13%
Dietary Fiber 6.20g	22%
Total Sugars 13.60g
Protein 111.30g	223%

Vitamin D 246IU	1230%
Calcium 437mg	34%
Iron 10mg	54%
Potassium 1762mg	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: 33.3%

Carbs: 10.7%