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Low Carb Shrimp Egg Foo Yung

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You will never know that this is low carb and low fat. It is just as good and even better than any other recipe.
  Bean sprout 1 Cup (16 tbs)
  Chopped mushroom 1 Cup (16 tbs)
  Green onions 2 , chopped
  Shrimp 10 , cooked
  Eggs 5
  Olive oil 1⁄4 Cup (4 tbs)
  Sesame oil 1 Teaspoon
  Soy sauce 1 Tablespoon
  Chicken broth 1⁄2 Teaspoon
  Xanthan gum 1⁄4 Teaspoon

For Sauce:
In a pan add chicken broth, soy sauce and sesame oil, bring to a slow boil.
Using a fine strainer add the xanthan gum and whisk in. When mixture has the desired thickness remove
from flame.
For the Egg Fu Yung
In a wok add about 4 cups of water and bring to a boil, add the mushroom and the bean sprout and boil for 1 minute, drain and
set a side. Cool for 10 minutes.
Whisk egg together, add the black pepper and the vegetables and shrimp.
Add oil to pan, add the egg mixture using a large spoon.
Cook for about 2 minutes on each side.
Serve over cauliflower rice, Enjoy.
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Recipe Summary

Difficulty Level: 
Main Dish
Stir Fried
Seafood, Shrimp
Is your low carb diet turning out to be very harsh on the taste buds? Then watch this video and learn to make a yummy recipe that has fewer than 30 carbs. Watch to know more!

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1181 Calories from Fat 784

% Daily Value*

Total Fat 88 g135.6%

Saturated Fat 16.7 g83.6%

Trans Fat 0 g

Cholesterol 1391.8 mg463.9%

Sodium 1541.3 mg64.2%

Total Carbohydrates 16 g5.5%

Dietary Fiber 4.7 g18.6%

Sugars 8.4 g

Protein 83 g166.7%

Vitamin A 51.9% Vitamin C 51.5%

Calcium 28.1% Iron 68.4%

*Based on a 2000 Calorie diet

Low Carb Shrimp Egg Foo Yung Recipe Video