Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Shrimp Egg Foo Yong (((Low Cal, Fat & Carb))) Recipe
    Lost? Site Map

    Shrimp Egg Foo Yong (((Low Cal, Fat & Carb)))

    Total Time:

    Prep Time:

    Cook Time:

    32 mins

    20 mins

    12 mins

    Alan Leonetti's Note:

    This is a WONDERFUL way to make this DELICIOUS dish as a VERY LOW CAL, VERY LOW CARB and VERY LOW FAT dish.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Place 2 Tablespoons of oil in a large skillet and cook the onions and cabbage over medium-high heat until tender.
    2. 2
      Remove from the heat, drain and set aside.
    3. 3
      In a bowl, whisk the eggs and add soy sauce, salt, pepper, garlic powder, drained cabbage mixture and sliced bamboo shoots.
    4. 4
      In a non-stick pan, over medium-high heat, add 2 Tablespoons oil and heat until oil is hot.
    5. 5
      Ladle half of cabbage mixture into the hot pan, and then the other half of the cabbage mixture into the pan, as you would for 2 large pancakes and then sprinkle the diced shrimp evenly on top of each.
    6. 6
      Cook about 3 minutes, or until the edges begin to brown and when jiggled, they slide in the pan.
    7. 7
      Turn over and cook another 2 to 3 minites until cooked through.
    8. 8
      NOTE: If the Egg Foo Young becomes brown too quickly, finish it by baking in a preheated 350 degree oven for a few minutes.

    Ratings & Reviews:

    • on September 30, 2007


      I can't believe how well it came out. I loved the crunch of the bamboo shoots.. my mother loved it as well. good job.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Shrimp Egg Foo Yong (((Low Cal, Fat & Carb)))

    Serving Size: 1 (163 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 373.0
    Calories from Fat 320
    Total Fat 35.5 g
    Saturated Fat 4.3 g
    Cholesterol 317.2 mg
    Sodium 525.2 mg
    Total Carbohydrate 3.3 g
    Dietary Fiber 0.7 g
    Sugars 1.8 g
    Protein 10.8 g

    The following items or measurements are not included:

    medium shrimp

    Ideas from


    Over 475,000 Recipes Network of Sites