Shrimp Egg Foo Yong (Low Carb and Low Fat)

Total Time
Prep 15 mins
Cook 12 mins

You will never know that this is low carb and low fat. It is just as good and even better than any other recipe.

Ingredients Nutrition


  1. Place 2 tablespoons oil in large skillet, and cook onions and cabbage over medium-high heat until tender.
  2. Remove from heat and drain off excess liquid and set the onions and cabbage to the side.
  3. Whisk eggs in a bowl and mix in soy sauce, sesame oil, spices, onion and cabbage mixture, and sprouts.
  4. Using a non-stick pan over medium-high heat, heat the remaining 2 tablespoons of oil.
  5. Ladle about 4 ounces of the mixture into the hot pan, as you would for pancakes, and sprinkle the shrimp evenly on top of each.
  6. Cook for about 3 minutes, or until edges begin to brown, and when jiggled, they slide in the pan.
  7. Flip them over and cook another 2 to 3 minutes until cooked through.
  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.
Most Helpful

Followed recipe almost exactly. Chopped up larger cooked shrimp and added to the mix before cooking. It is a keeper. I made a egg foo yong souce with chicken stock, soy sauce, ginger root, and cornstarch to pour over it. I will not look for any other recipe for this classic.

Larry W. September 22, 2015

I really liked this recipe!! I did make a couple of changes... I added more onion, LOTS! And I added sriracha sauce... I do agree with the author, about finishing it in the oven. It is so much easier !!

~Alyse~ January 25, 2013

We really liked this recipe. did add a little chopped celery with the onion and cabbage, and a tbls. of cornstarch to the eggs before cooking, tasted great! I also mixed a sm. amount of braggs amino acids with siracha and garlic, a splash of h2o, and voila! a sauce! ( I was missing the gravy)... I think some mushrooms would be great, and maybe some water chestnuts, too.

chefemmit July 15, 2012