Shrimp Egg Foo Yong (Low Carb and Low Fat)

"You will never know that this is low carb and low fat. It is just as good and even better than any other recipe."
photo by robynherron photo by robynherron
photo by robynherron
photo by yogiclarebear photo by yogiclarebear
photo by yogiclarebear photo by yogiclarebear
Ready In:




  • Place 2 tablespoons oil in large skillet, and cook onions and cabbage over medium-high heat until tender.
  • Remove from heat and drain off excess liquid and set the onions and cabbage to the side.
  • Whisk eggs in a bowl and mix in soy sauce, sesame oil, spices, onion and cabbage mixture, and sprouts.
  • Using a non-stick pan over medium-high heat, heat the remaining 2 tablespoons of oil.
  • 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.
  • Cook for about 3 minutes, or until edges begin to brown, and when jiggled, they slide in the pan.
  • Flip them over and cook another 2 to 3 minutes until cooked through.
  • NOTE: If the Egg Foo Young becomes brown too quickly, finish it by baking in a preheated 350 degree oven for a few minutes.

Questions & Replies

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  1. rainesexton
    I just made this tonight and it was very good. Served it over cauliflower rice - frozen in steamer bag, which makes a nice soft rice. I also made the sauce to go over it. My big concern with this recipe is that the calorie information in the nutrition section is WAY off. Just the oil and eggs alone in this recipe come to over 1000 calories. That's without the vegetables and shrimp. The recipe submitter needs to refigure that and make the change!
  2. Robin Z.
    Fabulous! I cut the oil back further and I'm pleased with this dish. Made the sauce to accompany. This is a keeper!
  3. Kathleen L.
    Really good! I just made it in a large cast iron pan and popped the whole thing in the oven for 12 min. Turned on the broiler instead of trying to flip it. Cut in six wedges to serve. Used Larry W. suggestion for gravy. 1/2 Cup chicken broth, fresh grated ginger, soy sauce and 1 tsp. corn starch.
  4. Larry W.
    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.
  5. Alyse
    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 !!


  1. yogiclarebear
    MMMMM! This was my first time making AND eating egg foo young. My husband always orders it for take out so I thought I'd give homemade a try. I used canned chicken breast, drained, instead of shrimp and chopped water chestnuts instead of the bean sprouts. Also used fresh garlic. I made 2 versions of this: one with regular eggs for hubby (turned out great!) and mine with only Egg Beaters. It wasn't the prettiest but it tasted AWESOME. I also didn't use any oil but some non-stick spray in the pan for mine, to keep the fat down. I will definately be making this one again.
  2. Soup Queen
    I took the basic recipe and made a few changes - water chestnuts instead of bean sprouts, fresh garlic instead of powder, diced chicken instead of shrimp. I also added toasted sesame oil, gingered rice vinegar and a little chili garlic sauce to the egg mixture. Then I forgot to drain the vegetables, so I couldn't flip it, I had my burner too hot so it got pretty brown on the bottom, and I ended up with kind of a scrambled egg mess. No matter, it tasted great! After a few bites I decided some cashews were in order. I loved this and have more shredded cabbage waiting in the fridge. A word of warning - if you are eating this alone, be prepared to sleep alone.
  3. Chill
    I went to find my recipe for shrimp egg foo young in my cookbook and thought heck I'll share it. But you already have it here. The only difference in our recipes is mime calls for 1/4 c bamboo shoots instead of sprouts. Give it a try, it's very nice with the shoots!!


I was born in 1942 in Philadelphia, Pennsylvania in this GREAT United States of America. I have since resided in Baltimore Maryland, Atlanta Georgia, Orlando Florida, Fort Lauderdale Florida, Los Angeles California, Selma Oregon, and now in Albuquerque New Mexico. I have enjoyed not only eating, but cooking all my life.
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