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Shrimp Egg Foo Young

If you love Chinese food as much as I do, you'll appreciate this shrimp egg foo young that features all the flavor without all the fat and calories. The secret lies in using just the egg white instead of the whole egg. —Quimberley Rice, Decatur, Georgia
  • Total Time
    Prep: 25 min. Cook: 5 min./batch
  • Makes
    8 patties (1 cup sauce)


  • 1 cup chicken broth
  • 1 tablespoon oyster sauce
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon cornstarch
  • 1/4 cup cold water
  • 8 ounces uncooked medium shrimp, peeled, deveined and coarsely chopped
  • 2/3 cup coarsely chopped fresh mushrooms
  • 1/2 cup bean sprouts
  • 1 green onion, sliced
  • 3 tablespoons canola oil, divided
  • 8 large egg whites
  • 1 tablespoon reduced-sodium soy sauce
  • Black and white sesame seeds, optional


  • In a small saucepan, combine the broth, oyster sauce and soy sauce. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Set aside and keep warm.
  • In a large skillet, saute shrimp, mushrooms, sprouts and onion in 1 tablespoon oil until shrimp turn pink and vegetables are crisp-tender, about 2 minutes. Remove from heat; cool slightly. In a large bowl, whisk egg whites and soy sauce. Stir in cooked shrimp mixture.
  • In a large skillet, heat remaining oil. Drop shrimp mixture in batches by 1/3 cupfuls into oil. Cook until golden brown, 2-3 minutes on each side. Serve with sauce. If desired, sprinkle with black and white sesame seeds and additional green onions.
Nutrition Facts
2 patties with 1/4 cup sauce: 115 calories, 7g fat (1g saturated fat), 40mg cholesterol, 477mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 10g protein.

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Average Rating:
  • Love
    Feb 23, 2021

    It came out very good. I followed the recipe except I added some sazon seasoning to marinade the shrimp as well as substituted sesame oil instead of canola oil to fry the egg mixture. I also used whole eggs. I will definitely make this recipe again!

  • makeda
    Feb 9, 2021

    how can this be baked?

  • kristylee3
    Jan 14, 2020

    Impressive! Much better than I anticipated. I made as directed with the exception of adding a bit more shrimp

  • Janet
    Dec 21, 2019

    Egg Foo Yung is a recipe from my childhood, and although it was usually something my parents ordered when we went to a Chinese restaurant, it's been years--maybe decades--since I've seen it on a menu. It used to be available in supermarkets as a meal kit--a can of veggies, a can of sauce, and add your own eggs. I tried this sauce, and it seems to be pretty much what I remember--the oyster sauce really fills in with some flavor. Next time I might try a dash of toasted sesame oil. I might also add some chili paste with garlic to the veggie/egg mixture for a little pop to this fairly bland dish. Although bean sprouts are a traditional component, they are quite perishable, and I think this is a terrific fast supper recipe that can use up whatever veggies are in the fridge or pantry. Thanks for reminding me of this food memory that brings family dinners back in focus.