Shrimp Egg Foo Young Recipe

Hola Amigos: I'm going International for lunch/dinner today and  bringing you a favorite take out of mine, Chinese Shrimp Foo Young!, this is a super easy recipe but full of flavor, so grab your chopsticks and let's get cooking!
Shrimp Egg Foo Young

8 Eggs
1 Pound Seasoned Cooked Shrimp*
1 (10 oz) Bag Bean Sprouts
1 Large Carrot shredded
1 Medium Onion Sliced Thin
1 1/2 Cup Chicken broth
2 TBSP cornstarch
2 TBSP cold water
1 Bunch Green Onion Chopped (divided)
1 (1 inch ) Ginger Root 
Soy Sauce
5 TBSP oil 
* After I cook my shrimp I like to season them with a little bit of ginger, bean sauce and pepper. But this is just my preference.

In a shallow saucepan add 1 TBSP oil, when the oil is hot and ready, stir in the bean sprouts, carrot, and onions. Fry for a couple of minutes until tender. Drain if necessary any excess liquid. Set aside.

I prefer to mix my eggs and make my patties as I go, therefore I whisk 2 eggs per patty and add soy sauce and pepper to taste.
In a non stick pan heat up a tablespoon of oil, add the whisk eggs, on top, sprinkle  handful of the vegetable mix and as many shrimp as you want per patty. 
Cook about 3-4 minutes until the edges start to brown, curl a little and you could feel it easy moving at the bottom of the pan. Flip and cook another 3-4 minutes.
Repeat the process until you have used all your eggs and you have 4 patties.
They are ready to serve and garnish with some chopped green onions.

For the sauce 

In a sauce pan add the chicken broth, ginger, soy sauce and pepper to taste and the rest of your  chopped green onions, Bring to a boil. In  a separate bowl, mix cornstarch and water and add it to the boiling broth pot. Cook on medium-low heat until thickened and cornstarch is cooked.
If you have some shrimp left you can also add them to the sauce at this point. It is optional. 
Serve over the patties.


This was so easy to make for those nights you feel like having something different, easy and homemade.

It's also healthy and light with all those crisp veggies. We love ours  with white rice!

Thank You for visiting the blog today! When you feel like carryout but not much like driving or spend the extra cash, this is the recipe you are looking for, and perhaps after trying it there won't be any more Chinese takeout for your family  again!

Remember my friends, everything tastes better with a Pinch of Love!

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  1. Oh, this sounds really good!

  2. My oldest two would love me forever if I made them something like this. :)

  3. This sounds so good, Lizy! And it's so economical!

  4. This looks so good! Thanks for visiting and leaving your lovely comment....

  5. I love anything with shrimp, this looks so good!

  6. Sounds yummy! Thanks for sharing.

  7. This looks so tasty! I made egg foo young with crab meat. Really taste awesome!

  8. This sounds and looks delicious~ I have had this dish at a restaurant but have never tried to make it at home:) Lynn @ Turnips 2 Tangerines

  9. This looks great! YUM

    Thanks for sharing at Super Sunday!


  10. Hi Liz, stopping by from In and Out of the Kitchen and I must say this is a fantastic tutorial. What time is lunch?


    1. You are too sweet Shawna! Anytime girl...this is an easy fixing! you might just have to fight kiddos, they really run to the table fast when this is on the menu! Hugs, Shawna and thank you so much for visiting!

  11. Looks super!
    Thank you so much for sharing on Tutorial Thursdays Linky Party, I look forward to seeing what you share with us this week.
    Marigolds' Loft