shrimp egg foo yung recipe

Written ByJenny Smyth Posted on
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The Best shrimp egg foo yung recipe

I’m so excited to share with you one of my family’s favorite recipes: shrimp egg foo yung. This classic Chinese dish has been a staple in our household for years, and for good reason – it’s easy to make, packed with protein and veggies, and tastes amazing.

I first discovered shrimp egg foo yung at a local Chinese restaurant when I was in high school, and I was hooked from the very first bite. The combination of succulent shrimp, fluffy eggs, and savory seasonings is absolute perfection.

As I got older, I began experimenting with different variations of the recipe to suit my family’s tastes. My kids love it when I serve it with steamed broccoli on the side, while my husband prefers it with a side of fried rice.

Whatever way you choose to serve it, shrimp egg foo yung is sure to become a new favorite in your household as well. One of the best things about this recipe is its versatility – you can customize it to fit any occasion or dietary need.

For example, if you’re looking for a healthier option, you can use less oil and add in more veggies like bell peppers or mushrooms. On the other hand, if you’re feeling indulgent, you can add in some extra fat like butter or oil to give it an extra rich flavor.

The key to making this recipe truly shine is using high-quality ingredients – don’t be afraid to splurge on fresh shrimp and farm-fresh eggs for the best results.

Shrimp Egg Foo Yung

4.9 from 1147 votes

A classic Chinese-American omelet dish featuring plump shrimp and crisp vegetables in a savory brown sauce. This quick and satisfying meal comes together in under 30 minutes for a delicious weeknight dinner.

Prep Time10 mins
Cook Time15 mins
Resting Time0 mins
Total Time25 mins
Servings: 4Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Egg Foo Yung

8 large eggs
1/2 pound raw shrimp, peeled, deveined, and chopped
1 cup bean sprouts
1/2 cup finely chopped onion
1/2 cup finely chopped celery
2 green onions, sliced
2 tablespoons soy sauce
1 teaspoon sesame oil
1/4 teaspoon white pepper
Vegetable oil for frying

For the Sauce

1 cup chicken broth or vegetable broth
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sugar
1 tablespoon cornstarch
2 tablespoons water

👨‍🍳Directions

1In a large bowl, whisk the eggs until frothy.
2Add the chopped shrimp, bean sprouts, onion, celery, green onions, soy sauce, sesame oil, and white pepper.
3Stir until all ingredients are evenly combined.
4Heat a large skillet or wok over medium-high heat and add about 2 tablespoons of vegetable oil.
5Once the oil shimmers, ladle about 1/3 cup of the egg mixture into the pan for each patty, cooking 2 to 3 patties at a time without overcrowding.
6Cook each patty for 2 to 3 minutes on the first side until the bottom is golden brown and the edges are set.
7Flip carefully with a spatula and cook another 2 minutes until the other side is golden and the eggs are fully cooked through.
8Transfer cooked patties to a plate and keep warm.
9Repeat with remaining egg mixture, adding more oil as needed.
10In a small saucepan, whisk together broth, soy sauce, oyster sauce, and sugar over medium heat until simmering.
11In a small bowl, mix cornstarch and water to form a slurry.
12Pour the slurry into the simmering sauce while whisking constantly.
13Cook for 1 to 2 minutes until the sauce thickens to a glossy, pourable consistency.
14Serve the egg foo yung patties immediately with the warm sauce drizzled over the top.
15Garnish with extra sliced green onions if desired.

🔧Equipment

Large mixing bowl
Whisk
Medium skillet or wok
Small saucepan
Spatula
Measuring spoons
Measuring cups

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 18g💛Saturated Fat: 4g❤️Cholesterol: 380mg🧂Sodium: 980mg🌾Total Carbs: 12g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 28g

📝Notes

For a lighter version, use egg whites only and pan-fry with minimal oil. The sauce can be made ahead and refrigerated for up to 3 days; reheat gently before serving.

Watch Video Of How Shrimp Egg Foo Yung Works

Shrimp egg foo yung is always a good idea for any occasion – whether you’re hosting a dinner party or just need a quick weeknight meal. One of my favorite things about this recipe is how versatile it is – you can customize it to fit any taste or dietary need.

When storing leftover shrimp egg foo yung, be sure to keep it refrigerated at 40°F (4°C) or below within 2 hours of cooking. When reheating, use low heat and stir frequently to prevent burning.

❓ Frequently Asked Questions About Shrimp Egg Foo Yung

What is the origin of shrimp egg foo yung?

Shrimp egg foo yung is a classic Chinese dish that originated in the southern province of Guangdong. It’s believed to have been created by Chinese chefs during the Qing dynasty as a variation on traditional egg foo yung.

How do I know if my shrimp are cooked through?

The best way to check if your shrimp are cooked through is by inserting a fork into one of the pieces – if it slides in easily, they’re done. You can also check by cutting into one of the larger pieces – if the inside is opaque and firm, they’re cooked.

Can I use frozen shrimp instead of fresh?

Frozen shrimp can be used as a substitute for fresh in a pinch, but keep in mind that they may not have the same texture or flavor.

How do I store leftover shrimp egg foo yung?

Leftover shrimp egg foo yung should be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat until warmed through.

Can I make this recipe vegetarian by substituting out the shrimp?

You can definitely make this recipe vegetarian by substituting out the shrimp – try using cubed tofu or tempeh instead for a protein-packed twist.

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