Shrimp Egg Foo Young Recipe

A Classic Chinese Takeout Favorite

If you love Chinese takeout, then you’re going to adore this homemade Shrimp Egg Foo Young recipe. This dish is a savory, golden-brown egg pancake loaded with shrimp, bean sprouts, and green onions, served with a rich, flavorful brown sauce. It’s quick, easy, and perfect for anyone looking to recreate a restaurant-style meal at home.

Why You’ll Love This Recipe

Shrimp Egg Foo Young is a versatile dish that’s great for busy weeknights, meal prep, or an impressive homemade brunch. It’s high in protein, packed with veggies, and completely customizable. Plus, it’s a fantastic way to use up leftover shrimp or vegetables.

Whether you’re new to making Chinese cuisine at home or a seasoned cook, this recipe is foolproof and delicious. Keep reading for tips, variations, and how to make this dish perfect every time!

Ingredients

  • 8 ounces fresh bean sprouts
  • 1 cup cooked small shrimp
  • 4 large eggs
  • ⅓ cup thinly sliced green onions
  • ¼ teaspoon garlic powder
  • 2 tablespoons vegetable oil
  • 3 cups chicken broth
  • 2 tablespoons cornstarch
  • 2 tablespoons sugar
  • 2 tablespoons Chinese cooking wine, sherry, or apple cider vinegar
  • 2 tablespoons soy sauce

Kitchen Equipment Needed

To prepare this dish, you’ll need:

  • A large mixing bowl
  • A whisk or fork for beating eggs
  • A large nonstick skillet or wok
  • A spatula
  • A small saucepan for making the sauce
  • A whisk for mixing the sauce ingredients

Step-by-Step Instructions

1. Prepare the Egg Mixture

In a large bowl, mix the bean sprouts, shrimp, eggs, green onions, and garlic powder until well combined.

2. Cook the Egg Patties

Heat vegetable oil in a skillet over medium heat. Pour about ½ cup of the egg mixture into the skillet to form a patty. Repeat to add more patties, working in batches to avoid overcrowding. Cook each patty for about 4 minutes per side, or until golden brown. Transfer to a plate and keep warm.

3. Make the Sauce

In a small saucepan over medium-low heat, whisk together the chicken broth, cornstarch, sugar, cooking wine (or substitute), and soy sauce. Allow the sauce to simmer until it thickens, about 5 minutes.

4. Serve

Spoon the sauce over the egg patties and serve immediately. Enjoy!

Tips & Tricks for Perfect Shrimp Egg Foo Young

  • Use Fresh Ingredients: Fresh bean sprouts and shrimp will enhance the flavor and texture of the dish.
  • Make It Crispier: For extra crisp edges, cook the patties in a little more oil.
  • Don’t Overcrowd the Pan: Fry the patties in batches so they cook evenly.
  • Adjust the Sauce: If you prefer a sweeter sauce, add a little more sugar. For a tangier taste, increase the vinegar.

Recipe Variations

  • Protein Swaps: Replace shrimp with diced chicken, pork, tofu, or crab meat.
  • Vegetarian Version: Skip the shrimp and add mushrooms, carrots, or bell peppers.
  • Low-Carb Option: Reduce the cornstarch in the sauce for a lighter version.

Storing & Reheating Leftovers

Shrimp Egg Foo Young is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 3 days.

How to Reheat:

  • Stovetop: Heat in a skillet over medium heat for a few minutes per side.
  • Microwave: Reheat in short 30-second bursts until warmed through.
  • Oven: Place on a baking sheet and warm at 350°F for 10 minutes.

What to Serve with Shrimp Egg Foo Young

This dish pairs well with steamed rice, fried rice, or a side of stir-fried vegetables. For a complete meal, serve it alongside wonton soup or a simple cucumber salad. A light, crisp white wine or jasmine tea also complements the flavors beautifully.

Frequently Asked Questions

Can I make this recipe ahead of time?

Yes! You can prepare the egg mixture in advance and store it in the refrigerator for up to 24 hours. Cook when ready.

Can I freeze Shrimp Egg Foo Young?

While you can freeze the patties, the texture may change slightly upon reheating. It’s best to enjoy fresh or refrigerate for short-term storage.

How can I make this dish gluten-free?

Use a gluten-free soy sauce or tamari instead of regular soy sauce. Ensure all other ingredients are gluten-free as well.

Can I use canned bean sprouts?

Fresh is best, but if using canned bean sprouts, be sure to drain and rinse them well before adding to the egg mixture.

Try This Recipe & Share!

Now that you know how to make restaurant-quality Shrimp Egg Foo Young at home, it’s time to get cooking! If you loved this recipe, share it with your friends and family, and don’t forget to subscribe to the blog for more delicious recipes straight to your inbox!

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