Shrimp Egg Foo Yong (Low Carb and Low Fat)

Total Time
15 mins
12 mins

You will never know that this is low carb and low fat. It is just as good and even better than any other recipe.

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  1. Place 2 tablespoons oil in large skillet, and cook onions and cabbage over medium-high heat until tender.
  2. Remove from heat and drain off excess liquid and set the onions and cabbage to the side.
  3. Whisk eggs in a bowl and mix in soy sauce, sesame oil, spices, onion and cabbage mixture, and sprouts.
  4. Using a non-stick pan over medium-high heat, heat the remaining 2 tablespoons of oil.
  5. 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.
  6. Cook for about 3 minutes, or until edges begin to brown, and when jiggled, they slide in the pan.
  7. Flip them over and cook another 2 to 3 minutes until cooked through.
  8. NOTE: If the Egg Foo Young becomes brown too quickly, finish it by baking in a preheated 350 degree oven for a few minutes.
Most Helpful

5 5

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 !!

We really liked this recipe. did add a little chopped celery with the onion and cabbage, and a tbls. of cornstarch to the eggs before cooking, tasted great! I also mixed a sm. amount of braggs amino acids with siracha and garlic, a splash of h2o, and voila! a sauce! ( I was missing the gravy)... I think some mushrooms would be great, and maybe some water chestnuts, too.

5 5

This recipe is REALLY good! I am so glad I found it. The key is to let the patties cook until well done on the first side. Literally until they are able to slide around in the pan and are a wonderful deep golden color. I added some sliced baby bellas to my cabbage/onion mixture. Tastes BETTER than from the restaurant!