Egg Foo Young with Shrimp
Delight your taste buds with this savory and satisfying Egg Foo Young with Shrimp—a delicious fusion of fluffy omelets and rich gravy that brings beloved Chinese takeout flavors straight to your kitchen. Packed with succulent shrimp, crunchy bean sprouts, vibrant shredded carrot, and aromatic green onions, this dish is seasoned with a touch of soy sauce and sesame oil for an added depth of flavor. Each golden omelet is topped with a luscious homemade gravy, made from a perfect blend of chicken broth, oyster sauce, and dark soy sauce thickened to glossy perfection. Quick to prepare in under 35 minutes, this shrimp Egg Foo Young recipe is ideal for a wholesome weeknight dinner or a crowd-pleasing brunch. Serve alongside steamed rice for a complete, restaurant-quality meal that will have everyone coming back for seconds. Perfect for fans of Asian-inspired cuisine, this recipe is a celebration of textures, flavors, and simplicity!
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Recipe Information
Ingredients
- 225 grams raw shrimp (peeled and deveined)
- 6 eggs
- 100 grams bean sprouts
- 3 stalks green onions (thinly sliced)
- 50 grams carrot (shredded)
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 3 tablespoons vegetable oil (for frying)
- 2 tablespoons cornstarch
- 240 milliliters chicken broth
- 1 tablespoon oyster sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon sugar
- 3 tablespoons water
Instructions
In a medium bowl, whisk together the eggs, soy sauce, and sesame oil until well combined.
Add the bean sprouts, green onions, shredded carrot, and shrimp to the egg mixture, stirring to distribute evenly.
In a small saucepan, prepare the gravy by combining the chicken broth, oyster sauce, dark soy sauce, and sugar. Heat over medium heat until it begins to simmer.
In a separate small bowl, mix the cornstarch with water to form a slurry. Gradually add the slurry to the simmering sauce, stirring continuously until the gravy thickens. Reduce heat to low and keep warm.
Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium heat. Swirl to coat the pan evenly.
Pour a ladleful of the egg mixture (about 1/3 of the total mixture) into the skillet, spreading it into a round shape. Cook for 3-4 minutes on one side until golden brown and set, then flip and cook for another 2-3 minutes. Remove the cooked Egg Foo Young to a plate and keep warm.
Repeat the process with the remaining egg mixture, adding more oil to the skillet as needed. You should have three omelets total.
When ready to serve, pour the warm gravy over the Egg Foo Young omelets, garnish with additional sliced green onions if desired, and enjoy!
Nutrition Facts
Calories |
1318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.5 g | 108% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 1541 mg | 514% | |
| Sodium | 3238 mg | 141% | |
| Total Carbohydrate | 40.3 g | 15% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 13.5 g | ||
| Protein | 102.8 g | 206% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 427 mg | 33% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1790 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
