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Healthy Shrimp Egg Foo Young Recipe 30-Minute Quick & Easy Meal

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A quick and healthy shrimp egg foo young recipe featuring fluffy patties packed with tender shrimp and fresh veggies, served with a light tangy sauce. Ready in about 30 minutes, perfect for a wholesome weeknight meal.

Ingredients

Scale
  • 8 oz (225g) peeled and deveined shrimp, roughly chopped
  • 4 large eggs, room temperature
  • 1/2 cup shredded cabbage
  • 1/4 cup finely chopped green onions
  • 1/4 cup grated carrot (optional)
  • 1/4 cup bean sprouts (optional)
  • 1 teaspoon fresh ginger, finely grated
  • 1 clove garlic, minced
  • 2 tablespoons soy sauce (low sodium preferred)
  • 1 tablespoon oyster sauce (or hoisin sauce for vegetarian)
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • Vegetable oil for frying (canola or sunflower oil)
  • Salt and pepper to taste

Instructions

  1. Rinse the shrimp, pat dry, then roughly chop into small pieces about 1/4-inch (6 mm) in size. Finely shred the cabbage and grate the carrot if using. Chop the green onions and rinse bean sprouts. Set aside.
  2. In a large bowl, crack the 4 eggs and beat lightly with a fork until just combined. Add the chopped shrimp, shredded cabbage, green onions, grated carrot, and bean sprouts. Stir in the cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) to help bind everything. Season with a pinch of salt and pepper. Mix gently but thoroughly so the shrimp and veggies are evenly distributed.
  3. In a small bowl, combine soy sauce, oyster sauce, rice vinegar, grated ginger, minced garlic, and sesame oil. Whisk gently and set aside. This sauce will be drizzled over or served alongside the patties.
  4. Heat 2 tablespoons vegetable oil over medium heat in a non-stick skillet or cast iron pan. Once hot, spoon about 1/4 cup (60 ml) of the shrimp-egg mixture per patty into the pan. Flatten lightly with the back of the spoon to about 3-4 inches (7-10 cm) diameter. Cook in batches if needed to avoid overcrowding.
  5. Cook patties for about 3-4 minutes per side until golden brown and cooked through, with crispy edges and a tender, fluffy center. Adjust heat as needed to prevent burning.
  6. Transfer cooked patties to a paper towel-lined plate to drain excess oil. Serve warm topped or dipped with the prepared ginger-soy sauce.

Notes

Use wild-caught or sustainably farmed shrimp for best flavor. For gluten-free, substitute soy sauce with tamari and ensure oyster sauce is gluten-free. Finely chop shrimp for even cooking and better texture. Let the pan heat properly before frying to get a crispy crust without sticking. If batter is too runny, add more cornstarch 1 teaspoon at a time. Patties can be baked at 375°F for 15 minutes as a healthier alternative.

Nutrition

Keywords: shrimp egg foo young, healthy egg foo young, quick shrimp recipe, easy egg foo young, gluten-free egg foo young, low carb shrimp recipe

Find it online: https://bouncybowl.com/healthy-shrimp-egg-foo-young-recipe-30-minute-quick-and-easy-meal/