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Shrimp Egg Foo Yong (Low Carb and Low Fat)

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“You will never know that this is low carb and low fat. It is just as good and even better than any other recipe.”
READY IN:
27mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  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.

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