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eggs fooyoung with shrimp

(1 rating)
frenchtutor avatar
Recipe by
Susan Feliciano
@frenchtutor
Oak Ridge, TN

There are many variations on eggs fooyoung, which is a rich omelet made with cooked vegetables, fish, and/or meat. I've had this recipe since I was first married. This recipe is diabetic friendly, being low in carbohydrates. You can make it lower in fat by reducing the oil by half, and using 1-1/2 cups Egg Beaters egg substitute for the 6 whole eggs.

(1 rating)
yield 6 serving(s)
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For eggs fooyoung with shrimp

  • 1 can
    bean sprouts *or*
  • 2 c
    fresh bean sprouts
  • 2 Tbsp
    peanut oil, divided
  • 1 tsp
    fresh minced gingerroot
  • 6
    chopped green onions
  • 1
    stalk celery, thinly sliced
  • 2 can
    tiny shrimp, well drained
  • 6
    well beaten eggs
  • 1 tsp
    sea salt
  • 1/2 tsp
    fresh ground black pepper

How To Make eggs fooyoung with shrimp

  • 1
    Rinse and drain the bean sprouts. Heat 1 tablespoon of the oil in a medium skillet and stir-fry the gingerroot, green onions, and celery until translucent and crisp. Stir in the shrimp and heat through. Remove from skillet to a bowl and stir in the bean sprouts. Wipe skillet clean.
  • 2
    Beat the eggs together with the salt and pepper, then combine the cooked bean sprout mixture with the eggs.
  • 3
    Heat the remaining 1 tablespoon of oil in the skillet. Drop the egg mixture into the skillet to form small patties. Fry until golden brown on both sides, turning only once.
  • 4
    Serve with soy sauce, tamari, or oyster sauce, or your favorite Asian-style sauce.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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