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Shrimp Egg Foo Young (鲜虾芙蓉蛋)

5 from 6 votes
This is the only Egg Foo Young recipe you need. You can fill your omelet with any fillings you prefer and create a restaurant-style dish in your own kitchen! {Gluten-Free Adaptable}
To make the dish gluten free, use tamari or coconut amino to replace soy sauce.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Breakfast, Main
Cuisine: Chinese
Keyword: takeout
Servings: 8 omeletes



  • 1/2 cup chicken broth
  • 1/4 cup ketchup
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar (or apple cider vinegar)
  • 1 1/2 tablespoon sugar
  • 2 teaspoons cornstarch


  • 6 large eggs
  • 1/3 cup bean sprouts
  • 1 jalapeno pepper , sliced
  • 2 green onions , finely chopped
  • 1 cup shrimp , cooked and chopped
  • 1/8 teaspoon salt
  • 1/8 teaspoon white pepper powder
  • 2 to 8 tablespoons vegetable oil *(Footnote 1)


  • Whisk together the Sauce ingredients in a saucepan over medium-low heat until the sauce simmers and thickens, about 5 minutes.
  • Beat together the eggs, bean sprouts, green onions, shrimp, salt, and white pepper powder in a bowl until well-combined.
  • Heat the oil in a skillet over medium heat, and scoop about 1/2 cup of the egg mixture into the skillet to make a patty.
  • Fry until golden brown, about 4 minutes per side, and repeat with the remaining egg mixture. Set the patties aside.
  • Spoon the sauce over the patties.


  1. To keep the egg fluffy, it requires more cooking oil. If you would like to use less oil that is fine but it will result in a flatter omelette.


Serving: 1serving, Calories: 178kcal, Carbohydrates: 6g, Protein: 20.3g, Fat: 7.8g, Saturated Fat: 2.1g, Cholesterol: 415mg, Sodium: 329mg, Potassium: 125mg, Fiber: 0.2g, Sugar: 4.5g, Calcium: 49mg, Iron: 1mg