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Shrimp Eggs Foo Yung

Shrimp Eggs Foo Yung

Joan Wagner Teller

"This dish can be made with meat instead of fish. Best served with soy sauce."
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15 m servings 190 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 190 kcal
  • 9%
  • Fat:
  • 11.3 g
  • 17%
  • Carbs:
  • 4.9g
  • 2%
  • Protein:
  • 17.7 g
  • 35%
  • Cholesterol:
  • 341 mg
  • 114%
  • Sodium:
  • 777 mg
  • 31%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Combine eggs, salt, and pepper together in a bowl.
  2. Heat a few drops of oil in a skillet over medium-high heat. Add bean sprouts, shrimp, green onion, celery, and ginger; cook and stir until celery is translucent but still crisp, 3 to 4 minutes. Remove from heat, cool slightly, and stir into egg mixture.
  3. Heat remaining oil in skillet over medium heat. Pour 1/4 egg-shrimp mixture into skillet; tilt pan to spread mixture evenly. Cook until golden brown, 1 to 3 minutes per side. Repeat with remaining egg-shrimp mixture.


  • Cook's Note:
  • Substitute any other type of cooked fish or meat for the shrimp, if desired.

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One of my top 5 favorite dishes to make. It combines my top two ingredients - shrimp and eggs. I also like that you can be versatile with this dish and add other vegetables such as cabbage and c...

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