Shrimp Egg Foo Young
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 cup chicken stock
  • 2 teaspoons toasted sesame oil
  • 1/4 teaspoon ground white pepper
  • 2 tablespoons dry sherry (optional)
  • 1 tablespoon arrowroot
  • 6 large eggs
  • 1/4 teaspoon ground white pepper
  • 1 clove garlic, finely minced
  • 1 tablespoon coconut aminos (or salt, to taste)
  • 2 cups finely chopped, assorted vegetables, such as carrot, celery, and mushrooms
  • 4 green onions, trimmed and chopped
  • 2 cups chopped, cooked shrimp
  • avocado or coconut oil, to fry the egg pancakes
  1. To make the sauce, pour the chicken stock into a small saucepan. Whisk in the toasted sesame oil, 1/4 teaspoon ground white pepper, dry sherry, and arrowroot powder. Heat the mixture over medium-high heat, stirring occasionally, until it has thickened. Remove from heat and set aside.
  2. In a medium mixing bowl whisk together the eggs, white pepper, garlic, and coconut aminos. Stir in the chopped vegetables, half of the green onions, and the shrimp.
  3. Place enough avocado oil in a skillet to completely coat the pan. Heat over medium-high heat. When the oil is hot, spoon in a third of a cup of the egg mixture and let it brown well on one side. Flip carefully and brown the other side. Remove the cooked pancake to a plate and repeat until you have cooked all of the pancakes.
  4. To serve, place two of the pancakes on a plate and spoon on some of the sauce. Garnish with reserved green onions and serve.
Recipe by Seasonal & Savory at