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Shrimp, Bacon, and Egg Pancake

Servings: 4 as a main course, 8 as a first course

Inspired by Japanese okonomiyaki, a thick, overstuffed egg pancake, this dish is satisfying enough for a meal, or you can cut it smaller for a delicious appetizer.


  • 1 Tbs. peanut oil
  • 2 strips thick-cut bacon, cut crosswise into 1/2-inch strips
  • 3 Tbs. reduced-sodium soy sauce
  • 1 finely chopped clove garlic
  • 1/2 tsp. grated fresh ginger
  • 6 large Eggland’s Best eggs
  • 1/4 cup (1 oz.) all-purpose flour
  • 1/2 tsp. white pepper
  • Kosher salt
  • 1 loosely packed cup shredded green cabbage
  • 1/4 cup thinly sliced scallions
  • 12 cooked peeled small shrimp (51 to 60 per lb.)

Nutritional Information

  • Calories (kcal) : 290
  • Fat Calories (kcal): 80
  • Fat (g): 9
  • Saturated Fat (g): 2.5
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 3
  • Cholesterol (mg): 415
  • Sodium (mg): 570
  • Carbohydrates (g): 6
  • Fiber (g): 1
  • Protein (g): 43


  • Position a rack in the center of the oven and heat the broiler on high. Heat the oil in a 12-inch cast-iron skillet over medium-high heat. Add the bacon and cook until crisp, about 6 minutes. Using a slotted spoon, transfer the bacon to a large bowl and set the skillet aside.
  • Meanwhile, in a small bowl, combine the soy sauce, garlic, and ginger; set aside.
  • Whisk the eggs, flour, pepper, and 1/2 tsp. kosher salt with the bacon. Fold in the cabbage, scallions, and shrimp. Pour the mixture into the bacon fat in the skillet, using a large spatula to spread evenly. Broil until the egg is set and golden, about 3 minutes. Slide onto a platter, slice, and serve with the dipping sauce.


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Reviews (1 review)

  • Karlette | 06/01/2015

    Delish! So fast and easy, great combo of flavors and textures. I used large shrimp, but otherwise followed the recipe exactly.

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