This Moo Shu Shrimp has shrimp combined with mushrooms, carrots, green onions and cabbage and a simple sauce. The mixture is served in tortillas, topped with hoisin sauce and cilantro.
Love shrimp? You also need to try this Spicy Shrimp Bowl or these Skillet Shrimp Fajitas.
20 Minutes to Dinner
If you’re a fan of Chinese cuisine, you’ve likely heard of moo shu pork. It’s a delicious and savory dish that’s often served with pancakes for wrapping. But have you ever tried moo shu shrimp? If not, you’re in for a real treat!
The tender shrimp, crunchy veggies, and savory sauce make for a satisfying and flavorful meal. And as much as I’d love to whip up a batch of Chinese pancakes, that’s just not realistic for me on a weeknight. So tortillas make a great substitution!
Ingredients
- Oil: I used vegetable oil, but any neutral oil will work. You could even use olive oil.
- Shrimp: Make sure your shrimp is peeled, devined, and with the tails removed.
- Vegetables: I use a mixture of garlic, mushrooms, carrot, green onions, and napa cabbage.
- Soy Sauce: Most of the flavor of the shrimp comes from the soy sauce.
- Cornstarch: The cornstarch thickens the sauce.
- Sriracha: To give the dish some spice.
- Tortillas: I like to serve this with either soft taco or fajita sized tortillas. And my favorite way to serve them is either warming them up in the microwave, or charring them a bit over the gas stove.
- Hoisin Sauce and Cilantro: These are both a must, in my opinion. The add additional flavor and brightness.
More Shrimp Recipes
Shrimp Alfredo
Cajun Shrimp
Shrimp Fajitas
Coconut Shrimp Tacos with Mango Salsa
Shrimp Caesar Salad with Spicy Croutons
Shrimp Pasta with Poblano Cream Sauce
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Moo Shu Shrimp
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stove Top
- Cuisine: Asian
Description
This Moo Shu Shrimp has shrimp combined with mushrooms, carrots, green onions and cabbage and a simple sauce. The mixture is served in tortillas, topped with hoisin sauce and cilantro.
Ingredients
- 2 tablespoons vegetable oil
- 1 lb shrimp, peeled, deveined and tails removed
- 1 tablespoon minced garlic
- 8 oz sliced mushrooms
- 1 medium carrot, shredded
- 1/2 cup chopped green onions
- 6 cups shredded Napa cabbage
- 1/4 cup low-sodium soy sauce
- 2 tablespoons water
- 4 teaspoons cornstarch
- 2 teaspoons sriracha
- 8 taco sized flour tortillas
- hoisin sauce and fresh cilantro, for serving
Instructions
- Heat 1 tablespoon of the oil in a large skillet over medium high heat. Add the shrimp and cook 60-90 seconds on each side, until pink and cooked through. Add the garlic and toss for another 15-30 seconds. Remove the garlic to a plate and set aside.
- In the same skillet, heat the remaining oil. Add the mushrooms and cook until they start to brown, 2 to 3 minutes. Add the carrot and green onions and cook another 2 minutes. Add in the cabbage and cook an additional 2 minutes.
- Combine the soy sauce, water, cornstarch, and sriracha in a small bowl and whisk. Pour the mixture into the vegetables and stir. Add the reserved shrimp and remove from the heat.
- If desired, char the tortillas over a gas stove or in a dry skillet. Serve the shrimp mixture in the tortillas, topped with hoisin sauce and fresh cilantro.
Recipe Notes:
Adapted from Cooking Light March 2007
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutrition information does not include tortillas, hoisin sauce, or cilantro.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 217
- Sugar: 3 g
- Sodium: 1394 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 21 g
- Cholesterol: 143 mg
Keywords: moo shu shrimp
Lucy @ Globe Scoffers says
What a great idea, they look so fresh I want to eat them now! 😃
Rosie says
It looks great to me!
Rosie x
Ruth Elkin says
It doesn’t look appetising?!?!?! Heck I’m not a big fan of shrimp but this looks really good! I wish my pics were anywhere near as good!
HoneyB says
This looks delicious! I don’t think its that bad of a photo! Makes me want to make it!
Cakespy says
I don’t know girlie, this photo looks pretty tasty to me! 🙂
Elle says
Again, what bad photo are you talking about? That photo just made my stomach rumble, so it must be good.
Sara says
I love Moo Shu Pork, never thought of Moo Shu Shrimp. By my standards, your pictures not too bad!
glamah16 says
It looks appetizing enough to me. You are your oown harshest critic. But what do I know about photography. I love Moo Shu and this feature.
Emiline says
Hooray for bad photo Sundays! These sound really flavorful.
giz says
My abilities as a photographer are still in the infantile stage compared to this one – and – by the way – some of the best cookbooks I own don’t even have pictures. The recipe speaks for itself.
Allison says
Well it looks delicious to me! But maybe that’s because I love mu shu. 😀
Claire says
I think it looks great! Mmm!
Katerina says
Great idea, I have never made homemade moo shu before but it makes sense that it is so easy. Your photo really isn’t that bad.
Sylvie says
I’m so glad you have started the bad photo Sunday, because it’d be a shame to miss out on all these great sounding recipes just because you’re not too happy with the recipe. Maybe I should gather all my courage and post some of my really bad pics!
Happy cook says
I looks super delicious to me
Claire says
It’s an “ok-ish photo Sunday”, I agree! or is it just my brain synthetising the list of ingredients and intellectually enjoying the shrimps and tortilla?!
noble pig says
Ha, Ha! Again, it looks good to me!
Deborah says
You are just too fast!! I had accidentally published before I even had my post in there…
noble pig says
Is the photo so bad you won’t even post it? Where is it?