Posted: 05/25/2008

Moo Shu Shrimp Tacos

Name: Moo Shu Shrimp Tacos
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian
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

Total Time: 20 mins 0 Reviews Jump to Recipe

Tacos go Asian in this easy weeknight meal. These Moo Shu Shrimp tacos have 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.

PIN IT FOR LATER!

**Note: October 2105: After recently remaking this recipe, I decided that I might as well turn it into a true taco, since I ate it with tortillas before. The final result – these Moo Shu Shrimp Tacos – were amazing and such a fun way to change up taco night. And the pictures are so much better than the first time around. ;)**

It’s time for another edition of Bad Photo Sunday. Since I was out of town last weekend, I didn’t post one, but I’m back this week!

Now, on a few of my Bad Photo Sunday posts, a few people have commented that the photo really wasn’t that bad. Well this one is. From this photo, this does not look appetizing, but this was actually quite a tasty meal!

You all know my love affair with Cooking Light recipes. They are usually really easy, fast and almost always taste good. These Moo Shu Shrimp Tacos into all 3 categories. I made this quite awhile ago, so I can’t remember exactly how long it took, but I don’t think it took more than 20 minutes from start to finish. And it’s delicious and healthy!

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Moo Shu Shrimp Tacos

Author: Deborah
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Yield: 4 servings 1x
Category: Main Dish
Method: Stove Top
Cuisine: Asian

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Description

Scale

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

Keywords: moo shu shrimp

Meet Deborah

Welcome to Taste and Tell. Here you will find easy, fast and family friendly recipes. I am a believer that anyone can cook and that dinner doesn’t have to be complicated. Come join me in my kitchen! Read More