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.
Photos Updated October 2015
**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!
- 2 tablespoons vegetable oil
- 1 lb shrimp, peeled, deveined and tails removed
- 1 tablespoon minced garlic
- 8 oz sliced mushrooms
- 1 medium carrot, shredded
- ½ cup chopped green onions
- 6 cups shredded Napa cabbage
- ¼ 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
- 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.
SHOP THIS POST!
Don’t miss a thing! Follow me on Pinterest to see what I’m pinning!