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
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.2 tablespoons vegetable oil, 1 lb shrimp, 1 tablespoon minced garlic
- 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.8 oz sliced mushrooms, 1 medium carrot, 1/2 cup chopped green onions, 6 cups shredded Napa cabbage
- 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.1/4 cup low-sodium soy sauce, 2 tablespoons water, 4 teaspoons cornstarch, 2 teaspoons sriracha
- 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.8 taco sized flour tortillas, hoisin sauce and fresh cilantro
Lucy says
Such a great idea, this was so delicious! 😃
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!