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
Yum
**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
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 4 servings 1x
Description
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.
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
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noble pig says
Is the photo so bad you won’t even post it? Where is it?
Deborah says
You are just too fast!! I had accidentally published before I even had my post in there…
noble pig says
Ha, Ha! Again, it looks good 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?!
Happy cook says
I looks super delicious to me
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!
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.
Claire says
I think it looks great! Mmm!
Allison says
Well it looks delicious to me! But maybe that’s because I love mu shu. 😀
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.
Emiline says
Hooray for bad photo Sundays! These sound really flavorful.
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.
Sara says
I love Moo Shu Pork, never thought of Moo Shu Shrimp. By my standards, your pictures not too bad!
Elle says
Again, what bad photo are you talking about? That photo just made my stomach rumble, so it must be good.
Cakespy says
I don’t know girlie, this photo looks pretty tasty to me! 🙂
HoneyB says
This looks delicious! I don’t think its that bad of a photo! Makes me want to make it!
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!
Rosie says
It looks great to me!
Rosie x
Lucy @ Globe Scoffers says
What a great idea, they look so fresh I want to eat them now! 😃