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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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.
Notes
Adapted from Cooking Light March 2007
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noble pig says
May 25, 2008 at 1:34 pmIs the photo so bad you won’t even post it? Where is it?
Deborah says
May 25, 2008 at 1:43 pmYou are just too fast!! I had accidentally published before I even had my post in there…
noble pig says
May 25, 2008 at 1:50 pmHa, Ha! Again, it looks good to me!
Claire says
May 25, 2008 at 3:12 pmIt’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
May 25, 2008 at 4:08 pmI looks super delicious to me
Sylvie says
May 25, 2008 at 4:36 pmI’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
May 25, 2008 at 5:32 pmGreat 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
May 25, 2008 at 5:45 pmI think it looks great! Mmm!
Allison says
May 25, 2008 at 7:40 pmWell it looks delicious to me! But maybe that’s because I love mu shu. 😀
giz says
May 26, 2008 at 12:10 amMy 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
May 26, 2008 at 1:56 amHooray for bad photo Sundays! These sound really flavorful.
glamah16 says
May 26, 2008 at 2:41 amIt 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
May 26, 2008 at 4:05 amI love Moo Shu Pork, never thought of Moo Shu Shrimp. By my standards, your pictures not too bad!
Elle says
May 26, 2008 at 9:18 pmAgain, what bad photo are you talking about? That photo just made my stomach rumble, so it must be good.
Cakespy says
May 27, 2008 at 1:43 amI don’t know girlie, this photo looks pretty tasty to me! 🙂
HoneyB says
May 27, 2008 at 9:41 amThis looks delicious! I don’t think its that bad of a photo! Makes me want to make it!
Ruth Elkin says
May 27, 2008 at 11:50 amIt 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
May 27, 2008 at 3:56 pmIt looks great to me!
Rosie x
Lucy @ Globe Scoffers says
March 1, 2016 at 9:53 amWhat a great idea, they look so fresh I want to eat them now! 😃