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    You are in: Home / Recipes / Moo Shu Shrimp Recipe
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    Moo Shu Shrimp

    Moo Shu Shrimp. Photo by Sue Lau

    1/6 Photos of Moo Shu Shrimp

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Kim127's Note:

    This recipe comes from the March 2007 issue of Cooking Light. It is a nice supper for during the week. The original recipe called for 2 tablespoons of the hoisin sauce, which I thought was too much. It has a real strong flavor, and about half that was good for us. I thought the original amount drowned out the other flavors of the recipe. The original recipe also only called for 2 teaspoons of the peanut oil, but I needed more to keep the veggies from sticking.

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    Units: US | Metric


    1. 1
      Heat 1 tablespoon of the peanut oil in a large skillet over high heat. Add 1 1/2 teaspoons garlic and the shrimp. Stir fry for 3 minutes or until shrimp are cooked through.
    2. 2
      Remove shrimp from pan and keep warm.
    3. 3
      Add remaining 1 tablespoon of peanut oil to pan.
    4. 4
      Add remaining garlic and the mushrooms. Stir fry for 1 minute or until the mushrooms are tender.
    5. 5
      Add carrot and onions. Stir fry for 2 minutes.
    6. 6
      Add cabbage, cook another 2 minutes or until cabbage is wilted.
    7. 7
      Combine soy sauce, 1 tablespoon water, cornstarch and chili-garlic sauce in a small bowl, stirring to dissolve.
    8. 8
      Stir this mixture into the cabbage mixture. Remove from heat, stir in shrimp, tossing to coat.
    9. 9
      Place 1/2 cup of shrimp mixture onto tortilla, drizzle with hoisin sauce. Wrap it up and enjoy.

    Ratings & Reviews:

    • on February 06, 2011


      Here in Maine our native shrimp are small, and so I was looking for an Asian recipe that called for small shrimp (no easy task, that -- most recipes call for large or jumbo) and stumbled on this recipe. We made 1.5 times the amount of sauce, which made it a little runny, but *full* of flavor! Ate way too much and enjoyed every minute of it; thanks for posting!

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    • on May 01, 2008


      This was ok, but not what I was hoping for. The sauce really was a bit too strong for the shrimp. The sauce also seemed a bit different from the Mushu recipes I am used to. I am sorry I could not rate this higher, especially in light of the reviews this recipe has had. It just didn't work out for us. ~Sue

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    • on March 17, 2008


      This was a nice and easy recipe. Definately have all the prep work done beforehand. I used rice paper (spring roll wrappers) instead of tortillas. I had a few tortillas warmed, but noone wanted them. I made a half batch, since we were having a big asian appetizer style meal. I used 1T of hoisin in the mix, but kept the shrimp serving the same. I also had hoisin on the table for those who wanted more (our family loves hoisin) The little bit that was leftover I tossed into some scrambled eggs and drizzled some hoisin on top. That was delicious, too. Thanks for sharing. Made for Green Eggs and Ham game.

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    Read All Reviews (6)


    Nutritional Facts for Moo Shu Shrimp

    Serving Size: 1 (412 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 461.9
    Calories from Fat 134
    Total Fat 14.9 g
    Saturated Fat 2.9 g
    Cholesterol 143.3 mg
    Sodium 1520.4 mg
    Total Carbohydrate 56.3 g
    Dietary Fiber 5.6 g
    Sugars 6.3 g
    Protein 26.0 g

    The following items or measurements are not included:

    chili-garlic sauce

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