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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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    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

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 01, 2008

      35

      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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 17, 2008

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    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
    29%
    Total Fat 14.9 g
    23%
    Saturated Fat 2.9 g
    14%
    Cholesterol 143.3 mg
    47%
    Sodium 1520.4 mg
    63%
    Total Carbohydrate 56.3 g
    18%
    Dietary Fiber 5.6 g
    22%
    Sugars 6.3 g
    25%
    Protein 26.0 g
    52%

    The following items or measurements are not included:

    chili-garlic sauce

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