Moo Shu Shrimp Recipe

Name: Moo Shu Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 small flour tortillas; 6 tablespoons vegetable oil; 1 pound shelled and deveined medium shrimp; 3 large eggs, beaten; Salt and freshly ground pepper; 2 tablespoons minced fresh ginger; 1 large garlic clove, minced; 3 ounces sliced mixed wild mushrooms (1 packed cup); 8 ounces shredded coleslaw mix (3 cups); 3 scallions, halved lengthwise and cut into 1-inch lengths; 1 tablespoon hoisin sauce, plus more for serving; Cilantro leaves, for serving

Servings: persons

12 small flour tortillas
6 tablespoons vegetable oil
1 pound shelled and deveined medium shrimp
3 large eggs, beaten
Salt and freshly ground pepper
2 tablespoons minced fresh ginger
1 large garlic clove, minced
3 ounces sliced mixed wild mushrooms (1 packed cup)
8 ounces shredded coleslaw mix (3 cups)
3 scallions, halved lengthwise and cut into 1-inch lengths
1 tablespoon hoisin sauce, plus more for serving
Cilantro leaves, for serving

1
Preheat the oven to 200.
2
Stack and wrap the tortillas in foil and heat until warmed through.
3
Heat a large wok or skillet until very hot to the touch.
4
Add 1 tablespoon of the oil and heat until smoking.
5
Add the shrimp and stir-fry over high heat until lightly browned and cooked through, about 2 minutes.
6
Scrape the shrimp onto a large platter.
7
Add 2 tablespoons of the oil to the wok.
8
Stir the eggs, season them with salt and pepper and add to the wok.
9
Cook, stirring, until large soft curds form, about 2 minutes.
10
Scrape the eggs onto the platter with the shrimp.
11
Add 2 tablespoons of the vegetable oil to the wok.
12
Add the ginger, garlic and mushrooms and stir-fry over high heat until lightly browned, about 4 minutes.
13
Add the remaining 1 tablespoon of oil.
14
Add the coleslaw mix and scallions, season with salt and pepper and stir-fry until the cabbage is just wilted but still crunchy, about 4 minutes.
15
Return the shrimp and egg to the wok, add the 1 tablespoon of hoisin sauce and stir-fry just until combined.
16
Transfer the moo shu shrimp to a large bowl and serve with the warmed tortillas, cilantro leaves and hoisin sauce.

1122

kcal

Calories

Fat

148

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 12 small flour tortillas, 6 tablespoons vegetable oil, 1 pound shelled and deveined medium shrimp, 3 large eggs, beaten, and more.

Yes, Moo Shu Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Moo Shu Shrimp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions