This moo shu shrimp recipe is a delicious Asian classic. The delicious, complex flavor we all love about this recipe is yours to make whenever you want!
I’ve always been a fan of takeout, but as a cook, I usually end up simply making my own favorites. That’s just what I did with this delicious shrimp recipe.
Moo Shu Shrimp Recipe
It only takes a few simple ingredients to make this dish. You’ll find them all easily at your local grocery store.
For the Shrimp and Vegetables
- Peeled, deveined shrimp
- Canola oil
- Thinly sliced onion
- Sliced shitake mushrooms
- Shredded coleslaw mix
For the Marinade and Sauce
- Hoisin Sauce
- Rice wine vinegar
- Soy sauce
- Vegetable broth
- Grated ginger
- Garlic paste
- Sesame oil
- Coarse black pepper
- Onion powder
See the recipe card at the end of the post for quantities.
This recipe may be full of complex flavors, but making it is super simple.
Step 1: Marinate the Shrimp
Whisk the sauce ingredients together in a large bowl. Then, add the shrimp to the bowl and marinate them as the dish is prepared.
Step 2: Cook Eggs
Whisk eggs thoroughly. Then, preheat a small frying pan over medium-high heat. Add canola oil and swirl to coat the pan, then pour in the eggs and let them cook until set. Remove the eggs and chop them.
Step 3: Saute the Vegetables
Preheat a large frying pan over medium-high heat. Then, add canola oil and saute the onions and mushrooms for 4 minutes. Next, add the cabbage and saute for an additional 2 minutes.
Step 4: Cook the Shrimp
Pour the shrimp into the pan and saute for 30 seconds, then flip the shrimp. Lower the heat and simmer for 10 minutes.
Step 5: Finish the Dish
After 10 minutes, stir in the chopped eggs, serve over rice, and garnished with chopped green onions and toasted sesame seeds.
Hint: Be sure not to cook the shrimp longer than stated in the recipe. Overcooked shrimp gets tough and rubbery.
Don’t have the correct ingredients on hand or want to change something up? Here are some helpful tips for you to change this moo shu shrimp recipe.
- Vegetable Oil – If you don’t have canola oil, vegetable oil will work.
- Brown Rice – Brown rice works in place of white rice.
Want to personalize this moo shu shrimp recipe? Here are some of my tried and true tips for changing up this recipe.
- Spicy – Add chili flakes to the marinde for an extra spicy kick.
- Seafood Delight – Add crab for even more seafood goodness.
If you love recipes like this, you may also enjoy this honey walnut shrimp recipe.
It only takes a few simple kitchen implements to make this recipe.
- Measurping cups and spoons
- Cutting board
You can store this shrimp in an air-tight, freezer-safe container for up to 4 days.
I have a couple of tips here to help you ensure you make the best shrimp possible.
- Use vegetable oil or canola oil for cooking this recipe due to the their high smoke point.
- Do not cook the shrimp longer than called for or they’ll get tough.
- Never stir your eggs when cooking them. You’re basically making a tiny frittata.
More Asian Recipes
Do you like Asian-inspired dishes? Here are some recipes you may also like to try.
Do you have questions about moo shu shrimp? Here are some of the most commonly asked questions about this moo shu shrimp recipe.
Moo shu is a traditional pork recipe from northern China and originated in Shandong. These days, you can find moo shu beef and, of course, shrimp.
Simply throw the leftovers in a hot skillet and sautee until heated through.
Not really, but it’s delicious. The sauce can be extremely salty, but the good news is that you can find low-sodium variants of almost all the ingredients to make it healthier!
Moo Shu Shrimp
Ready to get cooking? Remember that you can print this recipe if you would like.
Moo Shu Shrimp
- 2 skillets
- 1 lb shrimp peeled deveined
- 2 tablespoon canola oil
- ½ yellow onion thinly sliced
- 2 cups shiitake mushrooms sliced
- 2 cups coleslaw mix shredded
- 2 large eggs
- 3 Green onions diced
- 2 teaspoon toasted sesame seeds
- 1 pkg (8 oz) white rice
- ½ cup hoisin sauce
- ¼ cup rice wine vinegar
- ¼ cup soy sauce
- ¼ cup vegetable broth
- 1 tablespoon ginger grated
- 1 tablespoon garlic paste
- 2 teaspoon sriracha
- 2 teaspoon sesame oil
- 1 teaspoon black pepper coarse
- ½ teaspoon onion powder
- Get out and measure your ingredients.
- Combine sauce ingredients in a large bowl and whisk well.
- Add the shrimp to the bowl to marinate as the dish is prepared.
- Whisk eggs thoroughly in a small bowl.
- Once the smaller pan is hot, add 1 tablespoon canola oil and swirl to coat. Pour in the whisked eggs.
- Let the eggs cook until set, about 4 minutes.
- Remove from the pan and chop.
- Preheat a large frying pan over medium high heat. Place a second non-stick pan (10” preferred) over medium heat.
- Pour 1 tablespoon of canola oil into the large pan. Add onion and mushrooms and sauté for 4 minutes.
- Next, add in the cabbage and sauté for 2 minutes.
- Next, pour the contents of the bowl with shrimp into the pan.
- Sauté for 30 seconds, then flip the shrimp.
- Lower the heat to a simmer and cover. Cook for 10 minutes.
- Turn off the heat and stir in the chopped eggs.
- Stir until incorporated.
- Serve over rice. Garnish with chopped green onions and toasted sesame seeds.
- Enjoy every bite!