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Moo Shu Shrimp

This delicious moo shu shrimp recipe is salty and tangy with the flavor of perfectly cooked shrimp and fresh veggies. It's also E-Z!
Course Main Course
Cuisine Asian Inspired
Keyword moo shu shrimp, shrimp
Prep Time 15 minutes
Cook Time 25 minutes
Servings 6
Calories 179kcal

Equipment

  • 2 skillets

Ingredients

  • 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

For serving

  • 3 Green onions diced
  • 2 teaspoon toasted sesame seeds
  • 1 pkg (8 oz) white rice

Sauce/marinade

  • 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

Instructions

  • Get out and measure your ingredients.
    Overhead photo of all the ingredients needed to make Moo Shu Shrimp.
  • Combine sauce ingredients in a large bowl and whisk well.
    Garlic paste and grated ginger in a large bowl. Mix all sauce ingredients.
  • Add the shrimp to the bowl to marinate as the dish is prepared.
    Raw shrimps added to the bowl with the sauce.
  • 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.
    Whisked eggs added to a small pan with hot canola oil.
  • Let the eggs cook until set, about 4 minutes.
    whisked eggs cooked in a small pan.
  • Remove from the pan and chop.
    Cooked eggs placed on a wooden cutting board. 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.
    Onions and mushroom sauté in a large pan using canola oil.
  • Next, add in the cabbage and sauté for 2 minutes.
    Cabbage added to the onion and mushroom sauté in the large pan.
  • Next, pour the contents of the bowl with shrimp into the pan.
    Shrimps and sauce added to the vegetable sauté inside the large pan.
  • Sauté for 30 seconds, then flip the shrimp.
    Shrimps, sauce and vegetable sauté in a large pan.
  • Lower the heat to a simmer and cover. Cook for 10 minutes.
  • Turn off the heat and stir in the chopped eggs.
    Chopped eggs added to the large pan.
  • Stir until incorporated.
    Eggs mixed into the shrimps and vegetables. Ready for garnish.
  • Serve over rice. Garnish with chopped green onions and toasted sesame seeds.
    Moo Shu Shrimp garnished with chopped green onions and toasted sesame seeds in a large pan. A wooden spoon is digging into the Moo Shu Shrimp.
  • Serve.
    Closeup overhead photo of a wooden spoonful of Moo Shu Shrimp. More Moo Shu Shrimp in a large pan in the background.
  • Enjoy every bite!
    Closeup photo of Moo Shu Shrimp served on a bed of white rice in a white bowl with chop sticks.

Nutrition

Calories: 179kcal | Carbohydrates: 20g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 1021mg | Potassium: 393mg | Fiber: 4g | Sugar: 10g | Vitamin A: 199IU | Vitamin C: 12mg | Calcium: 43mg | Iron: 1mg