by Jeanette 6 Comments
Moo Shu Shrimp is a delicious version of the more widely known Moo Shu Pork dish found in Chinese restaurants. This protein and vegetable one-dish meal is healthy and delicious meal. When wrapped in tortillas or Chinese Mandarin pancakes, this meal is a Chinese burrito of sorts.
When I started dating my husband, I discovered he loves moo shu pork. His parents would treat us out to dinner every once in a while, and they always ordered moo shu pork. Although you can eat the moo shu filling with rice, I think the best way to enjoy it is by wrapping it in Mandarin pancakes (thin flour pancakes – the same kind used to wrap Peking Duck) spread with sweet and tangy hoisin sauce.
I made my own Mandarin pancakes for this dinner, but you can sometimes find them in the frozen section at Asian grocery stores. Otherwise, you can substitute flour tortillas, although these will be substantially thicker.
Recently, I made Moo Shu Shrimp because we are trying to eat less meat. Since my kids were not familiar with this moo shu dish, I simply described this dish as shrimp and vegetables wrapped in a thin tortilla. They love burritos, so it was an easier way to relate to this Chinese dish.
How To Make Moo Shu Shrimp
There are a lot of different vegetables in this moo shu shrimp dish that make it colorful with lots of different textures: napa cabbage, shredded carrot, red bell pepper, sh*take mushrooms and wood ear mushrooms (if you can’t find these, you can add more sh*take mushrooms).
This dish is a stir-fry dish, done in steps. First, stir-fry the vegetables.
Then, scramble the eggs. Next, stir-fry the shrimp.
Finally, all the components are added back to the pan and mixed together with some soy sauce and sesame oil.
Serve with rice, or for a more traditional presentation, spread some hoisin sauce on a Mandarin pancake (or flour tortilla), put some Moo Shu Shrimp on top and roll it up. Enjoy!
5 from 1 vote
Moo Shu Shrimp
CourseMain Course
CuisineChinese
Keywordshrimp
Prep Time 25 minutes
Cook Time 15 minutes
Marinade shrimp 20 minutes
Total Time 40 minutes
Servings 4
Calories 260 kcal
Ingredients
- 1/2pound shrimppeeled, deveined
- 1/8teaspoonsea salt
- 1teaspoonrice wine
- 2teaspoonscornstarch
- 3tablespoons oil
- 2largeeggs
- 12ouncesnapa cabbagecut into thin shreds
- 1carrotpeeled, shredded
- 1/2red bell peppercut into thin strips
- 6dried sh*take mushroomsrehydrated in warm water for 30 minutes, trimmed, cut into strips
- 1/3cuprehydrated wood ear mushroomscut into bite-size pieces; substitute more sh*take mushrooms if you prefer
- 1tablespoonsoy sauce
- 1tablespoonrice wine
- 1tablespoonsesame oil
- 2scallionscut into 1" lengths
Instructions
In a medium bowl, mix together shrimp, salt, rice wine and cornstarch; let marinate 20-30 minutes while you prepare the rest of the dish.
Heat 1 tablespoon oil in non-stick wok or pan. Add napa cabbage, carrot, pepper, sh*take mushrooms and wood ear mushrooms; stir-fry until cabbage is just done. Transfer vegetables to a large bowl. Rinse and clean wok.
Heat 1 tablespoon oil in wok. Scramble eggs until cooked through; transfer eggs to bowl with cooked vegetables.
Heat remaining 1 tablespoon oil in pan. Add shrimp and stir-fry until shrimp is just cooked through.
Return cooked vegetables and eggs to wok with shrimp. Add soy sauce, rice wine and sesame oil; toss well. Add scallions and toss.
Serve with hoisin sauce and Mandarin Pancakes or flour tortillas, if desired.
Recipe Notes
For low-carb option, serve with lettuce wraps.
5 Freestyle points (without pancakes)
Nutrition Facts
Moo Shu Shrimp
Amount Per Serving
Calories 260Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 2g13%
Cholesterol 235mg78%
Sodium 820mg36%
Potassium 411mg12%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 2g2%
Protein 16g32%
Vitamin A 3480IU70%
Vitamin C 46.3mg56%
Calcium 171mg17%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.
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