Moo Shu Shrimp
Discover the vibrant flavors of Moo Shu Shrimp, a quick and easy stir-fry that brings classic Chinese takeout to your own kitchen! This recipe features tender, juicy shrimp, crisp stir-fried vegetables like cabbage, carrots, and shiitake mushrooms, and fluffy scrambled eggs, all coated in a savory, umami-rich sauce made with soy sauce, hoisin, and oyster sauce. Ready in just 35 minutes, this dish comes together in a single wok or skillet and is perfect for weeknight dinners. Serve it with delicate Mandarin pancakes or fresh lettuce leaves for a fun and interactive meal that’s as satisfying as it is flavorful. Packed with protein and vibrant colors, Moo Shu Shrimp is a crowd-pleasing choice that will impress family and friends.
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Recipe Information
Ingredients
- 1 pound Shrimp (peeled and deveined)
- 3 large Eggs
- 2 tablespoons Vegetable oil
- 2 cloves Garlic (minced)
- 1 teaspoon Ginger (minced)
- 3 Green onions (sliced)
- 1 cup Shiitake mushrooms (sliced)
- 2 cups Cabbage (shredded)
- 1 cup Carrots (julienned)
- 2 tablespoons Soy sauce
- 2 tablespoons Hoison sauce
- 1 tablespoon Oyster sauce
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 1 teaspoon Sesame oil
- 8 Mandarin pancakes (or lettuce leaves for wrapping)
Instructions
Whisk the eggs in a small bowl. Heat a nonstick skillet over medium heat, add 1 teaspoon of vegetable oil, and pour in the eggs. Cook, stirring gently, until softly scrambled. Remove and set aside.
In a small bowl, whisk together soy sauce, hoison sauce, oyster sauce, cornstarch, and water. Set aside.
Heat the remaining vegetable oil in a large skillet or wok over medium-high heat. Add the garlic and ginger and stir-fry for 30 seconds until fragrant.
Add the shrimp and stir-fry for 2-3 minutes, or until the shrimp turn pink and are just cooked through. Remove the shrimp with a slotted spoon and set aside.
In the same skillet, add the green onions, shiitake mushrooms, cabbage, and carrots. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.
Return the shrimp and scrambled eggs to the skillet. Stir well to combine.
Pour the prepared sauce over the shrimp and vegetables. Stir and cook for another 1-2 minutes until the sauce thickens and coats the ingredients.
Drizzle in the sesame oil and give the dish a final toss.
Serve immediately with Mandarin pancakes or lettuce leaves for wrapping. Enjoy!
Nutrition Facts
Calories |
2037 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.9 g | 90% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 1444 mg | 481% | |
| Sodium | 4510 mg | 196% | |
| Total Carbohydrate | 210.3 g | 76% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 38.9 g | ||
| Protein | 164.6 g | 329% | |
| Vitamin D | 31.1 mcg | 155% | |
| Calcium | 537 mg | 41% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 3435 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
