Best Moo Shu Shrimp Recipes

MOO SHU SHRIMP

Steps:

• Heat 1 tablespoon of the peanut oil in a large skillet over high heat. Add 1 1/2 teaspoons garlic and the shrimp. Stir fry for 3 minutes or until shrimp are cooked through.
• Remove shrimp from pan and keep warm.
• Add remaining 1 tablespoon of peanut oil to pan.
• Add remaining garlic and the mushrooms. Stir fry for 1 minute or until the mushrooms are tender.
• Add carrot and onions. Stir fry for 2 minutes.
• Add cabbage, cook another 2 minutes or until cabbage is wilted.
• Combine soy sauce, 1 tablespoon water, cornstarch and chili-garlic sauce in a small bowl, stirring to dissolve.
• Stir this mixture into the cabbage mixture. Remove from heat, stir in shrimp, tossing to coat.
• Place 1/2 cup of shrimp mixture onto tortilla, drizzle with hoisin sauce. Wrap it up and enjoy.

MOO SHU SHRIMP

Steps:

• Preheat oven to 200°F
• Wrap tortillas in foil and heat until warmed through.
• Heat wok or skillet to very hot and add 1 tablespoons oil to pan. When pan begins to smoke, cook shrimp until lightly browned and fully cooked. Remove shrimp to separate dish.
• Add 2 tablespoons oil and cook eggs with a bit of salt and pepper until they make soft curds. Remove to plate with shrimp.
• Add 2 tablespoons oil to pan and cook mushrooms with garlic and ginger until lightly browned. Add coleslaw mix and scallions, season with salt and pepper and stir-fry until wilted, but crunchy, about 4 minutes.
• Return shrimp and eggs to skillet with hoisin sauce and combine all ingredients well.
• Serve on warm tortillas.

CHINESE SHRIMP MOO SHU RECIPE - (4.1/5)

Steps:

• Heat 1 tablespoon of the peanut oil in a large skillet over high heat. Add 1 1/2 teaspoons garlic and the shrimp. Stir fry for 3 minutes or until shrimp are cooked through. Remove shrimp from pan and keep warm. Add remaining 1 tablespoon of peanut oil to pan. Add remaining garlic and the mushrooms. Stir fry for 1 minute or until the mushrooms are tender. Add carrot and onions. Stir fry for 2 minutes. Add cabbage, cook another 2 minutes or until cabbage is wilted. Combine in a separate small bowl the soy sauce, 1 tablespoon water, cornstarch and chili-garlic sauce, stirring to dissolve. Stir this mixture into the cabbage mixture. Remove from heat, stir in shrimp, tossing to coat. Place 1/2 cup of shrimp mixture onto tortilla, Chinese pancake, or Mandarin pancake drizzle with hoisin sauce.

MOO SHU SHRIMP

Steps:

• Preheat the oven to 200°F. Stack and wrap the tortillas in foil and heat until warmed through. Heat a large wok or skillet until very hot to the touch. Add 1 tablespoon of the oil and heat until smoking. Add the shrimp and stir-fry over high heat until lightly browned and cooked through, about 2 minutes. Scrape the shrimp onto a large platter. Add 2 tablespoons of the oil to the wok. Stir the eggs, season them with salt and pepper and add to the wok. Cook, stirring, until large soft curds form, about 2 minutes. Scrape the eggs onto the platter with the shrimp. Add 2 tablespoons of the vegetable oil to the wok. Add the ginger, garlic and mushrooms and stir-fry over high heat until lightly browned, about 4 minutes. Add the remaining 1 tablespoon of oil. 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. Return the shrimp and egg to the wok, add the 1 tablespoon of hoisin sauce and stir-fry just until combined. Transfer the moo shu shrimp to a large bowl and serve with the warmed tortillas, cilantro leaves and hoisin sauce.