Moo Shu Shrimp

Total Time Prep: 20 min. Cook: 20 min.
Yield 4 servings
Test Kitchen Approved
The crunchy vegetables, bouncy shrimp and thick, salty-sweet sauce—all wrapped up in a thin pancake—make moo shu shrimp irresistible.

Ingredients

  • 1/4 cup vegetable oil, divided
  • 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
  • 4 garlic cloves, minced, divided
  • 3 large eggs
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon white pepper, divided
  • 6 cups shredded cabbage
  • 2 celery ribs, thinly sliced
  • 1/4 small onion, thinly sliced
  • 3 green onions, halved lengthwise and cut into 1-inch pieces
  • 4-1/2 teaspoons hoisin sauce
  • 1 tablespoon oyster sauce
  • 12 flour tortillas (6 inches) or moo shu pancakes

Directions

  1. In a wok or large skillet, heat 1 tablespoon oil over medium-high heat. Add shrimp and 1 teaspoon minced garlic. Cook and stir until shrimp turn pink, 2-3 minutes. Remove to a large bowl; keep warm.
  2. In a small bowl, whisk eggs with 1/4 teaspoon salt and 1/8 teaspoon white pepper. In the same skillet, heat 1 tablespoon oil over medium heat. Add egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Add to bowl with shrimp; keep warm.
  3. Wipe pan clean. Heat remaining 2 tablespoons oil over medium-high heat. Add cabbage, celery, onion and green onions; cook and stir until vegetables are crisp-tender, 4-6 minutes. Add remaining garlic; cook 1 minute longer.
  4. Return shrimp and eggs to pan. Stir in hoisin sauce, oyster sauce, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon white pepper. Serve with tortillas and, if desired, additional hoisin sauce.

Nutrition Facts

1 serving: 626 calories, 27g fat (6g saturated fat), 278mg cholesterol, 1610mg sodium, 61g carbohydrate (6g sugars, 6g fiber), 34g protein.

When I was a kid, my family owned a Chinese takeout restaurant in Phoenix. This moo shu shrimp was my favorite dish on our menu. —Michelle Yang, Detroit, Michigan
Recipe Creator

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