Moo Shu Shrimp

This dish combines some of the ingredients for vegetable spring rolls with the assembly procedure for tacos, both dishes Aaron likes. Also, it provides another tasty vehicle for shrimp, an ingredient Julie wants to use more often.


4 servings (serving size: 1 cup shrimp mixture, 1 1/2 teaspoons hoisin sauce, and 2 tortillas)

Recipe from

Cooking Light

Nutritional Information

Calories 419
Caloriesfromfat 21 %
Fat 9.8 g
Satfat 2 g
Monofat 3.8 g
Polyfat 2.6 g
Protein 32.4 g
Carbohydrate 49.6 g
Fiber 5 g
Cholesterol 172 mg
Iron 5.5 mg
Sodium 934 mg
Calcium 259 mg


2 teaspoons peanut oil, divided
1 tablespoon minced garlic, divided
1 pound small shrimp, peeled and deveined
2 cups thinly sliced mushrooms
1 cup shredded carrot
1/2 cup chopped green onions
6 cups Napa cabbage, shredded
2 tablespoons low-sodium soy sauce
1 tablespoon water
2 teaspoons cornstarch
1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
2 tablespoons hoisin sauce
8 (6-inch) flour tortillas


Heat 1 teaspoon oil in a large skillet over high heat. Add 1 1/2 teaspoons garlic and shrimp; stir-fry 3 minutes or until shrimp are cooked through. Remove shrimp from pan; keep warm.

Add remaining 1 teaspoon oil to pan. Add remaining 1 1/2 teaspoons garlic and mushrooms; stir-fry 1 minute or until mushrooms are tender. Add carrot and onions; stir-fry 2 minutes. Stir in cabbage; cook 2 minutes or until wilted.

Combine soy sauce, 1 tablespoon water, cornstarch, and Sriracha in a small bowl, stirring with a whisk. Stir soy sauce mixture into cabbage mixture. Remove from heat; stir in shrimp, tossing to coat. Serve with hoisin and tortillas.