ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Moo Shu Shrimp

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.