Description
This Moo Shu Shrimp is a delicious Chinese stir-fry dish featuring tender shrimp, crisp vegetables, and a savory hoisin-based sauce, all wrapped in warm Mandarin pancakes. A quick and easy meal ready in under 30 minutes! 🍤🥢
Ingredients
Scale
For the Moo Shu Shrimp:
- 1 lb shrimp, peeled and deveined
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 2 cups shredded cabbage (or coleslaw mix)
- 1 cup shiitake mushrooms, sliced
- ½ cup carrots, julienned
- 2 green onions, chopped
- 2 eggs, lightly beaten
- ¼ cup hoisin sauce
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- ½ tsp black pepper
- 8 Mandarin pancakes (or small flour tortillas)
Instructions
-
Prepare the Sauce:
- In a small bowl, whisk together hoisin sauce, soy sauce, rice vinegar, sesame oil, and black pepper. Set aside.
-
Cook the Shrimp:
- Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat.
- Add shrimp and stir-fry for 2-3 minutes until pink and cooked through. Remove and set aside.
-
Stir-Fry the Vegetables:
- In the same skillet, add remaining oil, garlic, and ginger, cooking for 30 seconds until fragrant.
- Add cabbage, mushrooms, carrots, and green onions, stir-frying for 3-4 minutes until slightly softened.
-
Scramble the Eggs:
- Push vegetables to one side of the pan. Pour beaten eggs into the empty side and scramble until just set.
-
Combine & Finish:
- Return shrimp to the skillet and pour in the hoisin sauce mixture.
- Toss everything together and cook for 1-2 minutes, ensuring even coating.
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Serve & Enjoy:
- Warm Mandarin pancakes or tortillas and fill with Moo Shu shrimp mixture.
- Serve with extra hoisin sauce for dipping.
Notes
- For extra crunch, add water chestnuts or bean sprouts.
- For a spicier version, drizzle with Sriracha or chili flakes.
- For a low-carb option, serve over lettuce wraps instead of pancakes.