Moo Shu Shrimp
This moo shu shrimp recipe delivers everything you want in a weeknight dinner – it’s nutritious, fast (just 20 minutes!), and totally delicious. Tender shrimp and crisp cabbage get tossed with a savory sauce, then served in warm tortillas for a nod to the authentic experience or over rice for a simpler twist.
Moo Shu at home 🥡
We probably have a stir fry once a week at our house. I love that they’re quick and fast, made with protein and veggies, and full of flavor – they truly check all the dinner boxes.
Traditional moo shu is served with moo shu pancakes, which you can look for at your local Asian market, make your own Mandarin pancakes, or use flour tortillas. It’s not the exact same experience, but gets you close! This dish is…
⏰ Ready in 20 minutes: Perfect for busy weeknights when you need dinner fast.
🥡 Better than takeout: Restaurant flavor at home with fresher ingredients and less oil.
🥬 Packed with veggies: Cabbage and shiitake mushrooms make it nutritious and filling.
🌮 Totally customizable: Serve in tortillas, over rice, or even with cauliflower rice.
🍤 Easy protein: Shrimp cooks so quickly and most kids love the mild, sweet flavor.
You’ll also want to try my ground turkey stir-fry, ground pork stir-fry, or orange chicken next time.
Had lots of flavor! Easy to make, and family loved it!! –Mary
Ingredient Notes
You’ll need some fresh ingredients and pantry staples to bring this healthy shrimp stir-fry to the table: green onions (also called scallions), shiitake mushrooms (or baby bella if you can’t find them), rice wine vinegar, low-sodium soy sauce, oyster sauce, cornstarch, chili garlic sauce (use less if you’re sensitive to heat), vegetable oil, coleslaw mix (the easiest shortcut!), raw peeled shrimp, flour tortillas (the thinnest you can find work best), and hoisin sauce for serving.
Emily’s Tips & Tricks
- Pro tip: Don’t overcook the shrimp. Shrimp cook incredibly fast—usually just 2-3 minutes total. They’re done when they turn pink and opaque. Overcooked shrimp get rubbery and tough, so watch them closely and pull the pan off the heat as soon as they’re cooked through.
- Feeding kids without pressure: Serve a small taster portion of the stir-fry alongside some foods you know they’ll eat like plain rice (or bread), fruit, and milk.
- Variations: Swap shrimp for thinly sliced chicken breast, pork tenderloin, or even extra-firm tofu for a vegetarian version. You can also add other veggies like bell peppers, snap peas, or water chestnuts for extra crunch.
Moo Shu Shrimp Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stir Fry
- Cuisine: Chinese
Description
This moo shu shrimp recipe is an easy weeknight dinner that’s loaded with nutritious ingredients and tons of flavor. Just 20 min to make.
Ingredients
- 3 green onions
- 4 oz. shiitake mushrooms
- 3 Tbsp. oyster sauce
- 2 Tbsp. soy sauce
- 2 Tbsp. rice wine vinegar
- 1 Tbsp. corn starch
- 2 tsp. chili garlic sauce
- 1 Tbsp. vegetable oil
- 16 oz. coleslaw mix
- 16 oz. raw shrimp
- 8 flour tortillas
- hoisin sauce
Instructions
- Prepare ingredients:
Thinly slice green onions, keeping white and green portions separate.
Thinly slice mushrooms. - In a small bowl, stir together rice wine vinegar, soy sauce, oyster sauce, corn starch, and chili garlic sauce.
- Heat large nonstick skillet over medium-high heat. Add vegetable oil to pan and when hot, add white part of green onions and mushrooms to pan, cooking for about 1 minute. Add coleslaw mix to pan and cook for about 3-4 minutes.
- Push veggies to the side of the pan and add shrimp to middle of the skillet so they are touching the pan.
- Add soy sauce mixture to skillet and stir to combine with shrimp. After a minute or two, stir shrimp into cabbage mixture and cook for another 2-3 minutes, until shrimp is cooked through and mixture has thickened.
- Serve with warm tortillas or rice, hoisin sauce, and sliced green onions.
Notes
Storage: Store leftover moo shu shrimp in an airtight container in the refrigerator for 2-3 days. Reheat the shrimp mixture in a hot skillet just until warmed through. Be careful not to overcook the shrimp or they’ll get rubbery.
Ingredients: Use low-sodium soy sauce or tamari to control the salt level. For the tortillas, look for the thinnest flour tortillas you can find; they’re the closest to authentic moo shu pancakes. If you want to be more traditional, you can find moo shu pancakes at Asian markets or make Mandarin pancakes from scratch. Shiitake mushrooms have the best flavor, but baby bella or white button mushrooms work in a pinch.
Prep ahead: You can slice all your vegetables and mix the sauce up to a day in advance. Store everything separately in the fridge, and then the actual cooking takes just 10 minutes.
Serve with: This pairs beautifully with rice, cauliflower fried rice, or fried rice. Add steamed edamame, cucumber salad, or frozen egg rolls on the side for a complete takeout-style meal at home.
Serving Suggestions
This takeout style shrimp recipe needs a simple side or two to round out the meal:
- Tortillas or moo shu wraps
- Rice, fried rice, or cauliflower rice
- Frozen appetizers like egg rolls or spring rolls
- Simple cucumber salad
- Steamed edamame
FAQs
Yes! Use tamari or coconut aminos instead of soy sauce, and make sure your oyster sauce is gluten-free (check the label, some brands use wheat). Serve over rice instead of tortillas, or use gluten-free tortillas.
Baby bella mushrooms or white button mushrooms work great. You could also use oyster mushrooms or even leave them out entirely if you’re not a mushroom fan, just add extra cabbage or other veggies.
Shrimp are fully cooked when they turn pink and opaque throughout. This usually takes just 2-3 minutes. If you cut one open, the center should be white, not translucent. Don’t overcook them or they’ll get tough and rubbery.
About the Author
Emily Dingmann is a recipe developer and founder of My Everyday Table, where she helps busy families take the stress out of weeknight dinners. With a Bachelor of Science in Nutrition and almost 20 years of experience, Emily specializes in simple, nourishing recipes and weekly meal plans that actually work for everyday life. She’s a Certified Intuitive Eating Counselor who believes delicious food and good nutrition go hand in hand.
Get started: Weeknight Dinners Guide | Weekly Meal Plans | About Emily
Food styling and photography by Loren Runion.
This post may contain affiliate links. They do not add any charge to you, but I will make a very small commission from them. I only link to products I use and recommend. Thank you for your support!
Had lots of flavor! Easy to make, and family loved it!!
I’m so glad, Mary! Thanks for letting me know!
Both of us liked the moo shu shrimp, it was satisfying and came together so easily. It’s a keeper! I served it over jasmine rice.
Wonderful, thank YOU!
This taste just likes Chinese restaurant Mooshoo shrimp, but less greasy! Very flavorful and delicious. Good with or without tortillas. Thank you!
So glad you enjoy it, thank you Rita!
Our whole family enjoyed this one and that’s a win. Thank you!
Yay! Thanks for letting me know.
Wow! Mushu shrimp was outstanding, can’t wait to eat it again.
Yay! Glad you enjoyed!