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Moo Shu Shrimp Recipe

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This moo shu shrimp recipe has everything you’re looking for in a weeknight meal. It’s nutritious, it’s fast (just 20 minutes), and it’s totally delicious. You’ll love making this classic takeout dish at home. My shrimp teriyaki stir fry, garlic butter shrimp with couscous, and shrimp quesadillas are some other quick shrimp recipes to try! It’s a fantastic weeknight dinner protein as it cooks so quickly.

We probably have a stir fry once a week. I love that they are quick and fast; made with protein and veggies; and full of flavor. They truly check all of the dinner boxes. Be sure to try out my healthy orange chicken, ground turkey stir fry, chicken teriyaki stir fry, pepper steak stir fry, udon stir fry noodles and veggies, and ground pork stir fry next time.

Moo shu shrimp over rice in a bowl
Photo Credit: Loren Runion for My Everyday Table.

Estimated reading time: 9 minutes

What Is Moo Shu Shrimp?

Moo shu shrimp is a Northern Chinese dish that is popular at American Chinese restaurants that consists of a meat (usually you’ll see moo shu pork on menus, which is made from pork tenderloin) that is stir fried along with cucumber, mushrooms, and seasoned with classic stir fry ingredients like ginger, garlic, scallions, and soy sauce.

What You’ll Love About Moo Shu Shrimp

  • Savory, flavorful one-dish meal
  • Takeout dupe
  • Serve with tortillas or over rice
  • Made in just 20 minutes
  • Made with just 11 ingredients
  • Nutritious meal for the whole family

Moo Shu Shrimp on Twin Cities Live – VIDEO

Ingredients

  • Green onions – Look for fresh onions. You could also use fresh chives.
  • Shiitake mushrooms – Use shiitake mushrooms for best flavor, but baby bella, white button mushrooms, or wild mushrooms will also work.
  • Rice wine vinegar – This gives the moo shu sauce a little tang. You can also use white wine vinegar.
  • Soy sauce – Use low-sodium soy sauce, tamari, or coconut aminos if you prefer.
  • Oyster sauce – Oyster sauce is a classic sauce in Chinese stir fry recipes and it tastes like a combination of bbq sauce and soy sauce. It adds a hint of sweetness. You could also play around with adding a bit of your favorite bbq sauce to the sauce as a swap.
  • Corn starch – This is used to thicken the sauce and helps make that classic, glossy Chinese stir fry sauce.
  • Chili garlic sauce – You can also use a teaspoon sriracha, or use just 1 teaspoon of chili-garlic sauce if you don’t like a lot of heat.
  • Vegetable oil – Use a neutral vegetable oil like avocado or canola oil.
  • Coleslaw mix – This is a great shortcut, but you can also shred your own cabbage and carrot.
  • Shrimp – Use raw shrimp for best flavor and peeled, no-tail shrimp for easiest eating.
  • Moo shu pancakes – You have a few options here. Many Asian markets will sell moo shu pancakes or you make your own Mandarin pancakes. And for an easy, though definitely not authentic swap, you can use flour tortillas.
  • Hoisin sauce – This sauce is made up of fermented soybeans, garlic, five-spice powder, chiles, and sugar, and it’s a traditional sauce for moo shu dishes.
Ingredients to make moo shu shrimp recipe

How to Make Moo Shu Shrimp

This is an overview on how to make moo shu shrimp, the detailed instructions can be found below in the recipe card.

Prep ingredients. Thinly slice green onions, keeping white and green parts separate. Thinly slice mushrooms.
Mix moo shu sauce. In a small bowl, combine soy sauce, vinegar, oyster sauce, corn starch, and chili garlic sauce. Whisk together.
Saute vegetables. Heat oil in a large skillet or large wok over medium-high heat. Add white onions and mushrooms to pan, cooking for about a minute. Add coleslaw mix to pan and cook for a few minutes.
Sauteed cabbage and mushrooms in skillet
Saute shrimp. Push cabbage to the side of the pan and then add shrimp into center of pan so that each shrimp is touching skillet.
Shrimp and cabbage in skillet
Season cabbage and shrimp. Add moo shu sauce to shrimp mixture and after a minute or two, toss shrimp and sauce into cabbage mixture. Cook for another 2-3 minute, until shrimp is cooked through and sauce is thick and glossy.
Serve moo shu shrimp. Serve over rice or stuffed into warmed tortillas.
Bowl of moo shu shrimp with hoisin drizzle
Photo Credit: Loren Runion for My Everyday Table.

FAQs

What does moo shu consist of?

Moo shu was traditionally a dish that was made of stir fried pork, wood ear mushrooms, and enokitake mushrooms with a flavorful moo shu sauce drizzled over the top.

What is moo shu sauce made of?

Moo shu sauce is made up of rice wine vinegar, soy sauce, oyster sauce, and chili garlic sauce to add a touch of heat. Many moo shu sauces also include hoisin sauce, but I’ve saved that for a drizzle garnish.

How many calories are in moo shu shrimp?

Calorie counts are always an estimation, and the full nutrition stats can be found below the recipe card. Each serving of this moo shu dish has about 500 calories (including tortillas).

Storage Instructions

Store any leftovers in the refrigerator for 2-3 days.

How to reheat

Reheat shrimp moo shu in a hot skillet for best results, just until heated through so as to not overcook the shrimp. You can microwave the shrimp, but it’s not recommended.

Can you freeze moo shu shrimp?

You can freeze leftovers for 2-3 months in an airtight container (glass storage containers and stasher bags work well!). Let thaw before reheating.

Moo shu shrimp wraps

How to Eat Moo Shu Shrimp

Traditionally, moo shu stir fries are served in very thin moo shu pancakes. We’ve taken a shortcut here and are using warmed tortillas to make it simple. (But see more authentic ideas above in the ingredient list.)

I also like to serve it over rice or cauliflower fried rice like a classic stir fry. You can serve both options or choose your favorite.

How to Feed Moo Shu Shrimp to the Whole Family

I get it, feeding kids can be tough! But following the Division of Responsibility and knowing your job and your child’s job makes it SO much more enjoyable. You’ll be able to feed your kids any meal, which will help ensure that they are eating a variety of nutritious foods – with plenty of play food sprinkled in.

I would recommend serving the shrimp stir fry in a pinch bowl (taster bowl) if it’s a new or learning-to-like it food and let everyone build their own plate. Serve the meal with a few items you know your kids will eat, like fruit, milk, and/or bread and butter or a side of rice.

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Moo shu shrimp over rice in a bowl
Photo Credit: Loren Runion for My Everyday Table.

More Easy Stir Fry Recipes

If you like this moo shu shrimp recipe, you might also like some of these other easy stir fry recipes:

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Moo shu shrimp over rice in a bowl

Moo Shu Shrimp Recipe

  • Author: Emily Dingmann of myeverydaytable.com
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stir Fry
  • Cuisine: Chinese
Save Recipe

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

Units Scale
  • 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

  1. Prepare ingredients:
    Thinly slice green onions, keeping white and green portions separate.
    Thinly slice mushrooms.
  2. In a small bowl, stir together rice wine vinegar, soy sauce, oyster sauce, corn starch, and chili garlic sauce.
  3. 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.
  4. Push veggies to the side of the pan and add shrimp to middle of the skillet so they are touching the pan.
  5. 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.
  6. Serve with warm tortillas or rice, hoisin sauce, and sliced green onions. 

Notes

  • See ingredient alternative suggestions above in the ingredient list in the post. 

Keywords: moo shu shrimp recipe

Food styling and photography by Loren Runion.

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Comments

  1. Tut

    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.






  2. Rita

    This taste just likes Chinese restaurant Mooshoo shrimp, but less greasy! Very flavorful and delicious. Good with or without tortillas. Thank you!






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