Can I make this gluten-free?

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.

What can I use instead of shiitake mushrooms?

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.

How do I know when the shrimp are done?

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.

20-Minute Moo Shu Shrimp Recipe (Better Than Takeout!)

Name: Moo Shu Shrimp Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Chinese
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

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

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.