Best 4 Chinese Shrimp Moo Shu Recipes

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Indulge in the delectable flavors of Chinese cuisine with our authentic Shrimp Moo Shu recipe. This classic dish features tender shrimp, crisp vegetables, and a savory sauce, all wrapped in delicate pancakes. Our comprehensive guide includes step-by-step instructions, cooking tips, and a detailed ingredient list to ensure a successful culinary experience.

In addition to the main Shrimp Moo Shu recipe, we have curated a collection of other enticing recipes that complement this dish perfectly. Discover the secrets of making homemade Hoisin Sauce, a staple ingredient that adds a rich, sweet, and tangy flavor to many Chinese dishes. Learn how to prepare fluffy and aromatic Steamed Rice, the perfect accompaniment to soak up the delicious sauce. And for a refreshing side, try our simple and refreshing Cucumber Salad, a light and crunchy palate cleanser.

With our diverse range of recipes, you'll have everything you need to create an authentic Chinese meal that will impress your family and friends. So, gather your ingredients, put on your apron, and let's embark on a culinary journey to the heart of Chinese cuisine!

Check out the recipes below so you can choose the best recipe for yourself!

CHINESE SHRIMP MOO SHU RECIPE - (4.1/5)



Chinese Shrimp Moo Shu Recipe - (4.1/5) image

Provided by á-39535

Number Of Ingredients 12

2 tablespoons peanut oil, divided
1 tablespoon minced garlic, divided
1 pound small shrimp, peeled and deveined
2 cups mushrooms, thinly sliced
1 cup carrot, shredded
1/2 cup green onion, chopped
6 cups Napa cabbage, shredded
2 tablespoons low sodium soy sauce
2 teaspoons cornstarch
1 teaspoon chili-garlic sauce (or Sriracha)
2 teaspoons hoisin sauce
4 8" flour tortillas, Chinese pancakes or Mandarin pancakes

Steps:

  • Heat 1 tablespoon of the peanut oil in a large skillet over high heat. Add 1 1/2 teaspoons garlic and the shrimp. Stir fry for 3 minutes or until shrimp are cooked through. Remove shrimp from pan and keep warm. Add remaining 1 tablespoon of peanut oil to pan. Add remaining garlic and the mushrooms. Stir fry for 1 minute or until the mushrooms are tender. Add carrot and onions. Stir fry for 2 minutes. Add cabbage, cook another 2 minutes or until cabbage is wilted. Combine in a separate small bowl the soy sauce, 1 tablespoon water, cornstarch and chili-garlic sauce, stirring to dissolve. Stir this mixture into the cabbage mixture. Remove from heat, stir in shrimp, tossing to coat. Place 1/2 cup of shrimp mixture onto tortilla, Chinese pancake, or Mandarin pancake drizzle with hoisin sauce.

MOO SHU SHRIMP



Moo Shu Shrimp image

This recipe comes from the March 2007 issue of Cooking Light. It is a nice supper for during the week. The original recipe called for 2 tablespoons of the hoisin sauce, which I thought was too much. It has a real strong flavor, and about half that was good for us. I thought the original amount drowned out the other flavors of the recipe. The original recipe also only called for 2 teaspoons of the peanut oil, but I needed more to keep the veggies from sticking.

Provided by Kim127

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons peanut oil, divided
1 tablespoon garlic, minced, divided
1 lb small shrimp, peeled and deveined
2 cups mushrooms, thinly sliced
1 cup carrot, shredded
1/2 cup green onion, chopped
6 cups napa cabbage, shredded
2 tablespoons low sodium soy sauce
2 teaspoons cornstarch
1 teaspoon chili-garlic sauce or 1 teaspoon sriracha sauce
2 teaspoons hoisin sauce
4 (12 inch) flour tortillas

Steps:

  • Heat 1 tablespoon of the peanut oil in a large skillet over high heat. Add 1 1/2 teaspoons garlic and the shrimp. Stir fry for 3 minutes or until shrimp are cooked through.
  • Remove shrimp from pan and keep warm.
  • Add remaining 1 tablespoon of peanut oil to pan.
  • Add remaining garlic and the mushrooms. Stir fry for 1 minute or until the mushrooms are tender.
  • Add carrot and onions. Stir fry for 2 minutes.
  • Add cabbage, cook another 2 minutes or until cabbage is wilted.
  • Combine soy sauce, 1 tablespoon water, cornstarch and chili-garlic sauce in a small bowl, stirring to dissolve.
  • Stir this mixture into the cabbage mixture. Remove from heat, stir in shrimp, tossing to coat.
  • Place 1/2 cup of shrimp mixture onto tortilla, drizzle with hoisin sauce. Wrap it up and enjoy.

Nutrition Facts : Calories 463.8, Fat 15, SaturatedFat 3, Cholesterol 143.3, Sodium 1523.5, Carbohydrate 56.7, Fiber 5.7, Sugar 6.6, Protein 26.1

MOO SHU SHRIMP



Moo Shu Shrimp image

Quick and easy recipe from Food & Wine magazine. The original recipe called for cilantro leaves to be added for serving. We love cilantro, so I chopped them and added them to the dish at the end. Great with a light Riesling wine.

Provided by lynettejs

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

12 small flour tortillas
6 tablespoons vegetable oil
1 lb shelled and deveined shrimp
3 large eggs, beaten
salt and pepper
2 tablespoons ginger
1 large garlic clove
3 ounces sliced mushrooms (about 1 cup packed)
8 ounces shredded coleslaw mix
3 scallions, halved and cut into 1 inch pieces
1 tablespoon hoisin sauce, more for serving
cilantro leaf, for serving

Steps:

  • Preheat oven to 200°F
  • Wrap tortillas in foil and heat until warmed through.
  • Heat wok or skillet to very hot and add 1 tablespoons oil to pan. When pan begins to smoke, cook shrimp until lightly browned and fully cooked. Remove shrimp to separate dish.
  • Add 2 tablespoons oil and cook eggs with a bit of salt and pepper until they make soft curds. Remove to plate with shrimp.
  • Add 2 tablespoons oil to pan and cook mushrooms with garlic and ginger until lightly browned. Add coleslaw mix and scallions, season with salt and pepper and stir-fry until wilted, but crunchy, about 4 minutes.
  • Return shrimp and eggs to skillet with hoisin sauce and combine all ingredients well.
  • Serve on warm tortillas.

Nutrition Facts : Calories 678.2, Fat 33.5, SaturatedFat 6, Cholesterol 331.6, Sodium 871.8, Carbohydrate 56.2, Fiber 5.1, Sugar 5.8, Protein 37.4

MOO SHU CHICKEN



Moo Shu Chicken image

There is no need to order take-out when you can make this classic moo shu chicken at home. It is simple and bursting with flavor. Serve over rice or Chinese mandarin pancakes if desired.

Provided by Soup Loving Nicole

Categories     World Cuisine Recipes     Asian     Chinese

Time 50m

Yield 4

Number Of Ingredients 14

6 tablespoons cold water, divided
3 teaspoons sesame oil, divided
2 teaspoons cornstarch
1 pound chicken breast tenderloins, cut into thin strips
2 tablespoons hoisin sauce
2 tablespoons oyster sauce
2 teaspoons soy sauce
2 teaspoons vegetable oil, divided
2 eggs, beaten
3 cups shredded cabbage or coleslaw mix
1 (4 ounce) can sliced shiitake mushrooms, drained
2 cloves garlic, minced
1 tablespoon sherry
3 green onions, chopped

Steps:

  • Whisk 2 tablespoons water, 2 teaspoons sesame oil, and cornstarch together in a large bowl. Stir in chicken and set aside.
  • Whisk remaining 4 tablespoons water, 1 teaspoon sesame oil, hoisin sauce, oyster sauce, and soy sauce together in a separate bowl. Set aside.
  • Heat 1 teaspoon vegetable oil in a skillet over medium heat. Add eggs and cook 3 minutes; flip and cook until firm and set, about 3 minutes more. Transfer to a cutting board and slice into thin strips.
  • Add chicken mixture to the same skillet over medium-high heat. Cook chicken for 6 minutes; flip and cook until chicken is golden brown and juices run clear, about 6 minutes more. Remove from heat and set aside.
  • Heat remaining teaspoon vegetable oil in a large skillet over medium-high heat. Add cabbage, shiitake mushrooms, garlic, and sherry. Cook until cabbage starts to wilt, about 2 minutes.
  • Add chicken, eggs, and sauce mixture to cabbage mixture. Cook and stir until sauce has thickened, about 5 minutes. Toss in green onions and serve immediately.

Nutrition Facts : Calories 319.1 calories, Carbohydrate 17.4 g, Cholesterol 156.6 mg, Fat 13.8 g, Fiber 2.3 g, Protein 30.3 g, SaturatedFat 2.8 g, Sodium 585.4 mg, Sugar 3.3 g

Tips:

  • Prep your ingredients in advance:Mise en place is key to successful cooking. Chop your vegetables, mince your garlic and ginger, and have all your ingredients measured out before you start cooking.
  • Use a well-seasoned wok:A well-seasoned wok will help prevent your food from sticking and will also impart a delicious flavor to your dish.
  • Cook your shrimp properly:Shrimp should be cooked until they are just opaque and pink. Overcooked shrimp will be tough and rubbery.
  • Don't overcrowd the wok:When cooking, it's important not to overcrowd the wok. This will prevent your food from cooking evenly.
  • Use fresh, high-quality ingredients:When possible, use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.

Conclusion:

Chinese Shrimp Moo Shu is a delicious and easy-to-make dish that is perfect for a weeknight meal. With its combination of tender shrimp, crisp vegetables, and savory sauce, this dish is sure to please everyone at the table. So next time you're looking for a quick and easy dinner, give Chinese Shrimp Moo Shu a try!

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