Photo of Moo Shu Shrimp by WW

Moo Shu Shrimp

Points® value
Total Time
30 min
20 min
10 min
Here’s a new take on moo shu pork, using super-convenient shelled shrimp. We used flour tortillas instead of Chinese pancakes, but the filling can be served in lettuce or cabbage leaves, too!


Canola oil

3 tsp(s), divided

Uncooked shrimp

1 pound(s), medium size, peeled, deveined (36 to 45 shrimp per lb)

Fresh shiitake mushroom

5 oz, sliced (3 cups)

Packaged coleslaw mix (shredded cabbage and carrots)

2 cup(s)


4 medium, halved lengthwise and cut into 2-inch-long pieces

Ginger root

1 tbsp(s), fresh, peeled, grated


2 clove(s), large, finely chopped

Rice wine vinegar

2 tsp(s)

Low sodium soy sauce

1 tbsp(s)

Hoisin sauce

8 tsp(s)

Flour tortilla

6 oz, (8 [3/4 oz} items)


  1. In a large nonstick skillet, heat 2 tsp oil over medium-high. Add shrimp and cook, stirring often, until opaque, about 3 minutes. Transfer to a plate.
  2. Heat remaining 1 tsp oil over medium-high in same skillet. Add mushrooms and coleslaw mix. Cook, stirring often, until cabbage is crisp-tender, about 3 minutes. Add shrimp, scallions, ginger, soy sauce, garlic, and vinegar and cook, stirring often, until heated through, about 1 minute.
  3. Spread 1 tsp hoisin on each tortilla. Top each with ½ cup shrimp and vegetables. Roll up each tortilla and fold in 1 end to seal tortilla.
  4. Serving size: 2 tortillas with filling