Moo Shu Shrimp
6
Points®
Temps total: 30 min • Préparation: 20 min • Cuisson: 10 min • Portions: 4 • Difficulté: Facile
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!
Ingrédients
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)
Scallions
4 medium, halved lengthwise and cut into 2-inch-long pieces
Ginger root
1 tbsp(s), fresh, peeled, grated
Garlic
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)
Instructions
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
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