Moo Shu Shrimp
8
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
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!
Ingredients
Canola oil
3 tsp
Uncooked shrimp
1 pound(s)
Fresh shiitake mushroom
5 oz
Packaged coleslaw mix (shredded cabbage and carrots)
2 cup(s)
Uncooked scallion(s)
4 medium
Fresh ginger
1 Tbsp
Garlic clove
2 clove(s)
Rice wine vinegar
2 tsp
Low sodium soy sauce
1 Tbsp
Hoisin sauce
8 tsp
Flour tortilla(s)
6 oz
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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