Mu Shu Shrimp

Mu Shu shrimp is the seafood version of “egg roll in a bowl,” but it’s better because it’s even faster with juicy, succulent shrimp!

*** This is a recipe update from 2014. Technically, I also updated photos in 2017, but I thought I could give the photos another refresh.  I’m so happy I did; this recipe is an oldie, but it is good!  I want to entice you guys to try it as soon as possible. Hopefully, these photos do that!

This short week hasn’t quite gone as planned. My sitter had a family emergency that meant she was out.  Luckily, my gym backup plan has somewhat worked.  The hiccup is the kids don’t love it, but the more used to it they get, the less they protest, so that’s good.  Today is baby girl’s first time going without her brother since he’s in preschool, so we will see.  Anyway, I planned to post this recipe early in the week for you in case you needed a quick recipe to get you through the week, but that didn’t work out.  So, put it on your meal plan for next week. I promise you won’t regret it!  It’s like an egg roll in a bowl, but the seafood version!  

My suggestion is to use a dishwasher-safe bowl or mason jar to mix the sauce up, and then you still only have to wash ONE dish.  I’m always thinking of you!   

What is Mu Shu Shrimp?

Mu Shu Shrimp is a seafood version of Mu Shu Pork.  Mu Shu Pork is the more popular version that often features a delicious salty and savory sauce with pork, eggs, and mushrooms.  Mu Shu Shrimp, on the other hand, has the same delicious sauce but is often featured with slightly different stir-fried vegetables to complement the seafood.  This version uses cabbage and carrots.  

How to Make Mu Shu Shrimp

*This is a visual section; scroll down for a full printable recipe card! 

This is your typical stir fry recipe.  You’ll want to have everything ready before you start.  The nice thing about this version is that there isn’t much chopping involved.  You just need to mix your sauce up and mince garlic (if you don’t buy pre-minced, I don’t because I think it tastes like nothing), then start cooking!  First the garlic in a little oil, then shrimp, then veggies, then sauce.  Done! To make mine fancy, I served it with green onion, cashews, and sesame seeds.  

It makes great lettuce wraps or over rice!  

Ingredient Swaps and Substitutions

This recipe is gluten-free, dairy-free, and low-carb.  Read below if you need other swaps and substitutions.  

• Coconut aminos or soy sauce can be used. Do not omit
• Rice Vinegar –  distilled white vinegar can be used in a pinch. 
• Fish sauce – There are gluten-free fish sauce options, and there are soy-free versions.  This one is both. I often substitute coconut secret oyster sauce for fish sauce.  I then up the vinegar a little bit since oyster sauce is a bit sweeter than fish sauce.  
• Brown Sugar or Coconut Sugar – dark sugar is the best option, but you can substitute with another dry sugar if you need.  You could also do a sugar substitute, but remember you never need as much sugar substitute as regular sugar.  
• Sesame oil – any oil can be used, sesame oil just imparts the most traditional flavor.  
• Garlic – minced or 1/4 tsp garlic powder.  
• Ginger – I keep freeze-dried ginger, so I use that.  But you can use ginger powder, too.  
• Shredded Red Cabbage – can substitute green if you want.  
• Shredded Carrots – I used pre-shredded carrots, which are a bit thicker than carrots you shred yourself.  If you shred your carrots yourself, they may be too mushy and watery.  I recommend buying pre-shredded carrots for this recipe.  
• Shrimp – you can use raw or precooked shrimp; just make sure to cook thoroughly.  If you use precooked shrimp, I would add them in at the end after defrosting instead of cooking and then adding the veggies.  Precooked shrimp are already cooked and run the risk of getting overcooked.  I used medium, this recipe is flexible you can use whatever size shrimp you want. 
• Garnish (cashews, sesame seed, and green onion) is optional but definitely amps up the flavor! 

How to Store and Freeze Mu Shu Shrimp 

To store:  Refrigerate for up to two days in an airtight container, reheat to 165F.  

To freeze:  I don’t recommend freezing Mu Shu Shrimp. The texture just will be way too watery when defrosted.  Luckily, this is a super easy recipe to whip up any weeknight! 

You May Also Like These Shrimp Recipes: 

• Sheet Pan Sweet and Spicy Shrimp
• Baked Coconut Shrimp
• Cajun Shrimp Deviled Eggs
• Easy Chimichurri Shrimp
• Creamy Chipotle Shrimp
• Stupid Easy Shrimp Tacos
• Bruschetta Shrimp Pasta
• Shrimp Enchilada Spaghetti Squash Boats 

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