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!

Course Dinner, Lunch

Cuisine Asian

Keyword Gluten Free Mu Shu Shrimp, Mu Shu Shrimp

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 320kcal

Author Kelli Shallal MPH RD

Equipment

Large Skillet

Ingredients

2 tablespoon coconut aminos or soy sauce
1 teaspoon rice vinegar
1 tablespoon fish sauce
2 tablespoon brown sugar or coconut sugar
½ tablespoon sesame oil or any other oil
1 clove minced garlic
1 teaspoon freeze dried ginger or fresh
14 ounce shredded red cabbage
2 cups shredded carrots
2 cups raw shrimp tail off (defrosted)

Garnish

¼ cup cashews or slivered almonds
1 ½ teaspoons sesame seed
½ cup sliced green onions

Instructions

Make the sauce by combining the first four ingredients (and if using powdered seasonings, add garlic and ginger.)
Heat a large skillet or wok over medium-high heat.
Add oil, fresh garlic, and ginger (skip if not using fresh).
Add shrimp sauté for 1-2 minutes.
Add sauce mixture, carrots, and purple cabbage; cook until carrots and cabbage begin to soften, about 2-3 minutes. Garnish with sliced onions, cashews, and sesame seeds, and serve immediately.

Video

Notes

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!

Nutrition