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Mu Shu Shrimp

Need dinner in less than 15 minutes?  This Mu Shu Shrimp dish is ready in less than 15 minutes, is gluten-free, healthy and low carb!
Servings 3 servings
Calories 345kcal
Author Kelli Shallal MPH RD

Ingredients

  • 2 T lower sodium soy sauce or coconut aminos
  • 1 tsp rice vinegar
  • 1 T fish sauce
  • 2 T brown sugar or coconut sugar
  • 1/2 T dark sesame oil or coconut oil
  • 1 T minced garlic or 1tsp garlic powder
  • 1 tsp ground ginger or ¼ tsp garlic powder
  • 1 14-ounce package shredded red cabbage
  • 2 cups shredded carrots
  • 2 cups cooked shrimp tail off (defrosted)
  • ¼ cup cashews or slivered almonds
  • 1.5 tsp sesame seed for garnish
  • ½ cup sliced green onions for garnish

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.  (If shrimp is not defrosted, add shrimp and cook until defrosted, discard excess water.)
  • Add oil and shrimp (if using fresh – add garlic and ginger to pan) sauté for 30 seconds.  Add sauce mixture, carrots, and purple cabbage; cook until carrots and cabbage begin to soften, about 2-3 minutes.
  • Garnish with sliced onions and sesame seeds, serve immediately.

Notes

*Make into wraps by serving over a whole-wheat tortilla or butter lettuce leaves.  Make into a bowl by serving by itself, over brown rice or quinoa.

Nutrition

Calories: 345kcal | Carbohydrates: 44g | Protein: 26g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 215mg | Sodium: 1961mg | Potassium: 1219mg | Fiber: 9g | Sugar: 21g | Vitamin A: 17545IU | Vitamin C: 171.1mg | Calcium: 303mg | Iron: 5.9mg