Moo Shu Shrimp
30 mins (prep 15, cooking 15)
13 ingredients
4 servings
This recipe comes from the March 2007 issue of Cooking Light. It is a nice supper for during the week. The original recipe called for 2 tablespoons of the hoisin sauce, which I thought was too much. It has a real strong flavor, and about half that was good for us. I thought the original amount drowned out the other flavors of the recipe. The original recipe also only called for 2 teaspoons of the peanut oil, but I needed more to keep the veggies from sticking.

Categories:  technique , mushroom , stir-fry , <-30-mins , easy , main-dish , seafood , shellfish , shrimp , vegetable , time-to-make , asian ,
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Serving Size (229.98 g)
Servings 4
Amount per Serving
Calories 140.16 Calories from Fat 73.44
% Daily Value *
Total Fat 8.16g 50.2%
Saturated Fat 1.19g 23.84%
Trans Fat 0.0g %
Cholesterol 0.07mg 0.1%
Sodium 367.61mg 61.27%
Total Carbohydrate 14.34g 19.12%
Dietary Fiber 3.6 g 57.63%
Sugars 7.45 g %
Protein 5.1g 40.78%
Vitamin A 9344.68IU% Vitamin C 8.01mg%
Calcium 41.29mg% Iron 1.42mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
minced garlic, small shrimp, napa cabbage