{"id":1992961,"date":"2024-05-14T18:50:10","date_gmt":"2024-07-05T04:47:24","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?post_type=recipe&#038;p=1992961"},"modified":"2024-07-11T15:55:36","modified_gmt":"2024-07-11T20:55:36","slug":"moo-shu-shrimp","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/moo-shu-shrimp\/","title":{"rendered":"Moo Shu Shrimp"},"content":{"rendered":"<p>Growing up, the dish I loved most at my family&#8217;s Chinese takeout restaurant in Phoenix was moo shu shrimp. Moo shu shrimp is a variation of the original recipe, moo shu pork, which originated in Shandong province in northeast China. Funnily enough, though my ancestors are all from Shandong, I don&#8217;t remember tasting moo shu until I immigrated to the United States as a child in the 1990s. The textures and flavors of this dish must have awakened something deep in my DNA, because I can&#8217;t get enough of how comforting it is.<\/p>\n<h2>What is moo shu shrimp?<\/h2>\n<p>Moo shu shrimp is comprised of a filling\u2014made with seasoned, stir-fried shrimp, eggs and vegetables\u2014that is wrapped in a thin flour pancake and served with sweet-and-salty hoisin sauce. While it has become a staple of American Chinese food, the original moo shu dish from China is made with sliced pork, cucumber, eggs and mushrooms. It was traditionally served with rice, not eaten with the moo shu pancakes that usually come with your take-out order. The recipe below is adapted from my family&#8217;s American Chinese restaurant and <em>is <\/em>served with thin pancakes.<\/p>\n<h2>Moo Shu Shrimp Ingredients<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2012932\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Moo-Shu-Shrimp_TOHcom24_276848_MD_P2_06_26_1b-e1720430607623.jpg?fit=700%2C467\" alt=\"Moo Shu Shrimp Tohcom24 276848 Md P2 06 26 1b\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<ul>\n<li><strong>Shrimp:<\/strong> I prefer small to medium shrimp for this recipe.<\/li>\n<li><strong>Eggs:<\/strong> Season the eggs with salt and white pepper, which is a\u00a0<a href=\"https:\/\/www.tasteofhome.com\/article\/guide-to-peppercorns\/\" data-name=\"www.tasteofhome.com\/article\/guide-to-peppercorns\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">type of pepper<\/a>\u00a0that&#8217;s milder than black pepper with a more earthy flavor.<\/li>\n<li><strong>Celery:<\/strong> Not a fan of celery? Use canned bamboo shoot strips instead.<\/li>\n<li><strong>Cabbage:<\/strong> Shred a head of green cabbage or grab a 14-ounce bag of coleslaw mix.<\/li>\n<li><strong>Garlic:<\/strong> You can <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-mince-garlic\/\" data-name=\"www.tasteofhome.com\/article\/how-to-mince-garlic\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">mince garlic<\/a> using a garlic press, Microplane grater, mini food processor or kitchen knife.<\/li>\n<li><strong>Hoisin sauce:<\/strong> This essential condiment is sweet, salty and savory, with a hint of heat.<\/li>\n<li><strong>Oyster sauce:<\/strong> The oyster sauce adds a rich, complex flavor to moo shu shrimp.<\/li>\n<li><strong>Scallions:<\/strong> Use <a href=\"https:\/\/www.tasteofhome.com\/article\/chives-vs-scallions-vs-green-onions\/\" data-name=\"www.tasteofhome.com\/article\/chives-vs-scallions-vs-green-onions\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">scallions or green onions<\/a>\u2014both names refer to the same produce.<\/li>\n<li><strong>Onion: <\/strong>I like a yellow onion, but you can use shallots instead for a more delicate flavor.<\/li>\n<li><strong>Moo shu pancakes:<\/strong> In lieu of thin moo shu pancakes (which can be hard to find), use flour tortillas, pita bread or lettuce.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Stir-fry the shrimp<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2012941\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Moo-Shu-Shrimp_TOHcom24_276848_MD_P2_06_26_2b-e1720432029955.jpg?fit=700%2C466\" alt=\"Moo Shu Shrimp Tohcom24 276848 Md P2 06 26 2b\" width=\"700\" height=\"466\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of oil. When it shimmers, add the shrimp and 1 teaspoon of the minced garlic and stir-fry until the shrimp turn pink, for about two to three minutes. Transfer the shrimp and garlic to a large bowl and keep them warm.<\/p>\n<h3>Step 2: Scramble the eggs<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2012933\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Moo-Shu-Shrimp_TOHcom24_276848_MD_P2_06_26_3b-e1720430682222.jpg?fit=700%2C467\" alt=\"Moo Shu Shrimp Tohcom24 276848 Md P2 06 26 3b\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>In a small bowl, whisk the eggs with 1\/4 teaspoon of salt and 1\/8 teaspoon of white pepper. In the same skillet, heat a tablespoon of oil over medium heat.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2012934\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Moo-Shu-Shrimp_TOHcom24_276848_MD_P2_06_26_4b-e1720430896126.jpg?fit=700%2C467\" alt=\"Moo Shu Shrimp Tohcom24 276848 Md P2 06 26 4b\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Add the egg mixture. Cook and stir until the eggs are thickened and no liquid egg remains. Add the eggs to the bowl with shrimp and keep them warm.<\/p>\n<h3>Step 3: Stir-fry the onion, garlic and vegetables<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2012935\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Moo-Shu-Shrimp_TOHcom24_276848_MD_P2_06_26_5b-e1720431054759.jpg?fit=700%2C466\" alt=\"Moo Shu Shrimp Tohcom24 276848 Md P2 06 26 5b\" width=\"700\" height=\"466\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Wipe the pan clean. Heat the remaining 2 tablespoons of oil over medium-high heat. Add the cabbage, celery, onion and green onions. Cook and stir the vegetables until they&#8217;re crisp-tender, four to six minutes.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2012936\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Moo-Shu-Shrimp_TOHcom24_276848_MD_P2_06_26_6b-e1720431209130.jpg?fit=700%2C467\" alt=\"Moo Shu Shrimp Tohcom24 276848 Md P2 06 26 6b\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Add the remaining garlic and cook for an additional minute.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em>\u00a0Be careful not to overcook the cabbage; it&#8217;s shredded thinly and will cook quickly.<\/p>\n<h3>Step 4: Finish the moo shu shrimp<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2012937\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Moo-Shu-Shrimp_TOHcom24_276848_MD_P2_06_26_7b-e1720431772542.jpg?fit=700%2C466\" alt=\"Moo Shu Shrimp Tohcom24 276848 Md P2 06 26 7b\" width=\"700\" height=\"466\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Return the shrimp and eggs to the pan and stir.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2012938\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Moo-Shu-Shrimp_TOHcom24_276848_MD_P2_06_26_8b-e1720431939756.jpg?fit=700%2C465\" alt=\"Moo Shu Shrimp Tohcom24 276848 Md P2 06 26 8b\" width=\"700\" height=\"465\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Stir in the hoisin sauce, oyster sauce, the remaining 1\/4 teaspoon of salt and remaining 1\/8 teaspoon of white pepper. Serve the moo shu shrimp with tortillas (or moo shu pancakes, if you can find them) and an extra smear of hoisin sauce.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2012939\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Moo-Shu-Shrimp_TOHcom24_276848_MD_P2_06_26_9b-e1720431970759.jpg?fit=700%2C466\" alt=\"Moo Shu Shrimp Tohcom24 276848 Md P2 06 26 9b\" width=\"700\" height=\"466\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h2>Recipe Variations<\/h2>\n<ul>\n<li dir=\"ltr\"><strong>Use a different protein: <\/strong>Moo shu is a versatile recipe and can be made with pork (cut into strips), tofu (firm or baked tofu strips) or chicken (thinly sliced chicken breast).<\/li>\n<li dir=\"ltr\"><strong>Add other vegetables:<\/strong> I prefer to use coleslaw mix (which contains carrots and saves time), celery and onions for this recipe, but you can use any crispy vegetables that you have on hand.<\/li>\n<li dir=\"ltr\"><strong>Stir in mushrooms:<\/strong> Many moo shu recipes call for mushrooms. While I love <a href=\"https:\/\/www.tasteofhome.com\/collection\/mushroom-type-guide\/\" data-name=\"www.tasteofhome.com\/collection\/mushroom-type-guide\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">mushrooms of all kinds<\/a>, the only mushroom I enjoy in moo shu is wood ear. It has a crispy, crunchy texture, and you can cut it into strips to be compatible with the other ingredients. I find other kinds of mushrooms to be too soft and not a desirable shape for this recipe, but that&#8217;s a matter of personal preference.<\/li>\n<li dir=\"ltr\"><strong>Use real moo shu pancakes:<\/strong> You can buy moo shu pancakes at Asian grocery stores or\u2014and bless you if you do this, because even I never have\u2014you can make your own. They are generally made with a hot water dough, so you don&#8217;t need any yeast.<\/li>\n<\/ul>\n<h2>How to Store Moo Shu Shrimp<\/h2>\n<p dir=\"ltr\">Store leftover moo shu shrimp filling in an airtight container in the refrigerator for up to four days. To reheat it, add it to a pan and warm it over medium-low heat until it&#8217;s heated through. You can add a bit of water to prevent it from drying out.<\/p>\n<h2>Moo Shu Shrimp Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2012940\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Moo-Shu-Shrimp_TOHcom24_276848_MD_P2_06_26_10b-e1720432001793.jpg?fit=700%2C466\" alt=\"Moo Shu Shrimp Tohcom24 276848 Md P2 06 26 10b\" width=\"700\" height=\"466\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h3>How do you eat moo shu shrimp?<\/h3>\n<p>To assemble your moo shu wrap, add a smear of hoisin sauce to a warmed pancake or tortilla. Put some filling on top of the hoisin sauce and wrap it up like a small burrito (roll up while folding in the two sides). My family eats moo shu shrimp with both rice (the original way) and pancakes. I love how rice soaks up every bit of the sauce.<\/p>\n<h3>How do I keep moo shu shrimp from being watery?<\/h3>\n<p>The less &#8220;juicy&#8221; the moo shu mixture is, the easier it will be to eat. To keep it from being overly watery, do not overcook the veggies; this will help them retain their juices.<\/p>\n<p>When adding shrimp back into the pan after cooking, use only a bit of the shrimp juice for flavor. Too much of the juice will make the moo shu extra messy to eat.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>The crunchy vegetables, bouncy shrimp and thick, salty-sweet sauce,\u00c4\u00eeall wrapped up in a thin pancake,\u00c4\u00eemake moo shu shrimp irresistible.<\/p>\n","protected":false},"author":7061,"featured_media":2012037,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[305306,327730,307645,305310,305271,304292,305487,307049,303966,303887,306848,304268,324623,307064,306799,304253,304005,304150,303883,307614,304031],"categories-v2":[309299,310628,339174,308481,309216,308305,310796,310085,308495,308478,309603,259483,309177,310142,313062,313044,309594,308549,309434,308476,310591,308614],"coauthors":[340239],"recommended_recipes":[{"post_title":"Shrimp Mei Fun","post_link":"\/recipes\/shrimp-mei-fun\/","post_image":"\/wp-content\/uploads\/2024\/09\/Shrimp-Mei-Fun_EXPS_FT24_277234_JR_0913_9.jpg"},{"post_title":"Bang Bang Shrimp","post_link":"\/recipes\/bang-bang-shrimp\/","post_image":"\/wp-content\/uploads\/2024\/06\/Copycat-Bang-Bang-Shrimp_EXPS_FT24_276493_EC_050324_6_RMS.jpg"},{"post_title":"Shrimp Mozambique","post_link":"\/recipes\/shrimp-mozambique\/","post_image":"\/wp-content\/uploads\/2020\/10\/Shrimp-Mozambique_EXPS_RC20_253795_E08_26_2b.jpg"},{"post_title":"Shrimp Chow Mein","post_link":"\/recipes\/shrimp-chow-mein\/","post_image":"\/wp-content\/uploads\/2024\/09\/Shrimp-Chow-Mein_EXPS_FT24_277147_JR_0912_7.jpg"},{"post_title":"Shrimp Shumai","post_link":"\/recipes\/shrimp-shumai\/","post_image":"\/wp-content\/uploads\/2024\/11\/Shrimp-Shumai_EXPS_FT24_276896_EC_1120_6.jpg"},{"post_title":"Shrimp Cantonese","post_link":"\/recipes\/shrimp-cantonese\/","post_image":"\/wp-content\/uploads\/2025\/04\/Shrimp-Cantonese_EXPS_FT25_27242_EC_0411_1.jpg"},{"post_title":"Shrimp Po'Boys","post_link":"\/recipes\/shrimp-poboys\/","post_image":"\/wp-content\/uploads\/2024\/06\/Shrimp-Po-Boys_EXPS_TOHVP24_276704_MF_06_12_1.jpg"},{"post_title":"Shrimp Pho","post_link":"\/recipes\/pho\/","post_image":"\/wp-content\/uploads\/2021\/01\/Pho_EXPS_FT20_210878_F_1218_1.jpg"},{"post_title":"Shrimp Lo Mein","post_link":"\/recipes\/shrimp-lo-mein\/","post_image":"\/wp-content\/uploads\/2017\/09\/Shrimp-Lo-Mein_exps46359_THHC1785930D46_RMS.jpg"},{"post_title":"Kung Pao Shrimp","post_link":"\/recipes\/kung-pao-shrimp\/","post_image":"\/wp-content\/uploads\/2025\/04\/EXPS_TOHVP24_276901_MR_06_18_1.jpg"},{"post_title":"Moo Shu Pork Stir-Fry","post_link":"\/recipes\/moo-shu-pork-stir-fry\/","post_image":"\/wp-content\/uploads\/2019\/07\/Moo-Shu-Pork-Stir-Fry_EXPS_FT19_133911_F_0612_1.jpg"},{"post_title":"Sesame Shrimp","post_link":"\/recipes\/sesame-shrimp\/","post_image":"\/wp-content\/uploads\/2025\/03\/Sesame-Shrimp_EXPS_FT25_30549_EC_0227_2.jpg"},{"post_title":"Portuguese Shrimp","post_link":"\/recipes\/portuguese-shrimp\/","post_image":"\/wp-content\/uploads\/2020\/08\/Portuguese-Shrimp_EXPS_TOHDJ21_253791_E08_06_6b.jpg"},{"post_title":"Shrimp Tempura","post_link":"\/recipes\/shrimp-tempura\/","post_image":"\/wp-content\/uploads\/2024\/03\/Shrimp-Tempura_EXPS_FT22_269179_F_0331_1.jpg"},{"post_title":"Shrimp Pomodoro","post_link":"\/recipes\/shrimp-pomodoro\/","post_image":"\/wp-content\/uploads\/2017\/09\/Shrimp-Pomodoro_EXPS_HC17_60370_D10_18_9b.jpg"},{"post_title":"Shrimp Po' Boys","post_link":"\/recipes\/shrimp-po-boys\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps20332_TH10384D17.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Moo-Shu-Shrimp_EXPS_TOHcom24_276848_MD_P2_06_26_11b.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/moo-shu-shrimp\/","name":"Moo Shu Shrimp","datePublished":"2024-05-14","dateModified":"2024-07-11","prepTime":"PT20M","cookTime":"PT30M","totalTime":"PT50M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/07\/Moo-Shu-Shrimp_EXPS_TOHcom24_276848_MD_P2_06_26_11b.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"The crunchy vegetables, bouncy shrimp and thick, salty-sweet sauce\u2014all wrapped up in a thin pancake\u2014make moo shu shrimp irresistible.","recipeIngredient":["1\/4 cup vegetable oil, divided","1 pound uncooked shrimp (31-40 per pound), peeled and deveined","4 garlic cloves, minced, divided","3 large eggs","1\/2 teaspoon salt, divided","1\/4 teaspoon white pepper, divided","6 cups shredded cabbage","2 celery ribs, thinly sliced","1\/4 small onion, thinly sliced","3 green onions, halved lengthwise and cut into 1-inch pieces","4-1\/2 teaspoons hoisin sauce","1 tablespoon oyster sauce","12 flour tortillas (6 inches) or moo shu pancakes"],"recipeInstructions":[{"@type":"HowToStep","name":"Stir-fry the shrimp","text":"Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of oil. When it shimmers, add the shrimp and 1 teaspoon of the minced garlic and stir-fry until the shrimp turn pink, for about two to three minutes. Transfer the shrimp and garlic to a large bowl and keep them warm.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Moo-Shu-Shrimp_TOHcom24_276848_MD_P2_06_26_2b-e1720432029955.jpg?resize=700,466"},{"@type":"HowToStep","name":"Scramble the eggs","text":"In a small bowl, whisk the eggs with 1\/4 teaspoon of salt and 1\/8 teaspoon of white pepper. In the same skillet, heat a tablespoon of oil over medium heat. Add the egg mixture. Cook and stir until the eggs are thickened and no liquid egg remains. Add the eggs to the bowl with shrimp and keep them warm.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Moo-Shu-Shrimp_TOHcom24_276848_MD_P2_06_26_3b-e1720430682222.jpg?resize=700,467"},{"@type":"HowToStep","name":"Stir-fry the onion, garlic and vegetables","text":"Wipe the pan clean. Heat the remaining 2 tablespoons of oil over medium-high heat. Add the cabbage, celery, onion and green onions. Cook and stir the vegetables until they're crisp-tender, four to six minutes. Add the remaining garlic and cook for an additional minute. Editor's Tip: Be careful not to overcook the cabbage; it's shredded thinly and will cook quickly.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Moo-Shu-Shrimp_TOHcom24_276848_MD_P2_06_26_5b-e1720431054759.jpg?resize=700,466"},{"@type":"HowToStep","name":"Finish the moo shu shrimp","text":"Return the shrimp and eggs to the pan and stir. Stir in the hoisin sauce, oyster sauce, the remaining 1\/4 teaspoon of salt and remaining 1\/8 teaspoon of white pepper. Serve the moo shu shrimp with tortillas (or moo shu pancakes, if you can find them) and an extra smear of hoisin sauce.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Moo-Shu-Shrimp_TOHcom24_276848_MD_P2_06_26_7b-e1720431772542.jpg?resize=700,466"}],"recipeYield":"4 servings","author":[{"@type":"Person","name":"Michelle Yang"}],"nutrition":{"@type":"NutritionInformation","calories":" 626 calories","fatContent":"27g fat (6g saturated fat)","cholesterolContent":"278mg cholesterol","sodiumContent":"1610mg sodium","carbohydrateContent":"61g carbohydrate (6g sugars","fiberContent":"6g fiber)","proteinContent":"34g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":0,"reviewCount":0,"worstRating":1,"bestRating":5},"recipeCuisine":"Asia, Chinese, Authentic"},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"276848","romance_copy_dek":"The crunchy vegetables, bouncy shrimp and thick, salty-sweet sauce\u2014all wrapped up in a thin pancake\u2014make moo shu shrimp irresistible.","enhanced_recipe_title":"Moo Shu Shrimp","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup vegetable oil, divided","IngredientText":"1\/4 cup vegetable oil, divided"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 pound uncooked shrimp (31-40 per pound), peeled and deveined","IngredientText":"1 pound uncooked shrimp (31-40 per pound), peeled and deveined"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"4 garlic cloves, minced, divided","IngredientText":"4 garlic cloves, minced, divided"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 large eggs","IngredientText":"3 large eggs"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon salt, divided","IngredientText":"1\/2 teaspoon salt, divided"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon white pepper, divided","IngredientText":"1\/4 teaspoon white pepper, divided"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"6 cups shredded cabbage","IngredientText":"6 cups shredded cabbage"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 celery ribs, thinly sliced","IngredientText":"2 celery ribs, thinly sliced"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 small onion, thinly sliced","IngredientText":"1\/4 small onion, thinly sliced"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 green onions, halved lengthwise and cut into 1-inch pieces","IngredientText":"3 green onions, halved lengthwise and cut into 1-inch pieces"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"4-1\/2 teaspoons hoisin sauce","IngredientText":"4-1\/2 teaspoons hoisin sauce"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon oyster sauce","IngredientText":"1 tablespoon oyster sauce"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"12 flour tortillas (6 inches) or moo shu pancakes","IngredientText":"12 flour tortillas (6 inches) or moo shu pancakes"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Moo-Shu-Shrimp_EXPS_TOHcom24_276848_MD_P2_06_26_11b.jpg","RecipeId":276848,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Moo Shu Shrimp Recipe photo by Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Moo-Shu-Shrimp_EXPS_TOHcom24_276848_MD_P2_06_26_11b.jpg","ContributorId":null,"Firstname":"Michelle","Lastname":"Yang","City":"Metro Detroit","StateDescription":"Michigan","IsCommunityCook":false,"TimeCallout":"Prep: 20 min. 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