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Moo Shu Shrimp

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“Quick and easy recipe from Food & Wine magazine. The original recipe called for cilantro leaves to be added for serving. We love cilantro, so I chopped them and added them to the dish at the end. Great with a light Riesling wine.”

Ingredients Nutrition


  1. Preheat oven to 200°F
  2. Wrap tortillas in foil and heat until warmed through.
  3. Heat wok or skillet to very hot and add 1 tablespoons oil to pan. When pan begins to smoke, cook shrimp until lightly browned and fully cooked. Remove shrimp to separate dish.
  4. Add 2 tablespoons oil and cook eggs with a bit of salt and pepper until they make soft curds. Remove to plate with shrimp.
  5. Add 2 tablespoons oil to pan and cook mushrooms with garlic and ginger until lightly browned. Add coleslaw mix and scallions, season with salt and pepper and stir-fry until wilted, but crunchy, about 4 minutes.
  6. Return shrimp and eggs to skillet with hoisin sauce and combine all ingredients well.
  7. Serve on warm tortillas.

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