Moo Shu Shrimp Bowls
with Cabbage, Scallions & Buttery Rice
- Shellfish
- Soy
- Wheat
- Sesame
- Milk
This saucy, sweet, and spicy dish is ready in just 15 minutes—that’s faster than it takes to order delivery! Ground pork is browned with crisp cabbage and scallions, then simmered in a bold, punchy sauce of hoisin, Thai chili sauce, sweet soy glaze, and lime juice. It’s all spooned over buttery rice and garnished with sesame seeds for a nutty crunch. Prepare to be bowled over!
Ingredients
2 unit
Scallions
1 unit
Lime
10 ounce
Shrimp
(Contains: Shellfish)
4 ounce
Shredded Red Cabbage
2 tablespoon
Hoisin Sauce
(Contains: Soy, Wheat)
1 ounce
Sweet Thai Chili Sauce
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
½ cup
Jasmine Rice
1 tablespoon
Sesame Seeds
(Contains: Sesame)
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
½ teaspoon
Sugar
1 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. • Thinly slice scallions, separating whites from greens. Quarter lime.
• Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. TIP: If there’s excess grease in your pan, carefully pour it out.
Rinse shrimp under cold water; pat dry with paper towels. Swap in shrimp or beef for pork; cook, stirring frequently (no need to break up shrimp into pieces!), until cooked through, 4-6 minutes.
• Stir scallion whites and cabbage into pan with pork; cook, stirring occasionally, until just tender, 2-3 minutes. • Stir in hoisin, chili sauce, 2½ TBSP sweet soy glaze (5 TBSP for 4 servings; we sent more), and ½ tsp sugar (1 tsp for 4) until thoroughly combined. Turn off heat. • Taste and season with juice from half the lime (whole lime for 4), salt, and pepper.
• Fluff rice with a fork and stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Season with salt and pepper. • Divide rice between bowls and top with moo shu pork. Sprinkle with scallion greens and as many sesame seeds as you like. Serve with any remaining lime wedges on the side.
Shrimp are fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the tasty Asian-inspired flavors, though some found it a bit too sweet; consider reducing sugar or balancing with more sour notes.
- Ease of prep: Quick and simple to make, with several praising how fast and easy it was to prepare this dish.
- Suggestions: Try adding extra veggies like carrots or broccoli for more balance; consider using regular cabbage instead of red to avoid color changes.
- Portions: Some felt the rice portion was too small; consider adding extra rice or vegetables to bulk up the meal.
- Protein options: Many enjoyed the shrimp version, though some preferred pork; adjust cooking time and method when swapping proteins.
Reviews from our home cooks
This tasted great with shrimp substituted for pork. The shrimp added a mild sweetness that I think made the dish a lot better than it would have been with pork (I don't eat pork though and I haven't tried the alternate preparation so grain of salt). I liked the ease of preparation that came with adding back to a single pan and I would have made the dish that way even if instructed otherwise. The cabbage did release a blueish pigment that was a bit ugly though so it may have looked more beautiful if everything had been kept separate.
Fast and easy - we went with the Shrimp option - the shrimp turned a bit purple when the red cabbage was added to the skillet :) Tasted wonderful and just wish the servings had been a bit bigger - really good!
This recipe was easy and delicious. The shrimp were tender and flavorful and the sauces tasted as though I had ordered carryout! We liked the red cabbage. I added thinly sliced carrots and quartered brussel sprouts to the recipe.
I like this a lot and will order again. However, a little heavy on the sauce. Would like green cabbage instead of red. Add carrots and celery to dish as well. Blackened sesame better too.
This was a really fast recipe and the flavors were great. Next time I might add some more vegetables. I probably cooked the cabbage a little too long.
I forgot the sugar in the recipe (on purpose) and it was still a little too sweet. But it was very good. Cabbage cooks way down though... maybe an additional veggie type?
We changed from pork to shrimp and loved this meal. Fairly easy prep, great combination of textures and tastes.
We liked the Pork version, but we LOVE the shrimp version, less calories and still the same great flavors
Not sure if the directions could be changed to help with this but the cabbage turned my shrimp blue and made the dish look unappealing. It tasted ok but everything turned a blueish gray color
Another winner. I think I would either chop the shrimp into smaller pieces or use the ground pork option next time.
