Spicy Moo Shu Shrimp Bowls with Cabbage and Buttery Rice

These saucy, sweet and spicy shrimp bowls come together in just 20 minutes-faster than takeout! Juicy shrimp are cooked with crisp cabbage and scallions, then simmered in a bold sauce made with hoisin, Thai chili sauce, sweet soy glaze and a squeeze of lime. Served over buttery rice and topped with sesame seeds, this dish is a flavor-packed weeknight winner.

Whether you’re looking for a quick dinner or a fun twist on classic moo shu, this recipe delivers big flavor with minimal effort. The combination of sweet, spicy and tangy notes will have you coming back for seconds.

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Ingredients

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

2.52 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Hoisin SauceView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. In a small pot, combine rice, 1¼ cups water (2¼ 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.
2. Thinly slice scallions, separating whites from greens. Quarter the lime.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp and cook, stirring occasionally, until opaque and cooked through, 4-6 minutes. Transfer to a plate.
4. Add another drizzle of oil to the same pan. Add scallion whites and cabbage; cook, stirring occasionally, until just tender, 2-3 minutes.
5. Return shrimp to the pan. Stir in hoisin sauce, Thai chili sauce, sweet soy glaze and sugar until thoroughly combined. Turn off heat. Taste and season with juice from half the lime (whole lime for 4 servings), salt and pepper.
6. Fluff rice with a fork and stir in butter until melted. Season with salt and pepper.
7. Divide rice between bowls and top with the shrimp and cabbage mixture. Sprinkle with scallion greens and sesame seeds. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use chicken instead of shrimp?

Yes, you can substitute diced chicken breast or thighs. Cook until no longer pink, about 5-7 minutes.

Is this dish gluten-free?

The recipe contains soy sauce and hoisin, which typically have gluten. For a gluten-free version, use tamari or coconut aminos and a gluten-free hoisin sauce.

Can I make this ahead of time?

The rice and shrimp mixture can be prepared separately and stored in the fridge. Reheat gently in a pan or microwave before serving.