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Moo Shu Shrimp Burritos
Moo Shu Shrimp wrapped in a low carb burrito. Great served with sliced Mango on the side. Chinese meets Mexican!
Ingredients
- oil for the wok
- 1 pound shrimp cleaned and deveined
- 2 eggs beaten with salt and pepper to taste added
- 2 cups sliced mushrooms
- 1 clove garlic
- 2 Tablespoons fresh ginger chopped fine
- 3 green onions sliced
- 3 cups tri-colored Cole slaw mix (carrots and cabbage in the mix)
- 2 Tablespoons hoisin sauce plus more to spread on burritos
- 12 low carb tortillas
Methods/steps
- Add a small amount of oil to the wok (or pan)stir fry shrimp until done. Remove shrimp from pan.
- Add oil to wok if needed and cook eggs until they are done (still soft) remove from pan.
- Add oil of needed to work. Stir fry mushrooms, ginger and garlic until lightly browned. Add green onion and cole salw mix to the wok. Only stir fry until for a few minutes, they still need crunch. Add the shrimp and egg back to the wok, Adust salt and pepper if needed. Toss with hoisin sauce.
- Heat burritos on at a time in a pan until just warm or micowave between sheets of damp paper towels.
- Spread hoisin sauce on each tortilla. Place some filling in the center of each tortilla. Fold into burrito.
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