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Moo Shu Shrimp Bowls with Cabbage, Scallions & Buttery Rice

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!

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Easy Prep Quick lunches dinners weeknight-meals
Prep: 20 mins
Cook: 5 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 2 scallions
  • 1 lime
  • 10 oz shrimp
  • 4 oz shredded red cabbage
  • 2 tbsp hoisin sauce
  • 1 oz sweet thai chili sauce
  • 4 tbsp sweet soy glaze
  • 0.5 cups jasmine rice
  • 1 tbsp sesame seeds
  • salt
  • pepper
  • 1 tsp cooking oil
  • 0.5 tsp sugar
  • 1 tbsp butter
  • 2 scallions
  • 1 lime
  • 20 oz shrimp
  • 8 oz shredded red cabbage
  • 4 tbsp hoisin sauce
  • 2 oz sweet thai chili sauce
  • 8 tbsp sweet soy glaze
  • 1 cup jasmine rice
  • 1 tbsp sesame seeds
  • salt
  • pepper
  • 1 tsp cooking oil
  • 1 tsp sugar
  • 2 tbsp butter

Instructions

  1. • 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.
  2. • 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.
  3. • 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.
  4. • 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°.