Mongolian Shrimp is a tasty dish featuring juicy shrimp cooked in a sweet and tangy sauce. With a hint of garlic and just the right kick of heat, it’s sure to please your taste buds!
I love how quick this recipe is to whip up after a long day. Pair it with rice to soak up that delicious sauce, and you have a meal that’s both easy and satisfying! 🍤
Key Ingredients & Substitutions
Shrimp: Large shrimp are ideal for this dish as they hold up well in cooking. If shrimp isn’t available, try chicken or tofu for a different protein. You can also use frozen shrimp; just thaw them before cooking!
Cornstarch: This ingredient adds a nice crispiness. If you’re looking for a gluten-free alternative, arrowroot powder works well too.
Vegetable Oil: I recommend a neutral oil like vegetable or canola oil. For added flavor, you could use peanut oil. Avoid olive oil as it has a lower smoke point.
Brown Sugar: Light brown sugar gives a mild sweetness. Dark brown sugar can be used for a richer flavor. If you’re cutting sugar, maple syrup or honey can be good substitutes, but adjust to taste.
Red Pepper Flakes: Adjust the heat according to your spice preference! For milder heat, try paprika, or for more heat, use fresh chili peppers.
How Do I Get the Shrimp Perfectly Cooked?
Getting the shrimp just right is key for texture. Here’s how:
- Make sure your shrimp is dry before coating with cornstarch to achieve that crispy texture.
- Cook the shrimp on medium-high heat for about 2 minutes on each side. Look for a pink color to indicate they are done.
- Don’t overcrowd the pan; cook in batches if necessary to avoid steaming.
Following these tips ensures you have juicy, perfectly cooked shrimp every time!
What’s the Best Way to Thicken the Sauce?
If your sauce doesn’t thicken the way you want, here are a few tips:
- Make sure to simmer the sauce long enough after adding the cornstarch slurry or other thickener.
- If it’s still too thin, you can mix a bit more cornstarch with water to create a slurry and add it to the sauce while stirring.
- Keep in mind that the sauce will thicken more as it cools slightly, so don’t worry if it seems a bit runny while hot.
With these techniques, you’ll have a delicious, flavorful sauce every time!
How to Make Mongolian Shrimp?
Ingredients You’ll Need:
- 1 lb large shrimp, peeled and deveined, tails on
- 2 tbsp cornstarch
- 2 tbsp vegetable oil
- 4 cloves garlic, finely minced
- 1 tbsp fresh ginger, minced
- 1/4 cup soy sauce
- 1/4 cup water
- 3 tbsp brown sugar
- 1 tsp hoisin sauce (optional for depth)
- 1/2 tsp crushed red pepper flakes (adjust to taste)
- 2 green onions, thinly sliced (separate white and green parts)
- 1 tbsp toasted sesame seeds
- Fresh cilantro leaves for garnish
- Steamed white rice, for serving
How Much Time Will You Need?
This recipe takes about 15-20 minutes to prepare and cook. It’s a quick and easy meal that’s perfect for weeknight dinners!
Step-by-Step Instructions:
1. Toss the Shrimp:
Start by placing the peeled and deveined shrimp in a bowl. Sprinkle the cornstarch over the shrimp and toss until they are evenly coated. This will create a delightful crispy texture once cooked.
2. Cook the Shrimp:
In a large skillet or wok, heat the vegetable oil over medium-high heat. When the oil is hot, add the coated shrimp. Cook them for about 2 minutes on each side or until they turn golden and are cooked through. Once done, remove the shrimp from the pan and set them aside.
3. Sauté the Aromatics:
In the same pan, add the minced garlic, minced ginger, and the white parts of the sliced green onions. Sauté these for about 30 seconds until they become fragrant, stirring often to prevent burning.
4. Make the Sauce:
Now it’s time to prepare the sauce! Stir in the soy sauce, water, brown sugar, hoisin sauce (if you’re using it), and crushed red pepper flakes. Bring the mixture to a gentle simmer over medium heat, stirring occasionally.
5. Thicken the Sauce:
Let the sauce simmer for 2-3 minutes until it starts to thicken slightly. Don’t rush this step; it helps develop the flavors!
6. Combine the Shrimp and Sauce:
Return the cooked shrimp to the pan and toss them gently in the sauce until they are well coated. Allow them to heat through for about another minute.
7. Serve It Up:
To serve, place a scoop of steaming white rice on a plate and spoon the glazed shrimp over the top. This dish is best enjoyed warm!
8. Garnish:
Finally, sprinkle the toasted sesame seeds and the green parts of the green onions over the dish. Add a few fresh cilantro leaves for a burst of color and flavor.
Enjoy your flavorful Mongolian Shrimp with a perfect balance of savory, sweet, and mildly spicy notes!
Can I Use Frozen Shrimp for This Recipe?
Yes, you can! Just make sure to fully thaw the shrimp before using them. You can thaw them overnight in the refrigerator or place them in a sealed plastic bag and submerge in cold water for about 30 minutes.
How Can I Make This Dish Spicier?
If you love spice, simply increase the amount of crushed red pepper flakes or add a chopped fresh chili pepper to the sauce. Another option is to drizzle some Sriracha over the finished dish for an extra kick!
Can I Prep This Ahead of Time?
Certainly! You can marinate the shrimp in cornstarch and store them in the refrigerator for up to 2 hours. Just prep the sauce when you’re ready to cook, and it’ll come together quickly!
What Should I Do with Leftovers?
Store leftovers in an airtight container in the fridge for up to 2-3 days. To reheat, just warm them gently on the stove or in the microwave, adding a splash of water to loosen up the sauce, if needed.
