Mongolian Shrimp

Plus, it’s ready in no time! I love whipping this up on busy nights when I need a quick and satisfying dinner that feels fancy without the fuss.

Key Ingredients & Substitutions

Shrimp: Large shrimp are great for this dish because they hold up well during cooking. If you’re looking for a budget option or have dietary concerns, you can substitute shrimp with chicken or tofu for a different texture. Just make sure to adjust cooking times!

Cornstarch: This ingredient helps make the shrimp crispy. If you’re out of cornstarch, you can use all-purpose flour, but the texture may vary slightly. For a gluten-free option, arrowroot powder works well too.

Soy Sauce: For a low-sodium version, opt for low-sodium soy sauce. If you’re gluten-free, choose tamari, which has a similar flavor. You can also replace soy sauce with coconut aminos for a sweeter taste.

Brown Sugar: This adds a lovely sweetness to the dish. If you prefer not to use refined sugar, try using honey or maple syrup as a substitute—just adjust the amounts since they are sweeter!

Green Onions: These add a nice crunch and fresh flavor. If you don’t have green onions, chives or shallots can work in a pinch, though the flavor will differ slightly.

How Do I Make the Shrimp Crispy Without Overcooking?

To get perfectly crispy shrimp, follow these steps closely. First, make sure your shrimp are thoroughly dried before dusting them with cornstarch. Excess moisture can make them soggy.

• Heat the oil until it’s shimmering before adding the shrimp.
• Cook shrimp in batches if necessary to avoid crowding, which can lower the oil temperature.
• Only cook shrimp for 2 minutes on each side until they turn pink and opaque. Overcooking can lead to tough shrimp.
• Once removed from the skillet, let them rest a minute before tossing in the sauce.

With these tips, you’ll have deliciously crispy shrimp every time! Enjoy your cooking!

How to Make Mongolian Shrimp

Ingredients You’ll Need:

Main Ingredients:

• 1 lb (450g) large shrimp, peeled and deveined
• 2 tbsp cornstarch
• 2 tbsp vegetable oil (for frying)

For The Sauce:

• 4 cloves garlic, minced
• 1 tbsp ginger, minced
• 1/2 cup soy sauce
• 1/4 cup water
• 1/4 cup brown sugar
• 1 tbsp hoisin sauce
• 1 tsp chili flakes or Sriracha (optional for heat)

For Garnish:

• 2-3 green onions, sliced (reserve some for garnish)
• 1 tbsp toasted sesame seeds (for garnish)
• Cooked white rice, for serving

How Much Time Will You Need?

This recipe takes about 10 minutes to prepare and around 10 minutes to cook, for a total of about 20 minutes. It’s a quick yet delicious dish that’s perfect for busy weeknights or when you want something nice without spending too much time in the kitchen!

Step-by-Step Instructions:

1. Prepare the Shrimp:

Start by patting the shrimp dry with paper towels. This step helps ensure they become nice and crispy! Next, toss the shrimp in cornstarch until they are well-coated. This will give them a delightful texture when cooked.

2. Cook the Shrimp:

In a large skillet or wok, heat the vegetable oil over medium-high heat. Once the oil is hot, add the shrimp in a single layer. Cook them for about 2 minutes on each side, or until they turn golden and are cooked through. Once cooked, remove the shrimp from the skillet and set them aside on a plate.

3. Make the Sauce:

Reduce the heat to medium and, if needed, add a bit more oil to the skillet. Add the minced garlic, minced ginger, and the white parts of the green onions. Sauté this mixture for about 1 minute until it becomes fragrant—this will really enhance the flavor of your sauce!

4. Combine Everything:

Stir in the soy sauce, water, brown sugar, hoisin sauce, and chili flakes or Sriracha (if you want a little kick!). Bring the sauce to a simmer and let it cook for about 2-3 minutes until it thickens slightly.

5. Return the Shrimp:

Now it’s time to bring back the shrimp! Return them to the skillet and toss everything together so the shrimp are well-coated with that delicious sauce. Let it cook together for another 1-2 minutes so the shrimp heat back up and absorb the flavors of the sauce.

6. Serve It Up:

Serve the shrimp over a bed of warm cooked white rice. Garnish generously with the reserved green onion slices and sprinkle with toasted sesame seeds for an extra crunch. Enjoy your flavorful Mongolian Shrimp!

This dish is sure to become a favorite! 🍤

Can I Use Different Types of Protein?

Absolutely! If you’re not in the mood for shrimp, you can use chicken, beef, or tofu instead. Just adjust the cooking times—chicken or beef will need longer to be cooked through, while tofu should be pressed and cubed for the best texture.

Can I Make This Recipe in Advance?

You can prepare the sauce ahead of time and store it in the refrigerator for up to 3 days. When you’re ready to cook, just sauté the protein and add the pre-made sauce towards the end. It’s a great way to save time on busy nights!

How Do I Store Leftovers?

Leftover Mongolian Shrimp can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove or microwave until heated through, adding a splash of water or broth if it seems too thick.

What Can I Serve with Mongolian Shrimp?

This dish pairs wonderfully with steamed white rice, but you can also serve it with fried rice or noodles. For a lighter option, consider a side of sautéed or steamed vegetables to add some extra color and nutrition!