Mongolian Shrimp is a tasty dish featuring juicy shrimp cooked in a sweet and savory sauce. It’s mixed with colorful veggies, making it a visual treat!
This dish is a fun way to enjoy shrimp without all the fuss. I love serving it over fluffy rice to soak up all that delicious sauce. It’s a crowd-pleaser for sure! 🍤😊
Key Ingredients & Substitutions
Shrimp: Make sure you choose large, fresh shrimp for the best flavor. If you’re on a budget or prefer a non-seafood option, you can substitute shrimp with chicken or tofu, but cooking times will differ.
Vegetable Oil: This is used for frying. Feel free to use canola or peanut oil instead, as they have similar smoke points. If you prefer a healthier option, avocado oil works too!
Soy Sauce: Opt for low-sodium soy sauce if you’re watching your salt intake. For gluten-free options, coconut aminos or tamari sauce can be great substitutes.
Brown Sugar: This adds sweetness. You can use white sugar or honey if needed, but keep in mind that honey will change the flavor slightly.
Red Pepper Flakes: If you like it spicy, increase the amount! Alternatively, you can use Sriracha or another hot sauce to suit your heat preference.
How Do I Make Sure the Shrimp Are Perfectly Cooked?
Cooking shrimp is quite simple, but timing is key. Here’s how to get them perfectly cooked:
- Ensure your shrimp are completely thawed (if frozen) and dry them with paper towels to prevent steaming.
- Heat your oil until it’s hot, then add the shrimp in a single layer. They should sizzle immediately!
- Cook each side for about 2 minutes until they turn pink and opaque; overcooking can make them rubbery.
- Remove them from the pan as soon as they are done to stop the cooking process.
Following these steps will give you tender, juicy shrimp every time!
How to Make Mongolian Shrimp
Ingredients You’ll Need:
- 1 lb (450g) large shrimp, peeled and deveined
- 2 tbsp vegetable oil (for frying shrimp)
- 4 cloves garlic, minced
- 1 tbsp ginger, minced
- 3 green onions, thinly sliced (separate white and green parts)
- 1/4 cup soy sauce
- 1/4 cup water
- 1/4 cup brown sugar
- 1 tbsp hoisin sauce (optional for extra depth)
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry for thickening)
- 1 tsp red pepper flakes (optional, for heat)
- Sesame seeds for garnish
- Cooked white rice, for serving
How Long Will It Take?
This recipe takes about 25-30 minutes from start to finish, including prep and cooking time. It’s quick enough for a weeknight meal but impressive enough for guests!
Step-by-Step Instructions:
1. Prep the Shrimp:
Start by rinsing your shrimp under cool water and patting them dry with paper towels. This will help them cook evenly. Set them aside while you prepare the other ingredients.
2. Cook the Shrimp:
In a large skillet or wok, heat the vegetable oil over medium-high heat. Once hot, add the shrimp and cook for about 2 minutes on each side until they turn pink and opaque. This gives them a nice color and texture. Once done, remove the shrimp from the pan and set aside.
3. Sauté Aromatics:
In the same pan, you can add a splash more oil if needed. Toss in the minced garlic, ginger, and the white parts of the green onions. Sauté this mixture for about 30 seconds until it’s fragrant, but be careful not to burn the garlic!
4. Make the Sauce:
Next, add the soy sauce, water, brown sugar, and hoisin sauce (if you’re using it) to the pan. Give everything a stir and bring it to a gentle simmer. This is where the magic starts to happen!
5. Thicken the Sauce:
Now, stir in the cornstarch slurry to thicken the sauce. Continue to cook for about another minute until the sauce becomes glossy and thickens up nicely. If you enjoy a bit of heat, this is a great time to sprinkle in the red pepper flakes.
6. Combine and Finish:
Return the cooked shrimp to the pan, tossing them in the delicious sauce until they’re well coated. Let them cook together for another 1-2 minutes so all those flavors meld together perfectly.
7. Serve Up Your Dish:
Serve your Mongolian shrimp over a bed of warm, steamed white rice for a satisfying meal. Don’t forget to garnish with the green parts of the green onions and a sprinkle of sesame seeds for that extra touch!
Enjoy your flavorful Mongolian Shrimp with a perfect balance of sweet, savory, and a little zing from fresh aromatics! 🍤✨
Can I Use Frozen Shrimp for This Recipe?
Yes, you can use frozen shrimp! Just make sure to thaw them completely before cooking. You can either leave them in the fridge overnight or place them in a sealed plastic bag and submerge it in cold water for quicker thawing.
What Should I Do If I Don’t Have Hoisin Sauce?
No worries! If you don’t have hoisin sauce, you can simply omit it or substitute it with a mix of soy sauce and a bit of sugar to add sweetness. It won’t be exactly the same, but it will still taste delicious!
How Can I Store Leftover Mongolian Shrimp?
Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, warm gently in a pan over low heat or in the microwave, stirring occasionally to maintain a good texture.
Is It Possible to Make This Dish Spicier?
Absolutely! You can increase the amount of red pepper flakes, add sliced fresh chilies, or even a few dashes of Sriracha for that added kick. Adjust to your preferred spice level!
