Mongolian Shrimp is a fun and tasty dish that brings a bit of adventure to your table! With juicy shrimp, a twist of soy sauce, and a sprinkle of green onions, it’s hard to resist.
This dish is perfect for a quick dinner that feels a bit fancy. I love serving it over rice to soak up all that yummy sauce! It’s a great way to spice up your weeknight meals!
Key Ingredients & Substitutions
Shrimp: Use large, peeled, and deveined shrimp for the best results. If fresh shrimp aren’t available, frozen shrimp work just as well—just thaw them before cooking. I prefer tail-off shrimp for easier eating!
Oil: Vegetable oil is great for cooking, but sesame oil adds a wonderful, nutty flavor. Try mixing both if you want a balanced taste. If you’re looking for a lighter option, you could use olive oil instead.
Soy Sauce: Low-sodium soy sauce is a healthier choice, but you can substitute it with tamari for a gluten-free option. If you want to reduce sodium further, try coconut aminos instead!
Brown Sugar: Brown sugar adds depth of flavor. You can swap it with honey or maple syrup for a different sweetness profile. I sometimes use coconut sugar for a subtle caramel flavor.
Red Pepper Flakes: These are optional, but they add a nice kick. If you want a milder dish, you can leave them out. If you like spice, consider fresh chili or sriracha instead!
How Do You Achieve Great-tasting Sauce for Your Shrimp?
The sauce is what brings the whole dish together! Start by combining soy sauce, brown sugar, water, cornstarch, and optional red pepper flakes in a bowl. Whisk until everything is smooth. This is key for a silky sauce.
- Heat your skillet over medium-high heat to get it nice and hot before adding oil.
- When you add garlic and ginger, cook them for just about 30 seconds—the aroma is heavenly!
- Pour in your sauce and stir constantly. It should only take a couple of minutes to thicken, so keep an eye on it.
- Finally, add the shrimp back in and let them cook through while coated in that shiny, delicious sauce.
These steps will help you create a dish that’s bursting with flavor and perfect every time!
How to Make Mongolian Shrimp
Ingredients You’ll Need:
For the Dish:
- 1 lb (450 g) large shrimp, peeled and deveined
- 2 tbsp vegetable oil (or sesame oil for extra flavor)
- 3 cloves garlic, minced
- 1 tsp fresh ginger, minced
For the Sauce:
- 1/4 cup soy sauce (preferably low sodium)
- 3 tbsp brown sugar
- 2 tbsp water
- 1 tsp cornstarch
- 1/4 tsp red pepper flakes (optional, for slight heat)
For Garnishing:
- 3 green onions, sliced (reserve some for garnish)
- 1 tsp toasted sesame seeds (for garnish)
- Cooked white or jasmine rice, for serving
How Much Time Will You Need?
This delightful dish takes about 10 minutes of prep time and approximately 10 minutes of cooking time. So, in just around 20 minutes, you’ll have a delicious meal ready to serve!
Step-by-Step Instructions:
1. Prepare the Sauce:
In a small bowl, combine the soy sauce, brown sugar, water, cornstarch, and red pepper flakes (if using). Whisk everything together until the sugar and cornstarch are fully dissolved. This sauce will give your shrimp an amazing flavor!
2. Cook the Shrimp:
Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the peeled and deveined shrimp. Cook until the shrimp start to turn pink, which should take about 2 minutes on each side. Once they’re cooked, remove the shrimp from the skillet and set them aside.
3. Sauté Aromatics:
In the same skillet, add the minced garlic and ginger. Sauté for about 30 seconds, stirring constantly until they become fragrant—be careful not to let them burn as they can turn bitter!
4. Make the Sauce and Combine:
Pour the prepared sauce into the skillet and cook, stirring constantly until it thickens and becomes glossy, about 2 minutes. Now it’s time to return the shrimp to the skillet! Add the sliced green onions and mix everything well to coat the shrimp evenly with the sauce. Cook for another 1-2 minutes until the shrimp are fully cooked through.
5. Serve and Enjoy:
Serve your Mongolian Shrimp over a bed of cooked rice. Don’t forget to garnish with extra green onions and a sprinkle of toasted sesame seeds for added flavor and crunch. Enjoy this tasty dish that perfectly balances sweet and umami flavors!
Dig in and savor each bite—this meal is sure to impress!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw the frozen shrimp completely before cooking. You can thaw them overnight in the refrigerator or place the sealed shrimp in a bowl of cold water for about 15-20 minutes until they’re no longer icy.
How Do I Store Leftover Mongolian Shrimp?
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm them gently on the stove or in the microwave, stirring occasionally to ensure even heating. Be careful not to overcook the shrimp as they can become tough.
What Can I Serve with Mongolian Shrimp?
This dish is delicious served over cooked white or jasmine rice, but you can also try it with quinoa or cauliflower rice for a lower-carb option. For some added crunch, a side of steamed or roasted vegetables pairs beautifully!
Can I Make This Recipe Vegetarian or Vegan?
Yes! You can substitute shrimp with firm tofu or tempeh for a vegetarian or vegan version. Use the same cooking technique, just ensure that the tofu is well-pressed and cut into cubes before frying for the best texture.
