Mongolian Shrimp is a quick and tasty dish featuring juicy shrimp tossed in a sweet and spicy sauce. It’s perfect for anyone who loves a bit of flavor in their meal!
This dish is great on rice or noodles, making it super easy to enjoy. I find myself craving it when I want something easy yet full of yummy flavors. 🍤✨
Key Ingredients & Substitutions
Shrimp: Fresh or frozen shrimp work well in this recipe. If you’re allergic to shrimp, consider using tofu or chicken as a substitute. If using frozen shrimp, make sure to thaw them properly before cooking.
Soy Sauce: This is essential for flavor. If you’re watching your sodium intake, opt for low-sodium soy sauce. There are also gluten-free versions available if needed.
Brown Sugar: This adds a nice sweetness to balance the saltiness. You can substitute honey or maple syrup if you want a different sweetener. Just keep an eye on the measurement, as they may be sweeter!
Hoisin Sauce: This is optional, but it adds more depth to the flavor. If you don’t have it, you can skip it, or mix some soy sauce and a little peanut butter as a substitute.
Chili Flakes: If you love spice, feel free to add more! Alternatively, if you prefer milder dishes, you can omit this entirely or use bell pepper for a little crunch without the heat.
How Do I Get the Shrimp Perfectly Cooked?
Cooking shrimp just right can be tricky. Overcooked shrimp are tough, but undercooked ones can be unsafe. Here’s how to do it perfectly:
- Start with a hot skillet or wok to ensure they sear quickly.
- Cook the shrimp for 1-2 minutes on each side until they turn pink and opaque.
- Remove them as soon as they’re done to prevent them from cooking in residual heat.
Trust me, timing is everything! Keep a close eye on them so they stay juicy and tender.
How to Make Mongolian Shrimp
Ingredients You’ll Need:
- 1 lb (450g) shrimp, peeled and deveined
- 2 tbsp vegetable oil
- 4 cloves garlic, minced
- 1 tsp ginger, minced
- 1/2 cup soy sauce
- 1/4 cup water
- 2 tbsp brown sugar
- 1 tbsp hoisin sauce (optional for richer flavor)
- 1 tsp chili flakes or 1 fresh chili, finely chopped (optional for heat)
- 2 tsp cornstarch mixed with 2 tbsp water (slurry)
- 3 green onions, sliced
- 1 tbsp sesame seeds
- Cooked white rice, to serve
How Much Time Will You Need?
This Mongolian Shrimp recipe takes about 10 minutes of prep time and roughly 10-15 minutes of cooking, so you can have it ready in less than 30 minutes! It’s perfect for a speedy weeknight dinner!
Step-by-Step Instructions:
1. Heat the Oil:
Start by heating the vegetable oil in a large skillet or wok over medium-high heat. Make sure it’s hot enough before adding your shrimp!
2. Cook the Shrimp:
Add the shrimp to the hot skillet and cook for about 1-2 minutes on each side until they turn pink and just cooked through. Remove the shrimp from the pan and set aside. This way, they won’t overcook while you’re making the sauce!
3. Sauté Aromatics:
In the same pan, toss in the minced garlic and ginger. Sauté them for about 30 seconds until they smell amazing and fragrant. Be careful not to burn them!
4. Make the Sauce:
Next, stir in the soy sauce, water, brown sugar, hoisin sauce (if using), and chili flakes or fresh chili if you like some heat. Bring this mixture to a simmer over medium heat—this is where the magic happens!
5. Thicken the Sauce:
Now, add your cornstarch slurry to the sauce and cook, stirring continuously until the mixture thickens and becomes glossy. This will give your dish that lovely coating!
6. Combine Everything:
Return the shrimp back to the pan and toss everything together to coat the shrimp well in the sauce. Heat through for another minute to ensure everything is hot and delicious.
7. Garnish and Serve:
Take the pan off the heat and sprinkle the dish with sliced green onions and sesame seeds for a beautiful finish. Serve your fantastic Mongolian Shrimp hot over a bed of steamed white rice.
Enjoy your delicious Mongolian Shrimp with the perfect balance of savory, sweet, and a touch of spice! Happy cooking!
Can I Use Frozen Shrimp for This Recipe?
Yes, you can! Just be sure to thaw the shrimp completely before cooking. You can thaw them overnight in the fridge or quickly in a sealed plastic bag submerged in cold water. Pat them dry to remove excess moisture.
What Can I Substitute for Soy Sauce?
If you need a substitute for soy sauce, try using tamari for a gluten-free option or coconut aminos for a lower-sodium alternative. Just keep in mind that these may slightly change the flavor profile.
How Do I Store Leftovers?
Store any leftover Mongolian Shrimp in an airtight container in the refrigerator for up to 3 days. When you reheat, do so gently on the stove or in the microwave, adding a splash of water to avoid drying out the shrimp.
Can I Add Vegetables to This Dish?
Absolutely! Adding vegetables like bell peppers, snap peas, or broccoli can enhance both the flavor and nutrition of the dish. Just sauté them with the garlic and ginger for a few minutes before adding the sauce.