Mongolian Shrimp is a fun and tasty dish full of juicy shrimp, tasty garlic, and a sweet soy sauce glaze. It’s quick to whip up and perfect for a weeknight dinner!
Who doesn’t love a colorful plate that’s full of flavor? I pair it with rice to soak up all the yummy sauce. Trust me, you’ll want seconds—maybe even thirds! 😄
Key Ingredients & Substitutions
Shrimp: Use large shrimp for a hearty bite. If you have a shellfish allergy or don’t like shrimp, you can substitute with chicken or tofu. Both are great options and will soak up the sauce well!
Garlic and Ginger: Fresh garlic and ginger are essential for flavor. If you’re short on time, you could use pre-minced garlic and ginger, but fresh really adds that extra zing!
Soy Sauce: Low-sodium soy sauce is my go-to to control the salt level. You can swap it with tamari for a gluten-free option or liquid aminos for a healthier twist.
Brown Sugar: This adds sweetness and depth. If you don’t have brown sugar, you can use white sugar; just add a little bit of molasses or honey for a similar flavor.
Green Onions: These bring freshness and a bit of crunch. If you don’t have them, try using chopped chives or even diced bell peppers for a pop of color!
How do I Get the Sauce Just Right?
The sauce is what makes Mongolian Shrimp stand out. To get it thick and glossy, follow these tips:
- Combine all sauce ingredients in a bowl and stir until the sugar is dissolved before adding to the skillet.
- When boiling the sauce, keep an eye on it and stir often. This prevents it from sticking.
- Let it simmer until you see it coat the back of a spoon. You want a nice syrupy consistency that clings to the shrimp.
- If you prefer a thicker sauce, mix a teaspoon of cornstarch with equal parts water and add it to the sauce while simmering.
By paying attention to these details, you’ll achieve a delicious sauce that complements the shrimp beautifully!
How to Make Mongolian Shrimp
Ingredients You’ll Need:
- 1 lb (450 g) large shrimp, peeled and deveined
- 2 tbsp vegetable oil (or any neutral oil)
- 4 to 5 garlic cloves, minced
- 1 tsp ginger, minced
- 1/2 cup low-sodium soy sauce
- 1/4 cup water
- 1/4 cup brown sugar, packed
- 1 tbsp hoisin sauce
- 1 tsp sesame oil
- 1/2 tsp crushed red pepper flakes (optional, for heat)
- 2 to 3 green onions, thinly sliced (use the green parts)
- 1 tbsp sesame seeds
- Cooked white rice, for serving
Time Needed:
This recipe takes about 15 minutes to prepare and about 10 minutes to cook. In total, you’ll need around 25 minutes to have a delicious plate of Mongolian Shrimp ready to serve!
Step-by-Step Instructions:
1. Prepare the Sauce:
In a small bowl, combine the soy sauce, water, brown sugar, hoisin sauce, sesame oil, and crushed red pepper flakes. Stir well until the sugar dissolves. Set this delicious sauce mixture aside for later.
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 shrimp and cook for about 2 minutes per side until they turn pink and are just cooked through. Remove the shrimp from the skillet and set them aside on a plate.
3. Sauté Garlic and Ginger:
In the same skillet, add the minced garlic and ginger. Sauté for about 30 seconds until they become fragrant, stirring constantly so they don’t burn.
4. Thicken the Sauce:
Pour the prepared sauce mixture into the skillet. Bring it to a boil, then reduce the heat to a simmer. Let this simmer for 2-3 minutes, stirring often until the sauce thickens and becomes glossy.
5. Combine Shrimp and Sauce:
Return the cooked shrimp to the skillet and toss them in the thickened sauce. Cook for an extra 1-2 minutes to warm everything through and ensure the shrimp are well-coated.
6. Add Green Onions:
Stir in most of the sliced green onions, but save a few for garnishing. This adds fresh flavor and color to your dish!
7. Serve:
Remove the skillet from heat and sprinkle sesame seeds and the remaining green onions on top for a lovely finish. Serve your Mongolian Shrimp immediately over a bed of steamed white rice to enjoy every drop of that tasty sauce.
Dig in and savor the rich, sweet-savory flavor of this fantastic Mongolian Shrimp dish! Enjoy! 😊
Can I Use Frozen Shrimp for This Recipe?
Yes! You can use frozen shrimp, but be sure to thaw them completely before cooking. The best way to thaw shrimp is to leave them in the refrigerator overnight or place them in a sealed plastic bag and submerge them in cold water for about 30 minutes.
How Do I Store Leftovers?
Store any leftover Mongolian Shrimp in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in a skillet over low heat or in the microwave until heated through. If the sauce has thickened, add a splash of water or broth while reheating.
Can I Make This Recipe Spicier?
Absolutely! If you like it spicy, consider adding more crushed red pepper flakes, or even a splash of sriracha or cayenne pepper to the sauce. Adjust to your taste preference for that perfect kick!
What Can I Serve with Mongolian Shrimp Besides Rice?
If you want to switch it up, try serving Mongolian Shrimp with quinoa, noodles, or a side of steamed vegetables. It’s also delicious over cauliflower rice for a low-carb option!
