Mongolian Shrimp is a fun and tasty dish packed with shrimp, fresh veggies, and a sweet, savory sauce. It’s quick to make, perfect for dinner during busy nights!
You’ll love how colorful it is on your plate. Plus, it’s great over rice or noodles. I sometimes add a little kick with spicy sauce—just to keep things exciting! 🌶️
Key Ingredients & Substitutions
Shrimp: Large, peeled, and deveined shrimp are perfect for this dish. If you’re vegetarian or vegan, you could substitute shrimp with tofu or chickpeas for a great protein boost.
Vegetable Oil: I often use sesame oil for a richer flavor, but vegetable oil works just as well. Canola or avocado oil are great alternatives too if you want something neutral.
Soy Sauce: Low-sodium soy sauce is wonderful for controlling saltiness. If you’re gluten-free, use tamari instead. Coconut aminos is a good soy sauce alternative for those avoiding soy.
Hoisin Sauce: This adds sweetness and richness. You can mix peanut butter with a bit of soy sauce as a substitute in a pinch or try making homemade hoisin.
Rice Vinegar: This provides a nice tang. If not available, white vinegar or apple cider vinegar can do the trick. Just use a little less as they are stronger.
How Do I Get the Shrimp Perfectly Cooked?
Cooking shrimp can be tricky; overcooking them can make them tough. Here’s how to nail it:
- Ensure your skillet is hot enough before adding shrimp, so they sear nicely.
- Cook shrimp just until they turn pink—about 2-3 minutes on each side. They cook quickly!
- Once cooked, immediately remove them from the heat to prevent further cooking.
By following these steps, your shrimp will be tender and juicy every time!
How to Make Mongolian Shrimp
Ingredients You’ll Need:
- 1 lb (450g) large shrimp, peeled and deveined
- 2 tbsp vegetable oil (or sesame oil for extra flavor)
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1/4 cup low-sodium soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp brown sugar
- 1 tbsp rice vinegar
- 1/4 tsp red pepper flakes (optional, for heat)
- 1 tsp cornstarch mixed with 1 tbsp water (slurry)
- 3 green onions, thinly sliced (reserve some for garnish)
- 1 tsp toasted sesame seeds (optional)
- Cooked white rice, for serving
- Steamed vegetables (such as broccoli) for serving
How Much Time Will You Need?
This dish takes about 10 minutes of prep time and around 10 minutes of cooking time. In total, you’ll need about 20 minutes, making it a perfect weeknight dinner option!
Step-by-Step Instructions:
1. Prepare the Shrimp:
Start by rinsing the shrimp under cold water and pat them dry with a paper towel. This will help them cook evenly and enhance their flavor. Once ready, set them aside.
2. Mix the Sauce:
In a small bowl, combine the soy sauce, hoisin sauce, brown sugar, rice vinegar, and red pepper flakes (if you want a bit of heat). Then, add the cornstarch mixed with water (this is your slurry). This mixture will be the sweet and savory sauce for your shrimp. Set it aside for later!
3. Heat the Oil:
Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the minced garlic and ginger. Sauté for about 30 seconds until you can smell that wonderful aroma!
4. Cook the Shrimp:
Add the shrimp to the skillet and cook for 2-3 minutes on each side. You’ll know they’re done when they turn bright pink and opaque. Once cooked, carefully remove the shrimp from the skillet and set them aside.
5. Make the Sauce:
In the same skillet, pour in the sauce mixture. Bring it to a gentle simmer and let it cook for about 1-2 minutes, stirring occasionally until the sauce thickens slightly. This step is crucial for ensuring all those flavors meld together!
6. Combine & Serve:
Now, return the cooked shrimp to the skillet, tossing them in the sauce to ensure they are well coated. Stir in the sliced green onions (but save a little for garnishing later!).
7. Plate It Up:
To serve, place the Mongolian shrimp over a bed of cooked white rice. If you’d like, sprinkle with the reserved green onions and toasted sesame seeds for extra crunch and flavor. Adding a side of steamed broccoli or your favorite veggies makes it a complete meal that’s both colorful and nutritious!
Enjoy your flavorful and delicious Mongolian Shrimp! Happy cooking!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw them completely before cooking. You can do this by placing them in the refrigerator overnight or quickly thawing them under cold running water. Pat them dry to avoid excess moisture.
Can I Make This Dish Spicier?
Yes! If you want to amp up the heat, consider adding more red pepper flakes or a splash of sriracha to the sauce. You could also serve it with a side of your favorite spicy chili sauce for an extra kick.
How to Store Leftovers?
Leftover Mongolian shrimp can be stored in an airtight container in the fridge for up to 3 days. To reheat, gently warm them in a skillet over low heat or in the microwave, taking care not to overcook the shrimp again.
What Can I Serve with Mongolian Shrimp?
This dish pairs wonderfully with cooked white rice, but you can also serve it over rice noodles or quinoa for a different twist. Steamed broccoli or snap peas make great vegetable sides to balance out the meal!