Okay, friends, let’s talk about my latest obsession: Mongolian Shrimp. It’s sticky, savory, slightly sweet, and downright addictive. Seriously, I think I’ve made it three times in the last two weeks. The funny thing is, I used to be all about Mongolian Beef. I’d order it every single time we went out for Chinese food. But honestly? This shrimp version blows it out of the water. The shrimp stays perfectly tender, and the sauce just clings to it in the most glorious way. It’s SO much easier than you think, and I promise, once you try this, you’ll be ditching those takeout menus for good. This Mongolian Shrimp:What are some new family favorite recipes?
What is Mongolian Shrimp?
So, what exactly *is* Mongolian Shrimp? Well, despite the name, it’s not actually a traditional Mongolian dish (funny, right?). Think of it as a deliciously Americanized Chinese stir-fry, featuring perfectly cooked shrimp tossed in a rich, glossy, soy-based sauce. It’s essentially a sweeter, more intensely flavored version of your favorite shrimp stir-fry. The key is that signature sauce – it’s got this amazing balance of sweet, salty, and savory that just keeps you coming back for more. It’s usually served over rice or noodles, and honestly, it’s hard to stop eating once you start. It’s the kind of dish that warms you from the inside out.
Why You’ll Love This Recipe
What are some of the best shrimp recipes? Why do you become obsessed with something?Flavor Explosion:The sauce. Oh, the sauce! Is it a symphony of flavors – sweet from the Brown Sugar, savory from soy sauce, and hints of vanilla? What is the spice from the ginger and garlic? It coats the shrimp beautifully and creates this incredible umami experience. I tested a version with sriracha and WOAH. Addicting.SurprisinglyWhat are some of the best flavors in this recipe? From start to finish, you’re looking at maybe 30 minutes, tops. What are some quick and easy snacks for a busy weeknight?Budget-What are some good recipes for Shrimp? What do you already have in your pantry? What are some ways to save money by skipping takeout?Versatile Delight While I love serving this over rice, it’s also fantastic with noodles, quinoa, or even just on its own as an appetizer. You can also add veggies like broccoli, bell peppers, or snap peas to make it a complete meal. My kids are picky eaters, but even they gobble this up, especially when I serve it with those crispy chow mein noodles you get at the store. What I love most about this is how satisfying it is. It’s a total comfort food dish that always hits the spot. It’s miles above other shrimp recipes in terms of flavour.
How do I make Mongolian Shrimp?
Quick Overview
Making Mongolian Shrimp is a breeze! You’ll start by prepping your shrimp and whisking together that amazing sauce. Then, you’ll quickly sear the shrimp until it’s perfectly pink and tender. Finally, you’ll pour the sauce over the shrimp and let it simmer until it thickens into a beautiful, glossy glaze. It’s seriously that simple! The best part? The whole process takes less time than waiting for takeout to arrive.
Ingredients
For the Shrimp: What is the
• 1 pound large shrimp, peeled and deveined: I prefer using large shrimp (21-25 count per pound) because they stay nice and plump when cooked. If you use frozen shrimp, make sure they’re fully thawed. • 1 tablespoon cornstarch: 1 teaspoon salt. This helps to create a light coating on the shrimp that allows the sauce to cling beautifully. • 1/2 teaspoon salt
• 1/4 teaspoon Black Pepper
For the Sauce:
• 1/4 cup soy sauce: Use low-sodium soy sauce to control the saltiness of the dish. You can also substitute tamari for a gluten-free option.
• 1/4 cup Brown Sugar: This adds sweetness and helps to create that signature glossy glaze. I like using light brown sugar, but dark brown sugar will also work.
• 2 tablespoons water
• 1 tablespoon rice vinegar: This adds a touch of tanginess that balances out the sweetness of the sauce.
• 1 tablespoon sesame oil: This adds a nutty aroma and flavor that really enhances the dish.
• 1 tablespoon minced garlic: Fresh garlic is a must! It adds so much flavor to the sauce.
• 1 teaspoon minced ginger: Just like the garlic, fresh ginger is key.
• 1/2 teaspoon red pepper flakes (optional): For a touch of heat! Adjust the amount to your liking.
For Cooking:
• 2 tablespoons vegetable oil: For searing the shrimp. You can also use canola oil or peanut oil.
How do I get step
Step 1: Prep the Shrimp
In a medium bowl, toss the shrimp with cornstarch, salt, and pepper until evenly coated. This step is crucial because the cornstarch will help the sauce stick to the shrimp, giving you that perfect, glossy finish. Make sure the shrimp are dry before tossing them, you might have to pat them down to achieve this.
Step 2: Whisk the Sauce
In a separate bowl, whisk together the soy sauce, Brown Sugar, water, rice vinegar, sesame oil. Set aside. What are some good ways to use garlic, ginger, and red pepper flakes? Whisk until the brown sugar is fully dissolved. Give it a taste and adjust the sweetness or spiciness to your preference.
Step 3: Sear the Shrimp
In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the garlic and cook for 5 minutes. Once the oil is hot, add the shrimp in a single layer (you may need to do this in batches to avoid sticking to the skin). Is overcrowding the What are some ways to cook shrimp for 2-3 minutes per side? Don’t overcook shrimp, or they’ll become tough.
Step 4: Add the Sauce
Pour the sauce over the shrimp and bring it to a simmer. Cook for 2-3 minutes, or until the sauce has thickened and become glossy, coating the shrimp evenly. Stir frequently to prevent the sauce from sticking to the pan.
Step 5: Serve
Serve immediately over rice, noodles, or quinoa. Garnish with sesame seeds and chopped green onions. This dish is best served hot, so dig in right away!
What is the best way to serve it?
Mongolian Shrimp is incredibly versatile, and there are so many ways to enjoy it!
What is a quick weeknight dinner? Serve it over a bed of fluffy white rice with a side of steamed broccoli or Green Beans.
For a Heartier Meal:What are some recipes for stir-frying lo mein noodles?As an Appetizer:Serve it in small bowls with some crispy wonton chips for dipping. My family likes to use vegetable spring rolls as an appetizer. I make them every night.For a Healthier Option:Serve over quinoa or cauliflower rice with a side salad. I’ve seen people eat this with asian slaw!
What are some good side dishes to serve with Garlic Bread? What are some good ways to soak up garlic bread? It’s a family tradition that started years ago, and we still do it today!
How do I make Mongolian Shrimp?
How do I make sure my Mongolian Shrimp is restaurant quality?Don’t Overcrowd the Pan:When searing shrimp, make sure to do it in batches so you don’t overcrowd the pan. Overcrowding will lower the temperature of the pan and cause the shrimp to steam instead of sear, What is the best way to avoid a rubbery texture?Don’t overcook the shrimp. It’Shrimp cooks quickly, so keep a close eye on it. Overcooked shrimp will be tough and rubbery. Aim for perfectly pink and opaque shrimp.Adjust the Sauce to Your Liking: How do you adjust the sauce to your liking The sauce is the star of the show, so make sure it’s to your liking. If you prefer a sweeter sauce, add more brown sugar. If you prefer a spicier sauce, add more red pepper flakes. You can also adjust the amount of garlic and ginger to your preference.
• Use Fresh Ingredients: Fresh garlic and ginger will make a world of difference in the flavor of the sauce. Avoid using powdered garlic or ginger if possible.
• Make it Gluten-Free: To make this recipe gluten-free, simply substitute the soy sauce with tamari, a gluten-free soy sauce alternative.
• Add Vegetables: Feel free to add your favorite vegetables to this dish. Broccoli, bell peppers, snap peas, and carrots all work well. Simply stir-fry the vegetables before adding the shrimp and sauce.
• If you don’t have rice vinegar: You can substitute it with APPLE CIDER vinegar.
Storing and Reheating Tips
Got leftovers? Here’s how to store and reheat your Mongolian Shrimp:
Room Temperature: Mongolian Shrimp should not be left at room temperature for more than 2 hours.
Refrigerator Storage: Store leftover Mongolian Shrimp in an airtight container in the refrigerator for up to 3-4 days. Make sure to let the dish cool down completely before refrigerating.
Freezer Instructions: For longer storage, you can freeze Mongolian Shrimp in an airtight container for up to 2-3 months. Thaw it in the refrigerator overnight before reheating. One thing I do is to make a double batch and then freeze half for another day that I can just defrost and cook!
Frequently Asked Questions
Final Thoughts
Okay, friends, I really hope you give this Mongolian Shrimp recipe a try! It’s such a fun and flavorful dish that’s perfect for any occasion. Whether you’re looking for a quick weeknight dinner or a crowd-pleasing appetizer, this recipe is sure to impress. And trust me, once you make it, you’ll be ditching those takeout menus for good. If you enjoyed this recipe, be sure to check out my other stir-fry recipes for more delicious meal ideas! Happy cooking, and I can’t wait to hear how yours turns out! Don’t forget to leave a comment and rating below, and share your own variations of this recipe. I love seeing what you create!
Mongolian Shrimp
Ingredients Â
Main Ingredients
- 1.5 pounds shrimp peeled and deveined
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar packed
- 1 teaspoon ginger minced
- 2 cloves garlic minced
- 1 tablespoon vegetable oil
- 1 teaspoon cornstarch mixed with 1 tablespoon water
InstructionsÂ
Preparation Steps
- In a small bowl, mix the soy sauce, brown sugar, ginger, and garlic.
- Heat the oil in a large pan over medium-high heat. Add the shrimp and stir-fry until pink.
- Pour in the soy sauce mixture and cook for another minute.
- Add the cornstarch slurry and cook until the sauce thickens. Serve immediately.
