Mongolian Shrimp is a tasty dish that features juicy shrimp in a sweet and savory sauce. The simple mix of soy sauce, brown sugar, and garlic makes it super fun to eat!
If you love shrimp, you’ll love this dish! I usually serve it over rice or noodles, making dinner easy and enjoyable. Trust me, it’s a hit with everyone! 🍤
Key Ingredients & Substitutions
Shrimp: Large shrimp work best since they provide a nice bite and hold up well in cooking. If you’re allergic or prefer something different, try using chicken or tofu sealed in a similar sauce for variety.
Soy Sauce: Low-sodium soy sauce helps control the salt level without losing that savory flavor. You can swap it with tamari for a gluten-free option or coconut aminos for a slightly sweeter taste.
Brown Sugar: This adds richness to the dish. If you need a substitute, use coconut sugar or even honey for a different sweetness profile. Just remember honey will change the flavor a bit.
Cornstarch: This is key for thickening the sauce. You can substitute it with arrowroot powder or a little more brown sugar dissolved in water if you’re out of cornstarch.
How Do You Cook Perfectly Tender Shrimp?
Cooking shrimp can be tricky since they cook very quickly. Follow these tips for the best results:
- Heat your skillet well before adding shrimp, as this helps sear them nicely.
- Cook shrimp for about 2-3 minutes on one side until they just start to turn pink—don’t overcrowd the pan!
- Flip them only once; they will continue cooking once you add the sauce, so avoid overcooking to keep them tender.
Keep these tips in mind, and you’ll have perfectly cooked shrimp every time!
How to Make Mongolian Shrimp
Ingredients You’ll Need:
- 1 lb (450g) large shrimp, peeled and deveined
- 2 tbsp vegetable oil, or any neutral cooking oil
- 4 garlic cloves, minced
- 1 tsp fresh ginger, minced
- 1/4 cup soy sauce, preferably low sodium
- 3 tbsp brown sugar
- 1/4 cup water
- 1 tsp cornstarch
- 2 green onions, thinly sliced
- 1 tbsp toasted sesame seeds
- Fresh cilantro or parsley, for garnish (optional)
- Cooked white rice, for serving
How Much Time Will You Need?
This Mongolian Shrimp recipe takes about 10 minutes to prepare and 10 minutes to cook, making a total of around 20 minutes from start to finish. Perfect for a quick weeknight meal!
Step-by-Step Instructions:
1. Prepare the Sauce:
In a small bowl, combine the soy sauce, brown sugar, water, and cornstarch. Stir the mixture until the sugar and cornstarch are completely dissolved. This will create a delicious sauce that coats the shrimp beautifully.
2. Heat the Skillet:
Heat the vegetable oil in a large skillet or wok over medium-high heat. Make sure the pan is hot enough so that it sears the shrimp when you add them.
3. Sauté Garlic and Ginger:
Add the minced garlic and ginger to the pan. Sauté for about 30 seconds, stirring constantly to prevent burning. You want the kitchen to smell wonderful!
4. Cook the Shrimp:
Add the shrimp to the pan in a single layer. Cook for about 2-3 minutes on one side until they start to turn pink. This is key for getting perfect shrimp!
5. Add the Sauce:
Flip the shrimp over gently, then pour the soy sauce mixture into the skillet. Stir everything together so the shrimp are well coated in the sauce.
6. Thicken the Sauce:
Continue to cook for another 2-3 minutes, stirring occasionally, until the sauce thickens and the shrimp are fully cooked through. Take care not to overcook the shrimp, or they will become tough.
7. Finishing Touches:
Remove the skillet from heat. Sprinkle the dish with toasted sesame seeds and sliced green onions for a nice crunch and extra flavor.
8. Serve:
Serve the Mongolian shrimp hot over bowls of steamed white rice. This will soak up all the yummy sauce!
9. Garnish:
If desired, garnish with fresh cilantro or parsley for a vibrant color and flavor kick before serving!
Enjoy your flavorful Mongolian Shrimp with tender shrimp coated in a sweet, garlicky glaze—dinner just got a lot more exciting!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw the shrimp before cooking. You can thaw them overnight in the refrigerator or quickly by placing them in a sealed bag and submerging them in cold water for about 15-20 minutes. Make sure to pat them dry before cooking to avoid excess moisture in the pan.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, simply warm them in a skillet over medium heat or in the microwave, adding a splash of water to keep the sauce from drying out.
What Can I Serve with Mongolian Shrimp?
This dish pairs wonderfully with steamed white rice, but you can also serve it over fried rice, quinoa, or even noodles for a delicious twist! Adding a side of sautéed vegetables or a fresh salad can enhance the meal as well.
Can I Make This Dish Spicier?
Yes, if you like a bit of heat, consider adding some red pepper flakes or sliced fresh chili peppers when sautéing the garlic and ginger. You can also serve it with sriracha on the side for an extra kick!
