Mongolian Shrimp is a flavorful and savory dish inspired by the popular Mongolian beef recipes, but with succulent shrimp taking center stage. The shrimp are coated in a savory, slightly sweet soy-based sauce with garlic, ginger, and green onions, creating a dish that is both quick to prepare and packed with bold flavors. This recipe delivers the perfect balance of umami, sweetness, and a hint of spice, making it a satisfying meal for seafood lovers and anyone craving an Asian-inspired dish.
What makes this recipe special is the combination of tender, juicy shrimp with a rich, caramelized sauce that clings to every piece. Unlike heavier seafood dishes, Mongolian Shrimp is light yet deeply flavorful, making it ideal for a weeknight dinner or a special occasion when you want a restaurant-quality meal at home.
Why I Love This Recipe
I love this recipe because it delivers bold, restaurant-quality flavors in just 20 minutes with minimal effort. The shrimp cook quickly and stay tender, while the savory-sweet sauce, infused with garlic and ginger, clings perfectly to each piece, creating a mouthwatering dish every time. It’s both light and satisfying, making it a healthier alternative to heavier meals, yet it feels indulgent and special.
The combination of simplicity, speed, and incredible flavor makes Mongolian Shrimp one of my favorite go-to dishes for weeknight dinners or when I want to impress guests without spending hours in the kitchen.
Why This Is a Must-Try Dish
This is a must-try dish because it takes simple ingredients and transforms them into a bold and satisfying meal. It’s versatile, pairs well with rice or noodles, and the vibrant flavors are sure to impress both family and guests. The combination of tender shrimp and caramelized sauce makes it irresistible and memorable.
Preparation Time, Cooking Time, Servings, and Nutrition
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Calories: Approximately 280 calories per serving
Course: Main Course
Cuisine: Asian / Chinese-Inspired
Ingredients
Shrimp, peeled and deveined
Vegetable oil or sesame oil for cooking
Garlic, minced
Fresh ginger, minced
Green onions, sliced
For the Sauce:
Soy sauce
Brown sugar
Hoisin sauce (optional for added depth)
Rice vinegar
Water or chicken broth
Red pepper flakes (optional for heat)
Cornstarch (optional, for thickening)
Cooking Directions
Sauté garlic and ginger, cook shrimp until pink and tender, then add the sauce ingredients and simmer until thickened. Toss the shrimp in the sauce and serve immediately.
Step-by-Step Preparation Method
Step 1: In a small bowl, mix together soy sauce, brown sugar, hoisin sauce (if using), rice vinegar, water or chicken broth, and red pepper flakes to make the sauce. Set aside.
Step 2: Heat vegetable or sesame oil in a large skillet or wok over medium-high heat.
Step 3: Add minced garlic and ginger to the hot oil and sauté for 30 seconds until fragrant.
Step 4: Add the shrimp to the skillet and cook for 2–3 minutes per side, or until pink and opaque. Remove shrimp from the pan and set aside.
Step 5: Pour the prepared sauce into the skillet and bring to a gentle boil. If a thicker sauce is desired, mix cornstarch with a small amount of water and stir into the sauce. Simmer for 1–2 minutes until slightly thickened.
Step 6: Return the shrimp to the skillet and toss to coat evenly in the sauce.
Step 7: Stir in sliced green onions and cook for an additional 1 minute.
Step 8: Remove from heat and transfer to a serving dish.
How to Serve This Recipe
Serve Mongolian Shrimp hot over steamed white rice, brown rice, or noodles. Garnish with extra green onions or sesame seeds for added texture and visual appeal. It pairs beautifully with stir-fried vegetables or a crisp Asian-style salad.
Recipe Tips
Tip: Use fresh or thawed shrimp for the best texture; overcooking will make them rubbery.
Tip: Adjust the sweetness and saltiness of the sauce to taste by varying the soy sauce and sugar amounts.
Tip: A splash of lime or lemon juice added at the end brightens the flavors.
Tip: Toss the shrimp gently in the sauce to prevent breaking or overcooking.
Variations
Spicy Mongolian Shrimp: Add more red pepper flakes or sriracha for heat.
Garlic Lovers’ Version: Increase the garlic for an extra punch.
Vegetable Addition: Add bell peppers, broccoli, or snap peas for a more substantial meal.
Honey Soy Shrimp: Substitute brown sugar with honey for a milder, sticky glaze.
Low-Sodium Option: Use reduced-sodium soy sauce to control sodium content.
Freezing and Storage
Storage: Store cooked Mongolian Shrimp in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave.
Freezing: Not recommended, as shrimp can become tough and lose texture when frozen and reheated. Freeze the sauce separately if desired.
Special Equipment Needed
Large skillet or wok
Mixing bowls
Measuring spoons
Whisk or spoon for mixing sauce
Tongs or spatula for tossing shrimp
Conclusion
Mongolian Shrimp is a quick, flavorful, and versatile dish that combines tender shrimp with a bold, savory sauce. Easy to prepare, healthy, and restaurant-quality, it’s perfect for weeknight dinners or entertaining guests. With its balance of sweet, savory, and slightly spicy flavors, this recipe is sure to become a favorite in your home cooking repertoire.
Mongolian Shrimp
Mongolian Shrimp is a flavorful and savory dish inspired by the popular Mongolian beef recipes, but with succulent shrimp taking center stage. The shrimp are coated in a savory, slightly sweet soy-based sauce with garlic, ginger, and green onions, creating a dish that is both quick to prepare and packed with bold flavors.
Ingredients
For the Sauce:
Instructions
-
Step 1: In a small bowl, mix together soy sauce, brown sugar, hoisin sauce (if using), rice vinegar, water or chicken broth, and red pepper flakes to make the sauce. Set aside.
-
Step 2: Heat vegetable or sesame oil in a large skillet or wok over medium-high heat.
-
Step 3: Add minced garlic and ginger to the hot oil and sauté for 30 seconds until fragrant.
-
Step 4: Add the shrimp to the skillet and cook for 2–3 minutes per side, or until pink and opaque. Remove shrimp from the pan and set aside.
-
Step 5: Pour the prepared sauce into the skillet and bring to a gentle boil. If a thicker sauce is desired, mix cornstarch with a small amount of water and stir into the sauce. Simmer for 1–2 minutes until slightly thickened.
-
Step 6: Return the shrimp to the skillet and toss to coat evenly in the sauce.
-
Step 7: Stir in sliced green onions and cook for an additional 1 minute.
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Step 8: Remove from heat and transfer to a serving dish.
