If you love a lightning-fast dinner with restaurant flair, let me introduce you to my all-time favorite: Mongolian Shrimp Recipe. This dish takes plump, juicy shrimp, tosses them in a delightfully crisp coating, and bathes them in a sticky-sweet soy glaze packed with ginger, garlic, and just a touch of heat. Served over fluffy white rice and finished with a scatter of green onions and sesame seeds, this meal feels extravagant but comes together in minutes. Whether you’re shaking up your takeout routine or looking to impress at a weeknight dinner, the Mongolian Shrimp Recipe delivers bold flavor punch with absolute ease.
Ingredients You’ll Need
You only need a handful of familiar items for this Mongolian Shrimp Recipe, but each one plays a starring role in the final flavor. From the succulent shrimp to the garlicky, ginger-spiked sauce, these simple ingredients combine for a meal that’s beyond the sum of its parts.
- Shrimp: Large, peeled and deveined shrimp are the juicy centerpiece of this dish—look for ones with a mild, sweet smell for the best flavor.
- Cornstarch: This is the secret to that irresistible light, crispy coating on each shrimp.
- Vegetable oil: A neutral oil like canola or sunflower is perfect for getting the shrimp gorgeously golden without overpowering the other flavors.
- Garlic: Fresh minced garlic brings savory depth and aromatic punch that makes the sauce irresistible.
- Fresh ginger: Grated ginger adds warmth and a gentle zing—it makes the glaze taste fresh and vibrant.
- Low-sodium soy sauce: The core of that classic Mongolian flavor—using low-sodium allows you to control the saltiness.
- Brown sugar: Sweetens and thickens the sauce, creating that signature sticky finish.
- Water: Helps balance and loosen the sauce just enough to coat the shrimp perfectly.
- Rice vinegar: A little splash brings bracing acidity to cut through the sweetness and ties all the flavors together.
- Red pepper flakes (optional): For those who love a little kick, this is your chance to add some heat.
- Green onions: Sliced green onions add crunch, freshness, and color at the very end.
- Sesame seeds (optional): For a restaurant-style finish, sprinkle a few over the top.
- Cooked white rice: Serve everything over rice to soak up every drop of that amazing sauce.
How to Make Mongolian Shrimp Recipe
Step 1: Prep and Coat the Shrimp
Start by giving your shrimp a good pat dry with paper towels; a dry surface means maximum crispiness later. Sprinkle the cornstarch over the shrimp and toss everything together until each piece is evenly coated. This step is so important—it helps form that irresistible outer crust that carries all the flavors of the Mongolian Shrimp Recipe.
Step 2: Sear the Shrimp
Heat the vegetable oil in a large skillet or wok over medium-high heat. When the oil shimmers, add the shrimp in a single layer so they each get their moment to brown. Sauté about 1–2 minutes per side, just until they’re turning golden and opaque through the middle. Once done, transfer the shrimp out of the pan. They’ll finish cooking in the sauce soon, so don’t overdo it now!
Step 3: Create the Sauce
Using the same pan (no need to wash it!), lower the heat to medium. Add in the minced garlic and grated ginger, stirring constantly—just 30 seconds until fragrant. Pour in the soy sauce, brown sugar, water, rice vinegar, and if you want a little fire, those red pepper flakes. Bring everything to a simmer and let the sauce bubble away for about 3–4 minutes until it thickens and turns glossy.
Step 4: Toss Shrimp in the Sauce
Add the shrimp back to the skillet and toss to coat every piece with that luscious Mongolian glaze. Cook for another minute, just enough to warm the shrimp through and let them drink up the sauce—watch how the coating soaks in that glossy sheen.
Step 5: Serve and Garnish
Spoon the Mongolian Shrimp Recipe over steamy white rice, scattering green onions and a few sesame seeds over the top for crunch and visual pop. The contrast of the caramelized shrimp against the fresh garnish is simply irresistible!
How to Serve Mongolian Shrimp Recipe
Garnishes
This dish loves a good sprinkle of green onions, which offer brightness and a gentle onion bite to balance the sticky-sweet sauce. A scattering of sesame seeds adds nuttiness and subtle crunch—not to mention that classic restaurant look. A wedge of lime on the side is an optional but lovely finishing touch that brings a refreshing tang.
Side Dishes
Keep things traditional by serving this Mongolian Shrimp Recipe atop fluffy steamed white rice or even brown rice for extra heartiness. For a full meal, add steamed broccoli, snap peas, or a crisp Asian-inspired slaw to bring in more color and veggies. If you’re in the mood for something indulgent, try pairing with crispy wontons or a simple cucumber salad for a cool contrast.
Creative Ways to Present
Why not try serving the Mongolian Shrimp Recipe in individual bowls for a fun, casual dinner party vibe? Or, for an appetizer spin, pile the saucy shrimp on lettuce leaves for a hands-on, fresh-tasting bite. Toss the shrimp and sauce with cooked noodles for a twist on stir-fried lo mein, or pair them with jasmine rice for a fragrant upgrade.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Mongolian Shrimp Recipe, let it cool to room temperature before storing. Place everything in an airtight container and refrigerate for up to 2 days—the glaze may thicken, but the flavor deepens beautifully overnight.
Freezing
For the best texture, I recommend enjoying this shrimp dish fresh. However, if you need to freeze leftovers, transfer the cooled shrimp and sauce to a freezer-safe container. Store for up to one month, then thaw overnight in the fridge before reheating. Keep in mind the coating may soften a bit after freezing.
Reheating
To gently reheat, add the shrimp and sauce to a skillet over low heat, stirring just until warmed through. You can add a splash of water if the sauce appears too thick. Avoid microwaving for too long to prevent overcooking the shrimp and making them rubbery.
FAQs
Can I use frozen shrimp for this Mongolian Shrimp Recipe?
Absolutely! Just be sure to thaw your shrimp completely and pat them dry thoroughly before tossing with cornstarch. This helps achieve that coveted crispiness in the finished dish.
Is it possible to make this Mongolian Shrimp Recipe gluten free?
Definitely. Swap in tamari or a gluten-free soy sauce to make the whole dish gluten-free without sacrificing any delicious flavor.
What vegetables can I add to this recipe?
Feel free to stir in steamed or sautéed broccoli, snap peas, or bell peppers during the last minute of cooking for a boost of veggies and color. It’s a great way to stretch the Mongolian Shrimp Recipe and add extra nutrition.
Can I make this dish less sweet?
Yes! You can reduce the brown sugar by half, or substitute with honey or maple syrup for a different style of sweetness. Taste as you go and adjust until it’s perfect for you.
What’s the best way to keep the shrimp from overcooking?
Sear the shrimp briefly until just opaque, then remove from the pan and finish them in the sauce only long enough to rewarm. This way, they stay juicy and tender, making your Mongolian Shrimp Recipe restaurant-worthy every time.
Final Thoughts
There’s a reason I come back to this Mongolian Shrimp Recipe time and time again—it’s quick, full of flavor, and always a crowd-pleaser. Whether you’re new to shrimp dinners or an old pro, I hope you’ll dive in and let this saucy, savory-sweet classic become your new favorite too. Give it a try and let your kitchen feel like your favorite Asian bistro tonight!
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Mongolian Shrimp Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Mongolian Shrimp recipe is a delicious Asian-inspired dish that combines succulent shrimp with a sweet and savory soy-based sauce. Perfect for a quick and flavorful weeknight dinner!
Ingredients
For the Shrimp:
- 1 pound large shrimp, peeled and deveined
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil
For the Sauce:
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 cup low-sodium soy sauce
- 1/3 cup brown sugar
- 1/4 cup water
- 1 teaspoon rice vinegar
- 1/2 teaspoon red pepper flakes (optional)
For Serving:
- 2 green onions, sliced
- sesame seeds for garnish (optional)
- cooked white rice
Instructions
- Prepare the Shrimp: Pat the shrimp dry and coat with cornstarch.
- Cook the Shrimp: Sauté shrimp until golden, then set aside.
- Make the Sauce: Sauté garlic and ginger, then add soy sauce, sugar, water, vinegar, and red pepper flakes.
- Combine Everything: Return shrimp to the skillet and cook in the sauce.
- Serve: Serve shrimp over rice, garnished with green onions and sesame seeds.
Notes
- You can substitute honey or maple syrup for brown sugar for a slightly different sweetness.
- For extra vegetables, stir in steamed broccoli or snap peas during the final minute of cooking.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 14g
- Sodium: 850mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 170mg
