Mongolian Shrimp Recipe
Mongolian shrimp is a bold, flavorful dish inspired by Indo-Chinese cuisine. It features large, juicy shrimp stir-fried in a sweet, savory, and slightly spicy sauce made with soy sauce, hoisin, sesame oil, and brown sugar. This quick and easy recipe is perfect for weeknight dinners, offering restaurant-quality taste in just minutes!
Ingredients
- Main Ingredients:
- 1 lb large shrimp peeled and deveined
- Sauce Ingredients:
- ¼ cup low sodium soy sauce
- ¼ cup hoisin sauce
- 2 teaspoons sesame oil
- 2 tablespoons brown sugar
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 1 tablespoon rice vinegar
- ½ teaspoon red pepper flakes optional, for heat
- 1 teaspoon cornstarch for thickening
- Garnishes Optional:
- 2 tablespoons green onions chopped
- 1 teaspoon sesame seeds
Instructions
- Prepare the Shrimp: Remove shells, devein, and pat the shrimp dry completely with a paper towel.
- Mix the Sauce: In a bowl, whisk together soy sauce, hoisin sauce, sesame oil, brown sugar, minced garlic, ginger, rice vinegar, and red pepper flakes (if using).
- Thicken the Sauce: In a separate small bowl, mix cornstarch with 1 tablespoon of water to form a slurry. Set aside.
- Cook the Shrimp: Heat a large skillet or wok over medium-high heat. Add a drizzle of sesame oil.
- Sear the Shrimp: Add the shrimp in a single layer, ensuring they are not overcrowded. Cook for about 2 minutes on one side, then flip and cook for another 2 minutes until they turn pink and slightly curled. Remove from the pan and set aside.
- Cook the Sauce: In the same pan, pour in the sauce mixture and bring it to a gentle simmer. Stir in the cornstarch slurry and mix well until the sauce thickens (about 1 minute).
- Combine Everything: Return the shrimp to the pan, tossing to coat them evenly in the sauce. Cook for another minute until heated through.
- Garnish & Serve: Remove from heat, garnish with chopped green onions and sesame seeds. Serve hot with steamed jasmine rice or noodles.
Notes
- For gluten-free options: Use tamari or coconut aminos instead of soy sauce and ensure hoisin sauce is gluten-free.
- Adjusting Spice Levels: Add more red pepper flakes or sriracha for extra heat, or omit them for a milder version.
- Best Side Dishes: Pairs well with jasmine rice, chow mein noodles, or stir-fried vegetables like bell peppers and bok choy.
- Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan to avoid overcooking the shrimp.