If you’re craving a vibrant dish that perfectly balances sweet, savory, and just a hint of spice, you absolutely must try this Mongolian Shrimp Recipe. This dish elevates succulent shrimp with a luscious sauce made from soy, brown sugar, and hoisin, delivering deep flavors that cling beautifully to each tender bite. Whether you’re whipping it up for a weeknight dinner or impressing friends, it’s a quick, satisfying meal that’s bursting with personality and easy to make. Trust me, this Mongolian Shrimp Recipe is about to become your new favorite go-to for a delicious Asian-inspired dinner.
Ingredients You’ll Need
Simple ingredients come together to create the magic in this recipe. Each item adds its own layer of flavor, color, and texture to make this Mongolian Shrimp Recipe truly irresistible.
- 1 pound large shrimp: Peeled, deveined, tails on or off—the star protein that cooks quickly and soaks up every bit of sauce.
- 2 tablespoons vegetable oil: Essential for a perfect, high-heat sear that locks in shrimp’s juiciness.
- 4 cloves garlic, minced: Adds bold aroma and a punch of flavor that wakes up the dish.
- 1 tablespoon fresh ginger, minced: Bright and zesty, ginger cuts through the richness with warmth.
- 1/2 cup low-sodium soy sauce: Provides savory depth without overpowering, key for balancing the sweetness.
- 1/4 cup dark brown sugar, packed: Gives that signature caramelized sweetness essential for Mongolian-style dishes.
- 2 tablespoons hoisin sauce: Adds a subtle tang and complexity with its sweet and salty profile.
- 1 tablespoon rice vinegar: Lends a delicate acidity that brightens the overall flavor.
- 1 teaspoon sesame oil: Just a drizzle for a nutty aroma that finishes the sauce beautifully.
- 1/2 teaspoon crushed red pepper flakes (optional): A gentle heat to wake up the palate without overpowering.
- 2 teaspoons cornstarch mixed with 2 tablespoons water: Creates the perfect glossy thickness for the sauce.
- 3 green onions, sliced: Freshness and color that make every bite pop with vibrancy.
- Cooked white rice, for serving: Soft and fluffy, the ideal base to soak up all the delicious sauce.
- Sesame seeds, for garnish (optional): Adds mild crunch and a gorgeous finishing touch.
How to Make Mongolian Shrimp Recipe
Step 1: Sear the Shrimp
Start by heating the vegetable oil in a large skillet or wok over medium-high heat. Place the shrimp in a single layer and sear each side for about 1 to 2 minutes. You’ll know they’re ready when they turn a beautiful pink and curl slightly. This quick sear locks in moisture and gives the shrimp a nice, slightly crispy exterior. Set the shrimp aside once cooked to keep them perfectly tender.
Step 2: Build the Flavor Base
In the same pan, reduce the heat to medium and add the minced garlic and ginger. Sauté for about 30 seconds until incredibly fragrant—the aroma is absolutely irresistible and signals that the sauce is about to come alive. This step is all about awakening those essential flavors that define the dish.
Step 3: Create the Sauce
Add the soy sauce, dark brown sugar, hoisin sauce, rice vinegar, sesame oil, and red pepper flakes if you’re using them. Stir to combine and bring this mixture to a gentle simmer. As the sauce bubbles, the sugar melts and all those flavors meld into a rich, sticky glaze that will coat your shrimp beautifully.
Step 4: Thicken the Sauce
Now, whisk in the cornstarch and water mixture to the pan. Stir constantly until the sauce thickens—this usually takes a minute or two. The sauce should be glossy and cling to the shrimp like a dream. This step transforms the sauce from simple liquid to that luscious coating we all crave in a great stir-fry.
Step 5: Combine and Finish
Return the cooked shrimp to the skillet and toss gently to coat each piece with the thickened sauce. Let everything warm together for about a minute. Off the heat, sprinkle sliced green onions and sesame seeds to finish with fresh sharpness and a touch of crunch. Your Mongolian Shrimp Recipe is now ready to be devoured!
How to Serve Mongolian Shrimp Recipe
Garnishes
For an extra pop of flavor and texture, fresh green onions and toasted sesame seeds are your best friends. They add a bright crunch that complements the tender shrimp perfectly. You can even add a wedge of lime if you want a citrusy twist that brightens every bite.
Side Dishes
This dish pairs incredibly well with simple white rice, which soaks up the savory sauce and lets the shrimp shine. If you want to add some veggies to your meal, steamed broccoli or snap peas work wonderfully, bringing a burst of color and crisp freshness to balance the overall richness.
Creative Ways to Present
Think outside the bowl: try serving your Mongolian Shrimp Recipe over cauliflower rice or in lettuce wraps for a lighter, fun presentation. It’s also fantastic as a filling for soft tortillas or topped on a bed of soba noodles for a noodle bowl twist that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Mongolian Shrimp in an airtight container in the refrigerator for up to 2 days. The sauce holds up well, keeping the shrimp flavorful and moist. Just be sure to cool the dish before storing to maintain quality.
Freezing
While shrimp can freeze well, freezing this cooked dish can slightly alter the texture of the shrimp and sauce. If you want to freeze, place in a sealed container and freeze for up to one month. Thaw in the refrigerator overnight before reheating.
Reheating
Reheat leftovers gently in a skillet over medium heat to avoid overcooking the shrimp. Warm until heated through, adding a splash of water or broth if the sauce needs loosening. Avoid microwaving for best texture and flavor retention.
FAQs
Can I use frozen shrimp for this Mongolian Shrimp Recipe?
Absolutely! Just be sure to fully thaw and pat the shrimp dry before cooking to get the best sear and avoid excess moisture in the pan.
Is this recipe spicy?
This Mongolian Shrimp Recipe has a mild heat that can easily be adjusted by adding or skipping the crushed red pepper flakes or adding a drizzle of sriracha for extra kick.
Can I substitute the shrimp with another protein?
Yes! Chicken or tofu make great alternatives if you want to switch things up. Just adjust cooking times accordingly to ensure your protein is cooked perfectly.
How can I make this recipe gluten-free?
Use tamari or another gluten-free soy sauce instead of regular soy sauce, and check that your hoisin sauce is gluten-free, or substitute with a gluten-free alternative.
What’s the best way to serve Mongolian Shrimp Recipe for a dinner party?
Serve it over rice or noodles in pretty bowls garnished with plenty of green onions and sesame seeds. Pair with simple steamed vegetables or an Asian-style salad for a complete, impressive meal.
Final Thoughts
I can’t recommend this Mongolian Shrimp Recipe enough—it’s quick, packed with flavor, and just plain fun to make. Whether you’re cooking for family or friends, it delivers on taste without fuss. Give it a try and watch it become a staple in your kitchen as it has in mine!
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Mongolian Shrimp Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
A flavorful and quick Mongolian Shrimp recipe featuring succulent shrimp sautéed in a savory, sweet, and slightly spicy sauce made with soy sauce, hoisin, ginger, and garlic. Perfect for a weeknight dinner served over steamed white rice.
Ingredients
Shrimp
- 1 pound large shrimp, peeled and deveined, tails on or off
Sauce
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/2 cup low-sodium soy sauce
- 1/4 cup dark brown sugar, packed
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon crushed red pepper flakes (optional)
- 2 teaspoons cornstarch mixed with 2 tablespoons water
Garnish and Serving
- 3 green onions, sliced
- Cooked white rice, for serving
- Sesame seeds, for garnish (optional)
Instructions
- Sear the Shrimp: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp in a single layer and sear for about 1–2 minutes per side, until pink and just cooked through. Remove shrimp from the skillet and set aside.
- Sauté Aromatics: In the same pan, reduce heat to medium and add the minced garlic and ginger, sautéing for 30 seconds until fragrant, being careful not to burn.
- Make the Sauce: Stir in the low-sodium soy sauce, dark brown sugar, hoisin sauce, rice vinegar, sesame oil, and crushed red pepper flakes if using. Bring the sauce to a gentle simmer and cook for 2–3 minutes to meld the flavors.
- Thicken the Sauce: Add the cornstarch slurry (cornstarch mixed with water) to the simmering sauce and stir continuously until the sauce thickens, approximately 1–2 minutes.
- Combine Shrimp and Sauce: Return the cooked shrimp to the pan and toss to thoroughly coat them in the thickened sauce. Cook together for 1 more minute to heat through.
- Garnish and Serve: Remove the pan from heat. Garnish with sliced green onions and sesame seeds if desired. Serve immediately over cooked white rice.
Notes
- You can substitute shrimp with chicken or tofu for a variation.
- For extra heat, add more crushed red pepper or a dash of sriracha.
- Frozen shrimp works fine—just thaw and pat dry before cooking.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
