If you love bold flavors, crispy textures, and a hint of sweetness with just the right amount of heat, then you are going to adore this Mongolian Shrimp Recipe. It combines tender shrimp coated in a crispy coating with a luscious, savory sauce that brings together honey, soy, and a touch of spice. Whether it’s a weeknight dinner or a weekend indulgence, this dish has a way of turning any meal into an exciting culinary experience you’ll want to share again and again.
Ingredients You’ll Need
The beauty of this Mongolian Shrimp Recipe lies in its approachable ingredient list. Each element plays a pivotal role, from the crispy coating that brings satisfying texture to the rich, flavorful sauce that envelops every shrimp perfectly. These simple ingredients come together to create something truly special and irresistible.
- 1 large egg, beaten: Acts as a binder to help the flour coating stick perfectly to the shrimp.
- ½ cup all-purpose flour: Creates that golden, crispy exterior we all love on fried shrimp.
- 1 pound large shrimp, peeled, deveined, tails removed: The star of the dish, providing sweet, tender seafood flavor.
- Cooking oil for frying: Use vegetable, peanut, or canola oil to get a light, crispy fry.
- 1 tablespoon olive oil: Adds richness and depth when sautéing the aromatics.
- 1 tablespoon minced garlic: Infuses the dish with a fragrant, savory punch.
- 2 teaspoons minced ginger: Brings a subtle warmth and freshness to the sauce.
- 1 tablespoon sesame oil: Adds a nutty aroma that complements the sauce perfectly.
- ¼ cup honey: Provides sweetness that balances the spicy and salty elements.
- ¼ cup oyster sauce: Deepens the umami flavor for a rich, satisfying taste.
- 1 tablespoon ketchup: Contributes a subtle tang and depth of flavor to the sauce.
- 2 teaspoons red pepper flakes: Gives just the right amount of heat without overpowering the dish.
- ½ cup soy sauce: Adds saltiness and complexity to the savory sauce base.
- 2 teaspoons cornstarch: Helps thicken the sauce to a glossy finish.
- ¼ cup water: Used to dissolve the cornstarch and create the perfect sauce texture.
How to Make Mongolian Shrimp Recipe
Step 1: Prepare the Shrimp Coating
Begin by setting up two shallow dishes: one filled with the beaten egg and the other with all-purpose flour. Dip each peeled and deveined shrimp first into the egg, letting any excess drip off, and then coat it evenly with the flour. This simple step ensures a crunchy coating that seals in the shrimp’s natural juices and gives you that comforting crispiness we crave in fried dishes.
Step 2: Fry the Shrimp to Golden Perfection
Heat about half an inch of your chosen cooking oil in a large skillet until it reaches roughly 350°F (175°C). This temperature is crucial for a perfect fry that cooks the shrimp through without making them greasy. Fry the shrimp in batches, giving each piece enough room to crisp, for 2 to 3 minutes per side. When they turn golden brown, use paper towels to drain excess oil, which helps maintain their delightful crunch.
Step 3: Sauté the Aromatics
Carefully remove excess frying oil and wipe your skillet clean. Heat olive oil over medium-high heat, then toss in the minced garlic and ginger. This step is magical as it releases their aromatics, forming a fragrant base that transforms the sauce. Sauté just until fragrant – you want to unlock their essence without burning them.
Step 4: Whisk Together the Sauce Ingredients
Next, add the sesame oil, honey, oyster sauce, ketchup, red pepper flakes, and soy sauce to the skillet. Whisk these together to create a harmonious blend of sweet, salty, and spicy flavors. The sauce is the heart of the Mongolian Shrimp Recipe, balancing all these elements beautifully.
Step 5: Thicken the Sauce
In a small bowl, dissolve the cornstarch in water, then pour this mixture into the skillet while continuously stirring. Keep heating and stirring until the sauce thickens to a glossy, luscious consistency that will cling perfectly to each shrimp, adding both moisture and a rich coating.
Step 6: Coat the Shrimp and Serve
Finally, add the fried shrimp back into the skillet. Toss them thoroughly in the thickened sauce so that every piece is deliciously coated. Serve them immediately for the best texture and flavor. This is where all your hard work comes together in a mouthwatering dish that’s sure to impress!
How to Serve Mongolian Shrimp Recipe
Garnishes
Brighten up your dish with some chopped green onions or toasted sesame seeds. These garnishes add a fresh, crunchy contrast to the rich shrimp, enhancing the visual appeal and introducing subtle flavor pops that elevate the whole plate.
Side Dishes
This dish pairs wonderfully with simple steamed rice or fried rice to soak up every drop of the delicious sauce. For a lighter option, serve with sautéed vegetables like snap peas, bell peppers, or bok choy to add vibrant color and fresh, crisp textures alongside your shrimp.
Creative Ways to Present
Serve your Mongolian Shrimp Recipe in an Asian-style lettuce wrap for a fun, interactive meal, or pile the shrimp on a bed of crispy noodles for added crunch. You can also present it as an appetizer by skewering the shrimp and drizzling with extra sauce, perfect for sharing at gatherings.
Make Ahead and Storage
Storing Leftovers
Leftover Mongolian Shrimp tastes great the next day. Store the cooked shrimp and sauce in an airtight container in the refrigerator for up to 2 days. Keeping the shrimp separate from any sides helps maintain the best texture.
Freezing
While fresh is best, you can freeze cooked shrimp in the sauce for up to a month. Use a freezer-safe container and thaw overnight in the refrigerator before reheating. Note that the texture of fried shrimp can soften slightly after freezing.
Reheating
To reheat, gently warm the shrimp and sauce in a skillet over medium-low heat, stirring occasionally. Avoid overheating to prevent the shrimp from becoming rubbery. Adding a splash of water or broth can help loosen the sauce if needed.
FAQs
Can I use frozen shrimp for the Mongolian Shrimp Recipe?
Absolutely! Just make sure to thaw and pat them dry before coating and frying to ensure a crispy finish.
How spicy is this Mongolian Shrimp Recipe?
The recipe includes red pepper flakes for some heat, but it’s moderate. You can adjust the spice level by adding more or less according to your preference.
Can I make the sauce ahead of time?
Yes, you can prepare the sauce in advance and refrigerate it. Reheat gently before tossing with the fried shrimp to keep the flavors fresh and vibrant.
What type of oil is best for frying the shrimp?
Use oils with a high smoke point like vegetable, peanut, or canola oil for the best frying results and crispiness.
Is this recipe gluten-free?
This recipe uses all-purpose flour and soy sauce, which typically contain gluten. Substitute with gluten-free flour and tamari or gluten-free soy sauce to make it gluten-free.
Final Thoughts
This Mongolian Shrimp Recipe is a fantastic way to bring restaurant-quality flavors to your own kitchen with simple ingredients and straightforward steps. Its perfect balance of sweet, spicy, and savory notes combined with crispy shrimp will quickly become a favorite go-to meal. I encourage you to try it soon and see just how effortlessly it can light up your dinner table!
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Mongolian Shrimp Recipe
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Asian, Chinese-inspired
Description
This Mongolian Shrimp recipe features crispy battered shrimp tossed in a savory, sweet, and slightly spicy Mongolian-style sauce made with garlic, ginger, soy sauce, honey, and a hint of sesame oil. Perfectly fried and coated, these shrimp make a delicious and quick Asian-inspired main course that pairs wonderfully with steamed rice or vegetables.
Ingredients
Shrimp and Breading
- 1 large egg, beaten
- ½ cup all-purpose flour
- 1 pound large shrimp, peeled, deveined, tails removed
- Cooking oil, for frying (vegetable, peanut, or canola oil)
Sauce
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 2 teaspoons minced ginger
- 1 tablespoon sesame oil
- ¼ cup honey
- ¼ cup oyster sauce
- 1 tablespoon ketchup
- 2 teaspoons red pepper flakes
- ½ cup soy sauce
- 2 teaspoons cornstarch
- ¼ cup water
Instructions
- Prepare the shrimp: Set up two shallow dishes – one with the beaten egg and the other with all-purpose flour. Dip each shrimp into the beaten egg, then thoroughly coat it with flour. Place the coated shrimp on a wire rack to rest.
- Fry the shrimp: Heat about half an inch of cooking oil in a large skillet to 350°F (175°C). Fry the breaded shrimp in batches to avoid overcrowding, cooking for 2-3 minutes per side until golden brown and fully cooked. Drain the fried shrimp on paper towels to remove excess oil.
- Sauté aromatics: Remove excess oil from the skillet and wipe it clean. Heat the olive oil over medium-high heat, then add minced garlic and ginger. Sauté until fragrant, about 1-2 minutes.
- Make the sauce: Add sesame oil, honey, oyster sauce, ketchup, red pepper flakes, and soy sauce to the skillet. Whisk together all ingredients to combine evenly.
- Thicken the sauce: In a small bowl, mix cornstarch with water to create a slurry. Add this to the skillet while continuously stirring. Cook until the sauce thickens, which usually takes a few minutes.
- Combine shrimp and sauce: Add the fried shrimp back into the skillet and toss thoroughly to coat them evenly with the thickened Mongolian sauce. Serve immediately alongside rice or your choice of sides.
Notes
- Ensure the oil is hot enough before frying to achieve a crispy coating.
- Do not overcrowd the pan when frying to maintain oil temperature and crispiness.
- You can adjust the amount of red pepper flakes to control the spice level.
- Serve with steamed white rice or fried rice for a complete meal.
- Leftovers can be refrigerated and gently reheated, but shrimp are best enjoyed fresh for crispiness.
