Why I’ll Love This Recipe

I love how quickly this recipe comes together with simple ingredients and minimal preparation. The shrimp cook in just a few minutes, while the glossy sauce made with soy sauce, garlic, ginger, and brown sugar creates the perfect balance of sweet and savory flavors. I also appreciate how easy it is to customize with vegetables or extra spice to suit my taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Shrimp

1 pound large shrimp, peeled and deveined
2 tablespoons cornstarch
2 tablespoons vegetable oil
Salt, to taste
Black pepper, to taste

For the Mongolian Sauce

1/3 cup low-sodium soy sauce
1/4 cup brown sugar
1/4 cup chicken broth
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon hoisin sauce
1 teaspoon sesame oil
1 teaspoon cornstarch
2 tablespoons water

For Garnish

3 green onions, sliced
Sesame seeds
Crushed red pepper flakes (optional)

Directions

I pat the shrimp dry and season them lightly with salt and black pepper.
I toss the shrimp with the cornstarch until they are evenly coated.
I heat the vegetable oil in a large skillet over medium-high heat.
I cook the shrimp for about 2 minutes per side until they are golden and just cooked through, then transfer them to a plate.
In a small bowl, I whisk together the soy sauce, brown sugar, chicken broth, hoisin sauce, sesame oil, garlic, and ginger.
I pour the sauce into the same skillet and bring it to a gentle simmer.
I mix the cornstarch with the water to create a slurry, then whisk it into the sauce until it thickens.
I return the shrimp to the skillet and gently toss them until they are fully coated in the glossy sauce.
I garnish with sliced green onions, sesame seeds, and crushed red pepper flakes if I want a little extra heat.
I serve immediately over steamed rice or noodles.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

I use chicken instead of shrimp for a different version of the recipe.
I add broccoli, snap peas, or bell peppers for extra vegetables.
I stir in sliced mushrooms for more texture.
I increase the crushed red pepper flakes or add sriracha for a spicier dish.
I substitute honey for the brown sugar to create a slightly different sweetness.
I garnish with chopped peanuts or cashews for added crunch.
I serve the shrimp over cauliflower rice for a lower-carb meal.

Storage/Reheating

I store leftover Mongolian Shrimp in an airtight container in the refrigerator for up to 3 days. I reheat it gently in a skillet over low heat or in the microwave using short intervals to avoid overcooking the shrimp. If the sauce thickens too much, I stir in a small splash of water or chicken broth while reheating. I do not recommend freezing this dish because the shrimp can become rubbery after thawing.

FAQs

Can I use frozen shrimp?

Yes. I thaw the shrimp completely and pat them dry before coating them with cornstarch to help them brown properly.

Why do I coat the shrimp with cornstarch?

I use cornstarch because it creates a light coating that helps the sauce cling to the shrimp while giving them a delicate, slightly crisp exterior.

Can I make this recipe spicy?

Absolutely. I add extra crushed red pepper flakes, sliced fresh chilies, or a drizzle of sriracha to increase the heat.

What can I serve with Mongolian Shrimp?

I like serving it with steamed jasmine rice, fried rice, lo mein noodles, stir-fried vegetables, broccoli, snap peas, or egg rolls.

Can I make the sauce ahead of time?

Yes. I whisk the sauce ingredients together and store the mixture in the refrigerator for up to two days. When I’m ready to cook, I simply simmer the sauce and finish the recipe as directed.

Conclusion

Mongolian Shrimp is a quick, flavorful meal that combines tender shrimp with a rich, glossy sauce full of sweet and savory flavors. I love how easy it is to prepare while still tasting like a restaurant-quality dish. Whether I serve it over rice, noodles, or alongside stir-fried vegetables, this recipe always delivers a satisfying meal that’s perfect for any night of the week.

Mongolian Shrimp

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Mongolian Shrimp is a quick and flavorful dish featuring tender shrimp coated in a rich, sweet, and savory sauce inspired by the classic flavors of Mongolian beef. It’s a restaurant-quality meal that’s ready in under 30 minutes and perfect served over rice or noodles.

Author: Laura
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Main Course
Method: Stovetop
Cuisine: Asian
Diet: Halal

Instructions

Pat the shrimp dry and season lightly with salt and black pepper.
Toss the shrimp with 2 tablespoons of cornstarch until evenly coated.
Heat the vegetable oil in a large skillet over medium-high heat.
Cook the shrimp for about 2 minutes per side until golden and just cooked through, then transfer to a plate.
In a small bowl, whisk together the soy sauce, brown sugar, chicken broth, garlic, ginger, hoisin sauce, and sesame oil.
Pour the sauce into the same skillet and bring it to a gentle simmer.
Mix 1 teaspoon cornstarch with 2 tablespoons water to make a slurry, then whisk it into the sauce until thickened.
Return the shrimp to the skillet and toss until evenly coated in the glossy sauce.
Garnish with sliced green onions, sesame seeds, and crushed red pepper flakes if desired.
Serve immediately over steamed rice or noodles.

Notes

Use thawed, well-dried frozen shrimp if fresh shrimp are unavailable.
Add broccoli, snap peas, bell peppers, or mushrooms for extra vegetables.
Substitute chicken for the shrimp if desired.
Use honey instead of brown sugar for a different sweetness.
Add sriracha or extra crushed red pepper flakes for more heat.
Top with chopped peanuts or cashews for added crunch.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently with a splash of water or chicken broth if the sauce becomes too thick. Freezing is not recommended.

Nutrition

Serving Size: 1 serving
Calories: 340 kcal
Sugar: 16 g
Sodium: 980 mg
Fat: 11 g
Saturated Fat: 2 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 26 g
Fiber: 1 g
Protein: 31 g
Cholesterol: 190 mg