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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.

Ingredients

  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons cornstarch
  • 2 tablespoons vegetable oil
  • Salt, to taste
  • Black pepper, to taste
  • 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
  • 3 green onions, sliced
  • Sesame seeds
  • Crushed red pepper flakes (optional)

Instructions

  1. Pat the shrimp dry and season lightly with salt and black pepper.
  2. Toss the shrimp with 2 tablespoons of cornstarch until evenly coated.
  3. Heat the vegetable oil in a large skillet over medium-high heat.
  4. Cook the shrimp for about 2 minutes per side until golden and just cooked through, then transfer to a plate.
  5. In a small bowl, whisk together the soy sauce, brown sugar, chicken broth, garlic, ginger, hoisin sauce, and sesame oil.
  6. Pour the sauce into the same skillet and bring it to a gentle simmer.
  7. Mix 1 teaspoon cornstarch with 2 tablespoons water to make a slurry, then whisk it into the sauce until thickened.
  8. Return the shrimp to the skillet and toss until evenly coated in the glossy sauce.
  9. Garnish with sliced green onions, sesame seeds, and crushed red pepper flakes if desired.
  10. 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

Find it online: https://thefamilycooking.com/mongolian-shrimp/