If you have a craving for something sweet, spicy, and irresistibly crispy all at once, then you are going to fall head over heels for this Mongolian Shrimp Recipe. This dish perfectly balances crunchy fried shrimp with a sticky, flavorful sauce that packs a punch of garlic, ginger, and soy-based goodness. It’s quick enough for a weeknight meal but impressive enough to serve when friends come over, making it a versatile favorite to keep in your culinary repertoire. Trust me, once you try this Mongolian Shrimp Recipe, it’s going to become one of those dishes you want to make again and again.
Ingredients You’ll Need
Getting the ingredients right is key to creating that perfect harmony of flavor and texture in the Mongolian Shrimp Recipe. Each item plays an essential role, from the crispy coating to the zesty, sweet, and savory sauce that clings to every bite.
- Large egg: Helps the flour stick to the shrimp, creating a crispy crust.
- All-purpose flour: Provides the perfect coating that fries to golden perfection.
- Large shrimp, peeled and deveined: The star ingredient that offers a succulent seafood base.
- Cooking oil (vegetable, peanut, or canola): Ideal for frying to get that wonderful crunch.
- Olive oil: Adds depth and richness when sautéing garlic and ginger.
- Minced garlic: Infuses the dish with its signature aromatic punch.
- Minced ginger: Brings a warm, slightly spicy undertone to the sauce.
- Sesame oil: Delivers that nutty, toasty flavor essential to Mongolian-style dishes.
- Honey: Smoothly balances the savory and spicy notes with gentle sweetness.
- Oyster sauce: Adds umami and a lovely depth of flavor.
- Ketchup: Introduces a subtle tangy richness to the sauce.
- Red pepper flakes: Provide the perfect kick of heat to awaken your taste buds.
- Soy sauce: The salty backbone that ties all the flavors together.
- Cornstarch: Used as a thickening agent to achieve the perfect sauce coating consistency.
- Water: Blends with the cornstarch to create a smooth, glossy sauce.
How to Make Mongolian Shrimp Recipe
Step 1: Prep and Coat the Shrimp
The key to that irresistible crunch starts here. Set up two shallow dishes—one filled with the beaten egg and the other with flour. Dip each large shrimp in the egg, making sure it’s well coated, and then dredge it through the flour until every inch is covered. Placing them on a wire rack at this point helps the coating stay crisp later, so avoid skipping this step.
Step 2: Fry to Golden Perfection
Heat about half an inch of your preferred cooking oil in a large skillet, aiming for a temperature near 350°F (175°C). Fry the shrimp in batches so they don’t crowd the pan—overcrowding means soggy shrimp, and that’s the last thing we want. Fry each side for 2 to 3 minutes until they turn that mouthwatering golden brown and are fully cooked inside. Drain on paper towels to remove excess oil and keep them crispy.
Step 3: Build the Flavor Base
With the skillet cleaned from excess oil, add the olive oil and heat it over medium-high. Toss in the minced garlic and ginger, stirring often until the kitchen fills with their fragrant aroma—that’s the signal to move on. This flavor base is what gives the Mongolian Shrimp Recipe its signature warmth and complexity.
Step 4: Whisk in the Sauce Ingredients
Now comes the magic moment. Add sesame oil, honey, oyster sauce, ketchup, red pepper flakes, soy sauce, cornstarch, and water directly into the skillet. Whisk everything together to create a luscious, sticky sauce that will coat the shrimp beautifully.
Step 5: Thicken the Sauce
Keep cooking the sauce mixture over medium heat, stirring constantly until it thickens and turns glossy. This thick, flavorful glaze is what makes the shrimp truly mouthwatering, so be patient and get that perfect consistency.
Step 6: Combine and Serve Immediately
Gently toss the fried shrimp back into the skillet, making sure each piece is evenly coated with the sauce. This is where everything comes together, and the dish bursts with layers of flavor and textures. Serve it hot straight from the pan for the best experience.
How to Serve Mongolian Shrimp Recipe
Garnishes
Simple garnishes can elevate your Mongolian Shrimp Recipe to something truly special. Consider sprinkling chopped green onions or toasted sesame seeds on top for a fresh, crunchy note that complements the rich sauce perfectly. A few fresh cilantro leaves add a bright lift, too.
Side Dishes
This dish pairs exceptionally well with steamed white rice or jasmine rice, which soaks up all the delicious sauce. For a bit of crunch and color, pair it with stir-fried vegetables like snap peas, bell peppers, or baby bok choy. A light Asian slaw can also add refreshing contrast to the bold flavors of the shrimp.
Creative Ways to Present
Thinking beyond the plate? Serve the Mongolian Shrimp Recipe in lettuce cups for a fun, handheld appetizer. Or, arrange the shrimp over a bed of fried rice or noodles for an instant main course. For an elegant touch, use a shallow bowl, spoon the shrimp and sauce neatly, and garnish with sliced red chili or microgreens.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the shrimp and sauce in an airtight container in the refrigerator. It’s best consumed within 2 days to enjoy the shrimp at their freshest and still keep the crisp texture intact as much as possible.
Freezing
While shrimp generally don’t freeze perfectly once cooked in a sauce due to changes in texture, you can freeze the fried shrimp and sauce separately. Freeze the shrimp on a tray first to keep them from sticking together, then transfer to a bag. Defrost gently in the fridge before reheating.
Reheating
To reheat and maintain as much crispness as possible, warm the shrimp in a preheated oven at 350°F (175°C) for 5–7 minutes rather than microwaving. Add the sauce warmed gently on the stovetop and toss everything together just before serving. This method preserves both flavor and texture beautifully.
FAQs
Can I use frozen shrimp for this Mongolian Shrimp Recipe?
Yes, frozen shrimp works well as long as you thaw them completely and pat them dry before coating and frying. Excess moisture will affect the crispiness of the crust, so dry shrimp are essential.
Is the sauce very spicy?
The sauce has a pleasant kick from the red pepper flakes, but it’s not overwhelmingly spicy. You can always adjust the heat level by reducing or increasing the pepper flakes according to your taste.
Can I make this recipe gluten-free?
Absolutely! Use gluten-free all-purpose flour or cornstarch in place of regular flour and replace soy sauce with tamari or a gluten-free soy sauce alternative to keep all the flavors intact.
How long does it take to prepare Mongolian Shrimp Recipe from start to finish?
The recipe takes about 25 minutes to prep and another 10 minutes to cook, making it a quick meal that fits easily into a busy schedule without sacrificing flavor.
What can I substitute for oyster sauce if I don’t have any?
You can substitute oyster sauce with hoisin sauce or a mix of soy sauce and a little mushroom broth to replicate the umami flavor, although the taste will be slightly different but still delicious.
Final Thoughts
If you want a dish that brings together crispy shrimp with a bold, sweet, and savory sauce bursting with flavor, this Mongolian Shrimp Recipe hits all the right notes. It’s straightforward, satisfying, and made to impress whether you’re cooking for yourself or company. Dive into making this recipe and enjoy the celebration of textures and tastes in every bite. I promise, it’s going to be a new favorite you can turn to time and time again.
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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
Description
This Mongolian Shrimp recipe features crispy, golden-fried shrimp coated in a flavorful, sweet and savory sauce infused with garlic, ginger, soy sauce, and a hint of spice. Perfect as an appetizer or main dish, it comes together quickly with a combination of frying and stovetop cooking for the sauce, creating a deliciously satisfying Asian-inspired meal for four servings.
Ingredients
Shrimp and Coating
- 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 Shrimp: Set up two shallow dishes: one with beaten egg and one with flour. Dip each shrimp in the egg mixture, then dredge in flour, making sure it is fully coated. Place the breaded shrimp on a wire rack for easy handling.
- Fry Shrimp: Heat about ½ inch of cooking oil in a large skillet to 350°F (175°C). Add the breaded shrimp in batches without overcrowding the pan. Fry each side for 2-3 minutes or until the shrimp are golden brown and cooked through. Remove and drain on paper towels to remove excess oil.
- Sauté Aromatics: Using the same skillet, remove excess oil and wipe the pan clean. Heat olive oil over medium-high heat, then add minced garlic and ginger. Sauté until fragrant, about 1-2 minutes, taking care not to burn the garlic.
- Make Sauce: Add sesame oil, honey, oyster sauce, ketchup, red pepper flakes, and soy sauce to the skillet. Whisk the ingredients together to combine evenly.
- Thicken Sauce: In a small bowl, mix cornstarch with water to make a slurry. Stir the slurry into the sauce while continuously heating and stirring until the sauce thickens and becomes glossy.
- Combine and Serve: Add the fried shrimp to the skillet and toss them to coat thoroughly with the thickened sauce. Serve immediately, ideally with steamed rice or your favorite side dishes.
Notes
- Maintain oil temperature at 350°F to ensure shrimp fry crispy without absorbing excess oil.
- Do not overcrowd the pan while frying to keep the shrimp from steaming.
- Adjust red pepper flakes to taste depending on your spice preference.
- This dish pairs well with steamed jasmine rice or sautéed vegetables.
- Use fresh garlic and ginger for the best flavor.
- You can substitute oyster sauce with hoisin sauce for a different twist.
- Immediately serving the shrimp after coating with sauce keeps them crispy.
