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
Scale
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.
