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Mongolian Shrimp is a delightful dish with large shrimp cooked in a rich seasoned soy sauce with a bit of a kick from the addition of some chili garlic sauce.

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Mongolian Shrimp is a delicious saucy shrimp recipe that can be served over rice or noodles to make a complete meal.

This homemade shrimp dish is a great alternative to take out.

This shrimp recipe takes about forty minutes from start to finish and serves four people.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To make this Mongolian shrimp, I started by prepping some peeled and deveined shrimp and a marinade.

 

For the marinade I poured some soy sauce, rice wine, cornstarch, sesame oil, ginger paste and minced garlic into a mixing bowl.

 

I stirred all the ingredients together well.

I added the shrimp to the bowl and stirred until they were all well coated in marinade.

 

I set the shrimp aside to marinate for 15 – 20 minutes.

In another bowl I poured some hoisin sauce, soy sauce, oyster sauce, honey, chili garlic sauce and chicken broth.

 

I stirred all of the ingredients together well to form the Mongolian sauce and set the bowl aside.

I heated some vegetable oil in a large skillet over medium-high heat.

 

Once the oil was hot, I drained the marinade from the shrimp and discarded it.

 

Then I added the shrimp to the skillet.

 

I stirred and cooked the shrimp until they were pink and cooked through.

I removed the cooked shrimp from the skillet and set them aside.

 

I added some more oil to the skillet along with some diced onions and red bell peppers.

I stirred and continued cooking until the onions were translucent.

I added the previously prepared Mongolian sauce to the skillet.

I stirred well and simmered the sauce for a few minutes.

I returned the cooked shrimp to the skillet.

I stirred until all of the shrimp were well coated in sauce and heated through.

I sprinkled some chopped green onions and sesame seeds on top.

Then the Mongolian shrimp was ready to serve.

I served my Mongolian shrimp over steamed white rice.

This tantalizing shrimp dish is the perfect balance of savory and sweet.

The sweet and smoky notes of the Mongolian sauce are complemented by the freshness of the green onions and the warmth of garlic and ginger.

The tender shrimp absorb the flavors, creating a mouthwatering experience.

If you are looking for a delightful shrimp dinner recipe, then you need to try this Mongolian Shrimp!

More Shrimp Recipes You’ll Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make This Mongolian Shrimp:

Marinade

• 1 pound raw large shrimp, peeled and deveined
• ¼ cup low sodium soy sauce
• 2 tablespoons rice wine vinegar or dry sherry
• 2 tablespoons cornstarch
• 2 teaspoons sesame oil
• 1 teaspoon ginger paste
• 1 teaspoon garlic, minced

Mongolian Sauce

• ¼ cup hoisin sauce
• ¼ cup low sodium soy sauce
• 1 tablespoon oyster sauce
• 2 tablespoons honey
• 2 teaspoon chili garlic sauce (adjust to your spice preference)
• 1 cup chicken or vegetable broth

For Cooking

• 2 tablespoons vegetable oil
• ½ cup onion, diced
• ½ cup red bell pepper, diced
• 2 green onions, chopped (white and green parts separated)
• 1 tablespoon sesame seeds, toasted (optional, for garnish)

How to Make Mongolian Shrimp:

1. In a medium-sized bowl or plastic bag, combine all the shrimp marinade ingredients (soy sauce, rice wine, cornstarch, sesame oil, ginger, and garlic).
2. Add the peeled and deveined shrimp, toss to coat well, and let it marinate for about 15-20 minutes.
3. In a separate bowl, mix all the Mongolian sauce ingredients together (hoisin sauce, soy sauce, oyster sauce, honey, chili garlic sauce, and chicken or vegetable broth). Set the sauce aside for later.
4. Heat one tablespoon of vegetable oil in a wok or large skillet over medium-high heat.
5. Once the oil is hot, add the marinated shrimp (discard the marinade) and stir-fry until they turn pink and are cooked through. Remove the shrimp from the wok and set them aside.
6. In the same wok, add another tablespoon of vegetable oil. Add the sliced onions and red bell pepper, stir-fry for about 2-3 minutes until they become translucent and slightly tender.
7. Pour the Mongolian sauce into the wok, stirring continuously to coat the vegetables. Let the sauce simmer for 2-3 minutes. This is a thin sauce. If you’d like to make it thicker, make a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water until no lumps remain. Add the slurry to the sauce while mixing, let simmer until it thickens.
8. Return the cooked shrimp to the wok, tossing them with the sauce and vegetables until everything is well coated and heated through.
9. Sprinkle the chopped green onions and toasted sesame seeds (if using) on top of the Mongolian shrimp for garnish.
10. Serve the Mongolian shrimp over steamed rice or noodles and enjoy this savory and slightly sweet dish!

FAQS:

How should I store the leftover shrimp?

Store the leftovers in an airtight container in the refrigerator for 2-3 days. 

Can I use a different protein?

Certainly! While the recipe is written for shrimp, you can substitute it with chicken, beef, tofu, or your preferred protein. Adjust cooking times accordingly.

 

Can I use pre-cooked shrimp? Using pre-cooked shrimp might result in a different texture and flavor. The recipe is designed for raw shrimp, as they absorb the marinade and Mongolian sauce during cooking.

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