Mongolian Shrimp

Savory sweet with a slight kick of heat, this Mongolian shrimp recipe elevates breaded shrimp to an entirely new level.

Why this recipe works

This Mongolian shrimp recipe combines breaded, juicy shrimp with our take on an Asian-inspired sauce that’s dotted with garlic, ginger, honey, oyster sauce, and red pepper flakes equalling a hefty dose of mouthwatering flavor.

You’ll often find Mongolian beef at your local Chinese takeout here in the States, and if you’ve tried Mongolian shrimp – then you understand the hype behind it. The rich sauce has a nice balance between savory, sweet, and mildly spicy thanks to the red pepper flakes. Though you can easily add in some Thai chili peppers for extra heat!

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

SHRIMP – You will need a pound of raw large shrimp that have been peeled, deveined, and have had the tails removed. It’s perfectly okay to use frozen shrimp (most come that way anyhow), however, you will want to thaw them before beginning. To thaw shrimp quickly, place them in a sealed bag submerged in a bowl of cold water. You may need to swap the water out as it thaws.

How to Make Mongolian Shrimp

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Whisk an egg in one of the breading trays and put the flour in another.
2. Coat both sides of the shrimp in egg.
3. Dredge shrimp in flour, coating generously.
4. Place breaded shrimp on a wire rack.
5. To the skillet, add enough cooking oil to come about 1/2-inch up the sides of the pan. Heat oil over medium-high until it reaches a temperature of 350 F. You can register the temperature with a candy thermometer. Being careful not to crowd the shrimp, place each piece into the hot oil and cook for 2-3 minutes. Remove shrimp to a wire rack.
   
   CHEF TIP – You can use the same skillet, empty the oil and wipe it out with a paper towel.
   
   
6. Heat olive oil in a skillet over medium-high heat until shimmering. Add garlic and ginger.
7. Add remaining sauce ingredients. Whisk the mixture together.
8. Continue heating the mixture until the sauce begins to thicken.
9. Add shrimp to skillet and gently turn to coat.

Frequently Asked Questions & Expert Tips

Yes, absolutely. The homemade Mongolian sauce is good with chicken, beef, or even with vegetable stir fry.

Yes! This dish is excellent with as many or as few vegetables as you prefer. I would suggest broccoli florets, spring onions, bell peppers, snow peas, mushrooms, or julienned carrots. Because shrimp cooks quickly, your best bet is to sautee the vegetables before cooking the shrimp. Add them to the sauce when you add the shrimp then toss to coat.

Store leftovers in an air-tight container kept in the refrigerator for up to 2 days. Reheating shrimp can be finnicky when trying not to overcook them. You can pop them in the microwave at low power and reheat in small bursts of time. Or, you can toss the mixture along with the shrimp into a skillet and gently rewarm over low heat.

Serving Suggestions

Serve your Mongolian shrimp over a bed of white rice or Lo Mein/Cantonese egg noodles. Optionally garnish with sliced spring onions and sesame seeds. Enjoy!

More Shrimp Recipes

• Hunan Shrimp
• Kung Pao Shrimp
• Citrus Pepper Shrimp
• Sweet and Sour Shrimp
• Shrimp with Lobster Sauce

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