Name: Mongolian Shrimp Recipe
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Cuisine: Asian-inspired
Ingredients: 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); 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

This Mongolian Shrimp is a delicious and easy-to-make dish that’s perfect for a quick and satisfying weeknight meal. Tender shrimp are coated in a crispy batter and then tossed in a savory and slightly sweet Mongolian sauce. It’s a fantastic way to enjoy a takeout-inspired meal at home.

Why You’ll Love This Recipe

Flavorful and Crispy: The shrimp are perfectly crispy, thanks to the flour coating, and the sauce is a delicious balance of sweet, savory, and tangy flavors.
Easy to Make: With simple ingredients and straightforward instructions, this dish is surprisingly easy to prepare.
Quick and Healthy: This recipe is ready in just 35 minutes, making it perfect for busy weeknights. It’s also a healthier option compared to takeout, as you can control the amount of oil and sodium.

Ingredients

Here’s what you’ll need to create this delicious Mongolian Shrimp:

Shrimp: Raw, peeled, deveined, and tails removed. You can use fresh or frozen shrimp (thawed).
Egg: Beaten, used to create an egg wash for the shrimp.
All-purpose flour: Creates a light and crispy coating for the shrimp.
Cooking oil: For frying the shrimp. Use an oil with a high smoke point, such as vegetable, peanut, or canola oil.

For the Sauce:

Olive oil: For sautéing the aromatics.
Garlic: Minced, for aromatic depth.
Ginger: Minced, adds a fresh and zesty flavor.
Sesame oil: Adds a nutty aroma and flavor.
Honey: Adds sweetness and balances the savory flavors.
Oyster sauce: Adds a rich and savory flavor.
Ketchup: Adds sweetness and a tangy flavor.
Red pepper flakes: Adds a touch of heat. Adjust the amount to your liking.
Soy sauce: Adds a salty and umami flavor.
Cornstarch: Used to thicken the sauce.
Water: Used to make a slurry with the cornstarch.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Mongolian Shrimp

Step 1: Bread the Shrimp

Set up a breading station with two shallow dishes or bowls. In one, whisk the egg. In the other, place the flour. Dip each shrimp in the beaten egg, then dredge it in the flour, ensuring it’s fully coated. Place the breaded shrimp on a wire rack to allow the coating to set slightly.

Step 2: Fry the Shrimp

Heat about ½ inch of cooking oil in a large skillet over medium-high heat until it reaches 350°F (177°C). Carefully add the breaded shrimp to the hot oil in batches, making sure not to overcrowd the pan. Cook for 2-3 minutes per side, or until golden brown and crispy. Remove the shrimp from the oil and place them on a wire rack or a paper towel-lined plate to drain any excess oil.

Step 3: Make the Mongolian Sauce

While the shrimp are frying, prepare the sauce. You can use the same skillet after removing the shrimp and wiping it clean with a paper towel. Heat the olive oil in the skillet over medium-high heat until shimmering. Add the minced garlic and ginger, and sauté for about 30 seconds, or until fragrant. Add the remaining sauce ingredients: sesame oil, honey, oyster sauce, ketchup, red pepper flakes, soy sauce, cornstarch, and water. Whisk everything together until smooth and continue cooking until the sauce thickens, stirring occasionally.

Step 4: Toss and Serve

Add the fried shrimp to the skillet with the Mongolian sauce and toss gently to coat evenly. Serve immediately over rice or noodles.

Pro Tips for Making the Recipe

Thaw frozen shrimp: If using frozen shrimp, thaw them completely before breading and frying.
Don’t overcrowd the pan: Frying the shrimp in batches prevents overcrowding and ensures that they cook evenly and become crispy.
Monitor the oil temperature: Use a digital cooking thermometer to ensure the oil is at the correct temperature (350°F) for frying the shrimp.
Adjust the sauce: Taste the sauce and adjust the sweetness, spiciness, or saltiness to your liking.

How to Serve Mongolian Shrimp

Main Course: Serve this Mongolian Shrimp with a side of steamed white or brown rice or your favorite noodles.
Appetizer: Serve the shrimp on skewers with a side of the Mongolian sauce for dipping.
Salad: Add the cooked shrimp to your favorite salad for a protein boost and a flavorful twist.

Make Ahead and Storage

Storing Leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating:

Reheat gently on the stovetop or in the microwave until warmed through. You can also reheat the shrimp separately in the oven or air fryer to maintain their crispiness.

FAQs

Can I use a different type of shrimp?

Yes, you can use other types of shrimp, such as medium or small shrimp, but adjust the cooking time accordingly.

Can I bake the shrimp instead of frying them?

Yes, you can bake the breaded shrimp in a preheated oven at 400°F (204°C) for about 10-12 minutes, or until golden brown and cooked through. However, the shrimp may not be as crispy as the fried version.

Can I make this dish gluten-free?

Yes, you can use gluten-free flour for dredging the shrimp.

How can I make this dish spicier?

Add more red pepper flakes or hot sauce to the sauce, or serve with a side of chili garlic sauce.

There you have it! A delicious and easy-to-make recipe for Mongolian Shrimp that’s perfect for any occasion. Enjoy!

Stacy Corbo

Hi, I’m Stacy Corbo! From quick dinners to family favorites, I’m here to help you bring joy to the table, one recipe at a time.

Mongolian Shrimp Recipe