Description
This Mongolian Shrimp recipe is a delicious and easy way to enjoy a flavorful, crispy shrimp dish with a sweet and savory Asian-inspired sauce. Perfect for a quick weeknight meal or a fun appetizer for a party.
Ingredients
Units
Scale
- 1 large egg, beaten
- 1/2 cup all-purpose flour
- 1 pound large shrimp, peeled, deveined, tails removed
- Cooking oil, for frying (vegetable, peanut, or canola oil)
For the Sauce:
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 2 teaspoons minced ginger
- 1 tablespoon sesame oil
- 1/4 cup honey
- 1/4 cup oyster sauce
- 1 tablespoon ketchup
- 2 teaspoons red pepper flakes
- 1/2 cup soy sauce
- 2 teaspoons cornstarch
- 1/4 cup water
Instructions
- Bread 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, ensuring it’s fully coated. Place breaded shrimp on a wire rack.
- Fry Shrimp: Heat ½ inch of cooking oil in a large skillet to 350°F (175°C). Add breaded shrimp in batches, avoiding overcrowding. Fry for 2-3 minutes per side, or until golden brown and cooked through. Drain on paper towels.
- Make Sauce: In the same skillet (after removing excess oil and wiping clean), heat olive oil over medium-high heat. Add garlic and ginger; sauté until fragrant.
- Combine Sauce Ingredients: Add the remaining sauce ingredients to the skillet and whisk to combine.
- Thicken Sauce: Continue heating the sauce while stirring until it thickens.
- Combine and Serve: Add fried shrimp to the skillet and toss to coat in the sauce. Serve immediately with rice or your favorite sides.
Notes
- Shrimp: Thaw frozen shrimp before using.
- Frying: Fry shrimp in batches to avoid overcrowding and ensure crispiness.
- Serving: Serve with steamed vegetables, rice, or noodles.
Nutrition
- Serving Size: 1 Serving
- Calories: 500kcal
- Sugar: 25g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 180mg
