Mongolian Shrimp
- Replace the beef with shrimp (or chicken)
- Add onions and bell peppers
- Reduce sugar and increase flavor with hoisin sauce
- Kick things up a notch with sriracha
Sounds tasty, doesn’t it? Wait until you try it!
Why Mongolian Shrimp Works
Fear not; Mongolian shrimp is a whole lot easier to make than it looks. Plus, you can make it any time of the year, month, week, or day. No restrictions.
So with 30 minutes, peeled and deveined shrimp, and sliced vegetables with a few seasonings, you can enjoy an incredibly delicious yet easy dinner. I was impressed with the results, but getting a good picture of this Mongolian shrimp was trickier than I thought.
My dear little son, who was 5 years old at the time, couldn’t keep his hands out of the dish. He was squirmy and hungry, not a good mix. I was happy to get the needed shots, and then he devoured it all. Of course, I helped.
Hubby didn’t get to taste it, but that’s okay because I definitely made it again (and again).
Enjoy!
How to Make Mongolian Shrimp
- Saute the ginger and garlic for 1-2 minutes, making sure the garlic doesn’t burn. Then, add the onions and sriracha. (Photo 1)
- Sauce – Stir in soy sauce, chicken broth, and hoisin sauce. Bring to a boil and simmer for about 3 minutes. Then, add red bell pepper, stir, and remove from heat. (Photo 2)
- Shrimp – Coat the shrimp with the cornstarch to coat. Fry them in a wok with about ¼ cup cooking oil for 2-3 minutes or until done. Drain excess oil from the shrimp. (Photos 3-5)
- Assemble – Reheat the sauce, add the shrimp, and mix well. (Photo 6)
- Serve – Adjust seasonings to taste. Serve over noodles and garnish with the sliced green onions.
What to Pair With Mongolian Shrimp
Asian food goes great with coconut rice or noodles. Oolong tea is a wonderfully warming beverage, and donut holes are surprisingly close to Asian donuts.
By Imma
Mongolian Shrimp
Ingredients
- 1 tablespoon (15ml) vegetable oil
- ½ teaspoon (2-3g) minced ginger
- 1 tablespoon (2-3g) minced garlic chopped
- ½ medium onion, sliced
- 1 teaspoon (2-3g) sriracha (or more to taste)
- ¼ cup (60ml) reduced-sodium soy sauce
- ½-1 cup (120-240ml) chicken broth
- ¼ cup (60ml) hoisin sauce
- 1 small red pepper, sliced
- 1 pound (450g) shrimp, peeled and deveined
- ¼ cup (30g) cornstarch
- vegetable oil for frying (about ½ cup)
- ½-1 pound (250-450g) noodles, cooked according to the package instructions
- 2 large green onions, sliced into 1-inch diagonal slices
Instructions
- Heat about a tablespoon of oil in a saucepan or wok over medium heat (the oil should shimmer but not smoke). Saute the ginger and garlic for 1-2 minutes, making sure the garlic doesn't burn. Then, add the onions and sriracha.
- Stir in soy sauce, chicken broth, and hoisin sauce. Bring to a boil and simmer for about 3 minutes. Then, add red bell pepper, stir, and remove from heat.
- Toss the shrimp in the cornstarch to coat. Remove from cornstarch, shake off excess, and let it rest for about 5 minutes.
- Heat a wok (or heavy-bottomed saute pan) with 2-3 tablespoons oil, then add the shrimp. Let the shrimp set for about 30 seconds before stirring. Cook while stirring for 2-3 minutes until shrimp reaches desired doneness (they'll turn pink and opaque). Transfer the shrimp to a paper-towel-lined plate to remove excess oil and set aside.
- Next, return the saucepan to medium heat and add the shrimp. Bring to a boil and stir well until heated through.
- Adjust seasonings and sauce thickness to taste. Serve over noodles and garnish with the sliced green onions.
Tips & Notes:
- Please remember that nutritional information is a rough estimate and can vary greatly based on the products used
