Hey there! I’m super excited to share everything I know about Mongolian shrimp – one of my absolute favorite Asian-inspired dishes that’s been gaining popularity lately. Despite what the name suggests, this isn’t actually a traditional Mongolian dish at all (surprising, right?). Let me break down what makes this dish so special!
The Real Story Behind Mongolian Shrimp
Fun fact Mongolian shrimp actually originated in Taiwan back in the 1950s not Mongolia! It’s a creative spin-off from the famous Mongolian beef dish that Chinese-American restaurants made popular. The name “Mongolian” comes from the cooking technique of using a round-bottomed wok for high-heat stir-frying rather than any connection to Mongolian cuisine.
What Makes Mongolian Shrimp So Special?
Here’s what makes this dish stand out
- The Shrimp: Large, succulent shrimp coated in a special velveting technique
- The Sauce: A perfect balance of sweet and savory flavors
- The Texture: Crispy-tender shrimp meets crunchy vegetables
- Quick Cooking: Ready in just 20 minutes!
The Secret’s in the Sauce
The signature Mongolian sauce is what really makes this dish pop! Here’s what goes into it
- Soy sauce (or tamari/coconut aminos for gluten-free folks)
- Hoisin sauce
- Honey or brown sugar
- Fresh garlic and ginger
- Sesame oil
- Chili flakes (optional for heat lovers)
How to Make Restaurant-Quality Mongolian Shrimp at Home
I’ve made this dish countless times, and here’s my foolproof method:
What You’ll Need:
- 1 lb large shrimp, peeled and deveined
- 2 egg whites
- 1/2 cup tapioca or cornstarch
- Basic stir-fry veggies (broccoli works great!)
- Your choice of cooking oil
Step-by-Step Guide:
-
Prep the Shrimp
- Pat shrimp dry (super important!)
- Coat with egg white and starch mixture
- Let sit at room temp while prepping other ingredients
-
Make the Sauce
- Mix soy sauce, hoisin, honey, and aromatics
- Add a splash of water to help it come together
-
Cook It Up
- Stir-fry aromatics first
- Cook shrimp until just pink
- Add sauce and veggies
- Toss everything together
Pro Tips from My Kitchen to Yours
After making this dish tons of times, here are some tricks I’ve learned:
- Don’t overcook the shrimp! 1-2 minutes is usually enough
- Pat those shrimp super dry before coating them
- Use fresh ginger and garlic – it makes a huge difference
- Add veggies for extra nutrition and crunch
- Serve immediately for the best texture
Common Questions I Get Asked
Q: Is this dish spicy?
A: Nope! It’s typically pretty mild, but you can add red pepper flakes if you want some heat.
Q: Can I make it gluten-free?
A: Totally! Just swap regular soy sauce for tamari or coconut aminos.
Q: What sides go well with it?
A: I love serving it with:
- Steamed rice
- Lo mein noodles
- Spring rolls
- Asian cucumber salad
Why You’ll Love Making This at Home
- Healthier than takeout
- Customize the flavors to your taste
- Way cheaper than restaurant versions
- Impressive enough for guests
- Leftovers taste great (if they last that long!)
Storage Tips
If you somehow end up with leftovers (doesn’t happen often in my house!):
- Store in an airtight container
- Keeps in the fridge for 3-4 days
- Reheat gently to avoid rubbery shrimp
- Don’t freeze – fresh is best!
Listen, I know trying new recipes can be intimidating, but trust me on this one – Mongolian shrimp is totally worth adding to your cooking repertoire. It’s one of those dishes that looks fancy but is actually super simple to make. Plus, it’s guaranteed to impress anyone you serve it to!
Whether you’re a seafood lover or just looking to switch up your dinner routine, give this recipe a try. And hey, if you make it, drop a comment below – I’d love to hear how it turned out for you!
Happy cooking! ✨
Can You Cook Frozen Shrimp?
Rock-hard frozen shrimp are not suitable for our Mongolian shrimp recipe, but they work fine if you thaw them first. Place your shrimp in a Ziploc bag, remove as much air as possible, submerge the bag in a bowl of water, and allow it to sit for 20 minutes. The shrimp should be pliable and ready to cook (or peel).
Cold shrimp demand extra attention while frying. You don’t want to crowd the pan and lower the oil’s temperature too much. Our next section will discuss in detail how to fry cold shrimp.
Is Mongolian Shrimp Healthy?
Yes, our Mongolian shrimp recipe makes a healthy meal.
First of all, shrimp is a good source of protein because, unlike meat, most of its fats are unsaturated fats. They also contain omega 3s, 6s, and 9s, which not only aid in controlling your bad cholesterol level but also benefit your brain health as well.
The shrimp is often served with rice and cooked vegetables, good sources of complex carbs and micronutrients. We are using broccoli, which contains lots of vitamin C, iron, magnesium, and other crucial nutrients.
We portion the meal so that each serving contains around 500 calories, 1 g saturated fats, 554 mg sodium, and about 2 g added sugar. These numbers indicate that this recipe complies with our healthy eating guidelines and the USDA’s recommendations.
Although these shrimp are deep-fried, they can still fit a healthy diet if they’re done the right way. We used an oil with a high smoke point and neutral taste (canola oil). To fry the shrimp, scoop them out when they’re golden, and lay them out on paper towels to blot off excess oil.