Mongolian Shrimp: A Sweet and Savory Stir-Fry Sensation

 This bold and flavorful dish combines succulent shrimp with a rich, glossy sauce inspired by Mongolian-style cooking. While not traditionally Mongolian, this Asian fusion creation delivers an irresistible combination of sweet, savory, and slightly spicy flavors that will have you coming back for seconds.

The Perfect Balance of Flavors

Plump shrimp are quickly stir-fried until just cooked through, then coated in a luxurious sauce that strikes the perfect balance between brown sugar sweetness and savory soy depth. Fresh ginger and garlic provide aromatic complexity, while a touch of heat from red pepper flakes makes each bite exciting.

Ingredients

For the Sauce:

• 1/2 cup low-sodium soy sauce
• 1/3 cup brown sugar
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1/2 teaspoon red pepper flakes
• 1/4 cup water
• 1 tablespoon cornstarch

For the Shrimp:

• 1.5 pounds large shrimp, peeled and deveined
• 3 tablespoons vegetable oil
• 4 green onions, sliced diagonally
• Sesame seeds for garnish
• Steamed rice for serving

Instructions

1. Start by preparing the sauce. In a bowl, whisk together soy sauce, brown sugar, minced garlic, grated ginger, and red pepper flakes. In a separate small bowl, combine water and cornstarch to make a slurry.
2. Pat the shrimp dry with paper towels to ensure proper searing. Heat vegetable oil in a large wok or skillet over medium-high heat until shimmering.
3. Add shrimp to the hot pan in a single layer. Cook for about 2 minutes per side until they turn pink and start to curl. Remove to a plate and set aside.
4. Pour the sauce mixture into the same pan and bring to a simmer. Add the cornstarch slurry and cook, stirring constantly, until the sauce thickens and becomes glossy, about 2 minutes.
5. Return the shrimp to the pan and toss to coat evenly with the sauce. Cook for an additional minute until everything is heated through.
6. Remove from heat and stir in most of the green onions, reserving some for garnish.

Serving

Serve your Mongolian Shrimp hot over steamed rice. Garnish with remaining green onions and a sprinkle of sesame seeds. The sauce is perfect for drizzling over the rice, creating a complete and satisfying meal.

Tips for Success

• Don't overcook the shrimp – they should be just pink and curled into a loose "C" shape
• Have all ingredients prepped before you start cooking, as this dish comes together quickly
• For extra vegetables, try adding sliced bell peppers or snap peas
• Make extra sauce if you like your rice well-coated

This Mongolian Shrimp recipe offers restaurant-quality results in just about 20 minutes of cooking time. It's perfect for busy weeknights when you want something impressive but don't have hours to spend in the kitchen. The combination of sweet, savory, and spicy elements makes it a crowd-pleasing dish that's sure to become a regular in your dinner rotation.