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Prepare to tantalize your taste buds with the bold and flavorful Mongolian Shrimp recipe. Originating from the ancient land of Mongolia, this dish is a testament to the rich culinary heritage of the region. Mongolian cuisine, influenced by its nomadic past and diverse neighboring cultures, brings together a harmonious fusion of ingredients and techniques that create a symphony of tastes on your palate.

In this Mongolian Shrimp Recipe, we bring you the perfect marriage of succulent shrimp, crisp broccoli, and a tantalizing sauce that encapsulates the essence of Mongolian flavors. As you dive into each bite, you’ll be greeted by the delightful combination of umami-rich soy sauce, fragrant garlic, zesty ginger, all-enveloping tender shrimp, and vibrant vegetables.

Ingredients Used In Mongolian Shrimp Recipe

Peeled shrimp from 24 oz whole, 12 ounce
Broccoli cut into florets, 8 ounce
Cooked medium-grain rice, 3 1/2 cups
Chopped green onions, 1/4 cup
Water, 1/4 cup
1/4 cup Cornstarch (save 1 teaspoon for the sauce)
1 cup Canola oil (save 1 1/2 tablespoons for the aromatics)
Reduced-sodium soy sauce, 2 tablespoon
Minced garlic, 1 tablespoon
Brown sugar, 2 teaspoon
Hoisin sauce, 1 teaspoon
Ground black pepper, 1/2 teaspoon
Minced Ginger, 1 teaspoon
Red pepper flakes, 1/2 teaspoon

Here are the step-by-step instructions for Mongolian Shrimp Recipe

Step 1

Using a bowl, mix 1/4 cup water, 2 tablespoons soy sauce, 2 tablespoons brown sugar, 1 teaspoon cornstarch, 1 teaspoon hoisin sauce, and 1/2 teaspoon ground black pepper. Make sure to set aside.

Step 2

A pot of water should be brought to a boil. Using a colander, dry 8 ounces of broccoli after blanching for 2 minutes and then shocking them in cold water for 2 minutes.

Step 3

Stir together 12 ounces of peeled shrimp and the remaining cornstarch (just under 1/4 cup).

Step 4

1 cup canola oil should be poured into a non-stick frying pan, and 1 1/2 tablespoons should be saved for later. 2 minutes at medium heat is enough time to heat the oil. Remove any excess flour from the shrimp and place them gently in the oil. Make sure the pan is not crowded. The shrimp should be scooped out once they have reached golden brown (about 2 minutes per shrimp). The excess oil should be blotted off with a bowl lined with paper towels.

Step 5

Put the 1 1/2 tablespoons of oil you saved earlier in a nonstick frying pan that you have just cleaned. For about 30 seconds, sauté 1 tablespoon garlic and 1 teaspoon ginger over medium heat.

Step 6

Reduce the heat to simmer and stir in the sauce mixture. If you don’t want to serve the shrimp right away, you can turn off the heat or toss the sauce with the shrimp once it has reduced (about 1 minute).

Step 7

In the last few minutes before serving, stir in the chopped green onions and shrimp.

Step 8

Add red pepper flakes once the shrimp has been coated. You can serve this dish with 3 1/2 cups of cooked rice and 8 ounces of cooked broccoli as a side dish.

Variations and Modifications

While the traditional Mongolian Shrimp recipe is already a culinary delight, feel free to explore various variations and modifications to suit your personal taste preferences. Here are a few ideas to inspire your creativity in the kitchen:

Mongolian Beef Shrimp: If you enjoy the flavors of the Mongolian Shrimp Recipe but prefer a different protein, substitute the shrimp with thinly sliced beef. Marinate the beef in the Mongolian sauce, stir-fry it with the vegetables, and experience the delectable combination of tender beef and savory flavors.

Vegetarian/Vegan Mongolian Shrimp: For those following a vegetarian or vegan diet, replace the shrimp with plant-based alternatives such as tofu or tempeh. Marinate and stir-fry them with the vegetables and sauce to create a delicious meat-free version of Mongolian Shrimp.

Spicy Mongolian Shrimp Recipe: If you prefer a kick of heat, add some red chili flakes or sriracha sauce to the Mongolian sauce. Adjust the amount to suit your desired level of spiciness, and savor the tantalizing combination of spicy flavors with the succulent shrimp.

Gluten-Free Option: If you require a gluten-free version of the Mongolian Shrimp Recipe, substitute the regular soy sauce with a gluten-free soy sauce alternative. Ensure that all other ingredients used, such as hoisin sauce and cornstarch, are also gluten-free.

Garnish and Toppings: Elevate the presentation and add additional flavors by garnishing your Mongolian Shrimp with sesame seeds, chopped cilantro, or sliced green onions. These toppings will not only enhance the visual appeal but also introduce a fresh and aromatic element to the dish.

Suggestions for serving the Mongolian Shrimp

Over Steamed Rice: Serve the Mongolian Shrimp over a bed of steamed white rice or cooked medium-grain rice. The fluffy rice will absorb the savory sauce, enhancing the overall flavors of the dish.

With Stir-Fried Noodles: For a delightful twist, serve the Mongolian Shrimp alongside stir-fried noodles. Opt for egg noodles or udon noodles and toss them with a bit of soy sauce and sesame oil for added flavor.

In Lettuce Wraps: For a fun and interactive dining experience, serve Mongolian Shrimp as a filling for lettuce wraps. Provide a platter of lettuce leaves, allowing your guests to assemble their own wraps with the shrimp, sauce, and any additional toppings they desire.

Alongside Fried Rice: Pair the Mongolian Shrimp Recipe with a side of homemade fried rice. Combine cooked rice, scrambled eggs, diced vegetables, and a touch of soy sauce in a wok or skillet for a tasty accompaniment to the shrimp.

With a Fresh Salad: Create a refreshing contrast by serving the Mongolian Shrimp Recipe with a side salad. Toss together mixed greens, sliced cucumbers, cherry tomatoes, and a tangy vinaigrette for a light and vibrant accompaniment.

In Closing

We are hopeful that your culinary adventure with the Mongolian Shrimp recipe has been a delightful experience, filled with flavors that have left a lasting impression. As you explore the depths of Mongolian cuisine, you not only satisfy your taste buds but also gained a deeper appreciation for the rich culinary traditions of Mongolia.

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