Mongolian Shrimp

Mongolian Shrimp has tender sautéed shrimp, crunchy broccoli and vegetables in a slightly sweetened spicy sauce that is all you need for a quick weeknight meal. This delicious shrimp stir fry recipe is so full of flavor and balanced with just a bit of sweetness. You can easily control how much heat you want in this quick and easy dish.

Why this recipe is just so good....

• This quick and spicy shrimp stir fry is ready in less than 30 minutes.
• You can increase the sauce's heat by opening up the chili peppers and letting the seeds simmer in the sauce. Leave the peppers whole for a more savory, less spicy sauce.
• Be sure to try my Salt and Pepper Shrimp, Pan Seared Shrimp, Shrimp Louie Salad, General Tso Shrimp or Air Fryer Garlic Shrimp.

Recipe Ingredients & Substitutions

• I used frozen, deveined large shrimp that was sold with 26-30 shrimp per pound in the package. I defrosted them overnight in the refrigerator and cut off the tails. Lobster Everywhere is a good bit of information about buying and sizes of shrimp.
• Dried chili peppers are the ingredient that gives the shrimp and sauce its spicy heat. Left whole, the flavor is very mild, but cut a few open and the chili seeds will spice up the sauce. Start with the peppers closed, let the sauce simmer a bit, taste and cut open a few if you want to increase the heat. Or for a bit less heat, use a few red pepper flakes. Taste before adding more.
• This recipe calls for using ginger and garlic. Instead of fresh ginger and garlic, I took a shortcut and used a paste variety that is stored in the refrigerator.
• Sweet chili sauce adds the sweetness in this recipe. But you can substitute a few tablespoons of regular chili or hot sauce with some sugar. Taste it before adding to the sauce to make sure you get the right flavor.

Recipe Testing Notes

• The secret to tender shrimp is to not overcook them. Watch them carefully when they are placed in the hot pan. Shrimp only take about 2-3 minutes to stir fry. As soon as they turn pink, they are done.
• Stir fry the hardest vegetables such as carrots first and leave the softer ones for last so they don't get mushy.
• Make sure the pan or wok is very hot and don't crowd the shrimp or vegetables. You want them to fry not steam.

How to make Mongolian Shrimp?

• In a wok or large frying pan or skillet, heat the oil over medium high heat and stir fry the chili peppers for 1-2 minutes Add the shrimp and cook for 2-3 minutes or until they turn pink. Remove shrimp from pan.
• Add remaining oil and stir fry vegetables until crisp tender.

• Add sauce ingredients and stir with the shrimp and vegetables. Bring sauce to a simmer.

• Serve shrimp and vegetables over white, brown or cauliflower rice.

Frequently Asked Questions

If you tried this delicious Shrimp Recipe and enjoyed it, I'd love if you gave it a 5 star rating. This tells me what you like and want to see more of. Thank you!

Here are more seafood recipes to try:

Air Fryer Crab Cakes

Blackened Flounder

Crab Louie Salad

Slow Cooker Manhattan Clam Chowder

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Mongolian Shrimp

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

• Author: Deb Belsha
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Stove Top
• Cuisine: Asian/American

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Description

My quick and version of Mongolian Shrimp has tender sautéed shrimp and crunchy vegetables in a slightly sweetened spicy sauce.  You can easily control how much heat you want in this dish.

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Ingredients

Units USM Scale 1x2x3x

• 2 tablespoons vegetable oil
• 3 garlic cloves, minced *
• 4 dried chili peppers *
• 2 green onions, chopped
• ¼ cup sweet chili sauce*
• 1 tablespoon oyster sauce
• ¼ cup soy sauce, low sodium
• 2 tablespoons rice wine vinegar
• ½ teaspoon ground ginger*
• 1 pound cleaned, deveined shrimp (approximately 26-30 per pound)
• 2 cups broccoli, chopped in small florets
• 1 red bell pepper, chopped into medium sized pieces
• salt and pepper to taste

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Instructions

1. Heat 1 tablespoon oil in a wok or large skillet and fry the chili peppers.  Cut open a few for a spicier dish.
2. Add the shrimp and cook for 2-3 minutes over medium heat until they turn pink.  Remove from pan.
3. Heat the remaining oil and stir fry the vegetables until they are crisp tender.  If you like them a bit softer, cook an additional minute or two.
4. Stir in the sauce mixture and bring to a simmer to thicken slightly.  Add back the shrimp and heat through.
5. Serve with chopped green onions over brown, white or cauliflower rice.

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Notes

*I used garlic paste instead of cloves.  It is found in the refrigerator section of the grocery stores.

*The dried chilis are not that spicy when kept whole.  Slice a few open and it will be spicier as the seeds mix in the sauce.

*For a low carb version of the sweet chili sauce, use regular chili sauce and add 2 tablespoons of sugar substitute.   Always taste the sauce first before adding more sweetener or spice.

*If you want a thicker sauce, stir in 2-3 teaspoons of cornstarch or Arrowroot powder to thicken.  For a thinner sauce, add ¼-1/2 cup vegetable or chicken broth.  Stir to simmer to fully combine in the sauce.