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Mongolian Shrimp Recipe

Mongolian Shrimp Recipe

  • Author: Irena Macri
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Category: Main
  • Method: Pan-Fried
  • Cuisine: Asian
  • Diet: Gluten Free


Mongolian Shrimp is a delicious Chinese-American dish made by stir-frying succulent shrimp with a sweet and savoury Mongolian sauce. The result is a mouthwatering dish with tender shrimp coated in a flavourful sauce that’s great served over a bed of steaming rice or veggies.



For the shrimp

  • 450500 g/1 lb. large shrimp, deveined and shell off (you can use frozen shrimp and defrost it in warm water for 1015 minutes)
  • 2 egg whites, whisked
  • ½ cup tapioca or arrowroot flour (potato starch or cornflour can also be used)
  • ⅓ cup avocado oil or melted coconut oil for frying

For the Mongolian sauce

  • 1 tablespoon finely minced or diced garlic (about 3 cloves)
  • 2 teaspoons freshly grated ginger
  • ¼ cup water 
  • ⅓ cup soy sauce (or Tamari or coconut aminos)
  • ¼ cup Hoisin sauce 
  • 2 tablespoons honey (or brown sugar or coconut sugar)
  • 1 tablespoon sesame oil
  • 0.5 teaspoon chilli flakes or red chilli pepper powder
  • ¼ cup chopped green onions (scallions)

For garnish: 1 teaspoon of sesame seeds (optional)

To serve: rice, broccoli or other greens (bok choy etc)


  • Peel and devein the shrimp. Pat the shrimp dry with a clean paper towel. Make sure it’s completely dry so it turns out extra crispy when coated in starch and fried. 
  • Butterfly the shrimp to make it look extra pretty when cooked. Cut the flesh along the back to butterfly shrimp, ensuring not to cut through the shrimp. Set aside.
  • Whisk the egg whites until frothy in one bowl and set another bowl with the flour/starch. 
  • Heat the oil in a shallow layer in a skillet or frying pan over medium-high heat. Once sizzling hot, add the shrimp. Working in batches, dip the shrimp in the egg-white mixture and then roll in the flour. Shake off the excess and carefully add to the hot oil in the pan. Cook for about 2 minutes on each side until golden brown and crispy. Remove cooked shrimp to a plate lined with a paper towel.
  • While the shrimp is cooking, you can whisk the sauce ingredients in a bowl. Combine everything except for garlic and ginger and whisk together.
  • Once all the shrimp is cooked, pour out excess oil from the pan into a bowl or soak it up with a paper towel. Leave a little bit of oil to fry off the garlic and ginger. 
  • Keeping the pan on medium-high heat, add minced garlic and ginger to the pan and stir for 30 seconds to a minute. Don’t let them get too brown, we want just a little colour. Then pour in the sauce and stir over heat for about a minute, until it starts to bubble away and caramelize slightly. At this stage, return the pre-cooked shrimp and stir through the sauce. Turn the heat off and sprinkle with green onions and sesame seeds.
  • Serve over rice with side vegetables or salad.


  • Serving Size: 1/4 of the dish
  • Calories: 398
  • Sugar: 14.5 g
  • Sodium: 988.5 mg
  • Fat: 19.1 g
  • Carbohydrates: 28.9 g
  • Fiber: 0.9 g
  • Protein: 29 g
  • Cholesterol: 201.7 mg

Keywords: Mongolian Shrimp, Mongolian Prawns, Mongolian Sauce, Stir-Fry, Shrimp Recipes, Asian Shrimp Recipe

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