Mongolian Shrimp

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Mongolian Shrimp

Photo by: KeyIngredient


You can use the same sauce for the Chicken too :)


Cooking Time: 20
Recipes Makes: 4
Calories: 377
Carbs: 29
Fat: 4
Protein: 54

Ingredients Related Tips

2 lbs raw shrimp (peeled and deveined with tails removed)
Corn Starch (for shaking)
vegetable oil (for frying)
1 teaspoon fresh ginger (minced)
1 tablespoon fresh garlic (minced)
1/2 teaspoon crushed red pepper flakes
1/2 cup soy sauce
1/2 cup water
1/2 cup brown sugar
2 tablespoons rice wine
1/2 cup green onions (sliced)


In a large bowl or sealable shaker bag, toss the shrimp with cornstarch.

In a large wok or skillet heat oil over medium-high heat. Add green onions and stir fry for 1 minute. Remove from the wok and set aside. Add a little more oil if needed.

Add shrimp and stir-fry in batches (adding more oil if needed), until the shrimp has turned opaque and is fully cooked (the internal temperature has reached 145 degrees). The shrimp should take about 5 minutes per batch to cook. Remove from the wok and set aside.

Add a little more oil to the wok, add garlic, ginger and red pepper flakes and stir-fry until fragrant (about 15 seconds), be careful not the burn them.

Add water, soy sauce, rice wine, and brown sugar. Stir until the sugar dissolves. Bring to a boil, reduce heat to low and simmer stirring constantly for about 5-6 minutes.

much more at

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