Mongolian Shrimp

Servings: servings

Calories: 327cal

Whisk an egg in one of the breading trays and put the flour in another.
1 large egg, 1/2 cup all purpose flour
Coat both sides of shrimp in egg.
1 pound raw large shrimp
Dredge shrimp in flour, coating generously.
Place breaded shrimp on a wire rack.
To the skillet, add enough cooking oil to come about 1/2-inch up the sides of the pan. Heat oil over medium-high until it reaches a temperature of 350 F. Being careful not to crowd the shrimp, place each piece into the hot oil and cook for 2-3 minutes. Remove shrimp to a wire rack.
cooking oil
You can use the same skillet, empty the used oil and wipe out with a paper towel. Heat olive oil in skillet over medium-high heat until shimmering. Add garlic and ginger.
1 Tablespoon olive oil, 1 Tablespoon minced garlic, 2 teaspoons minced ginger
Add remaining sauce ingredients. Whisk mixture together.
1 Tablespoon sesame oil, 1/4 cup honey, 1/4 cup oyster sauce, 1 Tablespoon ketchup, 2 teaspoons red pepper flakes, 1/2 cup soy sauce, 2 teaspoons cornstarch, 1/4 cup water
Continue heating the mixture until the sauce begins to thicken.
Add shrimp to skillet and gently turn to coat.

Author: Chef Antoine Davis

5 from 1 vote

It's perfectly okay to use frozen shrimp (most come that way anyhow), however, you will want to thaw them before beginning. To thaw shrimp quickly, place them in a sealed bag submerged in a bowl of cold water. You may need to swap the water out as it thaws.

Course: Dinner

Cuisine: American, Asian

Prep Time25

Cook Time10

Total Time35