Mongolian Shrimp Better Than Takeout Delightful Dish
Craving takeout shrimp? You’re in for a treat! This Mongolian Shrimp recipe is easy and way better than any restaurant version. With fresh ingredients, detailed steps, and handy tips, you’ll impress your family with a dish that bursts with flavor. Forget the long wait times—grab your apron and let’s dive into the world of homemade Mongolian Shrimp. You’ll love how simple cooking can be!
Ingredients
List of Essential Ingredients
To make this Mongolian shrimp dish, you need a few key ingredients:
– 1 lb large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 1 medium onion, sliced
– 3 cloves garlic, minced
– 1 inch piece ginger, grated
– 1 red bell pepper, sliced
– 1 cup snow peas, trimmed
– 1/4 cup green onions, chopped
– 1/4 cup soy sauce
– 2 tablespoons brown sugar
– 1 tablespoon cornstarch
– 1 teaspoon sesame oil
Each ingredient plays a role in building flavor. The shrimp brings protein and a sweet taste. The soy sauce adds saltiness and depth. Garlic and ginger give a nice zest, while the veggies add crunch and color.
Optional Garnishes
To make your dish even better, you can add some garnishes:
– Fresh cilantro
Cilantro adds brightness and freshness. You can sprinkle it on top right before serving. This little touch makes your plate look lovely and inviting.
Substitutions for Key Ingredients
Sometimes you may not have all the ingredients. Here are some easy swaps you can make:
– Use chicken or tofu in place of shrimp for different protein.
– Swap soy sauce for tamari to make it gluten-free.
– If you don’t have brown sugar, white sugar works too.
These substitutions keep the recipe flexible. You can still enjoy a great meal even if you’re missing something.
Step-by-Step Instructions
Preparation of Ingredients
Start by gathering your ingredients. You will need:
– 1 lb large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 1 medium onion, sliced
– 3 cloves garlic, minced
– 1 inch piece ginger, grated
– 1 red bell pepper, sliced
– 1 cup snow peas, trimmed
– 1/4 cup green onions, chopped
– 1/4 cup soy sauce
– 2 tablespoons brown sugar
– 1 tablespoon cornstarch
– 1 teaspoon sesame oil
– Fresh cilantro for garnish (optional)
Now, prepare your sauce. In a small bowl, mix the soy sauce, brown sugar, and cornstarch. Stir well until combined. Set this bowl aside for later.
Cooking Process in Detail
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the sliced onions and sauté them for 2-3 minutes. You want them to become soft and translucent. Next, stir in the minced garlic and grated ginger. Cook for about 30 seconds until the aroma fills your kitchen.
Now, it’s time to add the shrimp. Cook them for 2-3 minutes. They should turn pink and opaque. After that, toss in the red bell pepper and snow peas. Stir constantly for another 2 minutes. You want the veggies to stay tender-crisp.
Pour your sauce mixture into the skillet. Stir well to coat all the shrimp and veggies. Let it cook for 1-2 minutes. This helps the sauce thicken and cling to everything.
Finalizing the Dish
Drizzle the sesame oil over your shrimp and veggies. Then add the chopped green onions. Toss everything together to mix well. Once combined, remove from heat and let it cool slightly.
Now your Mongolian shrimp is ready to serve! You can plate it beautifully and add cilantro on top if you like. Enjoy your homemade dish that tastes even better than takeout!
Tips & Tricks
How to Achieve Perfectly Cooked Shrimp
To get shrimp just right, pay attention to timing. Cook them for 2-3 minutes. They should turn pink and opaque. If you overcook them, they become rubbery. To check, cut one open. It should look white and firm.
Enhancing the Flavor Profile
To boost the taste, use fresh garlic and ginger. They add a nice kick. The soy sauce and brown sugar mix brings sweet and salty notes. Drizzle sesame oil at the end. It gives a nutty flavor that rounds out the dish. You can also add a splash of lime juice for brightness.
Common Mistakes to Avoid
One common mistake is overcrowding the pan. This can steam the shrimp instead of frying them. Cook in batches if needed. Another mistake is not letting the sauce thicken. Give it time to bubble for a few minutes. This helps it cling to the shrimp and veggies. Lastly, don’t skip garnishing with green onions or cilantro. It adds color and freshness.
Variations
Vegetarian Alternatives
You can easily make a vegetarian version of Mongolian shrimp. Instead of shrimp, try using tofu or tempeh. Both options soak up flavor well. Firm tofu works best, as it holds its shape. Just cube it and follow the same cooking steps. You will still enjoy that savory sauce.
Adding More Vegetables
Feel free to add more vegetables to your dish. Broccoli, carrots, or baby corn work great. You can also toss in mushrooms for an umami boost. Just cut them into bite-sized pieces. Add them when you cook the other veggies. This makes your meal colorful and healthy.
Spice Level Adjustments
If you like heat, add some chili flakes or sriracha. Start with a pinch and taste. You can always add more. For a milder dish, skip the spices. Adjust the heat to fit your taste. This way, everyone at the table will enjoy the meal.
Storage Info
Best Practices for Refrigeration
Store your Mongolian shrimp in an airtight container. This keeps it fresh and tasty. It’s best to refrigerate it within two hours of cooking. The shrimp stays good for up to three days. Enjoy it within this time for the best taste.
Freezing Guidelines
If you want to save some for later, freezing works well. Place the shrimp in a freezer-safe container. Make sure to leave some space for expansion. It is safe to freeze for up to three months. Label the container with the date. Thaw it in the fridge overnight before using.
Reheating Instructions
To reheat, use a skillet over medium heat. Add a splash of water or oil to keep it moist. Stir often until heated through, about 5 minutes. You can also use a microwave. Heat for 1-2 minutes, stirring halfway. Enjoy your delicious meal again!
FAQs
Can I make this recipe gluten-free?
Yes, you can make this recipe gluten-free. Just swap regular soy sauce for gluten-free soy sauce. This way, you keep all the great flavor without the gluten.
What types of shrimp are best for this recipe?
Large shrimp work best for this dish. They have a nice size and hold up well during cooking. Look for shrimp that are peeled and deveined to save time.
How do I make this dish spicier?
To add spice, use red pepper flakes or sliced fresh chili. You can also add sriracha to the sauce for a nice kick. Start small, then add more if you want it hotter.
Can I use frozen shrimp?
Yes, you can use frozen shrimp. Just make sure to thaw them completely before cooking. This will help them cook evenly. You can run them under cold water to speed up the thawing process.
This blog post covered essential ingredients, step-by-step cooking, and helpful tips. You learned how to prepare shrimp perfectly and avoid common mistakes. We also explored delicious variations, best storage methods, and answered your FAQs.
In closing, cooking is fun and rewarding. Experiment with flavors and find what you love. Happy cooking!
. 1. Heat 1 tablespoon of olive oil in a large pot over medium heat. 2. Add 1 medium diced onion and sauté until it turns translucent, about 5 minutes. 3. Next, add 2 minced garlic cloves and cook for 1 more minute. 1. Pour in 1 can (28 oz) of crushed tomatoes and 4 cups of vegetable broth. 2. Add 1 teaspoon of dried oregano, 1 teaspoon of dried basil, salt, and pepper. 3. Bring the mixture to a simmer, letting the flavors blend. 4. Once simmering, add 9 oz of fresh cheese tortellini. Cook it according to the package, usually about 3-5 minutes. 1. Reduce the heat to low. Stir in 1 cup of heavy cream until mixed well. 2. Let the soup heat for an additional 2-3 minutes, but don’t let it boil. 3. Taste the soup and adjust the seasoning if needed. 4. Serve hot, garnished with fresh basil leaves and grated Parmesan cheese. For the full recipe, refer to the earlier section for all details. Enjoy your cooking! To make the best creamy tomato tortellini soup, cook the tortellini just right. Follow the package instructions closely. Fresh tortellini cooks quickly, usually in just 3-5 minutes. Stir gently to avoid breaking them. You can adjust the creaminess and flavor easily. If you want a richer taste, add more heavy cream. For a lighter option, use coconut milk. Taste the soup before serving. Adjust salt and pepper to suit your liking. One common mistake is overcooking the tortellini. This makes them mushy and loses their shape. Keep an eye on the timer to prevent this. Another mistake is skipping seasoning adjustments. Each ingredient plays a role in flavor. After cooking, taste your soup. You might need more salt, pepper, or herbs to enhance the taste. To add depth, try a splash of balsamic vinegar. This little tweak can brighten the flavors. Just a teaspoon can work wonders. Using fresh herbs for garnish is another great way to boost flavor. Fresh basil leaves add a nice touch and a burst of color. They bring freshness that makes each bowl inviting. For the full recipe, check the earlier section and enjoy making this comforting meal! {{image_2}} Adding spinach makes this soup even better. You can use fresh or frozen spinach. If you have fresh, chop it up and add it right before serving. For frozen, just stir it in when the soup is hot. It will wilt nicely and give a pop of green. This adds nutrients and a nice flavor to the soup. For a heartier meal, try adding cooked Italian sausage. Brown the sausage in the pot before you add the onion. This step adds a rich flavor that blends well with the tomatoes. After cooking the sausage, follow the rest of the recipe as usual. The sausage will make the soup more filling and tasty. You can easily make this soup vegan and gluten-free. Use gluten-free pasta instead of regular tortellini. There are many great options available today. For the creamy base, substitute heavy cream with coconut milk. It gives a nice texture and a hint of sweetness. Be sure to use vegetable broth for the best flavors. This way, everyone can enjoy this soup! For the full recipe, check out the complete guide. To keep your creamy tomato tortellini soup fresh, use an airtight container. This helps prevent spills and keeps out air. You can store it in the fridge for up to three days. If you need more time, consider freezing it. Make sure to cool the soup before storing. This prevents steam buildup in the container. Freezing the soup is easy and a great way to save it for later. Pour the cooled soup into freezer-safe bags or containers. Remove as much air as possible before sealing. This helps avoid freezer burn. You can freeze it for up to three months. When you’re ready to enjoy it, let it thaw in the fridge overnight. To reheat without losing texture, do it slowly. Pour the soup into a pot and warm it over low heat. Stir often to prevent sticking. If it seems too thick, add a splash of broth or water. For the best flavor, avoid boiling it. This keeps the creamy texture just right. When choosing tortellini, I prefer fresh cheese tortellini. It cooks quickly and adds a creamy texture. Cheese tortellini pairs well with the soup’s flavors. Meat tortellini works too, but it can change the taste. Stick with cheese for a classic, comforting soup. Yes, you can make this soup ahead of time. To meal prep, cook the soup without adding the tortellini. Store it in an airtight container in the fridge. When ready to eat, heat it up and add the tortellini. This keeps the pasta from getting mushy. You can store the soup in the fridge for up to three days. If you freeze it, it lasts for about three months. When you reheat it, add a little water or broth. This helps keep the soup creamy and fresh. In this blog post, we explored how to make a delicious creamy tomato tortellini soup. We discussed key ingredients like olive oil, crushed tomatoes, and fresh tortellini. You learned easy steps for preparation, cooking, and final touches. We shared tips for avoiding common mistakes and enhancing flavors. You also discovered tasty variations and proper storage methods. With these insights, you can create a comforting meal that warms the heart. Enjoy making this soup as much as I do!](https://dailydishly.com/wp-content/uploads/2025/06/f157e764-c4a1-4324-a22a-5668ebbc8ae4-768x768.webp)
![- 4 salmon fillets (6 ounces each) - 1/4 cup soy sauce (low-sodium preferred) - 1/4 cup honey - 2 tablespoons rice vinegar - 1 tablespoon grated fresh ginger - 2 cloves garlic, minced - 1 teaspoon sesame oil The heart of this dish is the salmon. I love using fresh salmon fillets for their rich flavor and texture. They cook well and stay moist. For the sauce, soy sauce adds that umami punch. Low-sodium options are great if you want to cut down on salt. Honey gives a sweet touch, balancing the salty soy. Rice vinegar adds tang and depth. Fresh ginger and garlic bring warmth and spice to the marinade. - 2 green onions, finely chopped (for garnish) - 1 tablespoon sesame seeds (for garnish) Garnishes can elevate your dish. Chopped green onions add color and a mild onion flavor. Sesame seeds give a nice crunch and nutty taste. They make the dish look beautiful too. - Cooked jasmine rice - Steamed vegetables I recommend serving the teriyaki salmon over fluffy jasmine rice. The rice soaks up the sauce perfectly. Steamed vegetables are great on the side. They add color, texture, and nutrients to your meal. This combo makes a full and balanced plate. For the complete cooking process, check the Full Recipe. To start, you need to whisk the marinade. In a medium bowl, combine: - 1/4 cup soy sauce - 1/4 cup honey - 2 tablespoons rice vinegar - 1 tablespoon grated fresh ginger - 2 cloves garlic, minced - 1 teaspoon sesame oil Whisk them until smooth. This creates a sweet and salty blend. Next, marinate the salmon. Place the salmon fillets in a shallow dish. Pour the marinade over them. Cover the dish and refrigerate for at least 30 minutes. For a stronger flavor, marinate up to 2 hours. Now, it’s time to bake. Preheat your oven to 400°F (200°C). This step is key for even cooking. Line a baking sheet with parchment paper or foil. This makes for easy cleanup. After marinating, take the salmon out. Reserve the marinade for later. Place the fillets skin-side down on the sheet. Bake the salmon for 12-15 minutes. It’s done when it flakes easily with a fork. While the salmon bakes, prepare the sauce. Pour the reserved marinade into a small saucepan. Bring it to a boil over medium heat. Let it simmer for 3-5 minutes. This thickens the sauce nicely. Be careful not to over-reduce it. Once the salmon is ready, drizzle the thickened sauce on top. Garnish with: - Chopped green onions - Sesame seeds Now, serve your teriyaki salmon over fluffy jasmine rice for a complete meal. For the full recipe, check the section above. For the best teriyaki salmon, marination is key. I recommend marinating for at least 30 minutes. If you have time, go for 2 hours. This extra time allows the flavors to soak in. Balancing the flavors is also important. The soy sauce adds saltiness, while honey brings sweetness. Adjust these to fit your taste. You can even add a splash of lime juice for a zesty kick! You can cook the salmon in the oven or on the grill. If you use the oven, preheat it to 400°F (200°C). For grilling, heat your grill to medium-high. Both methods yield tasty results. Just make sure not to overcook the salmon. Cook it until it flakes easily with a fork. This usually takes about 12 to 15 minutes in the oven. If grilling, check often to avoid dryness. When plating, keep it simple and elegant. Place the salmon on a bed of fluffy jasmine rice. Drizzle it with the thickened teriyaki sauce. Garnish with green onions and sesame seeds for a pop of color. For sides, steamed vegetables work great. Try broccoli or snap peas for a fresh crunch. This makes your meal not just tasty but also beautiful! {{image_2}} You can swap out salmon for other fish. Try using trout or tilapia. Both have great flavors and cook well. For gluten-free options, use tamari instead of soy sauce. Tamari has a similar taste and works perfectly in this recipe. You can also use coconut aminos, a great soy sauce alternative. Want to change the taste? Add spices like black pepper or red pepper flakes. These spices give the dish a nice kick. You can also add citrus juice. Lime or lemon juice brightens up the flavors. Just mix it into the marinade for a fresh twist. You can grill the salmon for a smoky flavor. Just preheat your grill and cook the salmon for about 6-8 minutes each side. If you want a caramelized finish, try broiling. Place the salmon under a broiler for 2-3 minutes after baking. This gives a nice, crisp topping. This Easy Teriyaki Salmon recipe is flexible. Feel free to mix and match these ideas! For the full recipe, check out the [Full Recipe]. To store leftovers, let the salmon cool to room temperature. Place it in an airtight container. This keeps it fresh and prevents strong smells. The shelf life in the fridge is about 3 to 4 days. If you plan to eat it later, remember to check for any signs of spoilage before enjoying. You can freeze cooked salmon for up to 3 months. Wrap each piece tightly in plastic wrap, then place it in an airtight container or freezer bag. To reheat, thaw the salmon overnight in the fridge. You can warm it in the oven at 350°F (175°C) for about 10-15 minutes. This helps keep the texture nice and flaky. Use airtight containers for storing salmon. This prevents air from getting in and keeps it fresh longer. Avoid leaving cooked salmon out at room temperature for too long. Proper storage helps retain its rich flavor and juicy texture. Enjoy your Easy Teriyaki Salmon at its best! For the full recipe, check out the [Full Recipe]. I recommend marinating teriyaki salmon for at least 30 minutes. This allows the flavors to soak in. For a stronger taste, you can marinate it for up to 2 hours. Just don’t go over two hours, or the salmon may get too salty. Yes, you can use frozen salmon! Just be sure to thaw it first. To thaw, place the salmon in the fridge overnight. If you need it faster, seal it in a bag and submerge it in cold water for about an hour. After thawing, pat it dry before marinating. I love serving teriyaki salmon with fluffy jasmine rice. It soaks up the tasty sauce well. You can also pair it with steamed vegetables like broccoli or green beans. A fresh salad with a light dressing works great, too! Check out the Full Recipe for more ideas. In this post, we explored how to make easy teriyaki salmon using simple ingredients. We discussed key items like salmon fillets, soy sauce, honey, and fresh ginger. You learned step-by-step instructions for making the marinade, baking the salmon, and adding finishing touches. We also covered tips for perfecting the dish and how to customize it. Remember, you can store leftovers for later enjoyment. With these insights, you now have all the tools to create a delicious teriyaki salmon that impresses. Enjoy your cooking journey!](https://dailydishly.com/wp-content/uploads/2025/06/d319870b-f2b5-4b65-bbf7-0456604e94a9-768x768.webp)
