Mongolian Shrimp Better Than Takeout

$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. 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. 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. 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. 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. 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! 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. 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. 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. {{image_2}} 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. 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. 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. 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. 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. 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! 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. 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. 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. 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!$

Mongolian Shrimp Better Than Takeout

Experience the vibrant flavors of Mongolian Shrimp Delight with this quick and easy recipe! In just 20 minutes, you can whip up a delicious dish packed with shrimp, crisp veggies, and a savory sauce that will impress any guest. From preparation to serving, this recipe is perfect for busy weeknights or special occasions. Click through to discover full instructions and elevate your dinner game tonight!

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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

Fresh cilantro for garnish (optional)

Instructions

In a small bowl, mix soy sauce, brown sugar, and cornstarch until combined. Set aside.

Heat vegetable oil in a large skillet or wok over medium-high heat.

Add the sliced onions and sauté for 2-3 minutes until they become translucent.

Stir in the minced garlic and grated ginger, cooking for an additional 30 seconds until fragrant.

Add the shrimp to the skillet, cooking for about 2-3 minutes until they turn pink and opaque.

Toss in the red bell pepper and snow peas, stirring constantly for another 2 minutes until the vegetables are tender-crisp.

Pour the sauce mixture into the skillet, stirring well to coat all ingredients. Let it cook for an additional 1-2 minutes until the sauce thickens.

Drizzle sesame oil over the shrimp and vegetables, followed by the chopped green onions. Toss everything to combine.

Remove from heat and let cool slightly before serving.

Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4