Ingredients:

  • 5 lb Large Shrimp (peeled & deveined)
  • 2 Tbsp Cornstarch (for shrimp)
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/2 cup Low Sodium Soy Sauce
  • 1/4 cup Dark Brown Sugar (packed)
  • 2 Tbsp Hoisin Sauce
  • 1 Tbsp Rice Vinegar
  • 1/4 cup Water or Chicken Broth
  • 1 tsp Cornstarch (for sauce slurry)
  • 2 Tbsp Neutral Oil (e.g., canola)
  • 1 Tbsp Fresh Ginger (grated/minced)
  • 4 cloves Garlic (minced)
  • 1/2 tsp Red Pepper Flakes (optional)
  • 1/2 cup Green Onions (thinly sliced, for garnish)
  • 1 tsp Toasted Sesame Seeds (for garnish)

Instructions:

  1. Pat the shrimp very dry. In a medium bowl, lightly toss the shrimp with 2 Tbsp of cornstarch, salt, and pepper until evenly coated.
  2. Mix the Mongolian Sauce: Whisk together the Soy Sauce, Brown Sugar, Hoisin Sauce, Vinegar, Broth, and 1 tsp of cornstarch in a separate bowl until the sugar is dissolved. Set aside.
  3. Heat 1 Tbsp of oil in a wok or large skillet over HIGH heat until shimmering. Add the shrimp in a single layer (work in batches if necessary). Sear for 1.5–2 minutes per side until they turn opaque pink and develop a light golden crust. Remove the shrimp immediately and set aside.
  4. Sauté Aromatics: Reduce heat slightly if necessary, then add the remaining 1 Tbsp of oil. Add the minced ginger, garlic, and red pepper flakes. Sauté quickly for 30–60 seconds until fragrant, being careful not to burn the garlic.
  5. Caramelize the Sauce: Pour the prepared Mongolian Sauce into the wok. Bring the mixture to a rapid boil, stirring continuously for 1–2 minutes until the sauce thickens and turns glossy and deeply brown.
  6. Combine and Finish: Return the seared shrimp to the wok. Toss vigorously to thoroughly coat the shrimp in the thick, glossy sauce. Cook only for 30 seconds to heat through.
  7. Serve immediately, transferring the Mongolian Shrimp to a serving platter and garnishing generously with sliced green onions and toasted sesame seeds.