Crispy Mongolian Shrimp with Honey Oyster Sauce Recipe
If you’re craving a dish that strikes the perfect balance between crunchy, sweet, and savory, the Crispy Mongolian Shrimp with Honey Oyster Sauce Recipe is about to become your new go-to favorite. Imagine golden, crispy shrimp coated in a sticky, flavorful sauce with hints of garlic, ginger, and a subtle kick from red pepper flakes. This recipe brings a delightful harmony of textures and tastes to your plate, making it an irresistible dish to share with family or enjoy anytime you want a burst of indulgence. It’s not only a feast for your taste buds but also surprisingly simple to prepare once you know the secrets to getting that shrimp crispy and the sauce perfectly luscious.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role, whether it’s building layers of flavor, adding texture, or bringing vibrant colors to your dish. You’ll find that none are complicated, but together they transform ordinary shrimp into an extraordinary experience that’s both crispy and saucy perfection.
- 1 large egg, beaten: Helps the flour stick perfectly to each shrimp for that amazing crispy coating.
- ½ cup all-purpose flour: Creates a light, crunchy crust that locks in shrimp’s tenderness.
- 1 pound large shrimp, peeled, deveined, tails removed: The star of the show, succulent and perfect for frying.
- Cooking oil (vegetable, peanut, or canola): For frying, choose an oil with a high smoke point to achieve golden crispiness.
- 1 tablespoon olive oil: Adds richness and depth when sautéing garlic and ginger.
- 1 tablespoon minced garlic: Infuses the sauce with fragrant warmth and savoriness.
- 2 teaspoons minced ginger: Brings a fresh, zesty kick that brightens the sauce.
- 1 tablespoon sesame oil: Imparts a nutty aroma, giving the sauce an authentic Asian flavor.
- ¼ cup honey: Adds a natural sweetness that perfectly balances the salty and spicy elements.
- ¼ cup oyster sauce: Delivers rich umami notes, elevating the sauce’s depth.
- 1 tablespoon ketchup: A subtle tanginess and color enhancer for the sauce.
- 2 teaspoons red pepper flakes: Provides just the right amount of heat without overpowering.
- ½ cup soy sauce: Brings savory saltiness and complexity to the flavor base.
- 2 teaspoons cornstarch: Thickens the sauce to a luscious, clingy texture.
- ¼ cup water: Balances thickness and helps the sauce achieve a smooth consistency.
How to Make Crispy Mongolian Shrimp with Honey Oyster Sauce Recipe
Step 1: Bread the Shrimp
Start by setting up two shallow dishes: one filled with the beaten egg, and the other with all-purpose flour. Dip each shrimp into the egg, then thoroughly coat it in flour. This two-step breading is the secret to getting shrimp that’s crispy on the outside but juicy inside. Place your breaded shrimp on a wire rack, allowing excess flour to fall off—no soggy bits here!
Step 2: Fry the Shrimp
Next, heat about half an inch of your chosen cooking oil in a large skillet to 350°F (175°C). Fry the shrimp in batches to avoid crowding, which can drop the oil temperature and lead to greasy shrimp. Cook them for 2 to 3 minutes on each side until they reach a gorgeous golden brown. Once perfectly crispy, transfer them onto paper towels to drain any excess oil.
Step 3: Prepare the Sauce Base
After frying, carefully pour out the excess oil from the skillet and wipe it clean. Heat olive oil over medium-high heat, then sauté the minced garlic and ginger until their aroma fills the kitchen—this fragrant combo is the backbone of your sauce, giving it warmth and zest.
Step 4: Combine Sauce Ingredients
Now it’s time for the magic. Add sesame oil, honey, oyster sauce, ketchup, red pepper flakes, soy sauce, and water straight into the skillet. Whisk everything together thoroughly to bring all those beautiful flavors into one harmonious sauce.
Step 5: Thicken the Sauce
To get that perfect consistency, stir in cornstarch while keeping the sauce at a gentle boil over medium heat. Keep whisking until it thickens nicely and becomes glossy, the kind of sauce that clings lazily to every bite of shrimp.
Step 6: Toss the Shrimp in Sauce
Finally, return your fried shrimp to the skillet and toss carefully so every piece is coated in the luscious honey oyster sauce. This step is where the crispy texture meets that sticky, savory sweetness that defines the Crispy Mongolian Shrimp with Honey Oyster Sauce Recipe.
How to Serve Crispy Mongolian Shrimp with Honey Oyster Sauce Recipe
Garnishes
Sprinkling a handful of toasted sesame seeds and freshly chopped green onions adds visual appeal and an extra burst of flavor that complements the sauce beautifully. These touches bring a bit of crunch and freshness that uplifts each bite.
Side Dishes
This dish pairs wonderfully with steamed jasmine rice or fluffy fried rice to soak up every drop of that irresistible honey oyster sauce. Lightly sautéed bok choy or snap peas add a bright, crisp counterpoint that balances the richness.
Creative Ways to Present
For a fun twist, serve the shrimp over a bed of crunchy Asian slaw for contrast, or skewer them to create impressive appetizers at your next gathering. You can also plate it with a drizzle of extra sauce artistically smeared alongside for a restaurant-style presentation that’s sure to wow.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Crispy Mongolian Shrimp with Honey Oyster Sauce Recipe, store them in an airtight container in the refrigerator for up to 2 days. Keep the shrimp separate from rice or sides to maintain their crispiness as much as possible.
Freezing
While the shrimp’s crispiness may soften after freezing, you can freeze cooked shrimp in the sauce in a freezer-safe container for up to one month. Thaw overnight in the fridge before reheating gently.
Reheating
To reheat, use a skillet over medium heat rather than a microwave to help maintain a bit of the shrimp’s texture. Warm the shrimp in the sauce, stirring often until thoroughly heated, and avoid overcooking as shrimp become rubbery.
FAQs
Can I use frozen shrimp for this Crispy Mongolian Shrimp with Honey Oyster Sauce Recipe?
Absolutely! Just be sure to thaw the shrimp completely and pat them dry before breading to avoid sogginess and achieve maximum crispiness when frying.
Is there a good alternative if I don’t have oyster sauce?
You can substitute with hoisin sauce mixed with a splash of soy sauce, but the unique umami of oyster sauce is tough to match exactly. The substitution will still be tasty, just slightly different.
How spicy is this recipe?
The recipe includes red pepper flakes to add a gentle heat, but you can adjust the amount to your liking. Red pepper flakes give just a warm kick rather than overwhelming spice.
Can I bake the shrimp instead of frying?
You can bake breaded shrimp at a high temperature for a healthier option, but the dish won’t have the same crispy crunch that frying provides. Using a convection setting can help improve crispiness.
What’s the best oil to use for frying shrimp?
Choose an oil with a high smoke point such as vegetable, peanut, or canola oil. These oils allow you to fry at the proper temperature without burning, ensuring golden and crispy shrimp every time.
Final Thoughts
The Crispy Mongolian Shrimp with Honey Oyster Sauce Recipe is a delightful blend of crispy textures and bold, sweet-savory flavors that will quickly become a favorite in your recipe collection. Its approachable ingredients and straightforward steps mean you can whip it up any night of the week yet impress anyone at your dinner table. Give this recipe a try and see how easily it transforms your next meal into a tempting feast bursting with flavor and fun!
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Crispy Mongolian Shrimp with Honey Oyster Sauce Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This Mongolian Shrimp recipe features crispy, tender shrimp coated in a flavorful, sweet, and spicy sauce. Perfectly fried and tossed in a savory blend of honey, soy sauce, garlic, and ginger, this dish brings a delicious twist to traditional Mongolian flavors in just 35 minutes.
Ingredients
Breading
- 1 large egg, beaten
- ½ cup all-purpose flour
- 1 pound large shrimp, peeled, deveined, tails removed
- Cooking oil, for frying (vegetable, peanut, or canola oil)
Sauce
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 2 teaspoons minced ginger
- 1 tablespoon sesame oil
- ¼ cup honey
- ¼ cup oyster sauce
- 1 tablespoon ketchup
- 2 teaspoons red pepper flakes
- ½ cup soy sauce
- 2 teaspoons cornstarch
- ¼ cup water
Instructions
- Bread Shrimp: Set up two shallow dishes, one with the beaten egg and one with the flour. Dip each shrimp into the egg mixture to coat fully, then dredge thoroughly in the flour. Place the breaded shrimp onto a wire rack to set.
- Fry Shrimp: Heat ½ inch of cooking oil in a large skillet to 350°F (175°C). Fry the shrimp in batches, making sure not to overcrowd the skillet, cooking each side for 2-3 minutes until golden brown and cooked through. Drain shrimp on paper towels to remove excess oil.
- Make Sauce: Remove excess oil from the skillet and wipe clean. Heat olive oil over medium-high heat and sauté the minced garlic and ginger until fragrant, about 1-2 minutes.
- Combine Sauce Ingredients: Add sesame oil, honey, oyster sauce, ketchup, red pepper flakes, soy sauce, cornstarch, and water to the skillet. Whisk together well to combine all the ingredients into a smooth sauce.
- Thicken Sauce: Continue cooking the sauce while stirring constantly until it thickens to a glossy, syrupy consistency, approximately 3-5 minutes.
- Combine and Serve: Add the fried shrimp back to the skillet and toss them thoroughly in the thickened sauce to coat evenly. Serve immediately with steamed rice or your choice of side dishes.
Notes
- Make sure the oil is at the correct temperature (350°F) to achieve perfectly crispy shrimp without greasy results.
- You can adjust the red pepper flakes to control the spiciness of the sauce.
- For a gluten-free version, substitute all-purpose flour and soy sauce with gluten-free alternatives.
- If you prefer a less sweet sauce, reduce the amount of honey slightly.
- Serve with steamed white rice or stir-fried vegetables for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian, Chinese
