If you are searching for a dish that effortlessly balances bold Asian flavors with an irresistible crispy texture, then the Crispy Mongolian Shrimp with Honey and Oyster Sauce Recipe is exactly what your dinner table needs. This recipe showcases perfectly breaded shrimp fried to golden perfection and coated in a luscious sauce that’s sweet, salty, and just a little bit spicy. Each bite delivers that satisfying crunch followed by the rich, sticky glaze made from honey and oyster sauce, finished with the warmth of garlic and ginger. Whether you’re cooking for family, friends, or just craving something extraordinary for yourself, this dish will quickly become a beloved favorite.
Ingredients You’ll Need
Gathering simple yet impactful ingredients is key to unlocking the magic in this dish. Each component plays an essential role, whether it’s the shrimp providing the tender seafood base, the cornstarch ensuring a crispy coating, or the blend of honey and oyster sauce creating a perfect balance of sweetness and umami.
- Large egg: Acts as a sticky base to help the flour cling perfectly to the shrimp for that coveted crunch.
- All-purpose flour: Creates the crispy breading that seals in the shrimp’s natural juiciness.
- Large shrimp, peeled and deveined: The star ingredient, offering delicate sweetness and a satisfying bite.
- Cooking oil (vegetable, peanut, or canola): Needed for deep frying; choose one with a high smoke point for best results.
- Olive oil: Used in the sauce for heating garlic and ginger without overpowering their flavors.
- Minced garlic: Brings aromatic depth and a subtle pungent warmth to the sauce.
- Minced ginger: Adds a spicy, fragrant kick that complements the shrimp wonderfully.
- Sesame oil: A small touch infuses a nutty undertone, enhancing the overall flavor complexity.
- Honey: Provides natural sweetness that beautifully balances the salty umami taste.
- Oyster sauce: Delivers savory richness and a full-bodied depth essential to this recipe.
- Ketchup: Lends a hint of tangy sweetness and bright color to the sauce.
- Red pepper flakes: Adds a gentle heat to create a lively flavor profile.
- Soy sauce: Brings saltiness and complexity that marry perfectly with the honey and oyster sauce.
- Cornstarch: Helps thicken the sauce for a glossy, clingy coating on the shrimp.
- Water: Used to loosen the sauce mixture and achieve the right consistency.
How to Make Crispy Mongolian Shrimp with Honey and Oyster Sauce Recipe
Step 1: Bread the Shrimp
Start by setting up two shallow dishes: one with the beaten egg and another with all-purpose flour. Take each peeled and deveined shrimp and dip it first into the egg, then dredge it completely in flour. This coating step is crucial because the egg acts like glue, helping the flour stick evenly and create that crispy outer layer when fried. Place the breaded shrimp on a wire rack to keep them from steaming and losing crispness.
Step 2: Fry the Shrimp
Heat about ½ inch of oil in a large skillet until it reaches 350°F (175°C). Fry the breaded shrimp in batches, ensuring not to crowd the pan, which would lower the oil temperature. Cook each side for 2 to 3 minutes, until the shrimp turn golden brown and irresistibly crunchy. Remove and drain on paper towels to soak up excess oil, keeping the texture light and crisp.
Step 3: Make the Flavorful Sauce
After frying, carefully pour out most of the oil from the skillet and wipe it clean. Add olive oil and warm it over medium-high heat. Toss in minced garlic and ginger to sauté until fragrant, releasing their bold aromas that form the backbone of the sauce.
Step 4: Combine Sauce Ingredients and Thicken
Add honey, oyster sauce, ketchup, red pepper flakes, soy sauce, sesame oil, cornstarch, and water to the skillet. Whisk these ingredients together while heating, stirring constantly until you achieve a deliciously thick and shiny sauce. The cornstarch works its magic here, giving the sauce just the right cling to coat every shrimp beautifully.
Step 5: Toss Shrimp in the Sauce
Finally, add your crispy fried shrimp back into the skillet and toss gently to ensure each piece is thoroughly coated in that glossy honey and oyster sauce mixture. Serve hot to experience the perfect union of crispy shrimp and rich, flavorful sauce.
How to Serve Crispy Mongolian Shrimp with Honey and Oyster Sauce Recipe
Garnishes
Adding fresh garnishes elevates the dish with bursts of color and contrasting texture. Sprinkle chopped green onions or freshly chopped cilantro on top for a bright herbal lift. A sprinkle of toasted sesame seeds adds a lovely nutty crunch that complements the richness of the shrimp and sauce.
Side Dishes
This recipe pairs marvelously with fluffy steamed jasmine rice, which soaks up every drop of the honey oyster sauce. For a lighter accompaniment, steamed or stir-fried vegetables like broccoli, snap peas, or bok choy add freshness and crunch that balance the richness.
Creative Ways to Present
For a fun twist, serve the Crispy Mongolian Shrimp in lettuce wraps, allowing diners to add fresh veggies and wrap their shrimp in crisp leafy greens. Alternatively, pile the shrimp over fried rice or even alongside noodles tossed simply with sesame oil and scallions for a complete, crowd-pleasing meal.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, transfer them into an airtight container and refrigerate. The sauce helps retain moisture, but the shrimp may lose some crispness in the fridge. Consume leftovers within 2 days for optimal taste and texture.
Freezing
While shrimp can be frozen, it’s best to freeze them before making this recipe to preserve the shrimp’s texture. After cooking, freezing crispy shrimp coated in sauce can affect their crunch and sauce consistency. If you must freeze leftovers, do so in an airtight container and thaw gently in the refrigerator before reheating.
Reheating
To reheat, warm the shrimp in a skillet over medium heat just until heated through. This helps maintain some crispness. Avoid reheating in the microwave if possible, as it can make the shrimp soggy and the sauce separate.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw the shrimp completely and pat them dry before breading. Removing excess moisture helps ensure the breading sticks well and fries up crispy.
Is there a substitute for oyster sauce?
If you don’t have oyster sauce on hand, a mixture of soy sauce with a small drizzle of hoisin sauce can mimic a similar sweet and savory flavor, though the depth of oyster sauce is unique.
How spicy is this dish?
The red pepper flakes add a gentle heat that you can easily adjust. If you prefer less spice, reduce the amount or omit entirely. For more heat, feel free to add extra chili or a dash of your favorite hot sauce.
Can I bake instead of fry the shrimp?
While frying delivers the characteristic crisp coating, you can bake the shrimp at 425°F (220°C) on a greased baking sheet for about 10-12 minutes, flipping halfway through. The texture won’t be quite as crunchy but still delicious!
What is the best oil for frying shrimp?
Choose neutral oils with high smoke points like vegetable, peanut, or canola oil. These oils fry evenly and don’t overpower the shrimp’s delicate flavor.
Final Thoughts
Trust me, once you make the Crispy Mongolian Shrimp with Honey and Oyster Sauce Recipe, it’s going to become your go-to dinner that impresses without requiring complicated steps. The enticing combination of crunchy shrimp and that sticky, vibrant sauce is simply unforgettable. Give it a try, and you might just find yourself making it again and again, sharing it with loved ones, and craving it long after the last bite!
Print
Crispy Mongolian Shrimp with Honey and Oyster Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Asian, Chinese
Description
This Mongolian Shrimp recipe features crispy, breaded shrimp fried to golden perfection and tossed in a rich, flavorful sauce made with garlic, ginger, soy sauce, honey, oyster sauce, and a hint of heat from red pepper flakes. Ready in just 35 minutes, this delightful dish pairs perfectly with steamed rice or your favorite sides, offering a delicious twist on traditional Mongolian flavors with a seafood flair.
Ingredients
For the Shrimp
- 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)
For the 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 all-purpose flour. Dip each peeled and deveined shrimp first into the egg mixture, then dredge thoroughly in flour until fully coated. Place the breaded shrimp on a wire rack to set.
- Fry Shrimp: Heat ½ inch of cooking oil in a large skillet to 350°F (175°C). Carefully add the breaded shrimp in batches, making sure not to overcrowd the pan. Fry each side for 2 to 3 minutes until shrimp are golden brown and cooked through. Remove shrimp and drain on paper towels.
- Make Sauce: Discard excess oil from the skillet and wipe it clean. Heat the olive oil over medium-high heat, then add minced garlic and ginger. Sauté until fragrant, about 1 to 2 minutes.
- Combine Sauce Ingredients: Add sesame oil, honey, oyster sauce, ketchup, red pepper flakes, and soy sauce to the skillet. Whisk together to mix well.
- Thicken Sauce: Mix cornstarch and water in a small bowl to form a slurry. Stir this slurry into the sauce in the skillet. Continue to cook and stir until the sauce thickens to a glossy consistency.
- Combine and Serve: Add the fried shrimp to the thickened sauce in the skillet and toss well to coat all shrimp evenly. Serve immediately with steamed rice or your preferred side dishes for a complete meal.
Notes
- Ensure the oil is hot enough before frying to achieve a crispy exterior without absorbing excess oil.
- Do not overcrowd the frying pan to maintain oil temperature and even cooking.
- The sauce can be adjusted for sweetness or spice by varying honey and red pepper flakes amounts according to taste.
- Serve immediately to enjoy the crispiness of the shrimp before it softens in the sauce.
- Using a wire rack after breading helps excess coating fall off and prevents sogginess before frying.
