Mongolian Shrimp
4
Product(s) Used
Special Diet
Dairy-Free, Gluten-FreeCourse
Main CourseMain Ingredient
Seafood, Rice & GrainsOccasion
Quick & EasyIngredients
- 1- pound large uncooked shrimp, peeled and deveined
- 2 egg whites
- ½ cup cornstarch or arrowroot powder
- ¼ cup avocado oil
- 1 cup San-J Mongolian Sauce
- 4 green onions, cut into 1-inch pieces
- 2 teaspoons sesame seeds
- cooked rice, to serve
Directions
- Pat shrimp very dry. In a shallow bowl, whisk the egg whites. Place the cornstarch in another shallow bowl.
- Heat avocado oil in a large skillet over medium-high heat. Place a paper towel lined plate next to the skillet.
- Working in batches, dip the shrimp into the egg whites then into the cornstarch, shaking off any excess. Then drop into the hot oil.
- Fry the shrimp for 2 minutes per side then remove to the paper towel lined plate.
- Add San-J Mongolian Sauce, heat until it starts to bubble. Add the shrimp and green onions to the pan and cook for another minute.
- Garnish with sesame seeds and serve over rice.
