The glaze alone will send your mouth in to a flavor frenzy with the sweet brown sugar and the kick from the soy sauce. This Asian seafood dish is great for a quick dinner. Y’all should give it a try!

Spicy Mongolian Glazed Shrimp with Green Tea Infused Rice

1 pound of jumbo shrimp, deveined and peeled

½ cup of soy sauce

½ tablespoon of sesame oil

4 cloves of garlic, grated

About a half inch of ginger, grated (should be about a teaspoon or so)

2 teaspoons of brown sugar

1 good pinch of red pepper flakes, to taste

1 tablespoon of vegetable oil


For the rice

2 tablespoons of vegetable oil

1 teaspoon of grated ginger

3 cloves of garlic, minced

½ cup of shredded carrots

2 cups of Basmati rice

4 cups of chicken stock

1 green tea bag


Start by making the marinade and glaze for the shrimp. In a bowl, combine the soy sauce, sesame oil, garlic, ginger, brown sugar, red pepper flakes, and vegetable oil in a bowl. Stir well to ensure all of the brown sugar has been dissolved. Then, pour half of the mixture into another bowl. With the remaining half, toss in the shrimp and let the shrimp sit and marinate for about 30 minutes.


Meanwhile, to make the rice, heat the vegetable oil in a skillet until it’s warm. Then, add in the garlic and ginger and cook for a minute or so until fragrant. Then, toss in the rice and stir well to combine. Cook the rice, stirring occasionally, until the rice has toasted to a light golden brown color. This should take about 2-3 minutes. Then, add in the carrots, chicken stock, and green tea bag. Cook until all the liquid has evaporated. Then, remove the tea bag and add a lid to the rice. Turn off the heat and let it sit for 10 minutes. Then, using a fork, fluff it and it should be perfect.


To cook the shrimp, start by preheating a grill pan. When it’s hot, add the shrimp. Brush on some of the reserved marinade. When the shrimp has cooked on the first side for about 2 minutes, flip and cook for another 60 seconds. Brush on a bit more glaze. Serve the shrimp alongside the cooked rice.