Mongolian Shrimp With Broccoli

5 from 6 votes
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Mongolian shrimp with broccoli is better than takeout and better for you! Simple, quick meal the entire family will love. Ready in 20 minutes.

Grey ceramic bowls with rice and Mongolian shrimp with gold forks.
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Why Make This Mongolian Shrimp

This shrimp is so flavorful. It has a very light batter which gives it a little crunch. Because it’s a light batter, it’s healthier and it’s not deep fried. You won’t miss the calories don’t worry. The sauce does all the heavy lifting.

This meal comes together so quickly, have dinner ready in about 20 minutes. The broccoli and edamame give the dish color and texture. Shrimp is full of protein so this meal will leave you feeling full and satisfied. You can also try my Honey Sriracha Shrimp for another sweet/spicy quick meal.

Ingredients Needed

Ingredients needed for the Mongolian shrimp on a counter in small bowls.

Shrimp. Be sure to use a high quality shrimp. I go for Large or extra large frozen shrimp that’s cleaned with the tail off.

Corn Starch. This gives the shrimp a nice crisp. It acts as a light batter to the shrimp.

Panko. Panko is in the aisle with bread crumbs. It’s a Japanese bread crumb and a bit crispier than regular bread crumbs. This adds a little crunch to the lightly battered shrimp and it adds crunch to the bowl in general.

Egg. This is to help stick the cornstarch to the shrimp.

Avocado Oil. I prefer to fry the shrimp up in avocado oil because it’s safe at a high temperature and it’s neutral in flavor. You can use any oil you prefer. The shrimp is’t deep fried, just lightly fried in a skillet.

Hoisin Sauce. This is a sweet, lightly spicy dark sauce. This and soy sauce is the base of the sauce. This sauce is also great in my Beef Fried Rice. This is found in the international aisle in the store.

All other ingredients and measurements can be found below in the recipe card.

Recipe Variations

Shrimp. You can use chicken but will need to cook the chicken longer until the internal temp is 165º.

Avocado Oil. You can also use vegetable oil.

Cornstarch. Arrowroot or flour will also work well.

Soy Sauce. Tamari or coconut aminos will work for a gluten free/soy free alternative.

Broccoli. Zucchini or sliced bell peppers will also work well.

Steps To Make This Recipe

Steps to make this recipe with white bowls and shrimp.

Step One. Start rice if using! Peel and devein the thawed shrimp if they aren’t already prepared. Pat the shrimp dry with a clean paper towels. Add corn starch, panko and seasonings to a large bowl and whisk together. In another bowl, whisk the eggs together.

Step Two. Add the shrimp to the whisked eggs. Mix the shrimp to ensure they are coated in egg. Next, add the shrimp to the large bowl with cornstarch and seasoning. Mix up the shrimp to ensure it’s covered in egg and corn starch coating.

Shrimp in a grey skillet raw and then cooked.

Step Three. Add the oil to the skillet and set on medium high heat. Add the shrimp to the hot oil. Let it cook for 2-3 minutes and flip the shrimp. Cook for another 2-3 minutes on the other side.

Step Four. The shrimp coating will likely fall off a little bit throughout the cooking process, that’s okay! That crispy coating is what makes this dish so crave worthy. The crispy bits will be through out the plate while you eat. (yum)

Glass bowl with sauce and garlic and shrimp on a paper towel.

Step Five. While the shrimp it cooking, add the Mongolian sauce ingredients to a small bowl and whisk together well.

Steps To Finish Mongolian Shrimp

Step Six. Once the shrimp is finished cooking, add it to a paper towel lined plate. This will soak up excess oil. Keep to the side. In the same pan, wipe it clean if needed with a paper towel. Add in chopped broccoli. Microwave or steam the edamame at this time.

Grey skillet with Mongolian shrimp and broccoli.

Step Seven. Cook the chopped broccoli for about 4 minutes, add in the sauce and let it simmer on low for about 3 minutes, stirring it often. Add the shrimp back in and let it get completely covered in the Mongolian sauce.

Step Eight. Add rice to bowls and serve Mongolian shrimp over the rice with edamame. Garnish with green onions, sesame seeds and red pepper flakes.

Recipe FAQs

What other veggies can I add?

Sliced bell peppers, jalapeños, carrots or zucchini would also be good.

Is this spicy?

This dish is pretty mild in flavor. You can skip the red pepper flakes if needed.

Where is Mongolian sauce typically made?

It is typically a Taiwan style dish traditionally.

Recipe Tips

Don’t overcook the shrimp. It can get rubbery if you over cook it.Try to cook it until it’s just light pink all the way through.

Don’t worry if some of the crispy batter falls off in the skillet, just mix it in and enjoy the crispy bits throughout.

Make this dish gluten and soy free by using coconut aminos or tamari.

Recipe Pairings

This Mongolian shrimp is great on it’s own but you can certainly pair is with several other dishes. Spring Rolls would be a favorite to pair this with or Spicy Cucumber Salad. I also love it with my Cabbage Salad or Baked Avocado Fries.

Other Easy Shrimp Recipes

If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.

Mongolian shrimp in a grey bowl with edamame and a gold fork.
5 from 6 votes

Mongolian Shrimp With Broccoli

Mongolian shrimp with broccoli is better than takeout and better for you! Simple, quick meal the entire family will love. Ready in 20 minutes.
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Servings: 4

Equipment

  • large skillet
  • bowls for mixing

Ingredients 

  • 1 lb shrimp, thawed and cleaned
  • 2 eggs
  • ½ cup corn starch
  • ½ tsp pepper
  • ½ tsp salt
  • cup panko bread crumbs
  • cup avocado oil , *see notes

Mongolian Sauce

  • 1 tsp fresh ginger, minced
  • 4 garlic cloves, minced
  • cup water
  • ½ cup dark soy sauce
  • ¼ cup hoisin sauce
  • Tbsp brown sugar, *see notes
  • ½ tsp red pepper flakes
  • 2 Tbsp sesame oil
  • 2 cup broccoli, chopped, *about one head
  • ½ cup edamame, cooked
  • 1 cup long grain rice, uncooked, *optional, cook according to package
  • 1 tsp white sesame seeds for garnish

Instructions 

  • Start rice if using! Peel and devein the thawed shrimp if they aren't already prepared. Pat the shrimp dry with a clean paper towels. Add corn starch, panko and seasonings to a large bowl and whisk together. In another bowl, whisk the eggs together.
  • Add the shrimp to the whisked eggs. Mix the shrimp to ensure they are coated in egg. Next, add the shrimp to the large bowl with cornstarch and seasoning. Mix up the shrimp to ensure it's covered in egg and corn starch coating.
  • Add the oil to the skillet and set on medium high heat. Add the shrimp to the hot oil. Let it cook for 2-3 minutes and flip the shrimp. Cook for another 2-3 minutes on the other side.
  • The shrimp coating will likely fall off a little bit throughout the cooking process, that's okay! That crispy coating is what makes this dish so crave worthy. The crispy bits will be through out the plate while you eat. (yum)
  • While the shrimp it cooking, add the Mongolian sauce ingredients to a small bowl and whisk together well.
  • Once the shrimp is finished cooking, add it to a paper towel lined plate. This will soak up excess oil. Keep to the side. In the same pan, wipe it clean if needed with a paper towel. Spritz a little oil in the pan, if needed. Add in chopped broccoli. Microwave or steam the edamame at this time.
  • Cook the chopped broccoli for about 4 minutes, add in the sauce and let it simmer on low for about 3 minutes, stirring it often. Add the shrimp back in and let it get completely covered in the Mongolian sauce.
  • Add rice to bowls (if using) and serve Mongolian shrimp over the rice or salad with edamame. Garnish with green onions, sesame seeds and red pepper flakes.

Notes

*any frying safe oil will work well. Be sure it’s neutral in flavor.
*honey or maple syrup will also work.
*other veggies to add in, carrots, sliced bell peppers or zucchini.
Store leftovers in an airtight container for up to 3 -4 days.

Nutrition

Serving: 1cup | Calories: 584kcal | Carbohydrates: 39g | Protein: 33g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 265mg | Sodium: 2124mg | Potassium: 669mg | Fiber: 3g | Sugar: 11g | Vitamin A: 468IU | Vitamin C: 40mg | Calcium: 152mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: dinner, Main Course
Cuisine: Chinese
Servings: 4
Calories: 584
Keyword: 20 minute
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Recipe Rating




4 Comments

  1. 5 stars
    This shrimp dish was delectable. I loved the little crunch and that Mongolian sauce. I had no idea how easy it is to make it home.

  2. 5 stars
    YUM! Whole fam scarfed this down (including a toddler). Will def make again!

  3. 5 stars
    Really delicious! I like the honey sriracha shrimp a lot as well, but I had been wanting to try this. A little more prep work than that one, but it was worth it! Great recipe!