Mongolian Shrimp With Broccoli

Mongolian shrimp in a grey bowl with edamame and a gold fork.

5 from 7 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 Time5

Cook Time15

Total Time20

Course: dinner, Main Course

Cuisine: Chinese

Diet: Low Lactose

Servings:

Author: Bailey Rhatigan

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
⅓ cup panko bread crumbs
⅓ cup avocado oil *see notes

Mongolian Sauce

1 tsp fresh ginger, minced
4 garlic cloves, minced
⅓ cup water
½ cup dark soy sauce
¼ cup hoisin sauce
1½ 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