Mongolian shrimp with broccoli is easier and healthier than takeout. A simple, family-friendly meal that’s ready in about 20 minutes. Quick, flavorful, and satisfying.
Table of Contents
- Why Make This Mongolian Shrimp
- Ingredients Needed
- Recipe Variations
- Steps To Make This Recipe
- Steps To Finish Mongolian Shrimp
- Recipe FAQs
- Recipe Tips
- Recipe Pairings
- Other Easy Shrimp Recipes
- Mongolian Shrimp With Broccoli Recipe
Why Make This Mongolian Shrimp
This version of Mongolian shrimp is bright and full of flavor. A thin cornstarch coating adds a light crisp without deep-frying, so it feels lighter while retaining great texture. The sauce brings concentrated sweet-salty flavor, and the broccoli and edamame add color, crunch, and nutrients. It comes together fast—about 20 minutes from start to finish—making it perfect for busy weeknights.
Ingredients Needed
Shrimp. Use large or extra-large peeled, deveined shrimp (tail off) for the best texture and quick cooking.
Cornstarch. Creates a light, crisp coating on the shrimp; acts as a quick batter.
Panko. Japanese-style breadcrumbs that add extra crunch and a pleasing texture to the shrimp.
Egg. Helps the cornstarch and panko adhere to the shrimp.
Neutral frying oil. Avocado oil works well for its high smoke point and neutral flavor. Any frying-safe, neutral oil is fine.
Hoisin and soy sauce. Hoisin adds a sweet, savory depth while dark soy contributes color and umami to the Mongolian sauce. Use tamari or coconut aminos for a gluten-free or soy-free option.
Full ingredient list and measurements are in the recipe card below.
Recipe Variations
Protein swap. Replace shrimp with thinly sliced chicken (cook to 165°F) or tofu for a vegetarian option.
Starch alternatives. Use arrowroot or all-purpose flour if you don’t have cornstarch.
Vegetable swaps. Zucchini, sliced bell peppers, or carrots all work well in place of or alongside broccoli.
Oil choices. Vegetable oil or another high-heat oil can be used instead of avocado oil.
Steps To Make This Recipe
Step One. If serving with rice, start it first. Peel and devein shrimp if needed and pat dry. In a large bowl, whisk together cornstarch, panko, salt, and pepper. In a separate bowl, beat the eggs.
Step Two. Toss the shrimp in the beaten eggs, then transfer to the cornstarch-panko mixture and coat evenly.
Step Three. Heat oil in a large skillet over medium-high. Add shrimp in a single layer and cook 2–3 minutes per side until opaque and just pink. Remove shrimp to a paper towel-lined plate to drain.
Step Four. Expect some of the coating to fall off while cooking—that’s fine and adds extra crisp bites throughout the dish.
Step Five. While the shrimp cooks, whisk together the Mongolian sauce ingredients—hoisin, dark soy, water, brown sugar, sesame oil, ginger, garlic, and red pepper flakes—until smooth.
Steps To Finish Mongolian Shrimp
Step Six. Wipe the skillet clean and add a light spritz of oil if needed. Add chopped broccoli and cook about 4 minutes until bright and tender-crisp. Steam or microwave the edamame.
Step Seven. Pour the prepared sauce into the skillet with the broccoli and simmer on low for about 3 minutes, stirring frequently so the sauce thickens slightly and coats the broccoli.
Step Eight. Return the shrimp to the pan and toss to coat thoroughly in the Mongolian sauce. Serve over rice with edamame, and garnish with green onions, sesame seeds, and extra red pepper flakes if desired.
Recipe FAQs
Sliced bell peppers, carrots, zucchini, or jalapeños all make great additions.
The recipe is mild by default. Omit or reduce red pepper flakes to make it milder, or add more for heat.
This style is commonly found in Taiwanese and Chinese-American kitchens, where sweet-savory sauces are popular.
Recipe Tips
Don’t overcook the shrimp. Cook just until opaque and pink to keep it tender.
Embrace the crispy bits. Loose bits of coating add texture and flavor—mix them into the sauce or rice.
To make it gluten- and soy-free. Swap hoisin and soy for gluten-free alternatives like coconut aminos and a gluten-free hoisin or omit and add more brown sugar and seasonings.
Recipe Pairings
This dish pairs nicely with light appetizers and salads—spring rolls, spicy cucumber salad, Asian cabbage salad, or simple steamed vegetables complement the sweet-savory shrimp.
Other Easy Shrimp Recipes
Soups
Creamy Shrimp And Corn Bisque
Dinner
Teriyaki Shrimp Stir Fry
Dinner
Lemon Pepper Shrimp
Dinner
Saucy Miso Noodles
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Mongolian Shrimp With Broccoli
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Equipment
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large skillet
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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
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
- ½ tsp red pepper flakes
- 2 Tbsp sesame oil
- 2 cup broccoli, chopped
- ½ cup edamame, cooked
- 1 cup long grain rice, uncooked
- 1 tsp white sesame seeds for garnish
Instructions
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Start rice if using. Peel and devein shrimp if needed, then pat dry. Whisk cornstarch, panko, salt, and pepper in a bowl. Beat eggs in a separate bowl.
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Coat shrimp in the beaten eggs, then toss in the cornstarch-panko mixture until evenly covered.
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Heat oil in a skillet over medium-high. Cook shrimp 2–3 minutes per side until opaque and pink. Transfer to a paper towel-lined plate.
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Some coating may fall off while cooking; these crispy bits add texture and flavor.
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Whisk together the Mongolian sauce ingredients while the shrimp cooks.
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Wipe the skillet clean, add a little oil if needed, and cook chopped broccoli about 4 minutes. Steam or microwave edamame.
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Add the sauce to the broccoli and simmer on low for 3 minutes, stirring until slightly thickened. Return shrimp to the pan and coat with sauce.
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Serve over rice with edamame and garnish with green onions, sesame seeds, and red pepper flakes.
Notes
Honey or maple syrup can replace brown sugar if you prefer.
Other vegetables to add: carrots, sliced bell peppers, or zucchini.
Store leftovers in an airtight container for up to 3–4 days.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
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