Mongolian-Style Shrimp and Broccoli Stir-Fry

Mongolian Shrimp with Broccoli offers an irresistible blend of savory, sweet, and slightly spicy flavors, making it a truly exceptional meal that outperforms typical takeout in both taste and health. This simple, quick, and satisfying dish is designed to be loved by the entire family and can be ready on your table in under 20 minutes. Forget the waiting and the deep-fried guilt; prepare to enjoy a vibrant, protein-packed meal that’s bursting with freshness and homemade goodness.

Why You’ll Love This Homemade Mongolian Shrimp

There are countless reasons to add this Mongolian Shrimp with Broccoli recipe to your regular dinner rotation. It’s not just a meal; it’s a culinary experience that saves you time, money, and delivers exceptional flavor without compromise. Here’s why this dish stands out:

• **Unforgettable Flavor Profile:** Our Mongolian shrimp is incredibly flavorful, boasting a perfect balance of savory notes from soy sauce, the rich sweetness of hoisin and brown sugar, a hint of spice from red pepper flakes, and aromatic depth from fresh ginger and garlic. Each bite is a delightful journey for your taste buds.
• **A Healthier Takeout Alternative:** Unlike many deep-fried restaurant versions, this recipe uses a light, crisp batter and is pan-fried, not deep-fried. This significantly reduces unhealthy fats and calories, allowing you to indulge without the guilt. You get all the crunch and flavor you crave, but in a much lighter, more wholesome package.
• **Blazing Fast & Effortless:** Life is busy, and dinner shouldn’t be a chore. This entire meal comes together in about 20 minutes, making it an ideal choice for hectic weeknights when you need a delicious and satisfying dinner on the table in a flash. Minimal prep, maximum impact!
• **Packed with Nutrients:** Shrimp is an excellent source of lean protein, keeping you feeling full and satisfied. Combined with vibrant broccoli, rich in vitamins and fiber, and nutrient-dense edamame, this dish is a powerhouse of healthy goodness that contributes to a balanced diet.
• **Delightful Texture Contrast:** The lightly battered shrimp develops a subtle crunch, which pairs beautifully with the tender-crisp broccoli and the smooth, rich sauce. The edamame adds another layer of texture and freshness, creating a dynamic eating experience.
• **Family-Friendly & Customizable:** This dish is a crowd-pleaser, appealing to a wide range of palates. You can easily adjust the spice level to suit your family’s preferences, making it a versatile meal that everyone can enjoy.
• **Cost-Effective:** Preparing your favorite Asian-inspired dishes at home is a fantastic way to save money compared to frequent restaurant orders. You control the ingredients, ensuring quality and freshness, all while staying within your budget.

For another sweet and spicy quick meal, be sure to try my Honey Sriracha Shrimp!

Essential Ingredients for Mongolian Shrimp with Broccoli

Crafting this incredible Mongolian shrimp dish begins with selecting high-quality ingredients. Each component plays a crucial role in building the layers of flavor and texture that make this recipe so special. Here’s a closer look at what you’ll need:

For the Crispy Shrimp:

• Shrimp: The star of our dish! For the best results, opt for large or extra-large frozen shrimp that are already cleaned and deveined, preferably with the tails removed for easier eating. If using fresh shrimp, ensure they are thoroughly peeled and deveined. High-quality shrimp will provide a naturally sweet flavor and firm texture.
• Corn Starch: This is the secret to achieving that desirable light, crispy coating without deep-frying. Corn starch acts as a fantastic batter, giving the shrimp a delicate crunch that holds up beautifully to the sauce. It also helps to absorb moisture, preventing a soggy texture.
• Panko Breadcrumbs: Found in the international aisle alongside regular breadcrumbs, Panko is a Japanese-style breadcrumb known for its larger, flakier texture. It’s much crispier than traditional breadcrumbs and adds an extra layer of delightful crunch to the lightly battered shrimp, enhancing the overall textural experience of the dish.
• Egg: The egg serves as a vital binding agent, ensuring that the corn starch and panko adhere well to the shrimp. It creates the perfect foundation for our light, crispy coating.
• Avocado Oil: I highly recommend using avocado oil for pan-frying the shrimp. Its high smoke point makes it safe for cooking at medium-high temperatures without breaking down or developing a burnt flavor. Furthermore, its neutral taste ensures that the natural flavors of the shrimp and sauce shine through. However, you can use any neutral-flavored oil with a high smoke point that you prefer, such as vegetable or canola oil.

For the Irresistible Mongolian Sauce:

The sauce is truly where the magic happens, doing all the “heavy lifting” to infuse the dish with its signature Mongolian flavor.

• Hoisin Sauce: A quintessential ingredient in Chinese cuisine, hoisin sauce is a thick, fragrant, and slightly sweet and spicy dark sauce. It forms a crucial part of the sauce base, providing rich umami and a glossy finish. You’ll typically find it in the international or Asian aisle of your grocery store. Hoisin sauce is also fantastic in my Beef Fried Rice.
• Dark Soy Sauce: This provides the deep, savory, and salty foundation for our Mongolian sauce. Its rich color also contributes to the beautiful dark hue of the final dish.
• Fresh Ginger (minced): Freshly minced ginger adds a pungent, warm, and slightly spicy aroma that is characteristic of many Asian dishes. It’s essential for a vibrant, authentic flavor.
• Garlic Cloves (minced): A generous amount of fresh garlic provides a sharp, aromatic backbone to the sauce, complementing the ginger perfectly.
• Water: Used to thin the sauce to the perfect consistency, allowing it to coat the shrimp and vegetables evenly.
• Brown Sugar: This adds a crucial touch of sweetness, balancing the savory and spicy elements of the sauce. It also helps achieve that desirable glossy, caramelized finish.
• Red Pepper Flakes (optional): For those who enjoy a little heat, red pepper flakes add a subtle kick. Adjust the amount to your preferred spice level, or omit entirely for a milder dish.
• Sesame Oil: Added towards the end, sesame oil provides a distinct nutty aroma and flavor, elevating the overall complexity of the Mongolian sauce.

Fresh Vegetables & Accompaniments:

• Broccoli (chopped): Fresh broccoli florets add a wonderful pop of color, essential vitamins, and a tender-crisp texture to the dish. It absorbs the Mongolian sauce beautifully, enhancing its flavor.
• Edamame (cooked): Green and vibrant, edamame adds another layer of protein, a slightly sweet flavor, and a pleasant textural contrast. You can steam or microwave frozen edamame.
• Long Grain Rice (uncooked): While optional, serving Mongolian shrimp over fluffy long-grain rice is a classic and satisfying pairing. Cook it according to package directions.
• White Sesame Seeds & Green Onions (for garnish): These garnishes add visual appeal, a fresh oniony bite, and a nutty aroma, completing the dish.

All specific measurements for these ingredients can be found below in the detailed recipe card.

Customizing Your Mongolian Shrimp: Recipe Variations

One of the best aspects of this Mongolian Shrimp recipe is its versatility. Feel free to experiment with different ingredients and adjust it to your dietary needs or personal preferences. Here are some fantastic variations you can try:

• Protein Swaps:
  • Chicken: If shrimp isn’t your preference, boneless, skinless chicken breast or thighs cut into bite-sized pieces work wonderfully. Remember to cook the chicken longer, until its internal temperature reaches 165ºF (74ºC) and it’s no longer pink in the center.
  • Beef: Thinly sliced beef (like flank steak or sirloin) can be used for a classic Mongolian Beef adaptation. Marinate it briefly for extra tenderness.
  • Tofu: For a vegetarian option, press extra-firm tofu, cut it into cubes, and pan-fry until golden before adding to the sauce.
• Oil Alternatives: While avocado oil is preferred for its high smoke point and neutral flavor, you can also use other neutral oils like vegetable oil, canola oil, or grapeseed oil for pan-frying the shrimp.
• Thickener Alternatives: If you don’t have cornstarch, arrowroot powder or all-purpose flour can also be used to create the light batter for the shrimp. Note that the texture might vary slightly.
• Soy Sauce Alternatives (Gluten-Free/Soy-Free):
  • Tamari: A gluten-free alternative to soy sauce, offering a similar rich, savory flavor.
  • Coconut Aminos: For a soy-free and gluten-free option, coconut aminos provide a slightly sweeter, less salty flavor compared to soy sauce, but work well in Asian-inspired dishes.
• Vegetable Additions & Swaps:
  • Zucchini: Sliced zucchini or zucchini noodles can be a great addition or substitute for broccoli, offering a milder flavor.
  • Bell Peppers: Sliced red, yellow, or orange bell peppers add sweetness, crunch, and beautiful color.
  • Carrots: Julienne-cut carrots or thinly sliced carrots can be added for extra sweetness and vitamins.
  • Snap Peas or Snow Peas: These add a lovely crisp-tender texture and fresh green color.
  • Mushrooms: Sliced shiitake or cremini mushrooms can add an earthy umami depth.
• Sweetness Adjustment: Instead of brown sugar, you can use honey or maple syrup to sweeten the Mongolian sauce, adjusting to your taste preferences.
• Spice Level: For more heat, increase the amount of red pepper flakes in the sauce. If you prefer it milder, simply reduce or omit them. A dash of sriracha or chili garlic sauce can also be added for an extra layer of spice.

Don’t be afraid to get creative and make this Mongolian Shrimp recipe your own! It’s incredibly forgiving and adaptable.

Step-by-Step Guide to Crafting Perfect Mongolian Shrimp

Creating this delicious Mongolian Shrimp with Broccoli is straightforward, and with these detailed steps, you’ll achieve perfect results every time. Follow along to master this quick and flavorful dish!

Phase 1: Preparing Your Crispy Shrimp

1. Prepare Shrimp and Coating: If you’re serving with rice, start cooking it now according to package directions. Next, prepare your shrimp. If using frozen shrimp, ensure they are fully thawed. Peel and devein them if they aren’t already prepared. The most crucial step for crispy shrimp is to pat them thoroughly dry with clean paper towels. Excess moisture will prevent them from crisping up. In a large bowl, combine the corn starch, panko breadcrumbs, salt, and pepper, and whisk them together until well mixed. In a separate, smaller bowl, whisk the two eggs until light and frothy.

2. Coat the Shrimp: Add the dried shrimp to the bowl with the whisked eggs, tossing to ensure each piece is fully coated. Lift the shrimp out, allowing any excess egg to drip off, then transfer them to the large bowl with the cornstarch and panko mixture. Toss the shrimp gently but thoroughly, making sure they are evenly covered with the dry coating. Set aside.

Phase 2: Pan-Frying and Sauce Preparation

3. Cook the Shrimp: Heat the avocado oil (or your preferred cooking oil) in a large skillet over medium-high heat. Once the oil is shimmering and hot, carefully add the coated shrimp in a single layer, ensuring not to overcrowd the pan. Cook the shrimp for 2-3 minutes per side, or until they turn opaque pink and the coating is golden and crispy. Overcooking shrimp can make it rubbery, so keep a close eye on it.

4. Don’t Worry About Lost Coating: As the shrimp cooks, some of the crispy coating may naturally flake off into the skillet. This is perfectly normal and even desirable! These crispy bits add incredible texture and flavor throughout the final dish, making every mouthful even more crave-worthy. Simply incorporate them when you add the shrimp back to the sauce.

5. Prepare the Mongolian Sauce: While the shrimp is cooking, whisk together all the Mongolian sauce ingredients in a small bowl: minced fresh ginger, minced garlic cloves, water, dark soy sauce, hoisin sauce, brown sugar, red pepper flakes, and sesame oil. Whisk until the brown sugar is dissolved and the sauce is well combined. This efficient multi-tasking helps keep the total cooking time to a minimum.

Phase 3: Bringing It All Together

6. Sauté Broccoli and Edamame: Once the shrimp is cooked, transfer it to a plate lined with paper towels to absorb any excess oil. Set it aside. If necessary, quickly wipe the skillet clean with a paper towel. Add a tiny spritz of oil back into the pan if it seems dry. Add the chopped broccoli florets to the pan. Cook the broccoli for about 4 minutes over medium heat, stirring occasionally, until it’s tender-crisp. At this time, microwave or steam your edamame according to package directions so it’s ready to serve.

7. Combine and Simmer: Pour the prepared Mongolian sauce into the skillet with the broccoli. Let the sauce simmer on low heat for about 3 minutes, stirring frequently, allowing it to thicken slightly and infuse the broccoli with flavor. Return the cooked shrimp to the pan and toss gently to ensure every piece is thoroughly coated in the rich, glossy Mongolian sauce.

8. Serve and Garnish: Spoon your fluffy rice (if using) into individual bowls. Ladle a generous portion of the saucy Mongolian shrimp and broccoli over the rice. Add a scoop of cooked edamame to each bowl. For the perfect finishing touch, garnish generously with chopped green onions, a sprinkle of white sesame seeds, and a few extra red pepper flakes if you enjoy added spice. Serve immediately and enjoy!

Frequently Asked Questions (FAQs)

Here are some common questions about making Mongolian Shrimp with Broccoli:

Expert Tips for the Best Mongolian Shrimp

Achieving restaurant-quality Mongolian Shrimp at home is easy with a few key tips:

• Don’t Overcook the Shrimp: This is arguably the most important tip. Shrimp cooks very quickly, and overcooked shrimp becomes rubbery and tough. Aim for just 2-3 minutes per side, or until the shrimp turns opaque pink all the way through. It’s better to slightly undercook it as it will continue to cook a little when tossed with the hot sauce.
• Pat the Shrimp Dry: Before coating, thoroughly pat your thawed and cleaned shrimp dry with paper towels. Excess moisture will prevent the cornstarch and panko from adhering properly and will result in less crispy shrimp.
• Embrace the Crispy Bits: Don’t worry if some of the crispy batter falls off in the skillet during cooking. These small, flavorful, crispy bits are fantastic! They add an extra layer of texture and taste throughout the dish, making it even more enjoyable. Simply mix them in with the sauce and shrimp.
• Use Fresh Aromatics: Freshly minced ginger and garlic make a significant difference in the flavor of the Mongolian sauce. While powdered versions can work in a pinch, fresh ingredients provide a brighter, more pungent aroma and taste.
• Taste and Adjust the Sauce: Before adding the shrimp and broccoli, taste the Mongolian sauce and adjust the sweetness or spice level to your preference. Add more brown sugar for a sweeter sauce, or extra red pepper flakes for more heat.
• Don’t Crowd the Pan: When pan-frying the shrimp, cook it in batches if necessary. Overcrowding the skillet will lower the oil temperature, leading to steamed rather than crispy shrimp. Give each piece enough space to cook evenly.
• Serve Immediately: While leftovers are delicious, this dish is at its absolute best when served fresh, allowing you to fully enjoy the crispy texture of the shrimp and the vibrant flavors of the sauce and vegetables.
• Storage for Leftovers: Store any leftover Mongolian shrimp and broccoli in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. Note that the shrimp coating may soften slightly upon reheating.

Perfect Pairings for Your Mongolian Shrimp

This Mongolian Shrimp with Broccoli is a wonderfully complete meal on its own, especially when served over rice. However, you can elevate your dining experience by pairing it with a variety of complementary dishes. Here are some fantastic suggestions:

• Classic Carbohydrates:
  • Steamed White or Brown Rice: The most popular and satisfying pairing. The fluffy rice perfectly soaks up the delicious Mongolian sauce.
  • Noodles: Serve it alongside or mixed with stir-fried lo mein or rice noodles for a heartier meal.
  • Quinoa or Cauliflower Rice: For a lighter or lower-carb option, quinoa or cauliflower rice can be excellent substitutes.
• Fresh & Light Sides:
  • Fresh Spring Rolls: Light and refreshing, spring rolls offer a cool contrast to the warm, savory shrimp. They’re a favorite choice.
  • Spicy Cucumber Salad: The crisp, cool, and tangy flavors of a spicy cucumber salad provide a refreshing counterpoint to the rich main dish.
  • Asian Cabbage Salad with Peanut Ginger Dressing: A vibrant, crunchy salad with a zesty dressing would add another layer of texture and flavor, and I love pairing it with this dish.
  • Simple Green Salad: A lightly dressed mixed green salad can cleanse the palate between bites.
• Unique Appetizers:
  • Crispy Baked Avocado Fries: A unique and delicious side that adds a creamy, crispy element.
  • Edamame Pods: Steamed edamame pods, lightly salted, make for a great appetizer or light side dish that complements the Asian flavors.
  • Potstickers or Dumplings: If you’re feeling ambitious, a side of homemade or store-bought potstickers would be a fantastic addition.
• Beverages:
  • Pair with a light lager, a crisp white wine like Sauvignon Blanc, or a refreshing iced green tea.

Explore More Easy Shrimp Recipes

If you’re a fan of the versatility and quick cooking time of shrimp, you’re in luck! There are endless delicious and easy ways to incorporate this lean protein into your meals. Once you’ve mastered this Mongolian Shrimp with Broccoli, consider trying some of these other fantastic shrimp recipes for your next meal:

If you loved this recipe, please let me know by leaving a comment below! For even more fun and delicious recipes that make you feel good from the inside out, be sure to follow me on Instagram and Pinterest. Thanks for being here and happy cooking!

Rated 5 out of 5 stars from 6 votes

Mongolian Shrimp With Broccoli

By
Bailey Rhatigan

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

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Equipment

• large skillet
• bowls for mixing

Ingredients

For the Shrimp:

• 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

For the 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

For Serving & Garnish:

• 2 cups 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
• Green onions, chopped, for garnish (optional)

Instructions

1. Start rice if using! Peel and devein the thawed shrimp if they aren’t already prepared. Pat the shrimp dry with clean paper towels. Add corn starch, panko, pepper, and salt to a large bowl and whisk together. In another bowl, whisk the eggs together.
2. 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 the shrimp to ensure it’s completely covered in the egg and corn starch coating.
3. Add the oil to the skillet and set on medium-high heat. Add the shrimp to the hot oil in a single layer. Let it cook for 2-3 minutes and then flip the shrimp. Cook for another 2-3 minutes on the other side until opaque pink.
4. 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 distributed throughout the plate while you eat.
5. While the shrimp is cooking, add the Mongolian sauce ingredients (ginger, garlic, water, soy sauce, hoisin, brown sugar, red pepper flakes, sesame oil) to a small bowl and whisk together well.
6. Once the shrimp is finished cooking, add it to a paper towel-lined plate to 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.
7. Cook the chopped broccoli for about 4 minutes until tender-crisp. Add in the prepared sauce and let it simmer on low for about 3 minutes, stirring it often, allowing it to thicken slightly. Add the shrimp back into the pan and toss to get it completely covered in the Mongolian sauce.
8. 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 with a neutral flavor will work well for cooking the shrimp.

*Honey or maple syrup can be used as alternatives to brown sugar in the sauce.

*Other great veggies to add in include carrots, sliced bell peppers, or zucchini.

Store leftovers in an airtight container for up to 3-4 days in the refrigerator.

Nutrition

Serving: 1 cup | 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 Rhatigan

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, quick dinner

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