Mongolian shrimp with broccoli is better than takeout and better for you. This simple, family-friendly meal comes together quickly and packs bold flavor. Ready in about 20 minutes.
Why Make This Mongolian Shrimp
This Mongolian shrimp dish delivers bold, balanced flavor with minimal effort. The shrimp are coated in a very light batter of cornstarch and panko for a pleasant crisp without deep frying, making the recipe lighter than typical takeout versions. A savory-sweet hoisin and soy-based sauce brings the flavor together, while broccoli and edamame add color, crunch and nutrition.
It’s a fast weeknight meal: prep takes just a few minutes and cook time is brief, so you can have dinner on the table in about 20 minutes. Shrimp is high in protein and pairs naturally with rice or a simple salad for a satisfying plate.
Ingredients Needed
Shrimp. Use large or extra-large shrimp that are peeled and deveined. Wild-caught or high-quality frozen shrimp both work well; thaw completely before cooking.
Cornstarch. Creates a light, crisp coating and helps the sauce cling to the shrimp.
Panko. Japanese-style breadcrumbs that add extra crunch to the lightly battered shrimp.
Eggs. Help the cornstarch and panko adhere to the shrimp for an even coating.
Neutral frying oil. Avocado oil is a good choice because of its high smoke point and neutral flavor, but any frying-safe neutral oil works.
Hoisin and soy sauce. Hoisin adds sweet, savory depth; soy sauce provides salt and umami. For a gluten-free option use tamari or coconut aminos.
Full ingredient measurements are listed in the recipe card below.
Recipe Variations
- Protein swap: Use thinly sliced chicken breast or tofu; chicken must reach an internal temperature of 165°F (74°C).
- Oil: Vegetable, canola, or another high-heat neutral oil can substitute for avocado oil.
- Coating: Arrowroot or all-purpose flour can replace cornstarch in a pinch.
- Gluten/soy-free: Use tamari or coconut aminos in place of soy sauce and ensure hoisin is gluten-free.
- Veg swaps: Zucchini, sliced bell peppers or carrots work well instead of or in addition to broccoli.
Steps To Make This Recipe
Step One. If serving with rice, start it first. Peel and devein thawed shrimp if needed and pat completely dry on paper towels. In a large bowl combine cornstarch, panko and seasonings. In a separate bowl, whisk the eggs.
Step Two. Add the shrimp to the whisked eggs and toss to coat. Transfer the shrimp to the cornstarch/panko bowl and toss again so each piece is lightly covered.
Step Three. Heat oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook 2–3 minutes per side until just opaque and pink. Transfer cooked shrimp to a paper towel–lined plate to absorb excess oil.
Step Four. Expect a few crispy bits to fall off during cooking; these add welcome texture when mixed back into the dish.
Step Five. While the shrimp cooks, whisk together the Mongolian sauce ingredients—ginger, garlic, water, dark soy sauce, hoisin, brown sugar, red pepper flakes and sesame oil—until smooth.
Steps To Finish Mongolian Shrimp
Step Six. In the same skillet wipe out excess oil and add a small splash if needed. Add chopped broccoli and cook for about 4 minutes until bright and slightly tender. Meanwhile steam or microwave edamame if using.
Step Seven. Pour the prepared sauce over the broccoli, reduce heat to low and simmer for about 3 minutes, stirring frequently. Return the shrimp to the pan and toss gently to coat everything in the Mongolian sauce.
Step Eight. Serve over rice or a bed of greens with edamame, and garnish with chopped green onions, white sesame seeds and a pinch of red pepper flakes if desired.
Recipe Tips
- Don’t overcook the shrimp. Cook until just pink and opaque to avoid a rubbery texture.
- Embrace the crispy bits. Small pieces of coating will brown in the pan — mix them into the sauce for extra crunch and flavor.
- Make it gluten- or soy-free. Substitute tamari or coconut aminos and check hoisin for gluten-free labels.
- Storage. Store leftovers in an airtight container in the refrigerator for 3–4 days.
Recipe Pairings
This Mongolian shrimp pairs well with light starters and simple sides. Try it alongside spring rolls, a spicy cucumber salad, an Asian cabbage salad with peanut-ginger dressing, or baked avocado fries for a balanced meal.
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
By: Bailey Rhatigan
Summary: Quick Mongolian shrimp with a light crispy coating, broccoli and edamame. Ready in 20 minutes.
Prep: 5 mins | Cook: 15 mins | Total: 20 mins | 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
- ⅓ cup panko bread crumbs
- ⅓ cup avocado oil (or other neutral oil)
- Mongolian Sauce:
- 1 tsp fresh ginger, minced
- 4 garlic cloves, minced
- ⅓ cup water
- ½ cup dark soy sauce (or tamari)
- ¼ cup hoisin sauce
- 1½ Tbsp brown sugar
- ½ tsp red pepper flakes
- 2 Tbsp sesame oil
- 2 cups broccoli, chopped (about one head)
- ½ cup edamame, cooked
- 1 cup long grain rice, uncooked (optional)
- 1 tsp white sesame seeds for garnish
Instructions
- Start rice if using. Peel and devein shrimp if needed and pat dry. Combine cornstarch, panko and seasonings in a large bowl. Whisk eggs in another bowl.
- Toss shrimp in the eggs until coated, then transfer to the cornstarch/panko mixture and coat evenly.
- Heat oil in a skillet over medium-high. Cook shrimp 2–3 minutes per side until opaque. Transfer to paper towels to drain.
- Whisk together sauce ingredients (ginger, garlic, water, dark soy, hoisin, brown sugar, red pepper flakes, sesame oil).
- In the same skillet, wipe out excess oil and add a small splash if needed. Cook broccoli for about 4 minutes until bright and tender-crisp. Steam or microwave edamame.
- Add the sauce to the broccoli and simmer on low for about 3 minutes. Return shrimp to the pan and toss to coat in the sauce.
- Serve over rice or salad, top with edamame, sliced green onions, sesame seeds and red pepper flakes as desired.
Notes
- Any frying-safe neutral oil will work; choose one with a high smoke point.
- Honey or maple syrup can replace brown sugar if preferred.
- Other vegetables that work well include carrots, sliced bell peppers or zucchini.
- Leftovers keep well in an airtight container for 3–4 days in the refrigerator.
Nutrition (approx.)
Serving size: 1 cup | Calories: 584 kcal | Carbs: 39 g | Protein: 33 g | Fat: 23 g
Nutrition information is an estimate and should be used as a guideline only.