Mongolian Shrimp and Broccoli Stir-Fry Recipe

Mongolian shrimp with broccoli is more satisfying than takeout and healthier too. This simple, quick meal is family-friendly and ready in about 20 minutes.

Why Make This Mongolian Shrimp

This version of Mongolian shrimp is full of flavor while staying lighter than typical takeout. A thin cornstarch coating gives the shrimp a delicate crisp without deep frying. The rich Mongolian-style sauce delivers the sweet-savory punch, so you won’t miss the extra calories.

The recipe comes together fast — about 20 minutes from start to finish. Bright broccoli and edamame add color, crunch and nutrients, while shrimp provides satisfying protein for a complete weeknight meal.

Ingredients Needed

Shrimp. Use high-quality large or extra-large shrimp, thawed and cleaned with tails removed.

Cornstarch. Creates a light, crispy coating that acts as a thin batter.

Panko. Japanese-style bread crumbs add extra crunch to the coating.

Egg. Helps the cornstarch and panko adhere to the shrimp.

Avocado oil. A neutral, high smoke-point oil works well for light pan-frying. Any frying-safe neutral oil is fine.

Hoisin sauce. A sweet, slightly spicy, dark sauce that combines with soy to form the Mongolian sauce base.

Full ingredient amounts are listed in the recipe card below.

Recipe Variations

Protein. Substitute chicken (cook until 165°F) or firm tofu for a vegetarian option.

Oils & starches. Use vegetable oil if you prefer; arrowroot or all-purpose flour can replace cornstarch.

Sauce swaps. Tamari or coconut aminos are good gluten- or soy-free alternatives to soy sauce.

Veggies. Swap broccoli for zucchini, sliced bell peppers, or carrots for different textures and flavors.

Steps To Make This Recipe

Step One. If serving with rice, start it first. Peel and devein shrimp if needed and pat dry. Whisk cornstarch, panko and seasonings in a large bowl. In a separate bowl, beat the eggs.

Step Two. Toss shrimp in the beaten eggs to coat, then transfer to the cornstarch–panko mixture and mix to coat evenly.

Step Three. Heat oil in a large skillet over medium-high. Add shrimp and cook 2–3 minutes per side until opaque and just cooked through.

Step Four. Some of the coating may flake off while cooking — that’s normal and adds delicious crispy bits to the dish.

Step Five. While the shrimp cooks, whisk the Mongolian sauce ingredients together in a small bowl.

Steps To Finish Mongolian Shrimp

Step Six. Transfer cooked shrimp to a paper towel–lined plate to drain. Wipe the skillet clean if needed and add a small spritz of oil. Add chopped broccoli to the pan and steam or microwave the edamame.

Step Seven. Sauté the broccoli about 4 minutes, add the Mongolian sauce, and simmer on low for about 3 minutes, stirring often. Return the shrimp to the pan and toss until everything is coated in sauce.

Step Eight. Serve the Mongolian shrimp over cooked rice or a bed of greens, and top with edamame. Garnish with sliced green onions, white sesame seeds and red pepper flakes if desired.

Recipe FAQs

Recipe Tips

Don’t overcook the shrimp. Remove them as soon as they turn pink and are just opaque to avoid rubberiness.

Embrace the crispy bits. Loose coating pieces that fall off during cooking add texture and flavor to the finished dish.

Make it gluten- and soy-free. Use coconut aminos or tamari in place of soy sauce and substitute alternative sweeteners if needed.

Recipe Pairings

This Mongolian shrimp is delicious on its own but pairs nicely with simple sides like spring rolls, spicy cucumber salad, an Asian-style cabbage salad or baked avocado fries for a more substantial meal.

Other Easy Shrimp Recipes

Soups

Creamy Shrimp And Corn Bisque

Dinner

Teriyaki Shrimp Stir Fry

Dinner

Lemon Pepper Shrimp

Dinner

Saucy Miso Noodles

If you enjoyed this recipe, let me know. Thanks for being here.