If quick, flavour packed dinners are your thing, this Mongolian Shrimp and Broccoli is about to be a new favourite. Think tender, juicy shrimp coated in a sweet-savory Mongolian style sauce, with crisp tender broccoli for the perfect bite. And because we love a meal that’s both easy and meal-prep friendly, this one comes together in just 20 minutes! Perfect for weeknights or when you need something delicious without spending hours in the kitchen.
ALSO! It’s packed with protein! Each serving has about 30g of protein, making it a great option if you’re looking for something filling and balanced.
🧡 WHY YOU'LL LOVE THIS RECIPE
This dish is perfect for busy nights when you need something quick and easy. It comes together in just 20 minutes, so you can have a homemade meal without spending forever in the kitchen.
With around 30g of protein per serving, it’s both filling and satisfying. Whether you’re meal-prepping for the week or making it fresh, this dish gives you the perfect balance of lean protein and veggies.
The sweet, savoury, and slightly spicy Mongolian sauce makes this taste like your favourite takeout—but better. You get all the flavour without the extra oil, and you can tweak the spice level exactly how you like it!
🔪 KITCHEN EQUIPMENT
- Mixing bowls
- Wok or large skillet
- Tongs or a spatula
- Measuring cups & spoons
🥚 INGREDIENTS YOU'LL NEED for mongolian shrimp
Here’s what you’ll need to make this Mongolian Shrimp and Broccoli:
Sauce
- Chicken broth – Low sodium is best, but vegetable broth works too.
- Soy sauce – I recommend using low-sodium
- Sesame oil
- Hoisin sauce
- Brown sugar
- Garlic
- Ginger – Fresh is best, but ground ginger can be used in a pinch (start with ¼ teaspoon).
- Crushed red pepper flakes
Shrimp
- Shrimp – Peeled and deveined. Use fresh or thawed frozen shrimp.
- Salt & black pepper
- Cornstarch – Helps create a crispy texture. Potato starch is a good alternative.
Stir-Fry
- Vegetable oil – Canola, avocado, or any high-heat oil works
- Broccoli – Cut into bite-sized florets. Feel free to swap with snap peas or bell peppers.
- Green onions
For Serving
- Toasted sesame seeds
- Steamed rice
*These are the main ingredients. The full list of ingredients and measurements can be found at the bottom of this post!*
What is Mongolian Sauce?
Mongolian sauce is a classic sweet-savory glaze often used in Chinese-American takeout dishes. It’s usually made with a combination of soy sauce, hoisin sauce, brown sugar, garlic, and ginger, creating that rich, glossy, and slightly sticky texture that coats everything beautifully. While Mongolian beef is the most popular version, this shrimp variation is lighter and faster to make, plus, it soaks up all that sauce even better!
📝 HOW TO MAKE THIS RECIPE
1. In a small bowl, whisk together the chicken broth, soy sauce, hoisin sauce, sesame oil, brown sugar, garlic, ginger, and red pepper flakes. Set aside.
2. Pat the shrimp dry with a paper towel, then season with salt and black pepper. Toss with cornstarch until evenly coated—this helps create a light crispiness when stir-fried.
3. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the shrimp in a single layer and cook for about 2-3 minutes per side, until golden and just cooked through. Remove from the pan and set aside.
4. In the same pan, add the remaining 1 tablespoon of oil. Toss in the broccoli and stir-fry for 2 minutes until slightly tender but still crisp. If you prefer softer broccoli, add a splash of water, cover, and steam for another 2 minutes.
5. Return the shrimp to the pan and pour in the prepared Mongolian sauce. Stir everything together and let it cook for 1-2 minutes until the sauce thickens and coats the shrimp and broccoli.
☝🏻 Tips and tricks
- For extra crispy shrimp, let them sit with the cornstarch coating for 5-10 minutes before frying.
- Don’t overcook the shrimp—they cook fast! Look for a pink and opaque colour with a slight curl.
- Adjust the heat level by adding more or less red pepper flakes or a drizzle of sriracha.
Why isn’t my shrimp crispy?
If your shrimp isn’t crisping up, it could be due to excess moisture. Pat the shrimp dry with a paper towel before tossing it in cornstarch. Also, make sure your pan is hot enough before adding the shrimp. If the oil isn’t sizzling, the shrimp will steam instead of crisping up. Cooking in batches can also help if your pan is crowded.
How do I prevent my sauce from getting too thick or too thin?
If your sauce is too thick, add a splash of chicken broth or water and stir until it loosens up. If it’s too thin, let it simmer for another minute or two, stirring constantly until it thickens. Cornstarch-based sauces thicken quickly, so keep an eye on it and adjust as needed.
Can I use frozen shrimp?
Yes! Just make sure to fully thaw and pat the shrimp dry before cooking. Excess moisture can make them cook unevenly and prevent crisping. To thaw quickly, place the shrimp in a bowl of cold water for about 10-15 minutes, then drain and pat dry before seasoning.
HOW CAN I STORE THIS?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan over low heat with a splash of water to loosen the sauce.
This Mongolian Shrimp and Broccoli is everything you want in a weeknight dinner: fast, easy, and full of bold, savoury flavours. It’s a protein-packed, meal-prep-friendly dish that comes together in just 20 minutes, making it perfect for busy days when you need something delicious and satisfying.
So whether you’re looking for a better-than-takeout meal or just want a quick, tasty way to enjoy shrimp, this recipe has got you covered. Try it out and let me know what you think!
Tag me on Instagram or Tiktok or DM me a photo if you make this recipe!
More like this
If you loved this sweet-and-savoury Mongolian-style shrimp, here are more weeknight-friendly seafood dishes you might want to bookmark:
Honey Garlic Shrimp: A 15-minute dinner with sticky, garlicky sauce and tender shrimp — perfect with rice or noodles.
Coconut Lime Shrimp: Creamy, tangy, and super fast. Serve it with jasmine rice for a tropical twist on comfort food.
Easy Honey Walnut Shrimp: Crispy shrimp tossed in a sweet mayo sauce with candied walnuts — a homemade takeout-style classic.
20 min Mongolian Shrimp
- Total Time: 20 minutes
- Yield: 4 1x
Description
This Mongolian Shrimp and Broccoli is a quick, 20-minute meal with tender shrimp, crisp broccoli, and a savoury-sweet sauce. Packed with 30g of protein per serving, it’s easy, flavourful, and perfect over rice!
Ingredients
sauce
- 1/2 cup chicken broth
- 1/4 cup soy sauce
- 1 tablespoon sesame oil
- 2 tablespoon hoisin sauce
- 2 tablespoon brown sugar
- 1 teaspoon minced garlic
- 1/2 teaspoon minced ginger
- 1/4 teaspoon crushed red pepper flakes
shrimp
- 1 pound shrimp (peeled and deveined)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoons cornstarch
stir-fry
- 2 tablespoons vegetable oil (divided)
- 1 large head broccoli, cut into florets
- 2 green onions, sliced
Instructions
- Mix the chicken broth, soy sauce, hoisin sauce, ginger, brown sugar, sesame oil, garlic and red pepper in a small mixing bowl; set aside.
- In a small bowl, sprinkle salt and pepper on the shrimp, then toss with cornstarch until thoroughly coated.
- Heat 1 tablespoon of oil in a wok or pan over medium-high heat. Cook the shrimp for around 2-3 minutes per side until golden brown and slightly crispy. Remove from wok and set aside.
- Heat another 1 tablespoon of oil in the pan and stir fry the broccoli and red pepper for around 2 minutes until tender.
- (Optional) For softer broccoli, sprinkle some water into the pan and cover for 2 minutes to slightly steam the broccoli.
- Return the shrimp to the wok and add the sauce. Cook for few minutes until the sauce is thickened.
- Serve over cooked rice, garnished with green onion and sesame seeds.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Main Course
- Method: Stir-fry
- Cuisine: Chinese, Asian
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