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shrimp, broccoli, red pepper over cauliflower rice on beige plate with fork

Mongolian Shrimp

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Deb Belsha
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stove Top
  • Cuisine: Asian


Tender sautéed shrimp and crunchy vegetables in a slightly sweetened spicy sauce is all you need for this healthy version of Mongolian Shrimp. You can easily control how much heat you want in this dish.


Units Scale
  • 2 tablespoons vegetable oil
  • 3 garlic cloves, minced *
  • 4 dried chili peppers *
  • 2 green onions, chopped
  • 1/4 cup sweet chili sauce*
  • 1 tablespoon oyster sauce
  • 1/4 cup soy sauce, low sodium
  • 2 tablespoons rice wine vinegar
  • 1/2 teaspoon ground ginger*
  • 1 pound cleaned, deveined shrimp (approximately 26-30 per pound)
  • 2 cups broccoli, chopped in small florets
  • 1 red bell pepper, chopped into medium sized pieces
  • salt and pepper to taste


  1. Heat 1 tablespoon oil in a wok or large skillet and fry the chili peppers.  Cut open a few for a spicier dish.
  2. Add the shrimp and cook for 2-3 minutes over medium heat until they turn pink.  Remove from pan.
  3. Heat the remaining oil and stir fry the vegetables until they are crisp tender.  If you like them a bit softer, cook an additional minute or two.
  4. Stir in the sauce mixture and bring to a simmer to thicken slightly.  Add back the shrimp and heat through.
  5. Serve with chopped green onions over brown, white or cauliflower rice.


*I used garlic paste instead of cloves.  It is found in the refrigerator section of the grocery stores.

*The dried chilis are not that spicy when kept whole.  Slice a few open and it will be spicier as the seeds mix in the sauce.

*For a low carb version of the sweet chili sauce, use regular chili sauce and add 2 tablespoons of sugar substitute.   Always taste the sauce first before adding more sweetener or spice.

*If you want a thicker sauce, stir in 2-3 teaspoons of cornstarch or Arrowroot powder to thicken.  For a thinner sauce, add 1/4-1/2 cup vegetable or chicken broth.  Stir to simmer to fully combine in the sauce.