General Tso Shrimp Recipe
Sweet and savory with a hint of spice, General Tso Shrimp comes together in just 10 minutes to create a dinner everyone loves!
Looking for more quick and easy shrimp recipes? Don’t miss my recipes for Shrimp Stir Fry, Air Fryer Shrimp, Shrimp Tacos, and Shrimp Lo Mein.
A Takeout Copycat in Under 10 Minutes
If you love shrimp and the sweet and savory flavor General Tso sauce is known for, meet your NEW favorite easy dinner recipe.
Made with a simple Homemade General Tso Sauce and quick-cooking shrimp, this super easy and uber delicious stir-fry comes together in under 10 minutes. And while this General Tso Shrimp recipe is just as flavorful as your favorite restaurant, it happens to be lower in fat, sodium, and calories.
Ingredients Needed
- Shrimp: It is best to use shrimp that have been shelled, deveined, and tails removed so that the sauce can evenly coat the shrimp. This recipe works with any size shrimp, just keep in mind you the cooking time will vary slightly if you use larger or smaller shrimp.
- Homemade General Tso Sauce: The General Tso Sauce is what makes this dish! It is made with ingredients you likely have on hand to create a savory, slightly spicy, sweet, and tangy sauce.
- For Serving: Green onions + sesame seeds.
How to Make General Tso Shrimp
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
Prepare General Tso Sauce
Because the shrimp cooks super quickly, it is best to prepare whisk together the ingredients for the General Tso sauce first so that it is ready and waiting for when you are ready to add it to the pan.
Stir Fry Shrimp
Instead of deep frying the shrimp, this recipe quickly pan-fries the shrimp in a small amount of oil. It will only take 1-2 minutes per side for the shrimp to cook through. Talk about a fast cooking protein!
Thicken Sauce
Once the shrimp is opaque, add the prepared sauce to the skillet and cook, stirring constantly until the sauce has thickened and coats the shrimp. It will just take a minute or two.
Serve
Serve the shrimp and sauce over rice or noodles and garnish with additional hot sauce, toasted sesame seeds, and sliced scallions as desired.
Recipe Modifications
- Add Veggies: If desired, sauté quick-cooking vegetables, like bell peppers, mushrooms, green onions, or sugar snap peas with the shrimp.
- Swap out the Protein: While the cooking time will vary slightly, feel free to swap out the shrimp for diced chicken, beef, pork, or tofu if desired.
- Gluten-Free General Tso Shrimp: In place of soy sauce, use Tamari and ensure your stock/broth is gluten-free.
- Replace Cornstarch: If you would rather not use corn products, feel free to use arrowroot or tapioca starch in place of the cornstarch.
- Sesame Oil: For this recipe, I love using untoasted sesame oil (light in color) as it has a high smoking point and lends a nutty flavor that General Tso recipes are known for. Feel free to use peanut oil, canola oil, or vegetable oil in place of the sesame oil.
Storage Instructions
- Leftovers: General Tso Shrimp, like most shrimp recipes, is best served immediately after preparation. If you happen to have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
- Reheat: Reheat in a dry skillet over low heat until warmed through.
More Favorite Copycat Recipes
General Tso Shrimp
Sweet, savory, with a hint of spice, General Tso Shrimp comes together in just 10 minutes to create a dinner that everyone loves!
Print
Pin
Rate
Servings: 4
Calories: 167kcal
Prevents your screen from going dark while preparing the recipe.
Instructions
-
In a small mixing bowl or large glass measuring cup, whisk together ½ cup chicken stock, 3 tablespoons soy sauce, 1 tablespoon rice vinegar,1 tablespoon Hoisin sauce, 1 tablespoon brown sugar, 2 teaspoons sriracha, 2 cloves minced garlic, 1-inch grated ginger, and 2 teaspoons cornstarch until well combined and cornstarch dissolved. Set aside.
-
In a large skillet or work, heat the untoasted sesame oil over medium high heat until glistening. While the oil is heating, pat the shrimp dry with a paper towel to prevent splattering. Once the oil has heated, add the shrimp to the pan and cook for 1-2 minutes per side, or until opaque.
-
Quickly whisk the sauce together again to incorporate, and then pour it into the skillet over the shrimp. Cook, stirring constantly for 1-2 minutes until sauce thickens and shrimp are fully cooked.
-
Remove from heat and serve immediately with sesame seeds and sliced green onions if desired.
Notes
Gluten-Free: In place of soy sauce, use Tamari and ensure your stock/broth is gluten-free.
Cornstarch: Feel free to use equal part arrowroot or tapioca starch in place of the cornstarch.
Sesame Oil: For this recipe, I love using untoasted sesame oil (light in color) as it has a high smoking point and lends a nutty flavor that General Tso recipes are known for. Feel free to use peanut oil, canola oil, or vegetable oil in place of the sesame oil.
Hot Sauce: If you don’t have Sriracha on hand, use your favorite hot sauce or replace with ½ teaspoon crushed red pepper flakes. Feel free to increase or decrease the amount as desired to control the heat level.
Storage: Leftovers can be stored in the refrigerator for up to 3 days in an airtight container. For best results, reheat in a dry skillet over low heat until warmed through.
Nutrition
Calories: 167kcal | Carbohydrates: 8g | Protein: 25g | Fat: 3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Trans Fat: 0.01g | Cholesterol: 183mg | Sodium: 543mg | Potassium: 393mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 4IU | Vitamin C: 2mg | Calcium: 85mg | Iron: 1mg
Reader Interactions
This site uses Akismet to reduce spam. Learn how your comment data is processed.
