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General Tso Shrimp is an ultra-flavorful recipe that comes together in just 10 minutes! Made with a sweet, savory, and slightly spicy homemade General Tso sauce and quick-cooking shrimp, this easy stir fry recipe delivers a better-tasting, better-for-you version of takeout!
Kristen's Keys for General Tso Shrimp
Pay attention to the following tips to keep dinner fast and flavorful.
- Prep before cooking. Because the shrimp cooks super quickly, it is best to whisk together the General Tso sauce before you start cooking so everything comes together cohesively.
- Any size shrimp works. It is best to use shrimp that have been shelled, deveined, and tails removed so that the sauce can evenly coat the shrimp and deliver the most flavorful results. Any size shrimp works, just keep in mind you the cooking time will vary slightly if you use larger or smaller shrimp.
- Don't overcook the shrimp. You want to cook the shrimp until just opaque with a pink hue. Overcooked shrimp can become rubbery and tough.
- Make only what you intend to eat. General Tso Shrimp, like most shrimp recipes, is best served immediately after preparation, so this is one meal I don't recommend prepping extra to enjoy later in the week.
How to Make General Tso Shrimp
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Prepare General Tso Sauce. In a small bowl, whisk together the ingredients for the sauce and set it aside to use later.
- Saute Shrimp. Heat the oil in a large skillet. Add the shrimp in a single layer and cook for 1-2 minutes per side, or until opaque.
- Add 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. I highly recommend serving General Tso Shrimp with cauliflower rice, Instant Pot brown rice, or Instant Pot white rice, to absorb the sauce. Feel free to garnish with additional hot sauce, toasted sesame seeds, and sliced scallions for added texture and flavor if 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: In place of soy sauce, use Tamari and ensure your stock/broth is gluten-free.
More Quick-Cooking Shrimp 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!
Video
Ingredients
- ½ cup low-sodium chicken stock, or vegetable broth
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon Hoisin sauce
- 1 tablespoon brown sugar
- 2 teaspoons Sriracha
- 2 cloves garlic, minced
- 1 inch fresh ginger root, peeled and grated
- 2 teaspoons cornstarch
- ½ tablespoon UNTOASTED sesame oil, or canola oil
- 1 pound large shrimp, peeled, deveined, tails removed
Instructions
- In a small mixing bowl or large glass measuring cup, whisk together ½ cup low-sodium chicken stock, 3 tablespoons low-sodium soy sauce, 1 tablespoon rice vinegar, 1 tablespoon Hoisin sauce, 1 tablespoon brown sugar, 2 teaspoons Sriracha, 2 cloves garlic (minced), 1 inch fresh ginger root (grated), and 2 teaspoons cornstarch until well combined and cornstarch dissolved. Set aside.
- In a large skillet or work, heat ½ tablespoon UNTOASTED sesame oil over medium high heat until glistening. While the oil is heating, pat 1 pound large 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
Add Veggies: If desired, sauté quick-cooking vegetables, like bell peppers, mushrooms, green onions, or sugar snap peas with the shrimp.
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: 167kcalCarbohydrates: 8gProtein: 25gFat: 3gSaturated Fat: 0.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.2gTrans Fat: 0.01gCholesterol: 183mgSodium: 543mgPotassium: 393mgFiber: 0.3gSugar: 4gVitamin A: 4IUVitamin C: 2mgCalcium: 85mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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