General Tso Shrimp

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Sweet, savory, with a hint of spice, General Tso Shrimp comes together in just 10 minutes to create a dinner that everyone loves!

Prep Time5

Cook Time5

Total Time10

Course: Main Course

Cuisine: American, Asian, Chinese

Servings:

Author: Kristen Chidsey

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

US Customary - Metric

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.

Video

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