General Tso Shrimp
There’s something irresistible about the sweet-umami kiss of General Tso sauce clinging to plump, juicy shrimp. This lighter, quicker take on the restaurant classic swaps the usual heavy fry for a bright, saucy skillet finish that comes together in under 30 minutes. Whether you’re cooking for a weeknight dinner or feeding friends who crave bold flavor without fuss, this recipe delivers sticky, slightly spicy, deeply savory General Tso Shrimp that pairs beautifully with steamed rice and crunchy veggies.
This recipe keeps the flavors familiar—soy, ginger, garlic, and a touch of heat—while leaning into simplicity: a quick sauce made from pantry staples, a brief sear to get the shrimp just right, then a glossy finish that coats every bite. Follow the step-by-step directions below for reliably saucy results and tips to make the most of your shrimp.
Why you’ll love this version
- Fast: From stove to table in about half an hour.
- Bright and balanced: A mix of soy, rice vinegar, hoisin, and brown sugar creates a sweet-savory-sour profile.
- Accessible: Uses simple ingredients you likely already have.
- Perfect texture: Shrimp stay tender because they’re cooked briefly and finished in sauce.
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
Prep notes
Measure the sauce ingredients into a small bowl and whisk them together before you start cooking. Having the sauce ready to go makes the finish quick and seamless, which is essential because shrimp cook very fast. Mince the garlic and grate the ginger finely so they melt into the sauce without any big pieces. If your shrimp are frozen, thaw them completely and pat them dry with paper towels—moisture is the enemy of a good sear.
Step-by-step directions
- Combine the sauce ingredients. In a small bowl, whisk together 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 minced garlic, 1 inch grated fresh ginger, and 2 teaspoons cornstarch until the cornstarch is fully dissolved and the sugar is mostly blended.
- Heat the oil. Place a large skillet or wok over medium-high heat. Add ½ tablespoon UNTOASTED sesame oil (or canola oil) to the pan and let it warm until shimmering but not smoking.
- Cook the shrimp. Add 1 pound large shrimp, peeled, deveined, tails removed, to the hot pan in a single layer. Let them cook undisturbed for about 1 minute to get a light sear, then stir or flip and cook another 1 minute until the shrimp are opaque and pink. Shrimp cook quickly—do not overcook. Remove the shrimp from the pan and set aside on a plate.
- Add the sauce to the pan. Pour the prepared sauce mixture into the same hot pan, scraping up any browned bits from the bottom with a wooden spoon. Bring the sauce to a gentle simmer over medium heat.
- Thicken the sauce. Once the sauce is simmering, let it cook for 1 to 2 minutes, stirring constantly, until it thickens and becomes glossy. The cornstarch will activate and give the sauce body; it should coat the back of a spoon. If the sauce thickens too quickly, reduce the heat slightly and stir to keep it smooth.
- Toss the shrimp in the sauce. Return the cooked shrimp to the skillet and toss them in the sauce to coat evenly. Let them warm through for about 30 seconds to 1 minute, so the shrimp soak up the flavors without overcooking.
- Finish and serve. Remove the pan from heat. Spoon the General Tso Shrimp over steamed rice or your favorite grain, and garnish as desired—thinly sliced green onions, sesame seeds, or a few extra chili flakes for heat work beautifully. Serve immediately while hot and saucy.
Tips for perfect results
- Dry shrimp = good sear: Pat shrimp thoroughly with paper towels. Excess moisture creates steam and prevents browning.
- Don’t overcrowd the pan: If your skillet is small, cook the shrimp in two batches. Crowding lowers the pan temperature and causes the shrimp to steam rather than sear.
- Adjust heat to taste: The 2 teaspoons of Sriracha provide a mild kick. Add more for extra heat or reduce to 1 teaspoon for a gentle warmth.
- Make it saucier: If you like more sauce, double the sauce ingredients and reserve extra to warm and drizzle over rice or vegetables.
- Swap the sugar: Brown sugar gives depth and a slight molasses note; you can use coconut sugar for a different flavor profile if you prefer.
Serving suggestions
General Tso Shrimp shines beside plain jasmine rice, brown rice, or cauliflower rice for a lower-carb option. For a balanced meal, serve with quickly steamed broccoli, snap peas, or a simple cucumber salad—vegetables add crunch and freshness that contrast the sticky sauce. Leftovers reheat well in a skillet over medium heat; add a splash of water or broth if the sauce becomes too thick.
Flavor variations
- Garlic-forward: Double the garlic to intensify the savory note.
- Ginger-forward: Add another half-inch of grated fresh ginger for a brighter, spicier edge.
- Nutty finish: Stir in a teaspoon of toasted sesame oil at the end (if you prefer the aroma of toasted sesame) and sprinkle with toasted sesame seeds.
- Vegetable boost: Toss in bite-sized broccoli florets or sliced bell peppers to the pan after removing the shrimp; cook briefly, add the sauce, and finish with the shrimp to make it a one-pan meal.
How to shop and store
Buy shrimp that are labeled large or 16–20 count per pound for a meaty bite. Look for firm, translucent flesh. If using frozen shrimp, thaw them overnight in the fridge or under cold running water and pat dry before cooking.
Store leftover General Tso Shrimp in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat to avoid rubbery shrimp, adding a splash of broth if the sauce is too thick. Avoid reheating in a high-heat microwave for long periods; it overcooks shrimp quickly.
Why the technique matters
The recipe’s success hinges on three technique points: drying the shrimp, searing them quickly at high heat, and finishing in a hot, thickened sauce. These steps preserve shrimp tenderness while allowing the sauce to cling to the surface, ensuring every bite is flavorful. The quick simmer after adding the sauce activates the cornstarch to create that irresistible glossy coating.
Frequently asked questions
Can I make this with chicken instead of shrimp? Yes. Use bite-sized chicken breast or thigh pieces and increase the cooking time until the chicken reaches an internal temperature of 165°F (74°C). You may want to brown the chicken in batches to avoid crowding the pan.
Can I prepare the sauce ahead of time? Absolutely. Whisk the sauce ingredients together and store in an airtight container in the fridge for up to 48 hours. Give it a quick stir before using because the cornstarch may settle.
Is there a gluten-free option? Substitute tamari or another certified gluten-free soy sauce for the low-sodium soy sauce and check that the hoisin sauce is gluten-free. Some hoisin brands contain wheat; choose a gluten-free variety if needed.
Wrapping up
This General Tso Shrimp recipe brings the joy of a takeout favorite to your home kitchen with minimal fuss and maximum flavor. The balance of savory soy, tangy rice vinegar, sweet brown sugar, and a hint of heat from Sriracha makes a sauce that clings to perfectly cooked shrimp—every forkful bright, sticky, and satisfying. Make a big batch of rice, steam some crisp greens, and let this panful disappear fast. Happy cooking!
General Tso Shrimp
Ingredients
Equipment
Method
- In a small bowl or measuring cup, whisk together the chicken stock, soy sauce, rice vinegar, hoisin sauce, brown sugar, Sriracha, minced garlic, grated ginger, and cornstarch until the cornstarch is dissolved; set the sauce aside.
- Pat the shrimp dry with paper towels to reduce splatter.
- Heat the untoasted sesame oil in a large skillet over medium-high heat until shimmering.
- Add the shrimp to the hot skillet in a single layer and cook 1–2 minutes per side, until the shrimp are opaque and just cooked through.
- Quickly whisk the sauce again, pour it into the skillet, and stir constantly for 1–2 minutes until the sauce thickens and coats the shrimp.
- Remove from heat and serve immediately; garnish with sesame seeds and sliced green onions if desired.
Notes
- If desired, sauté quick-cooking vegetables (bell peppers, mushrooms, green onions, or sugar snap peas) with the shrimp.
- For gluten-free, use tamari and ensure the broth is gluten-free.
- You can substitute arrowroot or tapioca starch for the cornstarch in equal parts.
- Untoasted (light) sesame oil has a higher smoke point; you may use peanut, canola, or vegetable oil instead.
- Replace Sriracha with another hot sauce or 1/2 teaspoon crushed red pepper flakes, and adjust to taste.
- Leftovers can be refrigerated up to 3 days in an airtight container.
