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Homemade General Tso Shrimp recipe photo

General Tso Shrimp

A quick, bold-tasting General Tso-style shrimp with a sticky savory-sweet sauce.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 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, peeled and grated
  • 2 teaspoons cornstarch
  • 1/2 tablespoon untoasted sesame oil or canola oil
  • 1 pound large shrimp, peeled, deveined, tails removed

Equipment

  • Mixing Bowl
  • Measuring Spoons
  • Large Skillet
  • Whisk
  • Spatula or tongs
  • Paper Towels

Method
 

  1. 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.
  2. Pat the shrimp dry with paper towels to reduce splatter.
  3. Heat the untoasted sesame oil in a large skillet over medium-high heat until shimmering.
  4. 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.
  5. 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.
  6. 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.