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I like this version of General Tso’s Shrimp because it doesn’t mess around. The shrimp cook fast, get crisp without turning greasy, and the sauce coats them in all the right ways—sweet, salty, and enough heat to keep you reaching for another bite, and then another. It comes together fast, but doesn’t feel like a shortcut dinner. It tastes like something you'd expect from a decent takeout spot, only you didn’t have to wait for delivery.
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General Tso's Chicken is more common, but shrimp takes this dish to another level. The naturally sweet and briny shrimp hold up well to the thick, glossy sauce. Plus, they cook in a fraction of the time. The trick to getting that signature crisp is cornstarch, which gives the shrimp a light but crunchy coating without feeling heavy or greasy.
The sauce is where the magic happens. A mix of soy sauce, hoisin, rice vinegar, and chili paste gives it deep umami flavor with just the right amount of heat. Dried red chilies add an extra kick, but you can adjust the spice level to your liking. Stir-fried broccoli rounds out the dish, soaking up the sauce while adding a fresh, slightly bitter contrast to the rich flavors.
Ingredients Notes
Most of the ingredients for General Tso Shrimp are easy to find at any grocery store. A few, like hoisin sauce and dried red chilies might not be things you always keep in your pantry, but they're worth a trip to the store. Here are some things to keep in mind:
Shrimp: Medium to large shrimp work best here, and buying them already peeled and deveined saves a ton of time. You can use frozen shrimp—just make sure they’re fully thawed and patted dry before cooking so they crisp up instead of steaming.
Dried red chilies: These bring a smoky heat that defines the dish. If you’re spice-sensitive, you can use fewer or remove them before serving. If you love heat, don’t be shy.
Hoisin Sauce: This is where the sweet, sticky glaze comes from. Look for hoisin sauce in the Asian section of most grocery stores, or grab a jar from an Asian market and stash it in the fridge for stir-fries, marinades, and dipping sauces.
Chili Paste: Adds a deep, layered heat to the sauce. Sambal oelek or even a spoonful of gochujang can work here, depending on what you’ve got on hand and how spicy you want to go.
How To Make General Tso Shrimp
Despite the longer ingredient list, you’ll be surprised at how quick this dish is to make. Here’s how:
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- Season the shrimp and toss them in cornstarch before frying them until lightly golden and crispy.
- Use the same skillet to stir-fry the broccoli until just tender.
- Return the shrimp to the skillet with the broccoli and toss in the dried red chilies.
- Combine the sauce ingredients in a bowl, pour the sauce over the shrimp and broccoli, and toss to coat. Continue to cook just until the sauce thickens slightly.
- Serve immediately, garnished with green onions and sesame seeds.
Expert Tips for Success
Getting the perfect texture and flavor in General Tso Shrimp is all about a few simple tricks:
- Pat the shrimp dry before coating them in cornstarch. This helps the coating stick better and crisp up properly.
- Use high heat when frying the shrimp to get a golden, crispy exterior without overcooking them.
- Serve immediately. The sauce thickens as it cools, so this dish is best enjoyed right away.
What to Serve With It
General Tso Shrimp is bold, saucy, and perfect for pairing with steamed rice or Fried Rice for soaking up all that delicious sauce. Add Dry Fried Green Beans for a flavorful veggie or Japanese Cucumber Salad for something cool and refreshing. If you prefer noodles to rice, Garlic Chili Oil Noodles bring just the right amount of heat and chew to round things out.
General Tso Shrimp
Robin Donovan
Ingredients
- 1 pound shrimp deveined and peeled
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- ¼ cup cornstarch
- 4 tablespoons vegetable oil divided
- 2 cups broccoli florets
- ½ cup dried red chili
General Tso Sauce:
- ¼ cup soy sauce
- ¼ cup hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon chili paste
- 1 teaspoon sesame oil
Instructions
- Prepare the Shrimp:Season the shrimp with salt and black pepper. Dredge them in cornstarch, making sure they’re evenly coated.
- Fry the Shrimp:Heat 3 tablespoons of oil in a large pan over medium-high heat. Add the shrimp in a single layer and fry until golden brown and crispy on both sides. Remove and set aside.
- Stir-Fry the Broccoli:Wipe out the pan and add the remaining tablespoon of oil. Stir-fry the broccoli for about 2 minutes until bright green and slightly tender
- Mix the Sauce:In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, chili paste, and sesame oil.
- Combine Everything:Return the shrimp to the pan along with the dried red chilies. Pour in the sauce and toss everything together until the shrimp and broccoli are evenly coated. Cook for another minute, just until the sauce thickens slightly.
- Garnish and Serve:Remove from heat and garnish with sesame seeds and sliced green onions. Serve hot with rice or noodles.
Notes
- You can swap out the broccoli for snap peas, bell peppers, or another vegetable.
- For extra crunch, toss the shrimp in panko breadcrumbs before frying.
Nutrition
Is that correct that you use ½ cup of dried red chilies?
Thanks.
Yes, but they are whole red chilies, not chopped.