My easy-to-make General Tso’s Shrimp combines delightfully crisp wok-fried shrimp with an amazingly tasty sweet and salty sauce! It’s like your favorite takeout but so much better because you can make it in no time at all!
General Tso’s shrimp is savory, sweet, slightly spicy, and so very delicious!
If you’re anything like me, you love Chinese takeout! But sometimes you want a slightly healthier version, or you don’t want to have to go pick it up! My amazing General Tso’s shrimp perfectly satisfies your craving! I toss crispy breaded shrimp with a sticky, savory sauce and serve over rice to make a dish everyone is going to love!
If you love Chinese seafood dishes, this one’s for you! The shrimp lightens up the dish and adds loads of delicious seafood flavor.
❤️ Why You'll Love This Recipe!
So Quick! I love how quick and easy it is to make this impressive dish! It’ll be on your table faster than you can order from Uber Eats.
Super Flavorful! The incredible General Tso’s sauce is packed with salty soy, tart vinegar, savory hoisin, sticky brown sugar, and more! You’ll be licking this sauce off your plate!
Healthier than Takeout! The shrimp are lightly fried, then tossed in a sauce with low-sodium soy sauce with no hidden ingredients! It’s a meal you’ll feel better about!
My General Tso’s Shrimp is so wonderful! Keep the sauce ingredients in your pantry and you’ll be able to make this delicious sauce all the time!
- Shrimp – These should be thawed (if frozen), peeled, deveined, and have the tails removed so they’re easy to eat!
- Cornstarch – You’ll lightly dredge the shrimp in cornstarch before frying to make them nice and crispy! Cornstarch creates an awesome light crust after frying.
- Oil – Use any neutral oil here for frying! (See Tips & Recipe Notes)
General Tso’s Sauce
- Soy Sauce – I prefer low sodium here, so I can control the amount of salt added to the dish! If you are gluten-free use low-sodium tamari.
- Rice Vinegar – Rice vinegar gives the sauce a delicious tangy bite that we all love in General Tso’s!
- Hoisin Sauce – Hoisin sauce is kind of like a Chinese barbecue sauce. It’s thick, tangy, slightly sweet, and adds incredible flavor to the sauce!
- Brown Sugar – We need a little sweetness to create that irresistible sticky sauce!
- Chicken Broth – This will be the base of the sauce and helps create more sauce without it being watered down.
- Ginger Paste – Ginger paste adds a delicious warmth to the sauce. You can also grate some fresh ginger here if you can’t readily find ginger paste.
- Garlic Powder – Adds that special something to the sauce!
- Crushed Red Pepper – Adds a little heat without overwhelming! You can add more or less depending on your preference.
- Cornstarch – Cornstarch will help thicken up the sauce, so it coats the shrimp evenly.
🔪 Step-by-Step Instructions
You’ll be surprised at how easily my General Tso’s shrimp comes together! It only takes 25 minutes for this delicious dish to get on your plate—so make sure you’ve got some rice ready to soak up all that delicious sauce.
- Make the Sauce. In a medium mixing bowl, combine the sauce ingredients: 4 tablespoons of low-sodium soy sauce, 4 tablespoons of rice vinegar, 4 tablespoons of hoisin sauce, 4 tablespoons of brown sugar, ¼ cup of chicken broth, 1 tablespoon of ginger paste, 1 teaspoon of garlic powder, 1 teaspoon of crushed red pepper flakes, and 1 tablespoon of cornstarch. Whisk well to combine, making sure there are no cornstarch lumps, and set aside.
- Prep the Shrimp. If your shrimp is not already peeled and deveined, remove the shells and tails and clean out any stringy veins from 1 pound of shrimp (See FAQs for more on peeling and deveining). Be sure to pat the shrimp dry when done. Next, in a medium mixing bowl, add the cleaned and prepared shrimp and add ¼ cup of cornstarch. Mix to coat the shrimp, then leave in the bowl and set aside.
- Fry Shrimp. In a wok, large skillet, or frying pan, heat enough oil to cover the shrimp while frying over medium heat. Working in batches, fry the shrimp until golden, pink, and opaque. Set aside to drain over a wire cooling rack.
- Make General Tso’s Shrimp. When you’re done frying the shrimp, remove all except about 1 tablespoon of oil from your pan. Wipe away any dark debris from the pan, if necessary. Then, add the sauce and bring it to a low boil. Cook, stirring occasionally, until the sauce is thick and syrupy. Add the fried shrimp and toss to coat.
- Serve! Remove the General Tso’s shrimp from the heat and serve over rice immediately.
I love how incredibly simple and delicious my General Tso’s Shrimp is! It’s best served for dinner over white Jasmine rice with a green vegetable on the side—like crisp steamed or stir-fried snap peas!
I like to garnish with a sprinkle of sesame seeds and sliced green onion for extra flavor. Enjoy!
💭 Tips & Recipe Notes
Make sure the shrimp is completely pat dry after defrosting or preparing the shrimp!
- This will make sure that the cornstarch will adhere to the shrimp properly to create a light, crispy coating!
After frying the shrimp, I recommend using a wire cooling rack instead of paper towels!
- The fried shrimp will continue to steam and then become soggy if left on oil-soaked paper towels. This tip is great for anything you’re frying!
Unsure how to best dispose of extra oil? Don’t pour it down your sink!
- To safely dispose of the extra frying oil, pour it into a glass cup or container. You can also use a leftover carton if you have one. Let it cool, then either pour the cooled grease into your garbage or dispose of the entire carton. This will help prevent your sink from clogging up!
Use any kind of neutral oil to fry the shrimp!
- You can use canola, vegetable, coconut, sunflower, light olive oil, or whatever you have on hand!
🥡 Storing & Reheating
I would recommend eating this amazing General Tso’s shrimp within 24 to 48 hours for the best quality! To store it, keep it in an airtight container.
As with any seafood, the risk of foodborne illness is slightly higher – so make sure you toss anything that smells off!
You can definitely freeze my General Tso’s shrimp, but I would recommend freezing the breaded shrimp and the sauce separately, so it does not get soggy!
When freezing the shrimp, lay the shrimp out separately on a baking sheet and let the fried shrimp freeze individually before putting them into a freezer storage bag or airtight container.
Reheating General Tso’s Shrimp
If you know me, you know I love cold, leftover Chinese food for breakfast! Not everyone loves it though, so I recommend using the oven to reheat the shrimp.
Put the shrimp in a baking dish and bake at 350°F (175°C) for 10 to 15 minutes or until heated and sizzling. You can cover the dish with foil, then remove it after about 7-8 minutes to prevent the shrimp from drying out.
Start with defrosted shrimp and pull the heads off the shrimp if necessary. Then, using kitchen scissors or a paring knife, score down the length of the top of the shrimp’s shell. Using your fingers, peel off the shell and the legs and remove the tail.
Now that the shrimp are peeled, let’s devein! Use a paring knife to once again score down the back of the shrimp, making sure not to cut too deeply. You’ll see a gritty, black strip, which is the “vein.” Rinse it off and set aside the prepared shrimp. Repeat until all done!
No, you don’t! Frying the shrimp gives a nice little crunch but you can also leave the shrimp unfried! Simply sauté the shrimp in your skillet or wok until pink and opaque. Remove, then simmer the sauce as instructed above before adding the shrimp back in to coat!
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don't forget to tag me when you try one of my recipes!
General Tso's Shrimp
- 1 lb shrimp (peeled, deveined, and tail-off)
- ¼ cup cornstarch
- oil for frying
General Tso's Sauce
- 4 tablespoon soy sauce (low sodium)
- 4 tablespoon rice vinegar
- 4 tablespoon hoisin sauce
- 4 tablespoon brown sugar
- ¼ cup chicken broth
- 1 tablespoon ginger paste
- 1 teaspoon garlic powder
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon cornstarch
- In a medium mixing bowl combine all of the sauce ingredients (soy sauce, rice vinegar, hoisin sauce, brown sugar, chicken broth, ginger paste, garlic powder, crushed red pepper flakes, and cornstarch). Whisk to combine and set aside.4 tablespoon soy sauce, 4 tablespoon rice vinegar, 4 tablespoon hoisin sauce, 4 tablespoon brown sugar, ¼ cup chicken broth, 1 tablespoon ginger paste, 1 teaspoon garlic powder, 1 teaspoon crushed red pepper flakes, 1 tablespoon cornstarch
- In a mixing bowl add the cornstarch and coat the shrimp. Leave in the bowl and set aside.1 lb shrimp, ¼ cup cornstarch
- In a wok, large skillet, or frying pan heat the frying oil over medium high heat. Working in batches fry the shrimp until golden, crispy, and no longer transparent. Set aside to drain on a wire cooling rack.oil for frying
- When you're done frying the shrimp, remove all but about 1 tablespoon of oil from the pan. *You can also wipe any debris clean from your wok or pan if desired.
- Add the sauce ingredients and bring to a low boil. Continue to cook stirring occasionally until the sauce thickens then add the fried shrimp and toss to coat.
- Remove from heat, serve over rice, and enjoy!
- Set the fried shrimp aside on a wire cooling rack rather than paper towels, as the shrimp continue to steam if left on oil-soaked paper towels.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!