If you’re looking for a lightning-fast dinner that simultaneously thrills the taste buds and feels like a treat, General Tso Shrimp delivers every single time. Juicy shrimp, golden and crisp on the outside, are tossed in a shimmering, sticky-sweet sauce that balances spicy, tangy, and savory flavors with just the right kick. Whether you’re a weeknight cook or love entertaining friends with takeout-style hits, this dish whips up in half an hour but tastes like you fussed for much longer—my kind of secret weapon.

General Tso Shrimp Recipe - Recipe Image

Ingredients You’ll Need

There’s a simple but powerful roster of ingredients working together here, each adding something essential—crunch, color, depth, or that unmistakable zing. Don’t skip any if you want the full General Tso Shrimp experience!

Shrimp (1 pound large, peeled and deveined): The star of the dish—choose fresh, plump shrimp for juicy bites and the best texture.
Cornstarch (1/2 cup): This coats the shrimp and creates that irresistibly crisp shell once fried.
Vegetable oil (2 tablespoons): Neutral, high-heat oil helps the shrimp fry up perfectly golden.
Garlic (2 cloves, minced): Provides aromatic depth you’ll miss if you leave it out.
Ginger (1 tablespoon, minced): Adds that bright, fresh snap classic to Chinese-American dishes.
Chicken broth (1/2 cup): Builds out the flavorful, luscious sauce for the shrimp.
Soy sauce (3 tablespoons): Salty and savory, it anchors the sweet and sour notes in the sauce.
Hoisin sauce (2 tablespoons): Offers umami richness and a subtle sweetness unique to General Tso Shrimp.
Rice vinegar (2 tablespoons): Gives the sauce its tangy edge and keeps it from being too heavy.
Brown sugar (3 tablespoons): Rounds everything out with mellow sweetness and helps the sauce glaze beautifully.
Sesame oil (1 teaspoon): Nutty and fragrant, a little goes a long way.
Crushed red pepper flakes (1/2 teaspoon): For a subtle, lingering heat—feel free to adjust to your spice preference.
Green onions (2, sliced): Fresh, mild onion flavor and a perfect finishing pop of color.
Sesame seeds (for garnish): A final dusting of texture and visual appeal just before serving.

How to Make General Tso Shrimp

Step 1: Prep and Coat the Shrimp

Start by patting the shrimp very dry with paper towels—this helps the cornstarch stick for a truly crispy fry. Toss the shrimp in cornstarch until every piece is evenly coated. It’ll look a bit powdery at first, but trust the process! Let them rest for a few minutes while you heat your skillet.

Step 2: Fry the Shrimp

Heat up your vegetable oil in a large skillet or wok over medium-high heat. Once it’s shimmering, add the shrimp in a single layer (work in batches for even color) and fry for 2 to 3 minutes per side. The goal is a golden, crisp shell with shrimp that’s just cooked through. After frying, set the shrimp on a plate lined with paper towels to drain off excess oil.

Step 3: Sauté Garlic and Ginger

Pour off any extra oil, but leave about a tablespoon in the pan. Add the minced garlic and ginger and sauté for about 30 seconds. The aroma will tell you it’s time to move to the next step—don’t let them brown, just cook until fragrant!

Step 4: Make the Sauce

In a small bowl, whisk together the chicken broth, soy sauce, hoisin sauce, rice vinegar, brown sugar, sesame oil, and red pepper flakes. Pour this mixture into the skillet with the garlic and ginger. Bring it all to a lively simmer and let it bubble for 3 to 4 minutes, stirring, until it thickens to a glossy consistency that will gently cling to the shrimp.

Step 5: Combine and Finish

Return the fried shrimp to the skillet and gently toss to coat every nub and cranny with that lush General Tso Shrimp sauce. Let the shrimp cook for another 1 to 2 minutes, just until heated through and beautifully glossy. Remove from the heat and sprinkle generously with sliced green onions and sesame seeds. Serve right away (over rice is my recommendation) and bask in compliments!

How to Serve General Tso Shrimp

Garnishes

I love a final scatter of fresh green onions and a sprinkle of sesame seeds for extra crunch and color. A few additional crushed red pepper flakes can go on top if you want a hint more heat or visual fire.

Side Dishes

Steamed jasmine rice is the classic partner, soaking up every drop of that saucy goodness. You could also plate it with stir-fried broccoli, garlicky bok choy, or even a simple cucumber salad to balance out the meal. For fun, add a side of veggie spring rolls or dumplings for a restaurant-style touch.

Creative Ways to Present

While General Tso Shrimp is fabulous as a main course, you can pile it into lettuce cups with extra veggies for a lighter finger food, or serve as a bold appetizer on little skewers for parties. Try loading it into steamed bao buns with quick-pickled carrots for a trendy twist!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers, tuck them into an airtight container in the refrigerator. They’ll stay tasty for up to two days, though the shrimp will lose a bit of crispiness (totally normal, but still delicious!).

Freezing

I don’t recommend freezing General Tso Shrimp after saucing, since the coating won’t stay crisp and the texture becomes soft. However, you can freeze the fried shrimp alone for up to one month, then reheat and toss in freshly made sauce for better bite and flavor.

Reheating

To reheat, spread the shrimp in a single layer on a baking sheet and warm in a 350°F oven for 8-10 minutes. If you’re short on time, a quick turn in a skillet over medium heat works too—just don’t microwave, as this can make the shrimp rubbery and the coating soggy.

FAQs

Can I use frozen shrimp for General Tso Shrimp?

Absolutely! Just make sure to thaw them thoroughly and pat them completely dry to ensure the cornstarch sticks well and they fry up crisp. Fresh shrimp have the edge on flavor, but frozen works in a pinch.

Is this recipe gluten-free?

With a simple swap of tamari or your favorite gluten-free soy sauce (and confirming your cornstarch is gluten-free), General Tso Shrimp becomes a naturally gluten-free dish. Double check your hoisin sauce for hidden gluten if needed!

How can I make this dish spicier?

If you’re craving more heat, double the red pepper flakes, or stir in a teaspoon of your favorite chili garlic sauce with the wet ingredients. The spice level is easy to control, so don’t be shy if you love it hot.

What oil is best for frying the shrimp?

Go with a neutral oil that can handle high heat, such as vegetable, canola, or peanut oil. Olive oil isn’t recommended for this dish, as its flavor and low smoke point can interfere with the frying process.

Can I use chicken, tofu, or another protein?

Definitely! This General Tso sauce works beautifully with bite-sized chicken pieces, extra-firm tofu (pressed and patted dry), or even cauliflower florets for a vegetarian spin. Simply adjust cook times as needed for each protein.

Final Thoughts

This General Tso Shrimp recipe is the perfect stand-in for takeout—bold, saucy, and incredibly simple to pull off at home. Give it a try, and you’ll see why it’s in my regular dinner rotation. Happy cooking—and happy eating!

General Tso Shrimp Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 16 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

A flavorful and crispy General Tso Shrimp recipe with a delicious sweet and spicy sauce, perfect for a quick and satisfying meal. The shrimp is coated in cornstarch, fried until crispy, and then tossed in a savory sauce with hints of garlic, ginger, and a touch of heat.

Ingredients

Scale

For the Shrimp:

1 pound large shrimp, peeled and deveined
1/2 cup cornstarch
2 tablespoons vegetable oil

For the Sauce:

2 cloves garlic, minced
1 tablespoon ginger, minced
1/2 cup chicken broth
3 tablespoons soy sauce
2 tablespoons hoisin sauce
2 tablespoons rice vinegar
3 tablespoons brown sugar
1 teaspoon sesame oil
1/2 teaspoon crushed red pepper flakes

For Garnish:

2 green onions, sliced
Sesame seeds for garnish

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Instructions

Coat the Shrimp: Pat the shrimp dry and toss with cornstarch until fully coated.
Fry the Shrimp: Heat vegetable oil in a large skillet or wok over medium-high heat. Fry the shrimp in batches for 2 to 3 minutes per side until golden and crispy. Remove and drain on paper towels.
Prepare the Sauce: In the same skillet, add garlic and ginger and sauté for 30 seconds. Whisk together chicken broth, soy sauce, hoisin sauce, rice vinegar, brown sugar, sesame oil, and red pepper flakes. Pour the sauce into the skillet and simmer until slightly thickened.
Combine and Serve: Return the shrimp to the skillet, toss to coat in the sauce, and cook for an additional 1 to 2 minutes. Remove from heat, garnish with green onions and sesame seeds, and serve over steamed rice.