This General Tso's Shrimp recipe is bold and full of flavor. The shrimp are crispy, the sauce is sweet and tangy, and everything comes together in about 30 minutes.
Full Recipe Ingredients/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
blog post.
General Tso’s chicken is one of my all-time favorite dishes when ordering Chinese food, but I also love it with shrimp. I’ve air-fried General Tso’s chicken, which always turns out crispy and flavorful. That got me hooked on the sweet, tangy, slightly spicy sauce—it just hits all the right notes.
So of course I had to try it with shrimp. This version cooks quickly and has all the flavor I love. It’s a great choice for busy nights when I want something quick and satisfying.
Serve it over white rice and you have the perfect meal.
A Quick Look at the Ingredients
Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.
For the Shrimp:
- Shrimp (peeled, deveined, tails off) I prefer to use medium-sized shrimp
- Egg, salt, cornstarch
- Canola oil (for frying)
For the Sauce:
- Vegetable oil
- Garlic (minced), ginger (minced), green onions (chopped)
- Light brown sugar, low-sodium chicken broth, low-sodium soy sauce
- Rice vinegar, sesame oil
- Cornstarch slurry (cornstarch + water)
- Dried red chilies (optional)
Tools Needed
- Large mixing bowl
- Large skillet or wok
- Measuring cups and spoons
- Whisk or fork for slurry
- Tongs or spatula
- Paper towels for draining
How to Make This Recipe
Step 1: In a bowl, combine cornstarch, egg, and salt. Mix into a batter and coat the shrimp evenly.
Step 2: Heat canola oil in a large pan over medium-high heat. Fry shrimp in batches for 2-3 minutes per side until golden and crisp. Remove and drain on a paper towel.
Step 3: Sauté garlic, ginger, chilies, and green onions until fragrant. Add brown sugar, broth, soy sauce, rice vinegar, sesame oil, and salt. Simmer for 3 minutes.
Step 4: Stir the cornstarch slurry and pour it into the sauce. Cook until thickened.
Step 5: Add shrimp back to the pan and toss to coat. Garnish with extra green onions and sesame seeds.
Variations for this Recipe
This recipe can be swamped with other proteins for a delicious twist. Here are some options:
- Swap shrimp for cubed chicken, tofu, or tempeh.
- For a gluten-free version, use tamari instead of soy sauce.
- Add veggies like bell peppers or broccoli for extra crunch.
Serving Suggestions
Serve over steamed jasmine rice or fried rice. To balance the heat, add a side of sautéed bok choy, snap peas, or a cucumber salad.
Is General Tso Shrimp Spicy?
Dried red chilies contribute mild to moderate heat to this dish. You can leave them out for a milder version or add red pepper flakes for more kick.
What Is General Tso Sauce Made Of?
General Tso's sauce is a sweet and tangy mix. It includes soy sauce, rice vinegar, sugar, broth, and sesame oil. Aromatics like garlic and ginger add flavor. Cornstarch thickens the sauce, giving it a sticky texture.
How to Use Leftover Sauce
If you have leftover General Tso sauce, save it! It’s great for tossing with roasted veggies, noodles, or even pan-fried tofu later in the week.
Make-Ahead and Storage
You can prep the sauce ahead of time and store it in an airtight container in the fridge for up to 2 days. For the best texture, wait to batter and cook the shrimp until you're ready to eat. Cook the shrimp and assemble them when ready to eat.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To loosen the sauce, reheat gently in a skillet over low heat with a splash of water, or use the microwave in 30-second intervals until warmed through.
Tanya's Top Tips
- Don't overcrowd the pan when frying shrimp—work in batches. It takes me two batches to fry all my shrimp in a large 12-inch skillet.
- Garnish with sesame seeds and green onions for flavor and presentation.
- Serve it with white rice to soak up all that saucy goodness.
- Do not eat the red chillies. They add plenty of flavor, but are crazy spicy.
I hope you love this General Tso Shrimp recipe as much as we do! If you're looking for more Asian-inspired takeout-style meals, try these:
- Garlic Noodles – Buttery, garlicky noodles are perfect as a side or main.
- Mongolian Beef – Sweet, savory, and ready in under 30 minutes. My absolute favorite!
- Chicken and Green Bean Stir Fry - This is a quick and easy stir fry with tender chicken and crisp green beans tossed in a savory sauce.
General Tso's Shrimp Recipe
Ingredients
For the Shrimp
- ½ cup cornstarch
- 1 large egg
- ¼ teaspoon salt
- 1 pound large shrimp peeled and deveined, tail off
- ½ cup canola oil for frying
For the Sauce
- 2 cloves garlic minced
- 1- inch fresh ginger minced
- ¾ cup light brown sugar
- ½ cup low-sodium chicken broth
- ½ cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 2 teaspoons cornstarch mixed with ¼ cup water slurry
- 6 dried red chilies optional, adjust to taste
- 2 green onions chopped
- Pinch of salt
Instructions
- In a large bowl, combine cornstarch, salt, and egg. Mix thoroughly to create a batter. Add shrimp and coat evenly.
- Heat canola oil in a large skillet or wok over medium-high heat. Fry shrimp in a single layer on each side for 2–3 minutes until golden. Drain on paper towels.
- Drain excess oil from the pan, leaving 2 tablespoons. Sauté garlic, ginger, dried red chilies, and green onions for 30 seconds.
- Stir in brown sugar, chicken broth, soy sauce, rice vinegar, sesame oil, and salt. Simmer for 3 minutes.
- Stir the cornstarch slurry and slowly add it to the sauce. Simmer until thickened, about 2–3 minutes.
- Return shrimp to the skillet and toss to coat. Garnish with green onions and sesame seeds.
