General Tso Shrimp
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Takeout is always tempting after a busy day, but this General Tso Shrimp makes staying home an easy choice. This restaurant-inspired Chinese shrimp recipe takes less than 30 minutes to make, and my family says it tastes better than takeout!
Shrimp is one of my favorite proteins to keep on hand because dinner is never far away once it hits the pan. While the rice cooks, I make the sauce and finish the rest of the meal, so dinner feels manageable even on a really busy night.
If your family enjoys Asian meals like salmon stir fry, orange sesame chicken, or beef and broccoli, I’m sure this Chinese shrimp recipe will fit right in with your favorite homemade takeout dinners.
Why This Recipe is a Family Favorite
The entire meal is ready to eat in under 30 minutes. Shrimp cooks quickly, so it’s a great choice when everyone is hungry and time is short.
Most of the ingredients are pantry staples, so it’s easy to pull this meal together without a special trip to the store.
It’s also very easy to customize. You can keep the sauce mild for younger kids, or let everyone add extra crushed red pepper at the table for a little more heat.
One of the best things about this recipe is, it’s easy to meal prep Cook the rice ahead of time or prep the sauce ingredients before dinner, then everything comes together quickly once the shrimp starts cooking.
Happy Kitchen Secrets
Here are my important mom-tested cooking tips for making this recipe! I’ve made this countless times, so I can save you from a failed attempt.
- Pat the shrimp dry before coating them to help the arrowroot stick.
- Cook the shrimp in batches so they sauté instead of steam.
- Measure the sauce ingredients before you start cooking. Everything comes together quickly once the shrimp hits the pan.
Ingredients and Substitutions
You’ll find everything you need for this recipe at most grocery stores, and many of the ingredients are staples you’ll use again in other stir fry recipes.
Shrimp are the star of the dish. I prefer large peeled and deveined shrimp with the tails removed for easy serving, but tail-on shrimp work just as well. Either fresh or frozen shrimp will work.
Note
If you want to use frozen shrimp, thaw them completely and pat them dry with paper towels before cooking.
Arrowroot powder gives the shrimp a light coating and it also helps thicken the sauce. Cornstarch is an easy 1:1 substitute if that's what you have on hand.
Coconut aminos add a slightly sweet, savory flavor while keeping the recipe soy-free. Low-sodium soy sauce works just as well if needed.
Fresh ginger and garlic bring the most flavor. If you're short on time, pre-minced versions are perfectly fine.
Recipe Variations
If you'd rather make General Tso Chicken, simply swap the shrimp for bite-sized pieces of boneless skinless chicken breast or thighs. Cook until the chicken reaches an internal temperature of 165°F.
If your family doesn't care for snow peas, you can leave them out, or substitute with broccoli florets, green beans, or your favorite stir-fry vegetables.
How to Make General Tso Shrimp
For the full instructions, scroll or jump to the recipe card! ⬇️
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- If you're serving rice, get it cooking before you start on the General Tso shrimp. This way, everything will be ready to serve together.
- Toss the shrimp with arrowroot. Sauté them in a skillet with oil for a couple of minutes, then use tongs to turn them over. Keep cooking until they start to turn pink around the edges, then transfer them to a plate.
- Use the same pan to cook the ginger, garlic, and sesame seeds, just a minute or two, until they're fragrant. Stir in the remaining sauce ingredients and simmer until the sauce begins to thicken.
- Return the shrimp to the skillet and gently toss them in the sauce They only need another minute or two to finish cooking. You'll know they are done when they turn pink.
Helpful Tip
To prevent the shrimp from overcooking, remove the skillet from the heat as soon as possible after the shrimp are cooked through.
- In a separate skillet, sauté the snow peas until they turn bright green and are still a little crisp.
- Serve the shrimp over cooked rice with the snow peas. Garnish with sliced green onions, sesame seeds, and if you like a little spicy heat, crushed red pepper flakes.
Make it kid friendly:
Let your kids build their own bowl with rice, shrimp, and snow peas. Giving them a little control over what's on their plate often makes them more excited to try something new.
Chinese Shrimp Recipe FAQs
Yes. Use certified gluten-free coconut aminos or tamari, and be sure any broth or other packaged ingredients you use are labeled gluten-free.
Yes! Whisk the sauce ingredients together up to 2 days in advance and store them in the refrigerator. Give everything a quick stir before adding it to the skillet.
Arrowroot and cornstarch both need to simmer briefly before they thicken. If your sauce is still thin, let it cook for another minute while stirring gently.
Storing and Reheating
Store any leftover General Tso Shrimp in an airtight container in the fridge. It will keep for up to 3 days. If you're serving it with rice, store the rice separately to help it keep its texture.
Reheat gently in a skillet over medium-low heat until the shrimp are warmed through. If the sauce has thickened in the refrigerator, stir in a splash of water or broth to loosen it. The microwave also works for a quick lunch, but be careful not to overheat the shrimp or they can become rubbery.
Serving Suggestions
This shrimp dinner is delicious with instant pot jasmine rice or broccoli rice. Add roasted broccoli, steamed Bok choy, or a simple cucumber tomato feta salad to round out the meal.
After you make it, please leave a comment and star rating below to let me know how it went!
General Tso Shrimp
Equipment
- large skillet
- tongs
Video
Ingredients
- 1 pound large shrimp peeled and deveined, tails removed
- ¼ teaspoon salt
- 4 tablespoons arrowroot powder or cornstarch
- 2 tablespoons oil
- 3 cups snow peas
- ¼ teaspoon salt
- 2-3 green onions
General Tso Sauce
- 2 tablespoons sesame oil
- 2 teaspoons ginger minced
- 2 cloves garlic minced
- 1 teaspoon sesame seeds
- ¼ teaspoon crushed red pepper optional
- 3 tablespoons honey
- ½ cup coconut aminos
- ½ cup chicken broth or vegetable stock
- 1 teaspoon rice wine vinegar
- sea salt to taste
- black pepper to taste
- 1 tablespoon arrowroot powder
- 2 tablespoons olive oil or sesame oil
For Garnish and Serving
- ¼ teaspoon sesame seeds
- 2½ cups cooked rice
Instructions
- Pat 1 pound large shrimp dry with paper towels. Transfer shrimp to a bowl, season lightly with ¼ teaspoon salt, and toss with 4 tablespoons arrowroot powder until the shrimp are coated evenly.
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Cooking in 2-3 batches (so the pan isn't overcrowded), sauté the shrimp for 1 minute per side, until they start to turn pink. Set them aside on a plate. *The shrimp will not be fully cooked at this point.
- Rinse or wipe out the skillet, then return it to the stove top.Heat 2 tablespoons sesame oil and add the minced 2 teaspoons ginger, 2 cloves garlic, 1 teaspoon sesame seeds, and ¼ teaspoon crushed red pepper, if using. Stir occasionally for 1-2 minutes, until fragrant, then stir in 3 tablespoons honey, ½ cup coconut aminos, ½ cup chicken broth, 1 teaspoon rice wine vinegar, sea salt, and black pepper. Whisk in 1 tablespoon arrowroot powder.
- Bring the sauce to a simmer and cook, stirring occasionally, until it's thickened slightly.
- Add the shrimp back to the skillet with the thickened sauce, tossing it gently to coat. Allow the shrimp to finish cooking in the sauce, stirring occasionally, about 2 minutes.
- in a separate small skillet over medium heat, heat 2 tablespoons olive oil. Add 3 cups snow peas and ¼ teaspoon salt, and sauté for about 3 minutes. Once the peas turn bright green in color, sprinkle with sesame seeds and remove them from the pan.
- Sprinkle the General Tso Shrimp with sesame seeds, more crushed red pepper, and sliced 2-3 green onions. Serve over cooked rice with sautéed snow peas.
Notes
Nutrition
2026 Update: This recipe is still a favorite of ours! It's been updated to simplify the cooking instructions and include extra cooking tips. We hope you love it as much as we do!
This recipe is perfect for a healthy alternative to take out! My family loved it. Thank you!
Hi Lyonna, I’m so glad you enjoyed it! -Laura