General Tso Shrimp (Ready in 15 Minutes!)

Name: General Tso Shrimp
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 tbsp vegetable oil; 5 cloves garlic (minced); 1-2 inches ginger root (sliced); 1 1/2 lbs raw shrimp; 1 cup red or green bell peppers (sliced); 3 tbsp soy sauce; 1 1/2 tbsp hoisin sauce; 3 tbsp rice vinegar; 1 tbsp sesame oil; 4 tbsp brown sugar; 1/3 cup water; 1 tbsp cornstarch; 1/2 tsp red pepper flakes (more for spicer taste)

Sticky, savory sweet, slightly spicy- this General Tso Shrimp is ready in 15 minutes! Served over rice, it packs lots of yummy flavors and textures. We love making this easy General Tso Shrimp recipe for a quick weeknight dinner!

This is an American Chinese dish that can easily be found at Chinese restaurants and takeout spots all over North America. But prepare to be wowed by this yummier and healthier homemade version!

Two bowls of rice topped with General Tso Shrimp bell peppers.

If you like delicious Chinese takeout copycats, don’t forget to also check out my Teriyaki Salmon, Mongolian Beef Noodles, Sweet and Sour Chicken, Steak Fried Rice and Kung Pao Shrimp recipe!

Table of Contents

What is General Tso Shrimp

So…what is General Tso Shrimp? Like me, that might be your first question upon hearing the words ‘General Tso Shrimp’.

There is a general from history whose name is in fact, General Tso, but there is no connection between the dude and the popular Chinese American dish.

General Tso Shrimp, or General Tso’s Chicken, tofu, cauliflower, you name it- is actually invented in North America by a Chinese restaurant chef. He named the dish General Tso, and here we are many decades later, enjoying the dish almost everywhere in the country.

I wish I could tell you it was authentic, invented in China, and enjoyed by kings and queens for centuries. Sure sounds like a cool story…

But I can tell you it is delicious.

Like lip-smacking, tastebuds-dancing, eyes-wide-open delicious.

While a lot of Chinese restaurants would bread the protein for General Tso dishes, deep fry it and toss it in sauce, I opted to not do that for this recipe and made a quicker, healthier, and easier version.

Whenever we make General Tso Shrimp at home, we do it this way because NOT using a breading and deep frying makes the dish 1) healthier, and also 2) way easier and quicker.

We are simply searing some fresh shrimp in a little bit of vegetable oil with fresh garlic and ginger, combine them with crunchy bell peppers, and then toss everything in the irresistible signature General Tso stir fry sauce.

A bowl of shrimp and bell peppers tossed in general tso sauce on top of rice

Ingredients

General Tso Shrimp is made with simple ingredients you can find at any regular grocery store – no special trip to the Asian market required! Here’s what goes into this easy General Tso Shrimp recipe:

For the Stir-Fry

Vegetable oil: A neutral oil with a high smoke point, perfect for searing shrimp over high heat. Other neutral oil such as canola oil, avocado oil, olive oil can be used as well.
Garlic: Fresh minced garlic adds a punchy, aromatic base to the stir-fry. Avoid substituting with garlic powder because it’s just not the same.
Ginger: Sliced fresh ginger root brings warmth and a little zing that balances the sweetness of the sauce. Alternatively, you can get frozen minced ginger from the stores these days and use that as well.
Shrimp: Use raw, peeled shrimp for the best texture – it turns tender and juicy once seared, unlike pre-cooked shrimp.
Bell peppers: Red or green bell peppers add crunch and color; use whichever you have on hand.

For The General Tso Sauce

Soy sauce: The salty, savory backbone of the sauce.
Hoisin sauce: Adds a touch of sweetness and depth – it’s what gives General Tso sauce its signature richness.
Rice vinegar: A splash of tang to balance the sweetness and brighten the whole dish.
Sesame oil: A little goes a long way for that toasty, nutty aroma.
Brown sugar: Sweetens the sauce and helps it turn glossy and sticky as it cooks.
Water: Thins the sauce so it coats the shrimp evenly instead of clumping.
Cornstarch: Thickens the sauce into that classic sticky texture.
Red pepper flakes: Adds a gentle kick of heat – use more or less depending on your spice preference.

How to make General Tso Shrimp

We’ll be using the stir fry method on this General Tso Shrimp recipe. Which basically means frying it on a wok or skillet over a stove, preferably on a super hot stove.

Stir fries are great because they retain the flavors and textures of the ingredients by cooking it in a short time and under high heat.

It also means dinner will be done in no time! The whole process takes less than 10 minutes.

Step 1: Make The Sauce

Whisk together all the General Tso Sauce ingredients in a bowl until combined, then set aside.

Step 2: Sear The Shrimp

Because the stir fry process goes fast, prepare all your other ingredients and set it next to the stove before you start cooking.

A bowl of raw shrimp, a bown of garlic and ginger, a bowl of red and green bell peppers, and a bowl of General Tso sauce — *(Left to right, top to bottom): General Tso sauce, bell peppers, fresh ginger and garlic, raw shrimp*

Add vegetable oil to a wok or skillet and heat over high heat.

Once the oil is hot, add the garlic, ginger, and shrimp. Stir continuously for 1 minute.

Step 3: Add The Bell Peppers

Add the bell peppers to the wok. Stir continuously for a few minutes, until the shrimp curls and turns slightly pink.

Searing shrimp and bell peppers in a skillet

Step 4: Toss In The Sauce

Add the sauce mixture and stir continuously. Once the sauce is thickened and the shrimp is fully cooked, remove everything from the heat promptly.

Shrimp cooks very fast so avoid overcooking.

Shrimp, bell peppers and sticky sauce in a skillet

Step 5: Serve

Serve over rice, and enjoy!

Closeup of Shrimp Stir fry with bell peppers tossed in sticky sauce

Variations And Substitution

This General Tso Shrimp recipe is easy to make your own. Here are a few swaps and substitutions to try:

Protein: Swap the shrimp for chicken (thighs or breast), beef, pork, or tofu to make it vegetarian – just adjust the cook time, since chicken and beef take longer than shrimp.
Vegetables: Instead of (or in addition to) bell peppers, try carrots, snow peas, broccoli, cauliflower, or bok choy.
Cornstarch: No cornstarch on hand? Arrowroot powder works as a 1:1 substitute to thicken the sauce. Or use all-purpose flour (double the amount called for corn starch to achieve the same thickness)
Soy sauce: For a gluten-free version, swap the soy sauce for coconut aminos or a gluten-free tamari.
Water: Swap the water in the sauce for chicken broth for a little extra savory depth.
Heat level: Like it spicier? Add extra red pepper flakes or a few sliced red chiles for a super spicy sauce.
Add a garnish: Toasted sesame seeds and sliced scallions add a nice pop of crunch, flavor, and color right before serving.

Tips And Tricks

Use raw shrimp: Skip the pre-cooked stuff – raw shrimp turns out juicier, fresher, and has much better texture once it hits the pan.
Thaw and pat dry: If your shrimp is frozen, let it defrost completely and pat it dry with a paper towel before cooking so it sears instead of steams.
Prep before you cook: Stir-frying moves fast, so measure and line up every ingredient by the stove before you turn on the heat.
Use a large skillet or wok: Choose a pan that can handle high heat without warping – a large skillet or wok works best.
Cook over high or medium-high heat: This is what gives stir fry its signature sear and keeps the shrimp from turning rubbery.
Heat the oil first: Add the oil to the pan and let it heat up before adding anything else – this helps the shrimp sear instead of stew.
Don’t overcrowd the pan: A crowded skillet steams the shrimp instead of searing it, which leads to soggy shrimp. Use a big pan, or cook in two batches if doubling the recipe.
Keep stirring: Stir continuously throughout the stir-fry process so nothing sticks or burns.
Avoid overcooking shrimp: Shrimp is done the moment it turns pink, curls up, and is no longer translucent – this only takes a few minutes, so don’t walk away.
Loosen leftover sauce: If the sauce thickens too much in the fridge, stir in a splash of water (or broth) when reheating to bring back that glossy texture.

I wrote an entire post on stir frying, so if you want even more tips and tricks on that, check out 8 Tips to a Great Stir Fry!

Frequently Asked Questions

Do I need a wok to make this?

Nope, a large skillet works just as well as a wok. What matters most is that the pan is big enough to avoid overcrowding.

What to serve with General Tso Shrimp?

Serve it with rice, fried rice, or noodles! Or try it with my Easy Chicken Fried Rice or Vegetable Chow Mein. Want more veggies? Serve it alongside steamed broccoli, Spicy Garlic Edamame or this easy Garlic Sautéed Spinach that takes only 5 minutes to make!

How do I store leftovers? What is the best way to reheat?

Refrigerate General Tso Shrimp in an airtight container for up to 4 days. It reheats well (and quickly!) in the microwave.

Why did my shrimp turn out soggy or rubbery?

Soggy or rubbery shrimp usually comes down to overcooking. Overcrowding the pan can also lead to overcooking. Cook in batches if needed, use high heat, and pull the shrimp the moment it turns pink and curls up.

Can I use chicken instead of shrimp?

Yes! Chicken thighs or breast work great with this General Tso sauce – just make sure to cook the chicken through before adding the sauce, since it takes longer than shrimp.

Can I make this gluten-free?

Yes, swap the soy sauce for coconut aminos or a gluten-free tamari, and double-check your hoisin sauce label, since some brands contain wheat.

Can I make General Tso Shrimp spicier?

Definitely! Add extra red pepper flakes or a few sliced red chiles for more heat, or stir in a spoonful of chili garlic sauce.

Better Than Chinese Takeout

Are you ready to make this happen?

This sticky, flavorful homemade General Tso Shrimp is so much better than takeout!

Control the amount of grease and sodium, know exactly what kind of ingredients are in your meal, and be able to incorporate fresh ingredients into the dish.