General Tso’s Shrimp and Broccoli
Aug 11, 2021, Updated Aug 27, 2024
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Crisp, yet tender broccoli and fresh succulent shrimp mingle in a spicy, savory, and sweet General Tso’s sauce. The best part? This General Tso’s Shrimp and Broccoli is a super easy takeout fakeout recipe that you can make at home!
Want chicken, instead? Grab my awesome General Tso’s Chicken Recipe.
Don’t you love takeout-inspired dinners? I do! From my firecracker shrimp to kung pao beef and steak fried rice, with a good recipe, you can get all the tempting tastes of your takeout restaurant faves while still choosing ingredients and amounts that are right for you.
That’s something you’ll appreciate about this easy and healthy homemade version of General Tso’s shrimp and broccoli. With delicious chili sauce, garlic, and a touch of hoisin, this General Tso’s is a little sweet, a little spicy, and entirely satisfying.
Tastebuds tingling, yet? I relate! So, without further ado, let’s get into the recipe!
What You’ll Need
This general Tso’s shrimp recipe is as easy as 1-2-3! In fact, there are literally three parts of the dish, and all of them are very simple to pull together. Here’s what you’ll need:
For the Marinade and Shrimp
- Egg White: Separate one large egg white from its yolk. (You can use the yolk for another purpose, like brushing the top of rolls or bread before baking.)
- Soy Sauce: To marinade the shrimp, you’ll need a tablespoon of soy sauce. I usually go for low sodium soy sauce.
- Sherry or Mirin: Dry sherry or mirin adds that special touch to this takeout classic.
- Cornstarch: Like the egg white, cornstarch gives a special silky texture to the shrimp.
- Shrimp: This recipe makes one pound of shrimp, peeled and deveined, tails on.
General Tso’s Sauce Ingredients
- Sweet Chili Sauce: Deliciously sweet, with a tangy twist and hint of spice, this sauce forms the base of our homemade General Tso’s mixture.
- Soy Sauce: You’ll need three tablespoons.
- Hoisin Sauce: This sauce is a thick, fragrant Chinese condiment that combines sweet, salty, and savory flavors.
- Sesame Oil: Adds a rich aroma to the sauce.
- Sherry or Mirin: To add depth and harmonize with the flavors of the shrimp marinade.
- Cornstarch and Water: To transform the sauce into a shiny, sticky glaze.
For the Vegetables
- Vegetable Oil: For sautéing. You’ll need about ¼ cup, divided.
- Broccoli: Cut up one head of fresh broccoli into bite-size florets.
- Green Onions: Take about four green onions and cut them into ½-inch pieces.
- Garlic: I use two cloves of garlic, but feel free to use more according to your taste.
- Red Pepper Flakes: These are optional, a nice way to add a bit more heat.
- Sesame Seeds: Also optional, for garnish.
- Prepared Rice: For serving.
Can I use frozen shrimp and broccoli?
Yes, you can use frozen shrimp and broccoli! Just make sure to thaw before using. If the broccoli and shrimp seem wet, pat them dry with paper towels before you cook them. Keep in mind that frozen broccoli may not need to cook as long as fresh broccoli in order to become tender.
How to Make General Tso’s Shrimp
This is a classic take-out dish that’s simple to make at home with perfectly cooked shrimp and crisp-tender veggies. I love making this recipe in a wok, but feel free to use a large skillet, if you prefer. Cast iron is always good, and so is stainless steel, or even a nonstick pan.
Also, prepare all the ingredients before you start cooking. Stir frys cook real fast so you want to have everything all ready to go prior to firing up that stove.
- Marinate the Shrimp. In a medium mixing bowl, whisk together the egg white, soy sauce, dry sherry, and cornstarch. Add the shrimp to this mixture, and toss gently to coat. Cover the bowl with plastic wrap and set aside for 10 minutes. Don’t let the shrimp marinate for more than 10 minutes.
- Make the General Tso’s Sauce. In a separate small mixing bowl, whisk together the chili sauce, soy sauce, dry sherry, cornstarch, and water. Set this mixture aside for now.
- Cook the Shrimp. Pour about half of the vegetable oil into a wok or large skillet, and heat it over high heat. Remove the shrimp from the marinade and cook in batches (discard the marinade to prevent cross-contamination). The shrimp need to cook for about one minute on each side, or until they turn pink. Don’t overcook or they will shrink and be tough. Set the cooked shrimp aside on a plate.
- Cook the Vegetables. Add the remaining oil to the skillet, and heat it up. Stir in the broccoli florets, and cook for 3 minutes, stirring occasionally. Then stir in your green onions, and let them cook for 2 more minutes. Finally, stir in the garlic; cook for 10 seconds.
- Add the Sauce. Pour the previously prepared sauce into the wok or skillet, and cook for a minute or two, or until it thickens up.
- Add the Shrimp Back to the Dish. Add the shrimp back to the skillet, and stir around to coat in the sauce; cook for a minute or so to heat them through. Remove the skillet from heat.
- Enjoy! Arrange the shrimp and broccoli over a bed of cooked rice. Garnish with red pepper flakes and sesame seeds, if using, and serve immediately.
Recipe Tips
- High Heat Is a Must: Restaurant stir-fries are made over very high heat in professional grade woks, which is why they come out so deliciously crisp-tender. It may not be possible to get quite the same result in a home kitchen, but using high heat and a good pan is crucial to getting the best texture possible!
- Cook in Batches: I know, I know. Cooking in batches can be kind of a pain. Isn’t it fine to just dump the food in there and stir it around? Well… yes, but you won’t get the same taste and texture. When food cooks closely together, it releases a lot of steam that has nowhere to go. The result? Your food is partially steamed. wah wah waaaah. BUT, when you cook in batches, there is enough space in the pan for the steam to escape quickly. That means the food becomes crisp and tender without getting soggy. ?
- Use the Right Oil: You don’t have to use vegetable oil, but make sure to choose an oil that handles smoke well. Peanut oil, avocado oil, and some types of coconut oil are great for this. Olive oil and butter tend to be better for low-temp cooking.
Serving Suggestions
For a perfect Asian-inspired takeout-fakeout experience with your General Tso’s Shrimp, you can pair it with steamed or fried rice or go for a low-carb alternative with cauliflower fried rice. My bok choy with garlic soy sauce could add freshness and these shrimp toasts would be a great crunchy side.
If you want something a bit different, consider adding homemade air fryer spring rolls or light soba noodle soup to complete the meal.
How to Store and Reheat Leftovers
- To store leftover General Tso’s Shrimp, place them in airtight bags or containers and refrigerate for up to 3 days.
- To freeze, place cooled leftovers in a freezer bag, pressing out as much air as possible before sealing. Mark with the date, and use within one month for the best flavor. Thaw overnight in the refrigerator before reheating.
- To reheat, place the leftovers in a covered skillet over low to medium heat. Cook until just heated through. Do not overcook.
More Asian Inspired Recipes
- Easy Kung Pao Chicken Recipe
- Shrimp Fried Rice
- 30 Minute Skinny Cashew Chicken
- Shrimp Lo Mein
- Instant Pot Beef and Broccoli
ENJOY!
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General Tso’s Shrimp and Broccoli
Ingredients
For the Marinade and Shrimp:
- 1 large egg white
- 1 tablespoon low sodium soy sauce
- 1 tablespoon dry sherry or mirin
- 1 tablespoon cornstarch
- 1 pound shrimp, peeled and deveined
For the Sauce:
- ⅓ cup sweet chili sauce
- 3 tablespoons low sodium soy sauce, you can also use coconut aminos
- 2 tablespoons dry sherry or mirin
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- ¾ cup water
For the Vegetables:
- ¼ cup vegetable oil, divided
- 1 head broccoli, cut into bite-size florets
- 4 green onions, cut into ½-inch pieces
- 2 cloves garlic, minced
- red pepper flakes, optional
- sesame seeds, for garnish, optional
- prepared rice, for serving
Instructions
For the Marinade
- In a mixing bowl whisk together the egg white, soy sauce, dry sherry, and cornstarch.
- Add the shrimp and toss to coat.
- Cover with plastic wrap and set aside for 10 minutes.
For the General Tso's Sauce
- In a separate medium mixing bowl combine the chili sauce, soy sauce, dry sherry, hoisin sauce, sesame oil, cornstarch, and water; whisk until incorporated. Set aside.
For the Stir Fry
- Add half of the vegetable oil to a wok or large skillet and heat it over high-heat.
- Remove shrimp from marinade; discard marinade.
- In batches, cook the shrimp for about 1 minute per side or until they turn pink. Remove from skillet and set aside on a plate.
- Add remaining oil to the skillet and heat it up. Stir in broccoli florets and cook for 3 minutes. Stir in green onions and continue to cook for 2 more minutes. Stir in garlic; cook for 10 seconds.
- Stir previously prepared General Tso's sauce and add it to the skillet; cook for a minute or two, or until thickened.
- Add shrimp back to the skillet and stir around to coat in the sauce; cook for a minute or until heated through. Remove the skillet from heat.
- Arrange the shrimp and broccoli over cooked rice.
- Garnish with red pepper flakes and sesame seeds, and serve.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Could you make the marinade with out the egg white? I would love to make this, but need it to be eggless.
Hi!
Yes, you can make the marinade without the egg white. The egg white helps the coating stick to the shrimp and creates a crispy texture. However, you can achieve a similar result by using a bit of cornstarch mixed with water to make a slurry or using aquafaba (the liquid from a can of chickpeas) as a binding agent.
Fabulous! Would definitely make again!