General Tso’s Sweet Chili Shrimp

General Tso’s Sweet Chili Shrimp with broccoli and rice is a quick, healthier alternative to Chinese takeout.


General Tso's Sweet Chili Shrimp

What’s your favorite protein? Mine has to be shrimp. If I could use shrimp in all of my cooking instead of chicken or beef, I’d be a happy moose. Not only is shrimp one of the easiest, quickest proteins to cook, I just love the taste. When OXO and The Shrimp Council asked me to participate in their Shrimp Showdown challenge, I was in. The challenge was to create a delicious meal using 5 pounds of fresh shrimp. As you can imagine, 5 pounds is a ton of shrimp, so I made several recipes I’ll be sharing over the next few weeks. Today’s recipe is one of my favorite dinners this month – General Tso’s Sweet Chili Shrimp. This Asian-inspired quick meal served with rice and broccoli is a much healthier alternative than typical Chinese takeout.

(Oh and if you really love shrimp, you don’t want to miss the Shrimp Showdown giveaway! Just keep reading)

My inspiration for this dish were my tastebuds. About once a month, I get Chinese takeout for lunch at work, and I almost always order the general tso’s chicken. Even though the chicken is great, I always feel jipped with two pieces of broccoli. Bring on more broccoli!


Peeling shrimp

I swear these are the biggest shrimp I have ever worked with – about as big as the palm of my hand! This was my first time using a shrimp cleaner. I’ve peeled shrimp once before by hand, and it definitely wasn’t this easy; usually I just buy shrimp already peeled. At first I was skeptical. Do I really need a one-task tool in my drawer? Yes – if you plan on shelling more than a dozen shrimp (and trust me – 5 pounds of shrimp is way more than a dozen). You devein and shell the shrimp in one movement. It took me a few tries to get it right, but once you get a groove going, shelling becomes a breeze. To see the tool in action, watch OXO’s demonstration video.


Steamed Shrimp

The easiest (and healthiest) way to cook shrimp? With a steamer. I’ve never used a steamer before until OXO sent me one to try (see it here). As the name implies, you use steam to cook the shrimp. Boil about an inch or so of water in a pan, insert the steamer full of shrimp (and vegetables if using), cover, and cook until pink (these jumbo shrimp took 8 minutes. Smaller shrimp take less time). The steamer keeps the shrimp above the water so you don’t end up boiling them. To learn more about the steamer, watch OXO’s demonstration video.


General Tso's Sweet Chili Shrimp

For the sauce, I made a variation of general tso’s sauce by using sweet chili sauce. I have a homemade recipe for the sauce or you can pick up a bottle in the Asian food aisle. Now I know the sauce on the shrimp doesn’t look as dark as traditional sauce, but I promise the flavor is there. In fact, dare I say my sauce is even better.
General Tso's Sweet Chili Shrimp
 
Prep time
Cook time
Total time
 
Meal planning tip – Take some extra time on a day off to shell the shrimp and cut up the broccoli ahead of time. You can freeze unshelled shrimp, making them ready to grab at a moment’s notice. This recipe also works great with leftover rice.
Author:
Serves: 2 servings
Ingredients
  • 3/4 cup uncooked long grain rice
  • 1 1/2 cup water
  • 1 pound raw shrimp, peeled, deveined, and patted dry
  • 2 cups broccoli, chopped
  • 3/4 cup chicken broth
  • 3 tablespoons soy sauce
  • 3 tablespoons vinegar
  • 6 tablespoons sweet chili sauce
  • 3 tablespoons granulated sugar
  • 1 tablespoon cornstarch
Instructions
  1. In a large saucepan, bring the rice and water to a boil. Once it boils, turn the heat down to low and cover. Simmer 15 minutes or until the water is absorbed and rice is fluffy, stirring occasionally. Remove from the heat and let stand covered 5 minutes.
  2. While the rice is cooking, in another saucepan, bring about one inch of water to a boil. Place the shrimp and broccoli into a steamer*. Add the steamer to the pan and cover. Cook for 5-8 minutes or until the shrimp is pink and curled. Remove and let cool.
  3. While the shrimp and rice are cooking, in a third saucepan, combine the chicken broth, soy sauce, vinegar, sweet chili sauce, sugar, and cornstarch to a boil. Cook for about 5 minutes or until it thickens.
  4. To serve, divide rice between two plates. Toss the shrimp and broccoli with the sauce then spoon on top of rice.
Notes
*If you don't have a steamer, you can use a heatproof colander. If you don't have either of those options, you can cook them in a saucepan. Melt 2 tablespoons butter then add shrimp, cooking until pink and curled, flipping halfway through (about 5-8 minutes).

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If you enjoyed this General Tso’s Sweet Chili Shrimp, you may also like these Asian-inspired recipes:



Sweet Chili Sauce


Asian Shrimp Tacos With Mango Salsa


Crispy Baked General Tso’s Sweet Chili Chicken Strips


Fried General Tso’s Sweet Chili Chicken Strips


Baked Sweet Chili Chicken Wings


Beef Stir Fry Kabobs


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OXO Shrimp Showdown Giveaway
Photo provided by OXO

Are you ready to cook some shrimp now? OXO is giving away one shrimp-themed package to help you get started in the kitchen. It includes the following:

  • Flexible Kitchen & Herb Snips
  • Silicone Steamer
  • Wooden Lemon Reamer
  • 3 Piece Bowl and Colander Set
  • 12″ Tongs with Silicone Heads
  • $100 Visa Gift Card from the NFI Shrimp Council

To enter, follow the directions of the widget below. Giveaway closes Friday March 28 at 5 PM EST. OXO will pick and contact the winner. U.S. residents only.



*Disclosure: OXO provided me with kitchen tools and The Shrimp Council provided me with 5 pounds of shrimp. No monetary compensation was provided. All writing and photographs are my own unless otherwise noted.

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Comments

  1. Yum! This looks so easy and delicious!

  2. Healthier but just as delicious! Yum!

  3. We LOVE General Tsos in my house! I love that you’ve made it with shrimp and that it’s a lot healthier than takeout! Pinning now!

  4. Ha-the one time we peeled shrimp here I made my kids do it lol. And I am so with you about the broccoli. Pinning!

  5. I’m with you, I looooove shrimp! I feel like I make so many blog recipes with it! I know many people don’t prefer it, but I can’t help myself. Heck, I’m drooling over this recipe, too! I was also really impressed with the shrimp cleaner. It made such quick work of the peeling and deveining!

  6. Cheryl Illinois says:

    I use an electric steamer for my fresh veggies all the time but never thought about doing shrimp in it. Thanks for that idea and I plan to try this dish this week. I had fish on the menu already so I think I will just change it to shrimp and do it this way. I feel certain we will love it.

  7. Carla, your steamed version of General Tso’s Shrimp is outstanding!!! Cannot wait to try it!

  8. Those look absolutely delicious! I am Pinning these to my dinner board. Could you believe the size of those shrimp? They were absolutely fantastic to cook with.

  9. I’ve never used a steamer to cook shrimp before but I’m going to have to find one and try this out! This recipe looks delicious!

  10. Wow, that sweet chili sauce looks delicious! I am going to have to try that one :) Don’t you just love that nifty oxo steamer, that is one of my favorite kitchen gadgets :) Pinning your yummy recipe for future use <3

  11. Carla,
    I freaking LOVE this recipe!!! My kids love shrimp. . totally trying this and it looks delicious!!

  12. Birdiebee says:

    What a wonderful recipe. I have never heard of steaming shrimp before so I am going to have to try to do this once I get a steamer rack. Thanks so much for the recipe and the great tip!

  13. Birdiebee says:

    How to I subscribe to the OXO Email Newsletter as there is not a link? Thank you.

  14. Misha Hunter says:

    What a great gift pack! I would love to win.

  15. This looks amazing. I am also a general Tsos fiend, but when out, I tend to go towards the seafood dishes. This way, I get both at once. I love it! :-D

  16. We love homemade Chinese take out! And I love General tsao’s chicken – what a great idea to use shrimp!

  17. “My inspiration for this dish were my tastebuds” <– lol, you're awesome! I agree with you – I LURV shrimp and thankfully, Chinese cuisine features a lot of shrimp dishes. This recipe looks so simple and healthy, Carla! Waaaaaaaay better for you than take-out that's loaded with (delicious but bad-for-you) MSG.

  18. This shrimp dish is so mouthwatering..

  19. This looks amazing and I even have your chili sauce in the fridge to use!

  20. shrimp is my all time favorite too! This recipe looks great. Great photos too!

  21. This is so great…one of my kids is CRAZY about General Tso’s chicken. We’ve never made those flavors with shrimp, but considering her love of shrimp, this would be a huge hit. Thanks for this!

  22. This sauce would be fabulous on so many things!

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