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General Tso Shrimp with sweet chili sauce and broccoli is a sweet and spicy dinner served over rice using succulent shrimp instead of chicken. Make this quick and easy weeknight dinner at home instead of ordering Chinese takeout!


Plate of general tso shrimp with broccoli and rice


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 happy.

Not only is shrimp one of the easiest, quickest proteins to cook (see: air fryer coconut shrimp), I just love the taste of seafood.

Today’s recipe is a variation of my favorite Chinese-American dish: General Tso Shrimp!

Every few months I get Chinese takeout for dinner and almost always order general tso’s chicken.

However, for making it at home I decided to make a few changes. First of course is using shrimp.

Second, I made sure there was plenty of broccoli. I always feel jipped when I get two pieces of broccoli. Bring on more broccoli!

Third, I made general tso’s sauce using sweet chili sauce instead of traditional hoisin.

I feel like you’re more likely to have sweet chili sauce in your pantry once you check out all the recipes using sweet chili sauce I’ve made.

You can probably argue this is resembles sweet chili shrimp more than general tso’s shrimp, but I wanted you to know where the inspiration came from.

I promise you’ll still love this general tso shrimp recipe. In fact, dare I say my version is even better!


Raw shrimp in colander

Ingredients For General Tso Shrimp

To make your shrimp with sweet chili sauce, you’ll need the following ingredients:

  • White rice: Because general tso’s shrimp is saucy, you’ll want to serve it over rice to soak it all up.
  • Shrimp: Shrimp can vary in size, but really any kind will do as long as it’s raw and not pre-cooked. I like to buy already shelled and deveined, but you can also peel them yourself.
  • Broccoli: No Chinese meal is complete without broccoli.
  • Chicken broth: To help make the sauce
  • Sweet chili sauce: You can make it homemade or buy a bottle in your grocer’s Asian aisle. You can also use hoisin for a more traditional general tso’s sauce
  • Soy sauce: Adds umami and saltiness
  • Rice wine vinegar: Rice wine vinegar is often used in Asian sauces, but you can also use apple cider vinegar in a pinch
  • Sugar: Helps sweetened the sauce so it’s not too acidic

Cornstarch: Thickens the sauce


Sweet Chili Shrimp with broccoli and rice on white plate

How To Make General Tso Shrimp

Ready to make your homemade general tso’s shrimp?

  1. Steam broccoli in a skillet with water until softened.
  2. Add shrimp then cook until pink and no longer transparent.
  3. Whisk together broth, sweet chili sauce, soy sauce, vinegar, sugar, and cornstarch then stir into the skillet.
  4. Cook until thickened then serve over rice.

Refrigerate leftovers for up to 3 days.


Shrimp with sweet chili sauce, broccoli, and rice

General Tso Shrimp FAQ

Can I make general tso’s shrimp ahead of time?

You can make the sauce ahead of time then cook the shrimp when ready to serve.

Is general tso’s shrimp gluten free?

Soy sauce is not gluten-free. However, you can substitute tamari as a gluten-free option.

Can I use this recipe with other proteins?

Yes! You can easily swap in chicken or tofu. You’ll need to adjust the cooking times to ensure each protein is cooked properly.

More Shrimp Recipes

Enjoyed your sweet chili shrimp? Check out these other easy shrimp recipes:

Plate of general tso shrimp with broccoli and rice

General Tso Shrimp

Yield: 2 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

General Tso Shrimp with sweet chili sauce and broccoli is a sweet and spicy dinner served over rice using succulent shrimp instead of chicken. Make this quick and easy weeknight dinner at home instead of ordering Chinese takeout!

Ingredients

  • 1 + 1/4 cups water
  • 1/2 cup uncooked long grain white rice
  • 1 cup chopped fresh broccoli
  • 6 ounces raw shrimp, peeled, deveined, and patted dry
  • 1/3 cup chicken broth
  • 3 tablespoons sweet chili sauce (or hoisin sauce for a more traditional sauce)
  • 1 + 1/2 tablespoons soy sauce*
  • 1 + 1/2 tablespoons rice wine vinegar
  • 1 + 1/2 tablespoons granulated sugar
  • 1 tablespoon cornstarch

Instructions

  1. In a large saucepan, add 1 cup water, rice, and a pinch of salt then bring to a boil. Once boiling, turn the heat down to low and cover. Simmer 10 minutes or until the water is absorbed and rice is fluffy. Remove from the heat and let sit covered 10 minutes.
  2. While the rice is cooking: Heat up a large dry skillet. Once hot, add the broccoli, remaining 1/4 cup water, and a pinch of salt. Cover with a lid and cook 3-5 minutes until it starts to soften. At this point the water should have evaporated.
  3. Add the shrimp then cover again. Cook 2-3 minutes or until the shrimp is pink and fully cooked, stirring occasionally.
  4. In a large measuring cup or bowl, whisk together broth, sweet chili sauce, soy sauce, vinegar, sugar, and cornstarch.
  5. Pour sauce into skillet then cook until thickened, about 2-3 minutes. Serve over rice.

    Refrigerate leftovers for up to 3 days.

Notes

Did you make this recipe?

Let me know what you think! Rate the recipe above, leave a comment below, and/or share a photo on Instagram using #HITKrecipes

© Carla Cardello
Cuisine: Chinese / Category: Seafood

First published March 24, 2014