General Tso’s Shrimp with sweet chili sauce, 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 girl.

Not only is shrimp one of the easiest, quickest proteins to cook, I just love the taste.

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.

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.

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.

More Shrimp Recipes

General Tso's Sweet Chili Shrimp

General Tso's Sweet Chili Shrimp

Yield: 2 servings
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

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


  • 1/2 cup water
  • 1/4 cup uncooked long grain white rice
  • 6 ounces raw shrimp, peeled, deveined, and patted dry
  • 1 cup chopped fresh or frozen broccoli
  • 1/3 cup chicken broth
  • 1 1/2 tablespoons soy sauce
  • 1 1/2 tablespoons vinegar
  • 3 tablespoons sweet chili sauce
  • 1 1/2 tablespoons granulated sugar
  • 1 tablespoon cornstarch


  1. In a large saucepan, bring water to a boil. Once boiling, add the rice then 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 stand covered 10 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. Boil until thickened, about 3-5 minutes.
  4. To serve, divide rice between two plates. Toss the shrimp and broccoli with the sauce then spoon on top of rice.


If you don't have a steamer:

  • Cut the broccoli into bite-sized pieces then add to the boiling water with the rice.
  • In a large skillet, heat 1 tablespoon olive oil. Once hot, add the shrimp in a single layer. Cook until the shrimp start to turn pink, about 2-3 minutes. Flip then cook until fully pink, about 2-3 minutes.

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