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General Tso’s Sweet Chili Shrimp

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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 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.

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.

Ingredients

  • 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

Instructions

  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.

Notes

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.


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 All recipes are tested in a U.S. kitchen with U.S. ingredients at normal elevation using a conventional gas oven. Results may vary.

© Carla Cardello
Cuisine: Chinese / Category: Seafood

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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.

Did you make my recipe?

Please let me know by sharing a photo in my private Facebook group or uploading and tagging me on Instagram using #HITKrecipes (Note: If your Instagram account is private, I won't be able to see your photo)

Reader Interactions

Comments

  5. Lori @ Foxes Love Lemons says

    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!

    Reply

  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.

    Reply

  10. Audra says

    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

    Reply

  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!

    Reply

  15. JanetFCTC says

    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

    Reply

  17. Nancy @ gottagetbaked says

    “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.

    Reply

  23. Irena White says

    I have just started eating shrimp, This is an awesome recipe i`ve just tried. I also made the sweet chilli sauce. What can i say….Awesome! and so easy to make, You`ve made my husband happy too.

    Reply

  24. Mobasir hassan says

    Truly appreciate the way you made this delicious shrimps. They are very nutritious and healthy. Seafoods are my favorite and I am going to make this for our family dinner. Thanks for this lovely recipe and looking forward for more in future too.

    Reply

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