General Tso Shrimp

Ingredients

• 454 g (1 lb)large shrimp, peeled and deveined, tails removed
• ¼ tspsalt
• 32 g (4 tbsp)arrowroot powder or cornflour
• 30 ml (2 tbsp)oil
• about 300 g (3 cups)snow peas
• ¼ tspsalt
• 2–3spring onions
• 30 ml (2 tbsp)sesame oil
• 2 tspminced ginger
• 2 clovesminced garlic
• 1 tspsesame seeds
• ¼ tspcrushed red pepper, optional
• 45 ml (3 tbsp)honey
• 120 ml (½ cup)coconut aminos
• 120 ml (½ cup)chicken broth or vegetable stock
• 1 tsprice wine vinegar
• to tastesea salt
• to tasteblack pepper
• 8 g (1 tbsp)arrowroot powder
• 30 ml (2 tbsp)olive oil or sesame oil
• ¼ tspsesame seeds
• about 395 g (2½ cups)cooked rice

Instructions

1. 1

   Coat the shrimp

   Pat the shrimp dry with paper towels and put them in a bowl. Season with ¼ teaspoon salt, then toss with 4 tablespoons arrowroot powder until evenly coated.

2. 2

   Sauté the shrimp

   Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook the shrimp in 2–3 batches so the pan is not crowded, sautéing for 1 minute per side until they begin to turn pink. Transfer them to a plate; they will not be fully cooked yet.

3. 3

   Start the sauce

   Rinse or wipe out the skillet and return it to the hob. Heat 2 tablespoons sesame oil, then add the ginger, garlic, 1 teaspoon sesame seeds and, if using, ¼ teaspoon crushed red pepper. Stir occasionally for 1–2 minutes until fragrant. Stir in the honey, coconut aminos, chicken broth, rice wine vinegar, sea salt and black pepper, then whisk in 1 tablespoon arrowroot powder.

4. 4

   Thicken the sauce

   Bring the sauce to a simmer and cook, stirring occasionally, until it has thickened slightly.

5. 5

   Finish the shrimp

   Return the shrimp to the skillet and gently toss to coat them in the thickened sauce. Cook for about 2 minutes, stirring occasionally, until the shrimp finish cooking.

6. 6

   Cook the snow peas

   In a separate small skillet over medium heat, warm 2 tablespoons olive oil. Add the snow peas and ¼ teaspoon salt, then sauté for about 3 minutes. When the peas turn bright green, sprinkle with sesame seeds and take the pan off the heat.

7. 7

   Serve the dish

   Sprinkle the shrimp with sesame seeds, more crushed red pepper and sliced spring onions. Serve over cooked rice with the sautéed snow peas.

What is General Tso shrimp?

General Tso shrimp is an American Chinese-inspired dish that takes the sweet, savoury and gently spicy flavours associated with General Tso-style cooking and pairs them with shrimp. This version uses a quick homemade sauce rather than a long simmer, so it suits a weeknight dinner.

Shrimp: A light coating of arrowroot helps the shrimp brown in the pan and gives the sauce something to cling to. The shrimp are finished in the sauce so they stay coated and cook through.

Nutrition and macros by portion

The nutrition label shows one serving as written: 569 calories, 29g protein, 63g carbs, 23g fat.

The rice and honey provide much of the carbohydrate, while the cooking oils contribute most of the fat; shrimp supplies the protein. Serve the rice, shrimp and snow peas together, keeping the vegetable portion generous for a more balanced plate.

Build the sauce in the pan

Aromatics: Briefly cook the ginger, garlic, sesame seeds and optional crushed red pepper in sesame oil. Keep them moving and take care not to let the garlic scorch, which can make the sauce taste bitter.

Balance: Honey brings sweetness, coconut aminos add savouriness, and rice wine vinegar provides a little acidity. Chicken broth or vegetable stock loosens the mixture into a sauce.

Get the coating right

Dry shrimp: Patting the shrimp dry before coating helps the arrowroot adhere instead of turning wet and clumpy. Toss until each shrimp has an even, light coating.

Batch cooking: Give the shrimp space in the skillet and cook them in 2–3 batches. Crowding the pan can make them steam rather than begin to brown.

Watch the texture and doneness

First cook: The initial minute per side is only to start the shrimp cooking; they should still be underdone when set aside. They finish in the sauce for about 2 minutes.

Sauce: Simmer it until it thickens slightly before adding the shrimp back. The finished sauce should coat the shrimp without becoming pasty.

Keep the snow peas bright

Timing: Sauté the snow peas separately for about 3 minutes, stopping when they turn bright green. This keeps them distinct from the sauced shrimp and helps preserve a little bite.

Seasoning: The recipe seasons the peas with a second ¼ teaspoon of salt and finishes them with sesame seeds. Add the sesame seeds after cooking, as directed.

Serve with rice

Rice: Spoon the shrimp and sauce over cooked rice so it can soak up the sweet-savoury juices. Keep the sautéed snow peas alongside for a fresh, crisp contrast.

Finishing touches: Sliced spring onions add a fresh accent, while extra crushed red pepper lets you adjust the heat at the table.

Recipe notes & tips

• Dry the shrimp thoroughly before adding the arrowroot coating.
• Cook the shrimp in batches so they have room in the skillet.
• Have the sauce ingredients measured before heating the sesame oil and aromatics.
• Stir the sauce as it simmers so it thickens evenly.
• Stop cooking the snow peas once they turn bright green.
• Slice the spring onions just before serving for a fresh finish.

Variations

• Use cornflour: Replace the arrowroot with the same amount of cornflour for coating and thickening.
• Choose vegetable stock: Use vegetable stock instead of chicken broth for the sauce.
• Adjust the heat: Leave out the crushed red pepper for a milder dish or add more at the table.
• Add extra vegetables: Serve with additional sautéed vegetables alongside the snow peas.
• Swap the grain: Serve the shrimp and vegetables with another cooked grain in place of rice.

Common mistakes to avoid

• Wet shrimp: The coating can clump; pat the shrimp dry before tossing with arrowroot.
• Crowded skillet: The shrimp may steam; cook them in 2–3 batches.
• Overcooked aromatics: Burnt garlic can turn bitter; stir the aromatics and cook only until fragrant.
• Sauce too thin: Give it time to simmer and thicken slightly before returning the shrimp.
• Overcooked shrimp: They can turn firm; finish them in the sauce for about 2 minutes and check for doneness.
• Dull snow peas: Cooking them for too long softens their texture; remove them when they turn bright green.

How to store

Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently in a pan or microwave until hot throughout; the shrimp can become firm if reheated for too long.

Frequently asked questions