Easier and healthier than takeout, this General Tso’s Broccoli & Shrimp recipe comes together in one pan in about 20 minutes — perfect for busy weeknights.
I love General Tso’s flavors, and this version swaps the usual fried chicken for tender shrimp and crisp broccoli while keeping the sweet-salty-spicy sauce that makes the dish irresistible. It’s fast, simple, and a lighter alternative to takeout without sacrificing the bold flavors you want.
Why this recipe works
This one-pot recipe is designed to be efficient: the shrimp marinates briefly in the sauce while you prep and cook the vegetables, so everything finishes at the same time. Using fresh ginger and garlic brightens the sauce, and a touch of honey balances the heat from sriracha and red pepper flakes. The result is a balanced, restaurant-style meal you can make at home in under half an hour.
General Tso’s Broccoli & Shrimp Recipe Ingredients
- 2 tbsp vegetable oil (divided)
- 1/4 cup soy sauce (use tamari for gluten-free)
- 2 tbsp rice vinegar
- 1/2 tbsp sriracha (adjust to taste)
- 2 tbsp honey
- 1/2 tsp Chinese five spice
- 1/4 tsp crushed red pepper flakes (optional)
- 6 cloves garlic (divided)
- 4 tsp fresh ginger (divided)
- 12–14 large shrimp, peeled and deveined
- 2 cups fresh broccoli or broccolini, cut into florets
- 1 cup Vidalia or sweet onion, sliced
Instructions
- In a medium bowl, whisk together 1 tablespoon vegetable oil, soy sauce, rice vinegar, sriracha, honey, Chinese five spice, and crushed red pepper flakes.
- Crush or finely mince 3 cloves of garlic and grate 2 teaspoons of fresh ginger; add them to the sauce and whisk until smooth.
- Add the shrimp to the sauce, toss to coat, and set the bowl in the refrigerator while you cook the vegetables. Marinating for 10–15 minutes helps flavor the shrimp, but you can proceed sooner if pressed for time.
- Heat the remaining tablespoon of vegetable oil in a large skillet over medium-high heat. Add the broccoli and sauté for 4–5 minutes until bright green and starting to soften.
- Add the sliced onion and continue to sauté for another 4–5 minutes until the onion is translucent and the broccoli is tender-crisp.
- Add the remaining 3 cloves garlic, minced, and 2 teaspoons ginger, minced; sauté for 1–2 minutes until fragrant, being careful not to burn the garlic.
- Push the vegetables to one side of the pan. Add the shrimp along with the marinade to the empty side of the skillet. Cook the shrimp for 3–4 minutes total, flipping once about halfway through, until they turn pink and are cooked through.
- Toss the shrimp and vegetables together so the sauce coats everything evenly and warms through.
- Serve immediately over white or brown rice, quinoa, or rice noodles. Sprinkle with sesame seeds and extra red pepper flakes if desired.
Serving suggestions and variations
- Serve with steamed jasmine rice for an authentic feel, or with brown rice or quinoa for a whole-grain option.
- Swap shrimp for cubed chicken breast or tofu to change the protein while keeping the same sauce.
- Make it gluten-free by using tamari or a gluten-free soy sauce.
- Add bell peppers, snap peas, or baby corn for extra color and texture.
- If you prefer a thicker sauce, mix 1 tsp cornstarch with 1–2 tbsp cold water and stir into the pan at the end, cooking for another minute until the sauce thickens.
Make-ahead, storage and reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat until warmed through, adding a splash of water or a little extra rice vinegar if the sauce has thickened. Shrimp can become rubbery if overcooked or reheated too long, so reheat briefly. For the best texture, you can store the sauce separately from the shrimp and vegetables if you plan to reheat.
Notes
Yields about 2 servings. Prep time: ~7 minutes; cook time: ~13 minutes; total time: ~20 minutes. Fresh garlic and ginger make a difference in flavor, but you can use pre-minced or ground ginger in a pinch. Adjust the sriracha and red pepper flakes to control the heat level.
Nutrition (per recipe)
- Calories: 313 kcal
- Carbohydrates: 35 g
- Protein: 14 g
- Fat: 14 g
- Saturated Fat: 11 g
- Cholesterol: 90 mg
- Sodium: 2029 mg
- Potassium: 509 mg
- Fiber: 3 g
- Sugar: 23 g
- Vitamin C: 91.7 mg
More ideas
If you enjoy this version of General Tso’s, try experimenting with other Chinese-inspired dishes at home like Gluten Free Orange Chicken, Beef & Broccoli Stir Fry, Chinese Honey Chicken, Grilled Vegetable Lo Mein, or Honey Walnut Shrimp — all great ways to recreate favorite takeout flavors with fresher ingredients and full control over seasoning and portions.
