Is General Tso's Shrimp healthy?

Yes, this version is very healthy! It is made without breading and is not batter dipped or fried in a lot of oil . There is no hoisin sauce to add sugar to the sauce. And we have an optional version of using brown sugar substitute, sugar free chili sauce. To thicken the sauce, you can use arrowroot powder instead of cornstarch to lower the carbohydrates too.

Is General Tso's Shrimp spicy?

We love the combination of sweet and spicy. But your eyes shouldn't water and your tongue shouldn't burn if you don't want. So we offer different levels of spiciness. The sweet chili sauce from Trader Joes or the sugar free option from G Hughes have some heat to add to the recipe. But if you like more spice, add the chili peppers to the sauce and cut open a few and the seeds will add a lot more spice. Taste test the sauce. Start with less, you can always add more.

General Tso's Shrimp (without breading) ⋆ Deb's Daily Dish

Description

This recipe for General Tso's shrimp is my healthy recipe based on the take-out version. While there is no breading or frying, the sweet and savory sauce is the star of the show and will make you forget it isn't from a restaurant.

Ingredients

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Sauce

1/4 cup low sodium vegetable or chicken stock or broth
1/4 cup rice vinegar
1/3 cup low sodium soy sauce
2-3 tablespoons brown sugar or substitute
5 dried chilis *
1/4 cup sweet chili sauce *
3/4 teaspoon ground ginger
1 1/2 teaspoon garlic powder
2-3 teaspoons arrowroot powder ( or cornstarch)

1 1/2 pounds raw shrimp - defrosted if frozen, deveined and shells and tail removed
1 tablespoon vegetable oil
1 stalk scallion, chopped

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Instructions

Combine all sauce ingredients. Stir well. If you want the sauce to be mildly spicy, don't cut open the chili peppers. If you do like a bit more spice cut 1 or 2 open since the seeds are spicy. Taste the sauce for sweetness and spice.
Heat a large frying pan or wok over medium flame and add the oil.
Add the shrimp and stir with a wooden spoon for 2 - 3 minutes. They will turn an orange/pink color and the tail will being to curl a bit. Remove shrimp to a plate.
Combine 2 tablespoons sauce and the arrowroot or cornstarch and mix well. Pour remaining sauce into the pan. Bring to a low boil. Stir in the arrowroot mixture. Sauce will thicken as it cooks.
Add the shrimp back to pan and stir to coat with sauce and cook for another minute to heat through. Add more broth or water if sauce is too thick.
Serve with chopped scallions.

Notes

*Remove dried chili peppers before serving.

*Serve over cauliflower, brown or jasmine rice.

*Leftovers will keep covered in the refrigerator for two days.

*Freeze in an airtight container for up to a month. Defrost overnight in the refrigerator. Heat on covered plate until hot.