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.
- 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
- 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.
*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.
Keywords: shrimp, keto shrimp dinner, healthy, seafood, sweet and spicy sauce