Description
General Tso Shrimp is an incredible sweet and savory Asian sensation that features crispy shrimp coated in a flavorful, tangy, and spicy sauce. This easy-to-make dish combines garlic, ginger, hoisin sauce, and a hint of crushed red pepper flakes for just the right amount of kick. Perfect for a quick weeknight dinner, it pairs beautifully with steamed white rice, delivering all the deliciousness of your favorite Chinese takeout right at home.
Ingredients
Scale
Shrimp and Coating
- 1 pound large shrimp, peeled and deveined
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Sauce and Seasoning
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon crushed red pepper flakes
- 1/4 cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons hoisin sauce
- 3 tablespoons brown sugar
- 1/4 cup water
- 1 teaspoon cornstarch (for slurry)
Garnish and Serving
- 2 green onions, sliced
- Sesame seeds for garnish (optional)
- Cooked white rice for serving
Instructions
- Prepare the shrimp: In a medium bowl, toss the peeled and deveined shrimp with 1/4 cup cornstarch, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until they are evenly coated. This will give the shrimp a light crispy texture when cooked.
- Cook the shrimp: Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp in a single layer and cook for 1 to 2 minutes on each side, or until golden and cooked through. Remove the shrimp from the skillet and set aside to keep warm.
- Sauté aromatics: In the same skillet, add the minced garlic, grated ginger, and 1/2 teaspoon crushed red pepper flakes. Sauté for about 30 seconds until the mixture becomes fragrant, being careful not to burn the garlic.
- Make the sauce: In a small bowl, whisk together 1/4 cup low-sodium soy sauce, 2 tablespoons rice vinegar, 2 tablespoons hoisin sauce, 3 tablespoons brown sugar, and 1/4 cup water. Pour this mixture into the skillet with the sautéed aromatics and bring it to a gentle simmer.
- Thicken the sauce: Create a slurry by mixing 1 teaspoon cornstarch with 1 tablespoon water until smooth. Stir this slurry into the simmering sauce and cook for 1 to 2 minutes, stirring constantly, until the sauce thickens to a glossy consistency.
- Combine shrimp and sauce: Return the cooked shrimp to the skillet and toss thoroughly to coat them evenly with the thickened sauce. Heat through for about a minute more, then remove from heat.
- Garnish and serve: Sprinkle sliced green onions and optional sesame seeds over the shrimp. Serve the General Tso Shrimp hot over cooked white rice for a complete, satisfying meal.
Notes
- Adjust the spiciness by increasing or decreasing the amount of crushed red pepper flakes according to your preference.
- For a crispier texture, cook the shrimp in batches so as not to overcrowd the pan, allowing each piece adequate space to fry properly.
- This recipe also works well with alternatives like chicken or tofu for a delicious variation.
