Description
General Tso Shrimp is a delightful Asian-American dish featuring large shrimp coated in a crispy cornstarch batter, then stir-fried to golden perfection and tossed in a luscious sweet and savory sauce made with soy sauce, hoisin, rice vinegar, and a touch of chili garlic sauce for a spicy kick. This quick and easy recipe elevates your dinner with bold flavors and a satisfying texture, perfect served over steamed rice and garnished with sesame seeds and green onions.
Ingredients
Scale
Shrimp and Coating
- 1 pound large shrimp (peeled and deveined)
- 1/4 cup cornstarch
Sauce and Aromatics
- 2 tablespoons vegetable oil
- 2 cloves garlic (minced)
- 1 teaspoon fresh ginger (grated)
- 3 green onions (sliced, divided)
- 1/4 cup low-sodium soy sauce
- 3 tablespoons rice vinegar
- 3 tablespoons hoisin sauce
- 2 tablespoons brown sugar
- 1 tablespoon chili garlic sauce (adjust to taste)
- 1/4 cup water
- 1 teaspoon cornstarch (mixed with 1 teaspoon water)
- Steamed rice (for serving)
- Sesame seeds (for garnish)
Instructions
- Prepare the shrimp: Pat the shrimp dry with paper towels to remove excess moisture. Toss the shrimp in 1/4 cup cornstarch until each piece is evenly coated, which ensures a crispy texture when cooked.
- Cook the shrimp: Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the coated shrimp and cook for 2 to 3 minutes on each side until they are golden brown and cooked through. Remove the shrimp from the pan and set aside.
- Sauté aromatics: Reduce the heat to medium. In the same pan, add the minced garlic, grated ginger, and most of the sliced green onions (reserving a few for garnish). Sauté for 1 to 2 minutes until fragrant and slightly softened.
- Make the sauce: In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, hoisin sauce, brown sugar, chili garlic sauce, and 1/4 cup water. Pour this mixture into the pan with the aromatics and bring it to a simmer.
- Thicken the sauce: Stir in the cornstarch slurry (1 teaspoon cornstarch mixed with 1 teaspoon water). Continue to cook for 1 to 2 minutes while stirring until the sauce thickens and becomes glossy.
- Combine shrimp and sauce: Return the cooked shrimp to the pan and toss to coat thoroughly in the thickened sauce. Cook for another minute to ensure everything is heated through.
- Serve: Serve the General Tso Shrimp immediately over steamed rice. Garnish with the remaining sliced green onions and a sprinkle of sesame seeds for added flavor and texture.
Notes
- For extra crispiness, cook shrimp in batches and avoid overcrowding the pan to allow proper browning.
- Adjust the level of heat by increasing or decreasing the amount of chili garlic sauce according to your taste preference.
- This recipe works well as a substitute with chicken or tofu if you prefer.
- Use low-sodium soy sauce to control the saltiness of the dish.
