General Tso's Shrimp
If you love ordering General Tso's chicken from your local takeout spot, you need to try my make-at-home General Tso's Shrimp! Sweet and spicy sauce coats crispy shrimp for an easy dinner that's way more delicious than takeout.
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Makes: 4 servings
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Ingredients
- 1 lb shrimp peeled and deveined with tails off
- 1 ½ Tbsp + 1 tsp cornstarch divided
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 3 tablespoon vegetable oil (or cooking oil of your choice)
- 2 cloves minced garlic
- 1 tablespoon minced fresh ginger
- ½ cup chicken or vegetable broth
- 3 tablespoon soy sauce
- 2 tablespoon granulated sugar
- 2 tablespoon rice vinegar
- 1 tablespoon hoisin sauce
- 4 fresh or rehydrated dried arbol chiles finely chopped for about 1 ½ tablespoon (or 2 teaspoons chili paste, like sambal oelek)*
- 1 teaspoon sesame oil
- Sesame seeds for garnish
- Chopped scallions for garnish
Instructions
- Pat shrimp with paper towels to ensure they're as dry as possible. Sprinkle 1 ½ tablespoon corn starch, salt, and pepper over the shrimp and toss to coat.
- Heat cooking oil in a large skillet or wok over medium-high heat. Once oil is hot, add shrimp in a single layer (you can work in batches if necessary) and cook for about 1-2 minutes on each side or until pink and cooked through. Remove shrimp from the skillet to a plate or bowl and set aside.
- In the same skillet, add minced garlic and ginger and sauté for about 30 seconds until fragrant.
- Add chicken or vegetable broth, soy sauce, sugar, rice vinegar, hoisin sauce, and chopped chili peppers or chili paste. Stir and bring the mixture to a simmer.
- Make a cornstarch slurry by combining the remaining teaspoon corn starch and 1 tablespoon water in a small bowl and mixing to combine. Add slurry to sauce and stir continuously while sauce simmers for another 1-2 minutes until it thickens to a consistency that can coat the back of a spoon.
- Add cooked shrimp back to the skille and sir to coat the shrimp in the sauce and warm them. Drizzle with sesame oil and toss to combine again.
- Serve over white rice, brown rice or whatever you choose. Garnish with sesame seeds and chopped scallions.
Notes
*If you prefer a milder sauce, remove the seeds and membranes from your arbol chilies before using and/or use fewer chiles. Alternatively, just use 1 teaspoon of sambal oelek.
If you like a spicier sauce, you can add more chiles and be sure to leave the seeds and membranes in.
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