The allure of General Tso shrimp lies in its harmonious blend of sweet, tangy, and savory notes, making it a crowd-pleaser that’s sure to please even the most discerning palates. What’s more, this dish is remarkably quick and easy to prepare, with a cooking time of under 30 minutes – a feat that rivals many takeout establishments. The key to unlocking its full flavor potential lies in the marinating process, which allows the shrimp to absorb every last drop of deliciousness while preventing it from drying out during cooking. If you’re a fan of this beloved dish, you owe it to yourself to explore other mouth-watering recipes that share similar Chinese flavors, such as my tofu kung pao, black pepper chicken, or chicken stir fry – each one a culinary masterpiece that’s sure to leave you craving more.
Why You’ll Love This Recipe
Experience the thrill of having takeout-quality General Tso’s shrimp in the comfort of your own home! This recipe is a game-changer, requiring only 10 minutes of prep time and 15 minutes to cook. That’s less than half an hour to indulge in a dish that perfectly balances sweet, tangy, and savory flavors. The secret to achieving crispy, beer-battered shrimp lies in the clever technique used to coat it. Then, the shrimp is smothered in a luscious, spicy-sweet sauce that will leave you wondering how something so delicious could be homemade.
How to Make General Tso Shrimp
To bring your General Tso shrimp dish together, start by marinating the shrimp in a mixture of Shaoxing wine, soy sauce, chili oil, salt, and pepper. As you prepare the sauce, let the shrimp sit for a bit. Next, combine soy sauce, hoisin sauce, chile oil, sesame oil, and mirin in a saucepan, then bring it to a gentle boil and stir in cornstarch before removing from heat. After that, add cornstarch and red pepper flakes to the marinated shrimp and toss to coat. Fry the shrimp in batches until crispy, using a wok or large skillet, and drain on paper towel-lined plates. Remove excess oil from the wok, leaving about 1 tablespoon, then sauté garlic, ginger, dried red chiles, and sliced green and red chiles for 2 minutes. Finally, combine the cooked shrimp with the prepared sauce, stirring to coat and cooking until the sauce thickens. Finish by garnishing with sesame seeds and serving over white rice or your preferred side dish.
Substitutions and Variations
If you’re not a fan of spicy food, don’t worry – it’s easy to tone down the heat level of this General Tso’s shrimp recipe. Simply reduce or omit the spicy chili oil and scale back on the number of chiles used. For those who prefer their flavors more mellow, there are also alternatives to Shaoxing wine that can still bring depth to the dish. Dry sherry, in particular, offers a similar flavor profile and will provide a comparable level of complexity. Alternatively, if you’re looking for an alcohol-free option, you can substitute Shaoxing wine with rice vinegar and half a teaspoon of white sugar, which will still deliver a tangy-sweet taste. To further enhance the nutritional value and freshness of this dish, consider adding some extra veggies like broccoli or snap peas. Just be sure to adjust the cooking time to avoid overcooking these additional ingredients.
Serving Suggestions
General Tso shrimp is an excellent main course for a weeknight dinner or weekend treat. To complement its bold flavors, serve it with steamed white rice or gluten-free noodles, allowing the sauce to be fully absorbed. Alternatively, try my PF Chang’s copycat fried rice recipe. For a contrasting side dish, opt for something mild like steamed bok choy or a simple cucumber salad to balance out the spiciness. Additionally, steamed broccoli pairs well with this shrimp dish. To expand your Asian-inspired meal options, consider pairing it with vegan tofu kung pao or other dishes that evoke the flavors of takeout.
How to Store General Tso’s Shrimp
When storing leftover shrimp, be sure to separate them from the General Tso sauce before refrigerating. Place the shrimp in an airtight container and store it in the fridge for up to 3 days. The sauce itself can also be kept refrigerated for the same duration. For longer-term storage, consider freezing the sauce. Simply transfer it to a freezer-safe container and it will remain good for up to 3 months. To prepare frozen General Tso sauce for serving, allow it to thaw overnight in the refrigerator before reheating. You can reheat it in a foil-covered baking dish at 325 degrees Fahrenheit for about 10 minutes, or until hot. For added crispiness on top, remove the foil during the final minute of heating.
Top Tips
When it comes to preparing the shrimp for frying, two key steps are often overlooked: marinating and batching. Marinating the shrimp in a mixture of Shaoxing wine, soy sauce, and chili oil is essential as it not only adds flavor but also prevents the shrimp from drying out after frying. To achieve the perfect crispiness, it’s crucial to work in batches when frying the shrimp, avoiding overcrowding the wok. This ensures each piece receives an even coating of batter and cooks evenly, resulting in a golden brown finish.
General Tso’s Shrimp FAQs
If you’re living with a nut allergy, there are suitable alternatives to peanut oil that can deliver similar results in your cooking. Canola oil or sunflower oil are excellent options, as long as they have a high smoke point to ensure crispy frying at high temperatures. When it comes to substituting Shaoxing wine, dry sherry is an acceptable replacement due to its comparable flavor profile and depth of flavor. However, if you’re abstaining from alcohol altogether, you can opt for rice vinegar combined with a hint of sugar instead. To tone down the spiciness of this General Tso shrimp recipe, consider reducing or omitting the spicy chili oil component and minimizing the quantity of chilies used. This way, you can still appreciate the flavors without the intense heat.
General Tso Shrimp Recipe
Easy General Tso Shrimp Stir Fry
General Tso’s shrimp, also known as General Tao’s or Tsao’s shrimp, is a Chinese dish that can be prepared in under 30 minutes. This popular takeout order can easily be replicated at home with a simple stir-fry recipe. With only 10 minutes of prep time and 15 minutes of cooking time, you’ll have a delicious meal ready in no time. This recipe serves six people, making it perfect for a quick weeknight dinner or weekend lunch.
Instructions
To begin preparing General Tso’s Shrimp, preheat a wok filled with 2 cups of oil to 350 degrees Fahrenheit. While the oil is heating up, mix together in a bowl 1 cup of shrimp with shaoxing wine, soy sauce, spicy chili oil, and a pinch of salt and pepper. Allow the shrimp to marinate as you prepare the General Tso Sauce. For the sauce, heat a separate pan over medium heat. Add a mixture of soy sauce, hoisin, spicy chili oil, sesame oil, and mirin to the pan and bring it to a low boil. Once the sauce starts simmering, stir in 1 tablespoon of cornstarch and remove from heat. Next, mix the cornstarch and red pepper flakes with the marinated shrimp and toss to coat evenly. Fry the shrimp in batches for 3 minutes each, ensuring not to overcrowd the oil. Remove the fried shrimp from the oil and place them onto a paper towel-lined sheet as you work. After removing all but 1 tablespoon of oil from the pan, add minced garlic, grated ginger, dried red chiles, and sliced green and red chiles to the pan. Cook this mixture for 2 minutes. Then, pour in the prepared General Tso Sauce and stir until it has thickened slightly, about 4 minutes. Finally, add the cooked shrimp back into the sauce and toss to coat evenly. Garnish with scallions and sesame seeds before serving.
Notes
To achieve succulent and flavorful fried shrimp, it’s essential to consider two critical steps during the cooking process. Firstly, marinating the shrimp in a mixture of Shaoxing wine, soy sauce, and chili oil is vital. This step allows the shrimp to absorb the rich flavors, which ensures they remain moist and avoid being dry after frying. Secondly, working in batches when frying the shrimp is crucial for achieving an even crispiness throughout. By avoiding overcrowding the wok, you’ll be able to cook each shrimp to perfection, resulting in a beautifully golden-brown finish.