Chinese Food

General Tso shrimp recipe- How to make shrimp (juicy and rich in flavor)

A long-time staple in Chinese cuisine, General Tso’s shrimp is a popular dish made with sugar and soy sauce. This recipe will allow you to make your own delicious version of the famous stir fry that uses chicken instead of shrimp so it can be enjoyed by all!

The “general tso sauce recipe” is a dish that is traditionally made with soy sauce, sugar, and garlic. The shrimp are fried in the sauce before being tossed with cornstarch slurry. The cornstarch mixture helps to create a crispy coating on the shrimp, which enhances their flavor.

The General Tso shrimp dish is a spin-off of the Taiwanese chef Peng Chang-original Kuei’s General Tso chicken recipe. It is the most well-known American Chinese cuisine and a global sensation in the culinary world.

One of the most well-liked menu dishes at our restaurant was the general tso shrimp recipe. Our trade secret General Tso sauce is combined with the fresh, flavorful shrimp. The following recipe, which I am happy to share as our restaurant’s secret, makes it simple to duplicate this traditional take-out order at home.

unable to resist the urge to try? This post will cover all the details you need to know to prepare luscious General Tso shrimp that are covered in a rich, umami-rich sauce and leave you craving more. 

General Tso shrimp is coated with savory, sweet, and sour sauce with a crispy exterior. Quick and easy recipe with deep savory flavor.

Let’s dive into the specifics of this recipe for the best Chinese takeout.

Note: In certain recipes, general tso shrimp is also referred to as general tso’s shrimp.

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Recipe for General Tso’s Shrimp

Using just basic Ingredients, this General Tso shrimp dish is a straightforward supper. The detailed Instructions are provided below.

1. Making ready the shrimp

  • To get rid of any dirt and the fishy scent, wash the shrimp under running water. Drain the shrimp in a strainer once the water is clear.
  • After that, twist the head off. It is recommended to utilize the flavorful heads to prepare shrimp soup. The heads may be stored in the freezer-safe container for potential usage later. As an example, I use them to prepare Ipoh shredded chicken with rice noodles, Penang prawn mee, and shrimp broth.
  • Go below the shrimp and use scissors to trim the legs. For two reasons, I want to keep the shell. First of all, it serves as a protection against the intense heat of the deep-frying oil. Second, the shell keeps the sauce in place, enhancing its taste and juiciness.
  • Cut the shell in half along the back with a sharp knife, and then remove the vein. The cut will give the shrimp a nicer-looking form, which will cause it to coil up elegantly after cooking.

2. Prepare the General Tso shrimp aromatics.

The quality of the General Tso sauce and the sorts of aromatics utilized have a significant impact on the taste of all General Tso meals.

Ginger, garlic, and spring onions are the three key aromatics for the General Tso shrimp. To immediately impart their flavor to the shrimp while stir-frying, these seasonings are either finely chopped or coarsely minced. Additionally, after the sauce has thickened, the little particles of these Ingredients will stick to the shrimp, greatly enhancing the shrimp’s taste.

  • Slice, strip, and then finely dice the ginger, in that order.
  • Similarly, slice a spring onion stalk neatly and two garlic cloves coarsely.
  • Alternatively, red pepper flakes may be used for the dried chili piece. Shake a dried chile (or more, if you want it as a hot sauce) to remove the seeds. 

General Tso shrimp is coated with savory, sweet, and sour sauce with a crispy exterior. Quick and easy recipe with deep savory flavor.

3. What Ingredients go into the homemade General Tso’s sauce?

In the last restaurant I owned, the General Tso sauce recipe in this recipe served as the basis for all other General Tso-related foods. The components in general tso sauce have the ideal ratio of sweet, sour, and taste. It depends on the taste of the Chinese black vinegar (or other rice vinegar), light soy sauce, and sugar to balance the flavor instead of Hoisin sauce. Sesame oil and Chinese Shaoxing wine (which may be swapped out for dry sherry) are also used to enhance the taste. Last but not least, a tiny bit of tomato paste gives the shrimp the ideal taste for General Tso’s.

The restaurant’s secret is found in the Component And their proportional amounts.

There is no further cooking step necessary; you just need to combine all the Ingredients. The recipe calls for half a kilogram of shrimp, but you may prepare more General Tso’s sauce and store it in the fridge; it keeps for weeks.

Remarkably, brown sugar will deepen the color of the sauce. Some Chinese restaurants’ recipes contain hoisin sauce, but I would rather use my restaurant’s tried-and-true recipe without it.

4. Sauté the prawns in oil.

  • First, gently coat the shrimp with two heaping teaspoons of cornstarch. During deep-frying, the starch helps contain the water, keeping it from splashing. Additionally, the shrimp shell becomes crisper and may be eaten, but I like to remove it and simply consume the flesh.
  • To 180°C/350°F, heat the oil in a wok or a large pan. I take the temperature with a kitchen thermometer. Chopsticks made of wood may also be dipped into the oil as an alternative. When a steady stream of bubbles is coming from the chopsticks, the temperature is right for deep-frying.
  • The shrimp should be deep-fried for one minute on each side or until the color has totally changed. 
  • The shrimp shell has gotten crispy when you tap it with a chopstick and hear a hollow sound. Once this is accomplished, use a wire mesh strainer to remove the shrimp.
  • To get rid of the extra oil, lay them out on paper towels.

5. Stir-fry the sauce and aromatics.

  • The wok should be heated to medium with a tablespoon of vegetable oil in it.
  • Over low to medium heat, add the ginger, garlic, dried chiles, and spring onion (green onion) and sauté until fragrant.
  • Pour the previously made General Tso sauce over the aromatics. 
  • When it comes back to a boil, continue simmer the sauce to thicken it and help it adhere to the shrimp.
  • Pour the shrimp into the wok after the sauce has thickened, increase the heat to medium-high, and then fully coat the shrimp in the sauce. 
  • After removing the pan from the heat, stir in a teaspoon of sesame oil before serving.
  • Mix in some red chili powder and finely chopped spring onions with the shrimp.
  • Put the shrimp on a serving dish. Add extra spring onions and chilies as a garnish before serving. For a deeper sesame taste, you may add top it with some toasted sesame seeds.

Although it may be served as a stand-alone main meal, white rice goes best with general tso shrimp.

Other dishes from Chinese cuisine you like

15 minutes to prepare

5 minutes for cooking

20 minutes in total

Ingredients

Component A

  • 0.5 kilogram of shrimp, including the head and shell
  • 2. tbsp. cornstarch (to coat the shrimp)
  • A deep-frying oil

Component B

Component C (the sauce)

Instructions

  1. Under running water, clean the shrimp.
  2. Twist the nest to release the head.
  3. To remove the legs, get below the shrimp and use scissors. 
  4. Cut the shell in half along the back with a sharp knife, and then remove the vein.
  5. The ginger and garlic should be minced.
  6. Slice a spring onion stem very thinly.
  7. Shake the parts of a dried chile to get the seeds out. 
  8. To gently coat the shrimp, add two generous teaspoons of cornstarch. 
  9. Until the color has fully changed, deep-fry the shrimp in heated oil at 180°C/350°F. 
  10. To get rid of the extra oil, lay them out on paper towels.
  11. Over low to medium heat, cook the ginger, garlic, dried chiles, and spring onion (green onion) until fragrant.
  12. Including the General Tso’s sauce (ingredients C).
  13. Pour the shrimp into the wok after the sauce has thickened, increase the heat to medium-high, and then fully coat the shrimp in the sauce. 
  14. After removing the pan from the heat, stir in a teaspoon of sesame oil before serving.

Products to Consider

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Information about nutrition:

Yield:

15

portion size

1 serving size equals: 126 calories 5g total fat 1g of saturated fat 0g of trans fat 3g of unsaturated fat 77 mg of cholesterol 593 mg of sodium 9g of carbohydrates 0g of fiber 3g of sugar 11g of protein

Nutritionix computed and gave this information on 23/5/2022.

The “how long are shrimps” is a question that has been asked many times. The answer to the question is different for every shrimp, but most of them can last for about 2-3 minutes.

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