Crispy General Tso’s Shrimp
General Tso's shrimp is one of my favorite items to order at a Chinese restaurant. What is not to love about crispy shrimp coated in a garlicky, sweet and tangy sauce? However, this is one dish I never get delivered because it gets too soggy.
This recipe is based on our General Tso's chicken version that we spent many months mastering to get just right. It comes together surprisingly quickly once you have all the ingredients in order.
As for the shrimp, you can use frozen or fresh. If you can find and afford it, wild caught shrimp is the best option due to its sweeter taste and more firm bite.
Check out our General Tso's Chicken here!
(adsbygoogle = window.adsbygoogle || []).push({});Shrimp coated in a light and crispy batter with a spicy, sweet and tangy sauce.
- 1 lb Shrimp
- 1/3 cup Corn starch
- 1/3 cup Flour
- 1/2 cup Water
- 1/4 cup Soy sauce (Reduced sodium)
- 1 tsp Ketchup (Heinz)
- 1 tbsp Sweet soy
- 1 tsp Oyster sauce
- 1 tsp Hoisin sauce
- 1 tsp Sherry vinegar
- 1 clove Garlic
- 1 tbsp Ginger (sliced)
- 1 dash MSG (optional)
- 6-12 Dried chili peppers
- 1 tbs Corn starch
- Prepare the sauce
In a small bowl mix together the sauce, adding the cornstarch at the end. Set aside until ready to use.
- Bread the shrimp
Mix to combine the cornstarch and flour. Toss in the shrimp to coat them.
- Fry the shrimp
In a fry pan add vegetable, canola or peanut oil and bring to 325 F. Fry a few pieces of shrimp at a time, being careful not to overcrowd the pan. Depending on the size of your shrimp this may take a minute or 2 per side.
- Cook the sauce
In a wok set over high heat add the sauce. It is ready once it thickens up, around 60 seconds.
If adding peppers, dd to the wok before adding the sauce and char for a couple seconds. - Combine the shrimp and sauce
Add the cooked shrimp to the wok with the sauce. Toss to coat and cook for a minute. Serve over your favorite rice!