General Tso Shrimp
General Tso-style shrimp tossed in a sweet-spicy sauce.
Servings: 4 servings
Ingredients
Ingredients
- 1/2 cuplow-sodium chicken stock or vegetable broth
- 3 tablespoonslow-sodium soy sauce
- 1 tablespoonrice vinegar
- 1 tablespoonHoisin sauce
- 1 tablespoonbrown sugar
- 2 teaspoonsSriracha
- 2 clovesgarlic minced
- 1 inchfresh ginger root peeled and grated
- 2 teaspoonscornstarch
- 1/2 tablespoonUNTOASTED sesame oil or canola oil
- 1 poundlarge shrimp peeled, deveined, tails removed
Instructions
Instructions
- In a small mixing bowl or large glass measuring cup, whisk together ½ cup low-sodium chicken stock (or vegetable broth), 3 tablespoons low-sodium soy sauce, 1 tablespoon rice vinegar, 1 tablespoon Hoisin sauce, 1 tablespoon brown sugar, 2 teaspoons Sriracha, 2 cloves garlic (minced), 1 inch fresh ginger root (peeled and grated), and 2 teaspoons cornstarch until smooth and the cornstarch is dissolved. Set aside.
- Heat ½ tablespoon UNTOASTED sesame oil (or canola oil) in a large skillet or wok over medium-high heat until the oil is shimmering.
- While the oil heats, pat 1 pound large shrimp (peeled, deveined, tails removed) dry with paper towels to reduce splattering.
- Add the shrimp to the hot pan in a single layer and cook 1–2 minutes per side, flipping once, until the shrimp are opaque, pink, and nearly cooked through.
- Whisk the prepared sauce briefly to reincorporate any settled cornstarch, then pour the sauce into the skillet over the shrimp.
- Stir constantly and cook for 1–2 minutes, until the sauce thickens and the shrimp are fully cooked and coated in the sauce.
- Remove from heat and serve immediately.
Equipment
- mixing bowl or glass measuring cup
- Whisk
- Large skillet or wok
- Paper Towels
Notes
Notes
Add Veggies
: If desired, sauté quick-cooking vegetables, like bell peppers, mushrooms, green onions, or sugar snap peas with the shrimp.
Gluten-Free
: In place of soy sauce, use Tamari and ensure your stock/broth is gluten-free.
Cornstarch
: Feel free to use equal part arrowroot or tapioca starch in place of the cornstarch.
Sesame Oil:
For this recipe, I love using untoasted sesame oil (light in color) as it has a high smoking point and lends a nutty flavor that General Tso recipes are known for. Feel free to use peanut oil, canola oil, or vegetable oil in place of the sesame oil.
Hot Sauce:
If you don't have Sriracha on hand, use your favorite hot sauce or replace with ½ teaspoon crushed red pepper flakes. Feel free to increase or decrease the amount as desired to control the heat level.
Storage
: Leftovers can be stored in the refrigerator for up to 3 days in an airtight container. For best results, reheat in a dry skillet over low heat until warmed through.
Add Veggies
: If desired, sauté quick-cooking vegetables, like bell peppers, mushrooms, green onions, or sugar snap peas with the shrimp.
Gluten-Free
: In place of soy sauce, use Tamari and ensure your stock/broth is gluten-free.
Cornstarch
: Feel free to use equal part arrowroot or tapioca starch in place of the cornstarch.
Sesame Oil:
For this recipe, I love using untoasted sesame oil (light in color) as it has a high smoking point and lends a nutty flavor that General Tso recipes are known for. Feel free to use peanut oil, canola oil, or vegetable oil in place of the sesame oil.
Hot Sauce:
If you don't have Sriracha on hand, use your favorite hot sauce or replace with ½ teaspoon crushed red pepper flakes. Feel free to increase or decrease the amount as desired to control the heat level.
Storage
: Leftovers can be stored in the refrigerator for up to 3 days in an airtight container. For best results, reheat in a dry skillet over low heat until warmed through.