General Tso shrimp is the spring-off recipe from the original General Tso chicken recipe created by Peng Chang-Kuei, the Taiwanese chef. It is an international phenomenon in the culinary world and the most famous American Chinese dish.

This General Tso shrimp recipe was one of our restaurant’s most popular menu items. The fresh and succulent shrimp mingles in the General Tso sauce which is our trade secret. This classic take-out order can be recreated at home easily with the following recipe, which I gladly reveal the secret of our restaurant.

Can’t resist the temptation to try? This article will explain everything you need to know to create General Tso shrimp that is succulent, coated with a thick sauce high in umami, and make you can’t resist having more. 

Let’s get into the details of this ultimate Chinese take-out recipe.

Note: General Tso shrimp is also called General Tso’s shrimp in some recipes.

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How to cook General Tso shrimp

This General Tso shrimp recipe is an easy meal involving only simple ingredients. Here is the step-by-step instruction.

1. Preparation for the shrimp

• Clean the shrimp under running water to remove any debris and the fishy smell. When water runs clear, drain the shrimp in a colander.
• Next, twist to remove the head. The heads are full of flavor best to use them to make shrimp broth. You can keep the heads in the freezer-safe container for future use. For example, I use them to make shrimp broth, the base ingredients for making Penang prawn mee, and Ipoh shredded chicken with rice noodles.
• Now go underneath the shrimp to cut off the legs with scissors. I would like to retain the shell for two reasons. First, it helps to act as a shield from the direct heat of the oil during deep-frying. Secondly, the shell helps hold the sauce, making it more flavorful and juicy.
• Run a sharp knife along the back to cut the shell into halve, then pull out the vein. The cut will create a more pleasant-looking shape for the shrimp, making it curl up beautifully after cooking.

2. Get ready the aromatics for General Tso shrimp

The flavor of all General Tso dishes depends heavily on the types of aromatic used and the quality of the General Tso sauce,

There are three essential aromatics for the General Tso shrimp- ginger, garlic, and spring onion. These ingredients are finely chopped or coarsely minced to release their flavor quickly during stir-frying and transferred to the shrimp. In addition, the small pieces of these items will cling to the shrimp after the sauce is thickened, which dramatically improves the flavor of the shrimp.

• Cut the ginger into slices, then strip, and finally into fine dice.
• Similarly, coarsely chop two cloves of garlic and finely chop a stalk of spring onion.
• You can also add a piece of dried chili (alternative: red pepper flakes) into the combination. Cut a dried chili (more if you like it as a spicy sauce) into sections, then shake to remove the seeds. 

3. What is the homemade General Tso sauce made of?

The recipe for the General Tso sauce in this recipe has been the foundation of all General Tso related recipes in the restaurant I owned before. General Tso sauce ingredients are a perfect balance of sweet, sour, and flavor. It does not require Hoisin sauce, but relies on the flavor from the Chinese black vinegar (or other rice vinegar), and light soy sauce and is balanced with sugar. In addition, the flavor is accentuated with Chinese Shaoxing wine (which can be replaced with dry sherry) and sesame oil. Lastly, a small amount of tomato paste makes it a perfect flavor for General Tso shrimp.

The secrets lie in the ingredients and their relative amount, which is the restaurant’s secret.

All you need is to mix all the ingredients, with no extra step of cooking required. The amount in the recipe is for half a kg of shrimp, but you can make a larger amount of General Tso’s sauce and refrigerate it, which is stable for weeks.

Note: Brown sugar will give the sauce a deeper color. Some Chinese restaurants include Hoisin sauce in the recipe, but I would prefer my proven recipe from my restaurant without hoisin sauce.

4. Deep-fry the shrimp

• First, add two large tablespoons of cornstarch to coat the shrimp lightly. The starch helps hold the water, preventing it from splashing during deep-frying. It also crisps up the shrimp shell, which you can eat, although I prefer to remove it and only eat the meat.
• Heat the oil in a wok or a large skillet to 180°C/350°F. I use a kitchen thermometer to measure the temperature. Otherwise, you can place a pair of wooden chopsticks into the oil. The temperature is suitable for deep-frying when a constant stream of bubbles rises from the chopsticks.
• Deep-fry the shrimp for one minute on each side until the color has changed completely, 
• When you knock the shrimp shell with the chopstick, and there is a hollow sound, the shell has become crispy. When this is achieved, remove the shrimp with a wire mesh strainer.
• Place them on paper towels to remove the excess oil.

5. Stir-fry with the aromatic and the sauce

• Place a tablespoon of vegetable oil into the wok and bring it to medium heat.
• Add the ginger, garlic, dried chili, and spring onion (green onion) and saute over low to medium heat until aromatic.
• Pour the General Tso sauce that we prepared earlier to mix with the aromatics. 
• When it returns to a boil, reduce the sauce further to thicken it so that it can cling to the shrimp.
• When the sauce has thickened, pour the shrimp into the wok, turn to medium-high heat, and coat thoroughly with the sauce. 
• Turn off the heat, and a teaspoon of sesame oil, mix well, then dish out.
• Add some finely chopped spring onion and red chili and mix with the shrimp.
• Transfer the shrimp to a serving plate. Garnish with more spring onions and chilies to serve. You can also sprinkle some toasted sesame seeds on it for a stronger sesame flavor.

General Tso shrimp is best to serve with white rice, although you can make it a standalone main dish.

Other favorite Chinese food recipes that you like

• General Tso’s Chicken – It is one of the most popular dishes on the Chinese menu.
• Marmite Chicken – Deep-fry, then stir-fry with a marmite sauce.
• Lemon Chicken – Crispy chicken even after being doused with the sauce.
• Bok Choy Stir Fry – The most searched recipe on this food blog.

Continue to Content

General Tso Shrimp

Yield: 15 shrimp

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

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

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Ingredients

Ingredients A

• 1/2 kg shrimp, weight with head and shell
• 2 tbsp cornstarch (to coat the shrimp)
• OIl for deep-frying

Ingredients B

• 1 tbsp chopped ginger
• 1 tbsp chopped garlic
• 1 dried chili
• 1 tbsp chopped green onion
• 1 tbsp vegetable oil for sauteing
• 1 tsp sesame oil

Ingredients C (the sauce)

• 2 tbsp light soy sauce
• 3 tbsp sugar
• 2 tbsp Chinese black vinegar
• 2 tbsp Shaoxing wine
• 2 tsp tomato paste

Instructions

1. Clean the shrimp under running water.
2. Nest, twist to remove the head.
3. Go underneath the shrimp to cut off the legs with scissors. 
4. Run a sharp knife along the back to cut the shell into halve, then pull out the vein.
5. Cut (or mince) the ginger and garlic.
6. Finely chop a stalk of spring onion.
7. Cut a dried chili into sections, then shake to remove the seeds. 
8. Add two large tablespoons of cornstarch to coat the shrimp lightly. 
9. Deep-fry the shrimp in hot oil at 180°C/350°F until the color has changed completely, 
10. Place them on paper towels to remove the excess oil.
11. Saute the ginger, garlic, dried chili, and spring onion (green onion) over low to medium heat until aromatic.
12. Add the General Tso sauce (ingredients C).
13. When the sauce has thickened, pour the shrimp into the wok, turn to medium-high heat, and coat thoroughly with the sauce. 
14. Turn off the heat, and a teaspoon of sesame oil, mix well, then dish out.

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Nutrition Information:

Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 126Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 77mgSodium: 593mgCarbohydrates: 9gFiber: 0gSugar: 3gProtein: 11g

This data was provided and calculated by Nutritionix on 23/5/2022