General Tso Shrimp recipe smothered in sticky general tso sauce is made in one pan and ready in 10 mins.! This dish tastes savory, a little spicy, sweet, and delicious!
Course Main Course
Cuisine American Chinese
Keyword General tso shrimp, General tso shrimp recipe
Butterfly the shrimp by making a shallow slit cut at the back of the shrimp. In a bowl, toss the shrimp with starch.
Prepare and set the garlic, ginger, white scallion parts, and dried chilies on a plate. Set aside ready to use.
In a bowl, mix well the general Tso sauce.
Preheat a large non-stick or ceramic pan over medium heat until it feels hot but not smoking hot. Add 2 tbsp oil and the shrimp to the skillet in a single layer. Turn the heat up to medium-high and pan-sear the shrimp for about 3 minutes per side or as soon as you see they have a light golden color crust. Scoop them out and set them aside.
Your pan shouldn’t be watery after searing the shrimp. If that’s not the case, clean the pan before moving on to the next step.
While the pan is still hot, add 1 tbsp oil. Add the ginger, garlic, white scallion parts, and dried chilies. Season with 2 pinches of salt and saute over medium heat for 10-15 seconds.
Stir the sauce again before adding it to the pan. Turn the heat up to medium-high and stir the sauce for 10 seconds then return the shrimp to the pan.
Keep stirring and tossing to coat the sauce over the shrimp for another 10 seconds. The sauce should turn thicker and bubble. If not turn the heat up for a bit longer.
Off heat. Transfer the shrimp onto a serving plate, garnish with green scallion parts, and sesame seeds, if using. Serve hot.
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Notes
How to use Chinese dried red chilis: when used cut - Use kitchen shears to cut your chilis into 1” long pieces and shake out the seeds (this will keep the heat from being overpowering).
Butterfly shrimp: Ensures even cooking and an amazingly tender texture and taste.
No wok needed: You can use any large pan or skillet you have on hand.