General Tso Shrimp Scampi
"This dish came from one of those creative moments where I just wanted to push flavor boundaries. I took the bold heat and sweetness of General Tso’s and fused it with the buttery, garlicky vibe of shrimp scampi—but then I decided to fry the shrimp. That crispy coating against the sticky, glossy sauce hit exactly how I pictured it. It’s flavor, crunch, and class all in one bite."
Ingredients
- For the Shrimp
- For the Sauce
- For the Pasta
Directions
- Bring a large pot of salted water to a boil for the pasta. Start by marinating the shrimp in 1 cup of buttermilk for 10 minutes. In a separate bowl, mix 1 cup of flour, 1/2 cup of cornstarch, 1 teaspoon of garlic powder, 1 teaspoon of paprika, and a pinch of salt and pepper.
- Heat vegetable oil in a deep skillet to 350°F. Remove shrimp from the buttermilk, dredge in the flour mixture, and fry in batches for about 2–3 minutes, until golden and crispy. Place on a wire rack to stay crisp.
- Cook 8 ounces of linguine in the boiling salted water until al dente, then drain and toss with 1 tablespoon of sesame oil. Set aside.
- In a large skillet, melt 2 tablespoons of butter and sauté 4 cloves of minced garlic until fragrant. Stir in 1/4 cup of soy sauce, 3 tablespoons of honey, 2 tablespoons of rice vinegar, 1 tablespoon of hoisin sauce, 1 tablespoon of brown sugar, 1 teaspoon of chili paste, and 1/2 cup of chicken stock.
- Mix in the cornstarch slurry and simmer until the sauce becomes glossy and thick. Toss in the bell peppers and cook for 1–2 minutes.
- Add the fried shrimp to the sauce, tossing gently to coat so the crisp texture stays intact. Fold in the pasta until evenly combined.
- Plate the pasta first, stack the shrimp and peppers on top, and drizzle a little extra sauce over everything. Garnish with sesame seeds and sliced green onions.
Chef Moe’s Tip
"When frying shrimp, keep the oil hot and don’t overcrowd the pan—each one needs space to get that even crisp. Once you toss it in the sauce, move quick so it stays crunchy. That light coating of sticky heat over the fried shrimp is what makes this dish hit every single time."
