Kung Pao Shrimp {PF Changs Copycat}

One of my favorite restaurants is PF Chang’s. For starters, I simply love all Chinese food.

When I was pregnant, I went crazy on grocery store cafeteria chow mein  Gross right?! My husband thinks so! Luckily, he loved me enough to still bring me some every once in a while.

I blame this gross craving on the fact that I live in a small town, where we don’t have any actual GOOD Chinese food restaurants. At least Raley’s looks safe!!!

But believe you me. I notice a difference between PF Chang’s Chinese food, and Raley’s.

{Even the pregnant me does.}

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And this recipe is as close to their’s as I’ve gotten, and its pretty darn close!



I have another copy cat of theirs, Dan Dan Noodles, from Secret Recipes 2 that I have adjusted and find near perfection as well. Hoping to post that soon, but wanted to mention it because if you make these two dishes on the same night—- prepare to be in Chinese food heaven!!!



4 Tbs. soy sauce
1\2 tsp. corn starch
4 Tbs. water
1/4 tsp. sesame oil
1/2 tsp. balsamic vinegar
1/2 tsp. sugar
pepper to taste
3 Tbs. hot chili oil
3 cloves minced garlic
1/4 onion, cut into quarters
15 large, peeled and deveined, shrimp
1/4 cup roasted peanuts
5 scallions, chopped


If you are using frozen shrimp, put those in a baggie, and in a sink filled with warm water and let them thaw. While thats happening…

Mix soy sauce, corn starch, water, sesame oil, balsamic vinegar, sugar and pepper together in a small bowl. Set next to the stove.

Pour your hot chili oil into your frying pan. (Pan should be fairly deep. If you have a wok, that is a good option.)

Also, if you don’t have hot chili oil on hand, just use 3 tablespoon of oil, and sprinkle in a smalll amount (~1/2 tsp.) of red pepper flakes. This will result in a similar flavor.

Place you minced garlic, quarted quarter of an onion (read that again- it does make sense!) into the chili oil. Saute on medium until you can smell the spicy-ness! Delicious!

Add the shrimps and cook until one side is pink. Add your sauce mix and stir the shrimp around.

Continue to cook for 10-15 minutes or until sauce is thick, coating the shrimp.

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Turn off fire, stir in scallions and peanuts.

Serve on rice and enjoy!!!

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  1. Meg says:

    June 27, 2013 at 12:14 pm

    PF Changs Kung Pao Shrimp (and Chicken) is my absolute favorite meal in this world! I made this a couple weeks ago and it was AMAZING! I will definitely be making this again and will try it with chicken next time. Thank you! Thank you! Thank you! :)

  2. Laura says:

    September 4, 2013 at 1:42 am

    This was super delicious! Even my husband, who doesn’t like shrimp, thought it was great. My only suggestion would be to double the amount of shrimp – even with the addition of some green beans, and serving it over brown rice, we were both still hungry when we were done. Will definitely make it again!

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