Kung Pao Shrimp {PF Changs Copycat}

One of my favorite restaurants is PF Chang’s.

And my absolute favorite dish is Kung Pao Shrimp!

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This recipe is as close to their’s as I’ve gotten, and it’s pretty darn close!

(When I don’t have shrimp at home… I make Kung Pao any-protein-I-have-on-hand! Chicken… Beef… Pork… veggies if I get desperate!)

Ingredients:

4 Tbs. soy sauce *low sodium*
1/2 tsp. corn starch
2 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, roughly chopped
15 large, peeled and deveined, shrimp
1/4 cup roasted peanuts
5 scallions, chopped

After reading comments I have two edits to add.

  1. I apologize, all I have in my home is LOW SODIUM soy sauce. Using full sodium soy sauce is probably too salty. Sorry I did not mention that.
  2. This is a fairly small recipe. If this is all you are making for dinner, for yourself and one other person, I may make 1.5 or double. Definitely feel free to experiment with the addition of sautéed veggies!

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

While that’s 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.) If you don’t have hot chili oil on hand, use 3 tablespoon of oil, and sprinkle in a small amount (1/2 tsp.) of red pepper flakes. This will result in a similar flavor.

Place you minced garlic and roughly chopped onion into the hot chili oil. This would also be the time to add snow peas and broccoli etc. to expand the meal if you have them!

Sauté on medium until you can smell the spicy-ness!

Delicious!

Add the shrimp and cook 1-2 minutes until the first side is pink. Quickly stir in your sauce and toss.

Continue to cook for 2-4 minutes and until sauce is thick, coating the shrimp.

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Turn off fire, stir in scallions and peanuts…

Serve over rice and enjoy!!!

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12 Comments

  1. Meg

    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

    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!

  3. Yousuf

    we had a large party and we didn’t know what to cook. So my wife pulled up this website to make kung pao shrimp. Our guests loved it and it was all gone by the end. Very delicious!! thanks for helping!

  4. cathy

    We love PF Changs and this recipe is right on. I used this with scallops. My sauce could’ve been a little thicker but the cooking smells were so exciting, I couldn’t wait until it thickened. It’s excellent. I will definitely use with chicken, shrimp or scallops. The heat was just right and perfect. Thank You for sharing your findings.

  5. Marnie

    I made this tonight! I have to admit, I was weary, as many Pinterest stirfry’s have failed me. Usually they are too gummy, too sugary, or just too plain gross. But THIS was amazing! It was perfect. I added more shrimp and more more spice (dried hot chili peppers), because I’m crazy like that that. But recipe, as written, was perfect. Thank you for sharing! It’s a keeper 🙂

  6. Banana Split

    Hey there! This is my go-to recipe for Kung Pao ‘protein’ (I subsitute pork because I unfortunately cannot eat seafood without massive skin eruptions 🙁

    Anyway, I also make a couple of other dietary tweaks to this recipe by using gluten free coco aminos instead of soy sauce and tapioca starch swapped for the corn starch, but you know what? It tastes excellent!!

    So thank you very much.

    Take care! ❤

  7. Jon Cotters

    Thanks for putting this copycat on line. We found it while we were eating it at PF Changs. I did notice that the real stuff has a small amount of celery in it. Thanks again!

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