PF Chang’s Kung Pao Shrimp Recipe

This kung pao shrimp from PF Chang’s has the right amount of heat and crunch, and it’s easy to make at home!

I always toast my peanuts before adding them to the dish—they bring out a richer taste and a crisp texture.

Shrimp need only a couple of minutes to cook, so I make sure all my ingredients are measured and ready before starting.

The sauce is what ties everything together, with a mix of soy sauce, rice vinegar, and just enough sugar to round it out.

A dash of sesame oil at the end gives it a boost without overpowering the other ingredients!

How to Make PF Chang’s Kung Pao Shrimp

Ingredients

• 1 lb Shrimp (raw, deveined, peeled)
• 2 Tbsp Vegetable Oil
• 1 Bell Pepper (sliced)
• 1/2 cup Peanuts
• 3 Green Onions (chopped)
• 2 cloves Garlic (minced)
• 1/4 cup Soy Sauce
• 2 Tbsp Rice Vinegar
• 2 Tbsp Hoisin Sauce
• 1 Tbsp Sugar
• 1/2 tsp Red Pepper Flakes
• 1 Tbsp Cornstarch
• 3 Tbsp Water

Step-by-Step Instructions

Step 1:

Start by mixing soy sauce, rice vinegar, hoisin sauce, sugar, and red pepper flakes in a bowl.

Set this aside for later.

Step 2:

In a separate bowl, blend the cornstarch with water.

Set this aside too.

Step 3:

Heat the vegetable oil in a large skillet or wok over medium-high heat.

Add the shrimp and stir-fry for about 2 minutes until pink.

Remove shrimp and set aside.

Step 4:

In the same skillet, add bell pepper, peanuts, green onions, and garlic.

Stir-fry until the veggies are tender.

Step 5:

Return shrimp to the skillet and pour the soy sauce mixture over everything.

Stir in the cornstarch mixture and cook until the sauce thickens.

Enjoy your dish served on a bed of rice!

Tips and Tricks for Making This Recipe

Perfect Shrimp Texture

Pat the shrimp dry before cooking them to prevent any excess moisture from thinning the sauce.

This will give you the best texture.

Balanced Heat

Adjust the red pepper flakes based on your spice preference, so you get a kick that suits your palette!

It’s easy to add more later but difficult to remove.

Fresher Flavors

Use fresh garlic and green onions to bring out the best flavors in this dish.

They make a world of difference.

Sauce Consistency:

Let the sauce sit for a minute after mixing it with the cornstarch.

This will give it a thicker consistency once it cools a bit.

The cornstarch mixture plays a vital role here.

What to Serve with P.F. Chang’s Kung Pao Shrimp

Steamed Jasmine Rice

When you think of Kung Pao Shrimp, what’s often served alongside it is a simple bowl of steamed jasmine rice.

The floral aroma of jasmine rice perfectly complements the bold flavors of the Kung Pao sauce.

Stir-Fried Vegetables

Another classic side that pairs wonderfully with Kung Pao Shrimp is stir-fried vegetables.

You can use a mix of bell peppers, snow peas, and baby corn to bring different textures and flavors to your meal.

Garlic Noodles

For a little twist, garlic noodles make an excellent companion to Kung Pao Shrimp.

Their rich, savory taste balances well with the spiciness of the shrimp dish.

Cucumber Salad

A refreshing cucumber salad dressed in rice vinegar, sesame oil, and a bit of soy sauce can add a cooling effect to your meal, contrasting the heat from the shrimp.

Roasted Sweet Potatoes

If you’re looking to mix things up, try serving roasted sweet potatoes as a side.

The natural sweetness and caramelized edges offer a nice contrast to the savory and spicy elements of the shrimp dish.

Mango Salsa

Who would have thought that mango salsa could pair with Kung Pao Shrimp?

The sweet and tangy mango flavors lighten up the dish. Give it a try ya’ll!

Variations and Substitutions

Looking to switch up your Kung Pao Shrimp a bit?

If you’re not a fan of shrimp, chicken or tofu makes a fantastic alternative and absorbs the flavors beautifully.

Consider using cashews or hazelnuts instead of peanuts if you’re feeling adventurous!

For those who like a little extra heat, try adding more chili peppers or even a dash of Sriracha to spice things up!

Gluten-Free Option

You can easily make this dish gluten-free by substituting regular soy sauce with tamari.

Ensure your choice of hoisin sauce is labeled gluten-free, as well.

Vegetarian Swap

For a vegetarian twist, replace shrimp with vegetables like broccoli, bell peppers, or zucchini.

These substitutions maintain the savory profile while adding a healthy crunch!

Feel free to experiment with various combinations to suit your personal taste preferences!

Don’t shy away from playing with these variations to find your unique spin on Kung Pao Shrimp!

How to Store Leftover Kung Pao Shrimp

Cooling Down

After enjoying your delicious Kung Pao Shrimp, it’s important to cool it down quickly.

Allow the dish to sit at room temperature for no longer than two hours before storing.

Once it’s cooled, you’re ready for the next step!

Use Airtight Containers

Place the cooled shrimp into a suitable airtight container.

This helps keep the flavors intact and prevents any unwanted odors from other foods in the fridge.

Choose a container that’s just big enough for the shrimp to avoid excess air.

Refrigeration

Store the container in the refrigerator where it can stay fresh for up to three days.

Cooling keeps the shrimp safe from any bacteria, so make sure your fridge is set to 40°F (4°C) or lower.

Having it on hand makes for a quick meal later in the week!

Common Mistakes to Avoid

Overcrowding the Wok

When making Kung Pao Shrimp, cooking too many pieces at once is a common mistake.

Shrimp need room to sear and develop flavor.

If you add too many, they steam instead of stir-frying.

Skipping the Marinating Process

Skipping the marination is a shortcut you won’t want to take!

Marinating the shrimp enhances flavor and makes them tender.

Mix the shrimp with marinade ingredients and let them sit for at least 15 minutes.

Neglecting to Balance Flavors

Balancing sweet, salty, and spicy elements is crucial.

Tasting and adjusting the sauce can make all the difference.

A quick taste test ensures you get that signature Kung Pao flavor.