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P.F. Chang's Copycat Kung Pao Shrimp

Copycat Kung Pao Shrimp Recipe
This image courtesy of ezgf.blogspot.com

Learn how to cook shrimp like a professional with this Chinese food restaurant copycat recipe. This P.F. Chang's Copycat Kung Pao Shrimp recipe from Anne Colagioia will show you that cooking shrimp to perfection can be simple thanks to Asian food copycat restaurant recipes. Kung Pao Shrimp is one of the most popular items on the P.F. Chang's menu, and this shrimp recipe will demonstrate to you how to make it at home so that it is lighter and gluten free.

Notes


If you’re following a gluten free diet be sure to use gluten free soy sauce and chicken stock in the recipe.  For a milder dish follow one or all of the following suggestions: Don’t marinate the shrimp in the Asian hot sauce.  Switch the long hot pepper with red bell pepper.  Omit the dried red chilies. 



For more gluten free recipes from Anne, be sure to check out her Featured Foodies profile page.



To see exactly how Anne makes this gluten free restaurant copycat recipe, watch this cooking video:



Preparation Time10 min

Cooking Time10 min

Ingredients

  • 9 ounces shrimp, peeled and deveined
  • 1 tablespoon Asian chili sauce (Sriracha or Sambal)
  • 1 carrot, chopped
  • 1 medium onion, chopped
  • 1 long hot pepper, chopped
  • 3 garlic cloves, minced
  • 3 green onions, cut in small pieces
  • 3 dried chilies
  • 1 tablespoon vegetable oil or peanut oil
  • 1 cup chicken stock
  • 1 tablespoon soy sauce
  • Cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons of water)
  • 1 tablespoon peanuts

Instructions

  1. Mix the shrimp together with the sriracha sauce and set aside.

  2. Mix the chicken stock and soy sauce together and set aside.

  3. In a large nonstick skillet over a medium high heat, add the shrimp and half the oil and sauté for 2 to 3 minutes on the first side and 1to 2 minutes on the second side then remove the shrimp from the pan and set them aside.

  4. Add all of the veggies to the pan with the rest of the oil and dried chilies. Sauté over a high heat for about 3 minutes stirring frequently.

  5. Add the chicken stock, soy sauce and cornstarch slurry to the pan and allow it to simmer for a minute or so then add the shrimp back to the pan and simmer for another minute.

  6. Stir in the peanuts then serve. Garnish with additional scallions if desired.

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