P.F. Chang's Lemon Pepper Shrimp copycat recipe by Todd Wilbur
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P.F. Chang's Lemon Pepper Shrimp

Score: 4.50. Votes: 2
In stock (1 item available)
  • $0.79

Menu Description: "Stir-fried with chives and bean sprouts."

Chefs at P. F. Chang's China Bistro cook most dishes in heavy woks over extremely high heat with flames nipping at their noses. The special stove is designed so that the tall fires work at the back end of the wok, away from the chef. The well-ventilated stove is built with a steady stream of running water nearby to thin sauces and rinse the woks after each dish is prepared. Since we don't have those blaster stoves at home, I've had to tweak P.F. Chang's lemon pepper shrimp recipe for standard kitchen equipment. A gas stove and a wok will give you the best results, but this recipe can be knocked-off just as well with a large saute pan, if that's all you've got. Things are moving fast in P.F. Chang's kitchens. The chefs are well-trained, but they eyeball measurements for sauces with a ladle, so each wok-prepared dish is going to come out a little different. Considering this, I figured the best way to get a good clone of P.F. Chang's lemon pepper shrimp recipe would be to order the dish several times. I averaged the flavors by combining several batches of sauce into one large bowl, and then copied that. The shrimp is lightly breaded—they use potato starch, but cornstarch is a good substitute—and flash fried in oil. Strain the shrimp out of the oil, add it back to the pan with the sauce, and you've got yourself a clone.

I've copied a ton of famous dishes from P.F. Chang's. See if I hacked your favorite here

Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • 1 tablespoon vegetable oil
  • 2 tablespoons chopped garlic
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Average rating:

Score: 4.50. Votes: 2
Rating of votes (2)
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Jan 10, 2006, 22:00

This is perfectly delicious and simple to make. I didn't have bean sprouts on hand when I made it so I fried some rice noodles and we like that better. This is one of our favorite dishes.

Dec 6, 2005, 22:00

I really like this recipe. I thought it was a little too heavy on the soy sauce so next time I will add more juice and kick back on the soy. Also, I brined the shrimp first to give it that extra pop/crunch in your mouth like the restaurant.

I'm Todd Wilbur,
Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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