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PF Chang's Lemon Pepper Shrimp

recipe at a glance
Rating: 2/5 2 stars
3 reviews
1 comment


recipe is ready in under 30 minutes time: under 30 minutes

serves/makes:   4

  

recipe id: 1227
cook method: stovetop

PF Chang's Lemon Pepper Shrimp Recipe
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ingredients

12 shrimp, peeled and cleaned
cornstarch or potato starch
canola oil for frying
1/2 lemon, cut into thin slices
assorted vegetables cut into thin strips
***Black Pepper Sauce***
1 ounce black pepper
1 ounce garlic
4 ounces tomato ketchup
2 ounces soy sauce
1 1/2 cup chicken stock
3 ounces sugar

directions

Combine sauce ingredients and set aside.

Lightly coat shrimp with starch. Fry in 3 inches of oil until lightly browned. Make sure the oil is hot before you put the shrimp in. You can test the oil by dropping a piece of green onion into the oil. If the onion bubbles and rises to the surface, the oil is ready. After frying the shrimp, set them aside.

In a hot wok, stir fry your favorite vegetables in approximately a tablespoon of oil. Do not overcook. After the vegetables are heated, set them aside. In the same wok, stir fry the lemon pieces. When the lemon pieces are hot (about 2 minutes), add the shrimp back into the wok. Add as much of the pepper sauce to the shrimp as you like. Pour the shrimp, lemons and sauce over the vegetables.


nutrition

207 calories, 4 grams fat, 37 grams carbohydrates, 7 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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shared by: Leatrice



ratings & reviews



number of 5 star votes on this recipe
00%
number of 4 star votes on this recipe
00%
number of 3 star votes on this recipe
133%
number of 2 star votes on this recipe
267%
number of 1 star votes on this recipe
00%
number of unrated comments on this recipe1



Guest at CDKitchen.com



recipe rating
I tried this recipe cause I like it so much at PF Chang's, but a change all the proportion and added cornstach to the sauce so it coat's better the shrimps. I didn't put as mush as ketchup as well but added more soya sauce. I'm still doing some adjustments so it can be as good as PF Chang's!!!!



Guest at CDKitchen.com
Feb 27, 2009

Bob
question or comment
Agreed, the recipe doesn't make sense. Almost two cups of liquid for the sauce for 12 shrimp? I had this at Chang's a few weeks ago and there was very little sauce. It was more of a flavor coating than a sauce. Ketchup? Recipe serves 4? That's only 3 shrimp per person. This is not correct. Sorry.



Guest at CDKitchen.com



recipe rating
We tried this and were very disappointed. The proportions seem to be all wrong. Also, would recommend leaving out the cornstarch.



Guest at CDKitchen.com



recipe rating
I tried this, I must have cooked the shrimp tooo long. A little advise would be not to submerge the shrimp in the sauce.



Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.

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