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PF Chang's Crispy Honey Shrimp Copycat Recipe
5 from 6 votes

PF Chang's Crispy Honey Shrimp Copycat Recipe

PF Chang's Crispy Honey Shrimp Copycat Recipe is super easy and delicious. Made in the comfort of your home in just 30 minutes.

Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6 servings
Calories: 389 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

  • 1½ lbs Shrimp deveined & butterflied (optional, wild caught
Batter:
  • 1 cup all-purpose flour
  • ½ cup corn starch
  • ¼ teaspoon baking powder
  • 1 egg
  • 1 cup water ice
Shrimp Marinade:
  • 1 tablespoons soy sauce lite
  • 1½ tablespoon corn starch
  • Pinch salt
  • Pinch black pepper
  • 1 cup vegetable oil for frying
Honey Sauce:
  • ½ cup rice wine
  • ⅓ cup honey
  • ⅓ cup rice vinegar
  • 3 tablespoons soy sauce lite
  • 1 tablespoon garlic minced
  • ¼ cup corn starch
  • ¼ cup water
Garnish:
  • scallion chopped

Instructions

    Cup of Yum
  1. Wash and clean the shrimp and place on paper towels to dry out. Cover with extra paper towels and pat dry.
  2. Add shrimp to a medium bowl and prepare the shrimp marinade: season it with salt, pepper, mix in the corn starch so all the shrimp is equally covered. Add the soy souce, stir and refrigerate for a few minutes.
Make the batter:
  1. In a large bowl, mix flour, baking powder and corn starch until combined. Add the egg and mix well, add the water and stir until combined and no lumps. Place the batter in the refrigerator to rest for a few minutes or until you are ready to cook the shrimp.
Frying the shrimp:
  1. Pour vegetable oil into fryer or into a heavy bottomed sauce pot. Once the oil temperature reaches 350F degrees start frying the shrimp, by soaking it one by one into the batter and shaking off any excess.
  2. Shrimp is done when golden to light brown and crisp.
  3. Cover a large platter with paper towels and place onto it the cooked shrimp. This will help drain any excess oil.
  4. Repeat with the remaining shrimp.
Make the Sauce:
  1. In a medium cup, mix corn starch and water until fully combined, set aside.
  2. Add rice wine, honey, rice vinegar, say sauce and garlic to a small sauce pan over medium heat, stir and bring to a boil. Once the mixture started to boil, reduce the heat to low, and add half of the corn starch slurry.
  3. The sauce will thicken, add more corn starch slurry as needed until the consistency resembles that of honey. Cook for 1 - 2 minutes and remove from heat.
  4. Add the shrimp to a large bowl, pour the sauce over the shrimp, stir gently until fully covered, serve immediately over rice.
  5. Garnish with chopped green scallions.
  6. Enjoy!

Notes

  • If you don't intend to serve all of the shrimp, I would recommend adding the sauce when ready to serve.

Nutrition Information

Serving 0g Calories 389kcal (19%) Carbohydrates 48g (16%) Protein 27g (54%) Fat 6g (9%) Saturated Fat 3g (15%) Cholesterol 313mg (104%) Sodium 1568mg (65%) Potassium 202mg (4%) Fiber 1g (4%) Sugar 15g (30%) Vitamin A 80IU (2%) Vitamin C 5mg (6%) Calcium 206mg (21%) Iron 4.4mg (24%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 389

% Daily Value*

Serving 0g
Calories 389kcal 19%
Carbohydrates 48g 16%
Protein 27g 54%
Fat 6g 9%
Saturated Fat 3g 15%
Cholesterol 313mg 104%
Sodium 1568mg 65%
Potassium 202mg 4%
Fiber 1g 4%
Sugar 15g 30%
Vitamin A 80IU 2%
Vitamin C 5mg 6%
Calcium 206mg 21%
Iron 4.4mg 24%

* Percent Daily Values are based on a 2,000 calorie diet.