P.F. Chang’s Lemon Pepper Shrimp

This dish might look hard, but all you need to do is read through the recipe once and follow the directions to make a great restaurant-quality meal.

P.F. Chang’s Lemon Pepper Shrimp is a flavorful and tangy dish that combines succulent shrimp with zesty lemon and aromatic black pepper. It’s a popular menu item at the renowned restaurant chain, known for its Asian-inspired cuisine.

P.F. Chang’s Lemon Pepper Shrimp features plump and tender shrimp coated in a light and crispy batter. The shrimp is seasoned with a generous amount of freshly ground black pepper, adding a spicy kick to each bite. The citrusy flavor of lemon is infused into the dish, providing a refreshing and tangy taste that complements the savory shrimp perfectly.

The dish is prepared by first marinating the shrimp in a tangy lemon pepper sauce. The shrimp is then lightly coated in a seasoned batter and fried to a golden brown, creating a crispy and irresistible texture. The lemon pepper sauce is drizzled over the cooked shrimp, enhancing the flavor and adding a tangy and aromatic element.

The Lemon Pepper Shrimp is typically garnished with fresh lemon slices, adding a vibrant pop of color and enhancing the citrusy aroma. It is often served alongside steamed rice or noodles, allowing diners to enjoy the succulent shrimp and flavorful sauce with a side of their choice.

With its combination of bold flavors and delicate textures, P.F. Chang’s Lemon Pepper Shrimp is a delightful dish that satisfies both seafood lovers and fans of zesty and vibrant flavors. Whether enjoyed as an appetizer or a main course, this dish offers a tantalizing taste experience that keeps customers coming back for more.

SERVES: 4

INGREDIENTS:

• 1 tablespoon vegetable oil
• 2 tablespoons chopped garlic
• ½ teaspoon minced ginger
• 1/3 cup soy sauce
• 2 teaspoons cornstarch
• ¾ cup water
• ¼ cup dark brown sugar
• 2 teaspoons lemon juice
• 2 teaspoons coarse ground pepper
• 1 pound peeled medium shrimp
• ½ cup cornstarch
• 1 cup vegetable oil
• 4 thin quartered lemon slices
• 1 teaspoon vegetable oil
• 2 large green onions
• 1 cup bean sprouts
• Dash of salt and pepper

INSTRUCTIONS:

1. To make the sauce, heat 1 tablespoon of oil in a wok or large saucepan over medium heat. Sauté the garlic and ginger for about 15 seconds.
2. Add the soy sauce, then dissolve the cornstarch in the water and add it to the pan.
3. Add brown sugar, lemon juice, and black pepper, and bring the mixture to a boil. Simmer for 2 minutes, then remove from the heat.
4. Coat all the shrimp generously with cornstarch. Let the shrimp sit for about 5 minutes so the cornstarch will adhere better.
5. Heat a cup of oil in a wok or large skillet over medium heat. Add the shrimp to the pan and sauté for 3–4 minutes or until the shrimp starts to turn light brown. Strain the shrimp out of the oil with a slotted spoon or spider and dump the oil.
6. Place the shrimp back in the wok along with the lemon slices and sauté for 1 minute, then add the sauce. Toss to coat the shrimp thoroughly. Cook for another minute or so until the sauce thickens.
7. As the shrimp cooks, in a separate medium saucepan, heat up 1 teaspoon of oil. Cut the green part of the onions into 3″ lengths. Add them with the bean sprouts to the hot oil, along with a dash of salt and pepper. Sauté for 2 minutes until the onions begin to soften.
8. Build the dish by pouring the onions and sprouts onto a serving plate. Pour the shrimp over the veggies, and serve.