Best 5 P F Changs Firecracker Shrimp Ii Recipes

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**Craving for a tantalizing appetizer or main course that packs a punch? Look no further than P.F. Chang's Firecracker Shrimp!**

This iconic dish tantalizes taste buds with its crispy shrimp coated in a fiery, sweet, and tangy sauce that is sure to leave you craving more. Our collection of recipes provides a step-by-step guide to recreating this restaurant-quality dish in the comfort of your own kitchen.

Whether you prefer a classic version made with shrimp or a vegetarian alternative using tofu, we've got you covered. Each recipe includes detailed instructions, cooking tips, and ingredient variations to suit your dietary preferences and taste.

Get ready to embark on a culinary journey that will transport you straight to your favorite Chinese restaurant. Experience the perfect balance of heat, sweetness, and umami with every bite of our P.F. Chang's Firecracker Shrimp recipes.

Here are our top 5 tried and tested recipes!

COPYCAT P.F. CHANG'S FIRECRACKER SHRIMP



Copycat P.F. Chang's Firecracker Shrimp image

Make the popular shrimp dish from PF Chang's at home with this copycat recipe. Shrimp is marinated and stir fried along with vegetables and noodles and tossed with a spicy "Firecracker" sauce.

Time 20m

Yield 4

Number Of Ingredients 20

Shrimp Marinade
2 teaspoons cornstarch
1/2 teaspoon ground white pepper
1/4 cup vegetable oil
2 egg whites, lightly beaten
Firecracker Sauce
2 tablespoons chili bean sauce
1 cup chicken stock
1/2 cup rice wine
2 tablespoons oyster sauce
1 tablespoon chili paste
Shrimp
10 ounces Chinese egg noodles
1 1/2 pound medium shrimp, peeled and deveined
1 tablespoon minced garlic
1 medium yellow onion, diced
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
2 tablespoons chili paste
3 tablespoons minced green onion

Steps:

  • Combine the cornstarch, white pepper, vegetable oil, and egg white in a bowl. Add the shrimp, stirring to coat the shrimp in the marinade. Set aside. Combine the chili bean sauce, chicken stock, rice wine, oyster sauce, and chili paste in a bowl to make the firecracker sauce. Mix well and set aside. Cook the egg noodles in boiling water until al dente. Drain well then place in a bowl of ice water. Stir to chill the noodles. Drain the water from the bowl. Stir in the sesame oil. Heat a wok over medium-high heat. Add the shrimp. Cook, stirring constantly, until almost cooked (do not fully cook the shrimp). Remove the shrimp from the wok with a slotted spoon and set aside. Wipe out the wok. Add the chilled noodles and a few tablespoons of the firecracker sauce. Cook, stirring constantly, for 2 minutes. Remove the noodles to a shallow bowl. Wipe out the wok. Add the garlic, onions, bell peppers, chili paste, and remaining firecracker sauce. Stir to mix. Add the shrimp to the wok. Cook, stirring constantly, until the shrimp has finished cooking. Spoon the shrimp and sauce over the noodles, garnish with the green onions, and serve immediately.

Nutrition Facts :

P.F.CHANG'S FIRECRACKER SHRIMP (COPYCAT)



P.f.chang's Firecracker Shrimp (copycat) image

Here is another P.F.Chang's Bistro recipes, since all of you liked the Lettuce Wraps so well. I think this one is yummy as well.

Provided by Crabbycakes

Categories     Asian

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

8 ounces medium shrimp, peeled and deveined
3 tablespoons diced green peppers
3 tablespoons diced yellow onions
10 ounces cooked egg noodles
1 tablespoon minced garlic
3 tablespoons diced red peppers
1 tablespoon green onion (white part only)
1 tablespoon chili paste
2 tablespoons chili bean sauce or 2 tablespoons chili paste
1 cup chicken stock
1/2 cup rice wine
2 tablespoons oyster sauce
1 tablespoon chili paste
1/2 teaspoon cornstarch
1/4 teaspoon white pepper
2 tablespoons vegetable oil
1 egg white

Steps:

  • Cook noodles until al dente.
  • Shock in generous amounts of ice water, turning with your hands to speed chilling.
  • Drain very well.
  • Coat lightly with sesame oil.
  • Heat wok, add 1 teaspoon of oil.
  • Place shrimp into medium hot oil;slightly undercook.
  • Drain wok, wipe out excess oil.
  • Add noodles and toss with 3 ounces of Firecracker Shrimp Sauce.
  • Mound noodles into a large shallow bowl;clean wok.
  • Stir-fry garlic and chili paste, add onions and bell peppers, add 6 ounces of Firecracker Shrimp Sauce and toss quickly.
  • Finish with sesame oil.
  • Place shrimp and sauce over noodles.
  • Garnish with cilantro sprigs.

FIRECRACKER SHRIMP



Firecracker Shrimp image

Spicy shrimp wrapped in a wonton and fried until crispy. Cool it down with P.F. Chang's® Home Menu Mango Sweet and Sour sauce

Provided by P.F. Chang's Home Menu

Categories     Appetizer/Snack

Time 30m

Number Of Ingredients 5

1 pound peeled and deveined shrimp (26/30 count)
2 tablespoons Asian chili garlic sauce
30 wonton wrappers (3.5 inch square)
2 cups vegetable oil
1/2 cup P.F. Chang's® Home Menu Mango Sweet & Sour Sauce

Steps:

  • Pat shrimp dry with paper towels. Hold each shrimp by its tail and press down on the flesh to make them flat and straight. Brush shrimp flesh with chili garlic sauce. Place shrimp on wonton, roll one side, fold up the bottom and continue rolling tightly, leaving just the tail sticking out the top. Seal the edge with a very small amount of water on your finger if necessary.
  • Heat oil in a deep pot over medium heat to 350°F. Fry shrimp in batches until golden brown and shrimp is cooked through (145°F). Drain on paper towel-lined plate. Serve with sweet and sour sauce for dipping.

Nutrition Facts : 0 Array

P F CHANG'S DYNAMITE SHRIMP



P F Chang's Dynamite Shrimp image

Make and share this P F Chang's Dynamite Shrimp recipe from Food.com.

Provided by Member 610488

Categories     Cantonese

Time 35m

Yield 2 serving(s)

Number Of Ingredients 17

2 tablespoons vegetable oil
8 ounces shrimp (buy the #36-40 sized ones)
7 baby carrots, halved lengthwise
1/2 cup water chestnut, sliced
24 snow peas
1 large scallion, white part 1/4-inch minced
1 large garlic clove, minced
2 tablespoons sherry wine
1 1/2 tablespoons sambal chili paste
1/4 teaspoon white pepper
2 teaspoons ground bean sauce
cilantro, chopped (garnish)
1 teaspoon cornstarch blended with 1 ounce water
2 tablespoons soy sauce
2 teaspoons sugar
2 ounces water
2 teaspoons white vinegar

Steps:

  • Assemble sauce ingredients and put aside.
  • Heat a large saute pan, cast iron skillet, or electric wok until smoking. Add oil and baby carrots; saute until the color of carrots brightens. Add shrimp and stir fry until about half way cooked (1 minute). Add water chestnuts, snow peas and garlic. Saute briefly.
  • Add scallions. Add chili paste, ground white pepper, and ground bean sauce. When you smell the "nuttiness" of the ground bean sauce, reduce heat and add sherry.
  • Pour in the sauce mixture and let boil briefly. Add cornstarch slurry and stir until thickened (approximately 30 seconds).
  • Serve along with steamed rice and garnish with cilantro.

Nutrition Facts : Calories 357.3, Fat 15, SaturatedFat 1.9, Cholesterol 142.9, Sodium 1687.8, Carbohydrate 23.4, Fiber 3.6, Sugar 10.2, Protein 19.6

P. F. CHANG'S FIRECRACKER SHRIMP II RECIPE



P. F. Chang's Firecracker Shrimp II Recipe image

Provided by á-170456

Number Of Ingredients 19

FIRECRACKER SAUCE:
8 ounces medium shrimp peeled, deveined
3 tablespoons diced green pepper
3 tablespoons diced yellow onion
10 ounces cooked egg noodles
1 tablespoon minced garlic
3 tablespoons diced red pepper
1 tablespoon diced green onion, white part only
1 tablespoon chili paste
2 tablespoons chili bean sauce/paste
1 cup chicken stock
1/2 cup rice wine
2 tablespoons oyster sauce
1 tablespoon chili paste
SHRIMP MARINADE:
1/2 teaspoon cornstarch
1/4 teaspoon freshly-ground white pepper
2 tablespoons vegetable oil
1 egg white

Steps:

  • Cook noodles until al dente. Shock in generous amounts of ice water, turning by hand to speed chilling. Drain very well. Coat lightly with sesame oil. Heat wok, add 1 teaspoon of oil. Place shrimp into medium hot oil. Slightly undercook. Drain wok, wipe out excess oil. Add noodles to wok and toss with 3 ounces of Firecracker Shrimp Sauce. Mound noodles into a large shallow bowl. Clean wok. Stir-fry garlic and chili paste, add onions and bell peppers, add 6 ounces of Firecracker Shrimp Sauce and toss quickly. Finish with sesame oil. Place shrimp and sauce over noodles. Garnish with cilantro sprigs. This recipe yields 4 servings.

Tips:

  • To ensure the shrimp is perfectly crispy, make sure it's coated evenly in the cornstarch mixture before frying.
  • For a spicier dish, use a hotter chili sauce or add a pinch of cayenne pepper to the sauce mixture.
  • If you don't have a wok, you can use a large skillet or Dutch oven instead.
  • Be careful not to overcrowd the pan when frying the shrimp. This will prevent them from cooking evenly.
  • Serve the shrimp immediately after cooking, garnished with green onions and sesame seeds.

Conclusion:

This P.F. Chang's Firecracker Shrimp II recipe is a delicious and easy-to-make dish that is perfect for a quick weeknight meal or a party appetizer. The shrimp is crispy and flavorful, and the sauce is sweet, spicy, and tangy. Be sure to serve it with plenty of rice to soak up all of the delicious sauce.

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