Make this Copycat Panda Express Sizzling Shrimp recipe at home! Packed with shrimp, bell peppers, and snap peas in a sweet and spicy sauce.
Okay, confession time—I’m that person who orders the same thing every time I go to Panda Express. It’s always the Sizzling Shrimp. Every. Single. Time. There’s just something about that sweet-and-spicy sauce with juicy shrimp and crunchy veggies that hits all the right notes. You know the feeling, right?
But one day, while waiting in a long drive-thru line, I thought, Why not try making this at home? So I rolled up my sleeves, Googled a bunch of recipes (and by “a bunch,” I mean, like, five), and started experimenting. Spoiler alert: The first attempt was… not great. The shrimp were overcooked, the sauce was too salty, and I somehow burned the snap peas.
By round three, though? Nailed it. Juicy shrimp, vibrant veggies, and a sauce so good I wanted to drink it straight from the pan. Bonus? It came together in under 30 minutes, which is probably less time than I spent in that drive-thru.
Now, this recipe is a weeknight staple in my house. It’s fast, easy, and feels just indulgent enough to make a regular Tuesday dinner feel special.
Why You’ll Love This Copycat Panda Express Sizzling Shrimp Recipe?
- Takeout Vibes, But Better: Bold flavors, fresh ingredients, and no delivery fee.
- Quick & Easy: Dinner on the table in about 30 minutes—yes, please.
- Totally Customizable: Add more heat, extra veggies, or swap the shrimp for tofu.
- Perfectly Balanced: Sweet, spicy, savory, and everything in between.
- A Family Favorite: Even the pickiest eaters love it (trust me, I tested this).
Ingredient Notes:
Every ingredient here has a job to do, so let’s give them a little love:
- Shrimp: Use large shrimp, peeled and deveined. Fresh is great, but frozen works fine—just make sure they’re thawed and patted dry.
- Cornstarch: Helps create that light, crispy coating on the shrimp. Don’t skip it!
- Vegetable Oil: A neutral oil that lets the other flavors shine.
- Yellow Onion: Sweet and mild, it’s the perfect base for this stir-fry.
- Red Bell Pepper: Adds color, sweetness, and a little crunch.
- Sugar Snap Peas: Crisp and fresh, they’re a great contrast to the sauce.
- Garlic: Because, let’s be real, no stir-fry is complete without garlic.
- Soy Sauce: Use low-sodium to keep the flavors balanced.
- Oyster Sauce: Adds that deep, savory umami you know and love.
- Chili Paste: Adjust the amount based on how spicy you like it.
- Rice Vinegar: Brightens up the sauce and balances the sweetness.
- Brown Sugar: Just a touch to round out the heat.
How To Make Copycat Panda Express Sizzling Shrimp?
Don’t worry—this might look fancy, but it’s so doable. Let’s break it down.
Step 1: Prep the Shrimp
Start by patting the shrimp dry with a paper towel. This step is key for getting that crispy exterior we all love.
In a large bowl, toss the shrimp with salt, garlic powder, and black pepper. Sprinkle the cornstarch over the shrimp and toss again until they’re evenly coated.
Step 2: Make the Sauce
In a small bowl, whisk together soy sauce, rice vinegar, oyster sauce, chili paste, brown sugar, water, and cornstarch.
This sauce is magic—sweet, tangy, and just the right amount of spicy. If you like it hotter, throw in some extra chili paste or a pinch of red pepper flakes.
Step 3: Cook the Shrimp
Heat 2 tablespoons of oil in a skillet or wok over medium-high heat. Add the shrimp in a single layer (you might need to do this in batches) and cook for 1-2 minutes per side, just until they turn pink and crispy.
Remove the shrimp from the pan and set them aside.
Step 4: Stir-Fry the Veggies
In the same pan, add the remaining 1 tablespoon of oil. Toss in the onion and bell pepper, cooking for about 3-4 minutes until they start to soften.
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Add the sugar snap peas and minced garlic, cooking for another 2 minutes. You want the veggies to stay crisp-tender—nobody likes soggy stir-fry.
Step 5: Combine Everything
Return the shrimp to the skillet, then pour the sauce over everything. Stir well to coat the shrimp and veggies evenly.
Let it all simmer for 2-3 minutes, allowing the sauce to thicken and glaze the shrimp beautifully.
Step 6: Serve and Enjoy
Serve the sizzling shrimp hot over steamed jasmine rice or noodles. Garnish with sesame seeds or chopped green onions for that final touch.
Storage Options:
- Fridge: Store in an airtight container for up to 3 days.
- Reheating Tip: Warm in a skillet over medium heat, adding a splash of water to loosen the sauce.
- Freezer: Not ideal—shrimp can turn rubbery when frozen and reheated.
Variations and Substitutions:
Here are a few ways to change things up:
- More Heat: Add extra chili paste or a dash of sriracha.
- Milder: Skip the chili paste and let the brown sugar shine.
- Extra Veggies: Broccoli, zucchini, or even mushrooms would be delicious.
- Protein Swap: Try tofu, chicken, or scallops if shrimp isn’t your thing.
- Low-Carb Option: Serve over cauliflower rice or zucchini noodles.
What to Serve with Copycat Panda Express Sizzling Shrimp?
Looking for the perfect sidekick? Try these:
- Steamed Jasmine Rice: A classic choice to soak up all that sauce.
- Garlic Noodles: Rich, buttery, and oh-so-delicious.
- Egg Rolls: Crunchy, golden perfection.
- Cucumber Salad: Refreshing and balances the spice.
Frequently Asked Questions:
Can I use frozen shrimp?
Absolutely! Just make sure they’re fully thawed and patted dry before cooking.
How do I make it less spicy?
Simply reduce the chili paste or leave it out altogether.
Can I prep this in advance?
You can prep the sauce and chop the veggies ahead of time, but cook the shrimp fresh for the best texture.
So, what do you think? Ready to whip up some sizzling shrimp that’ll make you wonder why you ever ordered takeout in the first place? It’s bold, flavorful, and just plain fun to make.
If you try it, let me know! Did you tweak the sauce? Add extra veggies? I’d love to hear how you made it your own—drop a comment below!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Copycat Panda Express Sizzling Shrimp
Ingredients
For the Shrimp:
- 1.5 lbs large shrimp peeled and deveined
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ cup cornstarch
- 3 tablespoons vegetable oil
For the Vegetables:
- 1 medium yellow onion diced
- 1 large red bell pepper diced
- 1 cup sugar snap peas trimmed
- 3 cloves garlic minced
For the Sauce:
- ⅓ cup low-sodium soy sauce
- 1½ tablespoons rice vinegar
- 1 tablespoon oyster sauce
- 1 tablespoon chili paste adjust to taste
- 1 tablespoon brown sugar
- ¼ cup water
- 1½ teaspoons cornstarch
Instructions
Prepare the Shrimp
- Pat the shrimp dry using a paper towel to ensure crispness during cooking. In a mixing bowl, season the shrimp with salt, garlic powder, and black pepper. Sprinkle the shrimp with cornstarch, tossing to coat evenly.
Prepare the Sauce
- In a small bowl, whisk together the soy sauce, rice vinegar, oyster sauce, chili paste, brown sugar, water, and cornstarch. Stir until the ingredients are well combined and set aside.
Cook the Shrimp
- Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Place the shrimp in the skillet in a single layer, cooking for 1-2 minutes per side until they are pink and slightly crispy. Remove the shrimp and set them aside on a plate.
Stir-Fry the Vegetables
- Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the diced onion and red bell pepper, cooking for 3-4 minutes until they begin to soften. Incorporate the sugar snap peas and garlic, stirring frequently for an additional 2 minutes to achieve a crisp-tender texture.
Combine and Simmer
- Return the cooked shrimp to the skillet with the vegetables. Pour the prepared sauce over the shrimp and vegetables, stirring to coat evenly. Reduce the heat to medium and allow the dish to simmer for 2-3 minutes or until the sauce thickens and adheres to the ingredients.
Serve
- Serve the sizzling shrimp hot over steamed jasmine rice or noodles. For added garnish, sprinkle with sesame seeds or chopped green onions, if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
