Copycat Panda Express Sizzling Shrimp
A quick and flavorful stir-fry featuring tender shrimp, vibrant vegetables, and a perfectly balanced sweet and spicy sauce. This dish is ideal for weeknight dinners or when you’re craving takeout-style flavors at home.
6 Servings
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
To adapt this recipe for a gluten-free diet, substitute the soy sauce with gluten-free tamari or coconut aminos. Ensure that the oyster sauce and cornstarch are also certified gluten-free. Pair with gluten-free rice noodles or plain steamed rice for a complete meal.