Find Your Influence Print

Kung Pao Shrimp



  • 1 bottle of P.F. Chang’s® Home Menu Kung Pao Sauce
  • 2 tbsp. vegetable oil
  • 1-inch piece ginger, peeled and diced
  • ½ onion, diced
  • 1 green pepper, chopped
  • 2 garlic cloves, diced
  • ¼ cup roasted peanuts
  • 3 scallions, diced
  • 1 tbsp. red chili flakes
  • 1015 shrimp, shelled, peeled and deveined


  1. Heat skillet over medium-high heat, once hot pour in oil, and add ginger.
  2. Do a few quick stirs, then add onion and green pepper, and cook for 1-2 minutes or until onion is fragrant.
  3. Add garlic, peanuts, and chili flakes to skillet and continue to cook for 1-2 minutes.
  4. Once vegetables are stir-fried add in shrimp and cook for 4-5 minutes before adding P.F. Chang’s® Home Menu Kung Pao Sauce.
  5. Turn heat up slightly and allow sauce to reduce until slightly thickened, constantly scraping the bottom of the skillet to according scorching.
  6. Once sauce has thickened, removed from heat, and fill scallion pancakes.
  7. Top with diced scallions and chow down.