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P.F. Chang’s Tangerine Shrimp Recipe
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P.F. Chang’s Tangerine Shrimp Recipe

P.F. Chang’s Tangerine Shrimp is a vibrant dish featuring crispy shrimp tossed in a tangy, sweet citrus glaze infused with tangerine and chili flavors, offering a perfect balance of zest and heat. Make our P.F. Chang’s Tangerine Shrimp Recipe at home. With our Secret Restaurant Recipe your Tangerine Shrimp will taste just like P.F. Chang’s.
Prep Time15 minutes
Active Time20 minutes
Total Time35 minutes
Course: Appetizer, Dinner, Lunch, Main Course, Party Recipe
Cuisine: Asian, Chinese, Seafood
Keyword: Asian, Chinese Restaurant, Chinese Restaurant-Style Recipe, Fried, P.F. Chang's, Shrimp
Yield: 4 Servings

Ingredients

Shrimp

  • 1/2 cup Cornstarch
  • 1/4 teaspoon Salt
  • 1/4 teaspoon White Pepper
  • 1 pound large Shrimp peeled, deveined and tails removed
  • Vegetable Oil for frying

Tangerine Sauce

  • 1/3 cup freshly squeezed Tangerine Juice
  • 2 tablespoons freshly squeezed Orange Juice
  • 2 tablespoons Soy Sauce
  • 2 tablespoons Rice Vinegar
  • 2 tablespoons Hoisin Sauce
  • 2 tablespoons Honey
  • 1 tablespoon Brown Sugar
  • 1 teaspoon Sesame Oil
  • 1 teaspoon grated Ginger
  • 1 clove Garlic minced
  • 1/2 teaspoon crushed Red Pepper Flakes
  • 1 tablespoon Cornstarch mixed with 2 tablespoons Water

Garnish

  • Sliced Green Onions
  • Toasted Sesame Seeds
  • Thin slices of fresh Tangerine Peel

Instructions

  • Add cornstarch, salt, and white pepper to a medium bowl. Whisk to mix well.
  • Add shrimp to bowl. Toss to coat well. Set aside for 5 minutes.
  • Heat vegetable oil in a deep skillet or wok to 350°F.
  • Add shrimp in batches and fry until golden and crispy, about 2 - 3 minutes per side.
  • Remove to a paper towel-covered plate to drain. Set aside and keep warm.
  • In a small saucepan, combine tangerine juice, orange juice, soy sauce, rice vinegar, hoisin sauce, honey, brown sugar, sesame oil, ginger, garlic and red pepper flakes.
  • Place over medium heat and bring to a simmer.
  • Stir in the cornstarch slurry. Mix well.
  • Cook until the sauce thickens and coats the back of a spoon, about 2 - 3 minutes.
  • Toss fried shrimp in warm tangerine sauce until well-coated.
  • Plate and garnish with sliced green onions, toasted sesame seeds and a few thin slices of fresh tangerine peel for aroma and color.
  • Serve hot with steamed rice or stir-fried vegetables for a restaurant-quality experience at home.