Copycat Panda Express Sizzling Shrimp
Copycat Panda Express Sizzling Shrimp made with shrimp, garlic, onion, bell pepper, snap peas, soy sauce, chili paste, oyster sauce, and brown sugar.
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Servings: 4
Ingredients
- 2 tbsp vegetable oil
- 1 lb large shrimp peeled and deveined
- 3 cloves garlic minced
- 1 yellow onion diced
- 1 red bell pepper diced
- 8 oz sugar snap peas
- 2 tbsp low-sodium soy sauce
- 1 tsp rice vinegar
- 1 tsp chili paste or more or less to taste
- 2 tbsp oyster sauce
- 1 tbsp brown sugar
- 1 tbsp cornstarch
- ¼ cup water
Instructions
Heat the cooking oil.
- Heat the vegetable oil in a large wok or skillet over high heat until hot.
Cook the shrimp.
- Add the peeled and deveined shrimp to the wok. Cook for approximately 2 to 3 minutes, or until the shrimp are no longer translucent and have turned pink and opaque.
Remove the shrimp.
- Transfer the cooked shrimp to a separate plate and set aside. This prevents the shrimp from overcooking while the vegetables are prepared.
Cook the garlic and onion.
- Add the minced garlic and diced yellow onion to the wok. Cook for approximately 2 minutes, stirring frequently, until fragrant and slightly softened.
Add the vegetables.
- Stir in the diced red bell pepper and sugar snap peas. Cook for 2 to 3 minutes, or until the vegetables are crisp-tender.
Prepare the sauce.
- In a medium bowl, whisk together the low-sodium soy sauce, rice vinegar, chili paste, oyster sauce, brown sugar, cornstarch, and water until smooth and fully combined.
Thicken the sauce.
- Pour the sauce mixture into the wok with the vegetables. Stir continuously until the sauce thickens and evenly coats the vegetables.
Return the shrimp to the wok.
- Add the cooked shrimp back to the wok and toss gently until the shrimp are well coated with the sauce and heated through.
Serve immediately.
- Serve the sizzling shrimp immediately over steamed rice, fried rice, noodles, or cauliflower rice, if desired.
Notes
To make this recipe gluten-free, replace the low-sodium soy sauce with certified gluten-free tamari or gluten-free soy sauce.
Use certified gluten-free oyster sauce, or a gluten-free mushroom-based oyster sauce alternative.
Confirm that the chili paste, rice vinegar, brown sugar, cornstarch, and all packaged ingredients are labeled gluten-free.
Use plain shrimp without added marinades, breading, or seasoning blends unless they are clearly marked gluten-free.
Serve with gluten-free sides such as steamed rice, rice noodles, cauliflower rice, or certified gluten-free fried rice.
Prepare the recipe with clean utensils, cookware, cutting boards, and serving tools to avoid cross-contamination.