PF Chang’s Crispy Honey Shrimp Copycat

Anytime I want to make restaurant-quality Asian food, I turn to this tried-and-true PF Chang’s Crispy Honey Shrimp copycat recipe. It never fails to impress and takes just 30 minutes to make. The shrimp is covered in a crisp shell and tossed in a sweet and savory honey garlic glaze that makes it irresistible.

I am a massive fan of recreating my favorite restaurant meals at home; it’s not only more cost-effective but also time-efficient. Consider making this Panda Express Orange Chicken at home in just 30 minutes, or opting for the Cheesecake Factory Original Cheesecake, which makes more financial sense to make yourself.

The PF Chang’s Crispy Honey Shrimp copycat recipe is to die for, and one of the best ways to experience shrimp. Marinated in soy sauce and dipped into a cornstarch batter, and fried to perfection, the coating puffs beautifully, delivering that legendary crunch that we all love. The honey garlic sauce provides the perfect balance of sweet, tangy, and umami flavors, elevating the whole dish. The best part, besides being so easy to make, is that it’s so versatile and can be served as an appetizer or main dish.

Why you will love this recipe 

• Better than restaurant food: I love this menu favorite, but mine tastes better because I can control exactly what I put in it and how much of each ingredient.   
• Save money: Another great thing about this recipe is that it is much less expensive than going to PF Chang’s.
• It’s incredibly crispy: Even with all the sauce on it, this shrimp is super crispy. 
• Flavor from the inside out: I start with marinating the shrimp, then seasoning the batter, and finally, the sauce is full of delicious umami flavors.

What you will need

• Shrimp: I use wild-caught shrimp, deveined and butterflied. 
• Dry ingredients: I mix all-purpose flour, cornstarch, and baking powder for a lighter and crispier batter. 
• Wet ingredients: The egg is added to help keep the ingredients together and gives it a rich flavor. Ice water controls the gluten in the flour, which helps make the batter crispier. 

For the marinade

• Dry ingredients: Cornstarch is used to provide a velvety seal that keeps the shrimp from drying out. I also add salt and pepper to flavor.
• Wet ingredients: I use low-sodium soy sauce to keep it from being too salty while still giving it that rich, savory taste.

For the sauce

• Sweetness: Honey is the main ingredient in this recipe, so I make sure to get the best I can find. I always try to buy from a local beekeeper. Rice wine adds depth and sweetness, while the rice vinegar balances the sweetness with its acidity. 
• Other flavors: Soy sauce gives this sauce an umami flavor to enhance every bite of this dish. Again, I highly recommend using low-sodium soy sauce because of the salty taste. Also, I use freshly minced garlic in the sauce to give it an intense flavor and bits of garlic for texture. 
• Dry ingredients: I use cornstarch to thicken the sauce while keeping it smooth and silky.   

How to make 

Marinate the shrimp: First, I clean the shrimp and place them on paper towels to dry, putting paper towels on top as well. Next, I combine the marinade ingredients and shrimp in a medium bowl, ensuring they are well coated, and then let them chill in the fridge for 30 minutes.

Make the batter: In the meantime, I mix the baking powder, cornstarch, and flour in a large bowl until it is combined. Then, I stir in the egg and the ice water, stirring until there are no lumps. The batter then goes into the fridge until I am ready to cook the shrimp. 

Fry the shrimp: When I am ready, I pour vegetable oil into a deep fryer or a heavy pot. When it reaches 350 degrees F, I dip each one into the batter, shake it off, and put it into the hot oil. They are done when they are light brown and crispy. 

Cool and drain: I place them on a cooling rack with paper towels beneath them to catch the excess oil until I am finished cooking. 

Mix the cornstarch slurry: In a measuring cup, I mix the cornstarch and water until the cornstarch dissolves. 

Make the sauce: Next, I heat the rice vinegar, rice wine, honey, soy sauce, and garlic in a saucepan over medium-low heat, stirring constantly until it comes to a boil. Once it boils, I turn it down to low and add half of the cornstarch mixture. If it needs more, I add more until it is about as thick as honey, cooking for two more minutes. 

Toss: I transfer the shrimp into a large bowl with the sauce and stir it around until the shrimp are fully covered.

Serve: Then, I serve it with chopped green onions. 

Expert tip

How to peel and devein shrimp

Fresh shrimp is better than frozen because the flavor is richer and much tastier. However, there is the whole cleaning, peeling, and deveining process to deal with. But it is not that difficult. First, peel away the shell starting from the legs and ending with the tail. Then, use a paring knife to make a cut along the back to remove the vein. I usually run them under cold water while doing this. Then, rinse and pat them dry for cooking.  

More tips to consider:

• Use jumbo or large shrimp because they usually shrink. 
• For extra crispy shrimp, use cold seltzer water or club soda instead of regular ice water. Carbonated water means extra bubbles. 
• They cook quickly. Just a few minutes is all it takes. 
• Fry in batches. Overcrowding the pan can make them soggy as it causes the temperature to drop.
• Keep a thermometer in the oil to make sure it stays 350 degrees F or above. 
• Do not add the sauce until ready to serve. They can get soggy eventually. 

Recipe variations and add-ins:

• Different meat: For those who don’t like or cannot have seafood, I make a separate batch of honey chicken using chunks of boneless skinless chicken breasts. 
• Hot shrimp: To make this hot honey shrimp, I sometimes add a bit of red pepper flakes to the breading and marinade.
• Tails on: Leave the tails on if you’re going to let the guests dip the shrimp themselves. 
• Different marinade: Sometimes, I use fish sauce or oyster sauce instead of the soy sauce for the marinade.
• Other breading: Instead of flour, use panko for a crispier coating. 

Serving suggestions:

On top of white rice, like this easy and luscious coconut rice, is my favorite way to serve this crispy honey shrimp. This is incredibly easy to make, and the mildly sweet flavor complements the shrimp’s sweet taste perfectly. I also like to serve it with fried rice on the side. Those who would like to add more veggies can use my cauliflower rice recipe. The nutty flavor is delicious, and the carbs are minimal. 

Not in the mood for rice? How about noodles? A big scoop of this shrimp on top of a bowl of soba noodles is one of my kids’ favorite Asian dishes. Anything can be served on the side, from a delicious orzo salad to potatoes or the kids’ favorite veggies. For dessert, try my Magnolia Bakery banana pudding copycat. This creamy and sweet treat is always a hit and takes just 30 minutes to make.

How to store leftovers:

• Refrigerate: Hopefully, the leftovers do not have sauce on them. Store leftovers in an airtight container for up to three days in the fridge.  
• Freezing: Flash-freeze for two hours on a baking sheet before putting them in a freezer bag. They will last about two months in the freezer.  
• Defrost: Thaw overnight in the refrigerator for the best taste and texture.
• Reheating: Reheat in the oven at 350 degrees F for 10 minutes or in the air fryer for five minutes.   

Frequently asked questions

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