P.F. Chang's China Bistro Lemon Pepper Shrimp


  • 1 dozen shrimp, peeled and cleaned
  • Cornstarch or potato starch
  • Canola oil for frying
  • Half a lemon, cut into thin slices
  • Assorted vegetables cut into thin strips

Black Pepper Sauce Ingredients:

  • 1 oz table black pepper
  • 1 oz garlic
  • 4 oz tomato ketchup
  • 8 oz soy sauce
  • 1 1/2 cups chicken stock
  • 3 oz granulated sugar


Combine sauce ingredients and set aside.

Lightly coat shrimp with starch. Fry in 3 inches of oil until lightly browned. Make sure the oil is hot before you put the shrimp in. You can test the oil by dropping a piece of green onion into the oil. If the onion bubbles and rises to the surface, the oil is ready. After frying the shrimp, set them aside.

In a hot wok, stir fry your favorite vegetables in approximately a Tbsp of oil. Do not overcook. After the vegetables are heated, set them aside.

In the same wok, stir fry the lemon pieces. When the lemon pieces are hot (about 2 minutes), add the shrimp back into the wok. Add as much of the pepper sauce to the shrimp as you like. Pour the shrimp, lemons and sauce over the vegetables.

Makes 4

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