P.F. Chang's Ring of Fire Shrimp (Copycat)
A copycat of P.F. Chang's Ring of Fire Shrimp: crispy fried shrimp in a spicy sriracha-mayo sauce, finished with a decorative sriracha-honey drizzle ringing the plate. Serves 4-6; total cooking time 30-35 minutes.
⏱️ Prep: 20 min🍳 Cook: 15 min
Nutritionper 100 g›
255
Calories
13g
Protein
22g
Carbs
13g
Fat
Ingredients
| 1½ lbs (680 g) | large shrimp (16-20 count), peeled and deveined, tails on |
| for frying | vegetable oil for frying |
| to taste | salt and white pepper |
| 1 cup (120 g) | cornstarch |
| ½ cup (65 g) | all-purpose flour |
| 1 teaspoon | garlic powder |
| 1 teaspoon | paprika |
| ½ teaspoon | cayenne pepper |
| 1 teaspoon | salt |
| ½ teaspoon | white pepper |
| 2 | large eggs, beaten |
| ¼ cup (60 ml) | cold water |
| ½ cup (120 g) | mayonnaise |
| 3 tablespoons (45 ml) | sriracha sauce |
| 2 tablespoons (30 ml) | sweet chili sauce |
| 2 tablespoons (42 g) | honey |
| 1 tablespoon (15 ml) | fresh lime juice |
| 1 teaspoon | sesame oil |
| 1 teaspoon | rice vinegar |
| ½ teaspoon | garlic powder (for sauce) |
| ½ teaspoon | ginger powder |
| ¼ teaspoon | cayenne pepper (for sauce) |
| 3 tablespoons (45 ml) | sriracha (for spicy drizzle) |
| 2 tablespoons (42 g) | honey (for spicy drizzle) |
| 1 tablespoon (15 ml) | water (for spicy drizzle) |
| 3 | green onions, thinly sliced |
| 1 tablespoon | sesame seeds (white or black) |
| to taste | fresh cilantro leaves |
| to taste | red chilies, thinly sliced |
| to taste | lime wedges |
| to taste | shredded lettuce or cabbage |
| to taste | crispy wonton strips |
Instructions
- Make the Ring of Fire sauce: In a medium bowl, whisk together the mayonnaise, sriracha, sweet chili sauce, honey, lime juice, sesame oil, rice vinegar, garlic powder, ginger powder, and cayenne until smooth and creamy. Cover and refrigerate at least 15 minutes.
- Make the spicy drizzle: In a small bowl, whisk the sriracha, honey, and water until smooth, then transfer to a squeeze bottle and set aside.
- Prepare the shrimp: Pat 1½ lbs shrimp completely dry and season lightly with salt and white pepper on both sides.
- Prepare the coating: In a shallow bowl, combine the cornstarch, flour, garlic powder, paprika, cayenne, salt, and white pepper. In a separate bowl, whisk the eggs with the cold water until smooth.
- Heat the oil: Pour oil into a large deep skillet or wok to a depth of 2-3 inches (5-7 cm) and heat to 350-375°F (175-190°C), using a thermometer to keep it steady.
- Coat and fry: Dip each shrimp in the egg mixture, then dredge in the cornstarch-flour mixture, pressing to coat. Fry in batches without overcrowding for 2-3 minutes, turning once, until golden and crispy. Drain on a wire rack over paper towels.
- Toss with sauce: Place the hot shrimp in a large bowl, pour over the Ring of Fire sauce, and toss gently but thoroughly until every piece is coated.
- Plate and garnish: Bed a platter with shredded lettuce or cabbage and pile the shrimp on top. Drizzle the spicy sriracha-honey mixture in a circular pattern to create the ring of fire. Garnish with green onions, sesame seeds, cilantro, and red chili slices, and scatter crispy wonton strips around the edges.
- Serve: Serve immediately while hot and crispy with lime wedges on the side.