Typhoon Chili Shrimp is a new limited-time menu item at Panda Express, available to order now through September 7 in select locations. This is a homemade interpretation designed to get close to the original, not the brand’s exact recipe.
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What makes Panda Express’s Typhoon Chili Shrimp special
The signature element of Typhoon Chili Shrimp is its light, crispy breading paired with wok-tossed aromatic peppers and onions, all finished with a chili crisp oil that delivers both crunch and savory heat. The home version uses equal parts self-rising flour and potato starch for the coating—this combination yields a delicate, shatteringly crisp crust rather than a heavy batter. The chili crisp oil is essential: it brings both texture (thanks to bits of chili and garlic) and a punchy, lingering spice. Rapid wok-tossing after frying ensures the shrimp stay crunchy while absorbing the chili aroma and just-tender vegetables.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 quart canola oil (for frying)
- 1/4 cup self-rising flour
- 1/4 cup potato starch or cornstarch
- 1/2 cup red bell pepper, sliced
- 1/2 cup yellow onion, sliced
- 2 tablespoons chili crisp oil — Buy on Amazon
- 2 cloves garlic, minced
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tablespoon lemon juice
- to taste salt
- to taste black pepper
Tools you’ll need
- Deep pan or Dutch oven for frying
- Spider strainer or slotted spoon
- Wok or large skillet
- Mixing bowls
- Paper towels
How to make it
- Prep and season the shrimp: Pat 1 lb large shrimp dry—removing excess moisture helps the coating stick and crisp. Season lightly with salt and black pepper for a base layer of flavor.
- Combine the coating: In a bowl, mix 1/4 cup self-rising flour and 1/4 cup potato starch (or cornstarch). The key ratio is equal parts flour and starch; the flour offers structure while starch keeps the breading light and crisp.
- Dredge the shrimp: Toss shrimp in the flour-starch mixture, shaking off any excess. A thin, even coating fries up crunchier than a thick one.
- Fry the shrimp: Heat 1 quart canola oil in a deep pan to 350°F (175°C). Fry shrimp in batches for 2–3 minutes until golden and crisp—overcrowding lowers the temperature and risks sogginess. Drain on paper towels to wick away surface oil.
- Sauté the aromatics: In a wok or large skillet over medium-high heat, add a splash of oil. Sauté 1/2 cup sliced red bell pepper, 1/2 cup sliced yellow onion, and 2 minced garlic cloves until just tender and aromatic (about 1–2 minutes). Thin slices cook quickly and retain some bite.
- Wok-toss with chili crisp: Add fried shrimp to the wok. Drizzle with 2 tablespoons chili crisp oil and toss everything together for 30–60 seconds, just until shrimp are coated and vegetables look glossy. This step locks in crunch and infuses the dish with chili fragrance.
- Mix the sauce: In a small bowl, combine 1/2 cup mayonnaise, 1/4 cup sweet chili sauce, and 1 tablespoon lemon juice. This creamy, tangy sauce balances the heat and can be drizzled over or served on the side. The acidity from lemon juice cuts through the richness.
- Serve immediately: Plate the shrimp and vegetables while hot. For extra kick, garnish with more chili crisp. The dish should feature crisp shrimp and slightly tender-crisp vegetables.
Want more takeout favorites? Try our other copycat meat dishes or find inspiration on drinks to pair with your meal.
How close is it to the original?
This home version can closely replicate the signature flavor and crunch of Panda Express Typhoon Chili Shrimp—especially if chili crisp oil is used and the shrimp are fried and wok-tossed right before serving. Some reviewers rate the restaurant version as having a solid spice level and a pleasing, if sometimes inconsistent, crunch (6.5 to 7 out of 10). At home, the main challenge is keeping the coating crisp; letting the shrimp sit too long before tossing can lead to sogginess, and too-thick breading makes for a heavier bite. The biggest flavor match comes from using authentic chili crisp oil and balancing the creamy sauce with a hit of lemon. Expect a slightly lighter texture if you follow the coating ratio and serve immediately.
Troubleshooting
- Soggy shrimp after tossing: Letting fried shrimp sit too long before wok-tossing allows steam to soften the crust. Fix: Toss shrimp with chili crisp oil just before serving.
- Dense or heavy coating: Using only flour instead of the flour-starch blend creates a thicker, less crisp breading. Fix: Stick to the 1:1 ratio of self-rising flour and potato or cornstarch.
- Vegetables too soft: Sautéing peppers and onions for too long causes them to lose texture. Fix: Slice vegetables thinly and cook just until barely tender, about 1–2 minutes.
- Oil temperature too low: If the oil drops below 350°F, shrimp absorb excess oil and turn greasy. Use a thermometer and fry in small batches.
Variations
- Spicier version: Add extra chili crisp or a pinch of crushed red pepper with the vegetables for more heat.
- Lighter sauce: Use plain Greek yogurt in place of mayonnaise for a tangier, lower-fat option.
- Vegetarian swap: Substitute firm tofu or cauliflower florets for shrimp, using the same breading and frying technique.
Ingredient substitutes
- No self-rising flour? Use all-purpose flour with a pinch of baking powder (1/4 tsp per 1/4 cup) to mimic the lift.
- No potato starch? Cornstarch works nearly as well, keeping the crust crisp.
- No chili crisp oil? Combine chili oil with a spoonful of fried garlic or shallots for similar flavor and texture.
Storage
This dish is best eaten fresh, as fried shrimp lose crunch during storage. If you must store leftovers, refrigerate in an airtight container for up to 1 day. Re-crisp briefly in a hot oven or air fryer, but expect the coating to soften.
FAQ
- What brand chili sauce does Panda Express use? Panda Express hasn’t specified the brand, but chili crisp oil is the key; Lao Gan Ma is a common store-bought option.
- What are the ingredients in Panda Express shrimp dishes? Typically, they’re made with breaded shrimp, peppers, onions, a savory sauce, and sometimes chili crisp oil for flavor and crunch.
- Is the firecracker shrimp back at Panda Express? Firecracker shrimp is a separate, previous offering; Typhoon Chili Shrimp is the current limited-time item.
- How many calories are in Panda Express chili shrimp? According to nutrition data, one serving contains about 210 calories, 10g fat, 19g carbs, 1g sugar, and 13g protein.
- Is the Typhoon Chili Shrimp available now? Yes, Typhoon Chili Shrimp is currently available for a limited time at select Panda Express locations through September 7, 2026.
Sources
- Allrecipes: Panda Express Typhoon Chili Shrimp release
- Restaurant Business Online: Chili crisp trend at Panda Express
- MyNetDiary: Nutrition for Panda Express Chili Crisp Shrimp
Ingredients
1 lb large shrimp, peeled and deveined
1 quart canola oil (for frying)
1/4 cup self-rising flour
1/4 cup potato starch or cornstarch
1/2 cup red bell pepper, sliced
1/2 cup yellow onion, sliced
2 tablespoons chili crisp oil
2 cloves garlic, minced
1/2 cup mayonnaise
1/4 cup sweet chili sauce
1 tablespoon lemon juice
to taste salt
to taste black pepper
Instructions
Pat shrimp dry and season lightly with salt and pepper.
Mix self-rising flour and potato starch in a bowl.
Dredge shrimp in the flour-starch mixture, shaking off excess.
Heat canola oil in a deep pan to 350°F (175°C). Fry shrimp in batches until golden and crispy, about 2-3 minutes. Drain on paper towels.
In a wok or large skillet over medium-high heat, add a splash of oil and sauté sliced peppers, onions, and minced garlic until just tender and aromatic.
Add fried shrimp to the wok, drizzle with chili crisp oil, and toss everything together until shrimp are coated and vegetables are glossy.
In a small bowl, mix mayonnaise, sweet chili sauce, and lemon juice. Drizzle over the shrimp or serve on the side.
Serve immediately, garnished with extra chili crisp if desired. Shrimp should be crisp and vegetables slightly tender.
