NEW P.F. Chang’s® Home Menu sauces are the simple secret to extraordinary flavor in this Teriyaki Shrimp Dip that I created as part of a shop which has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SimpleSecret #CollectiveBias
Teriyaki Shrimp Dip
This Teriyaki Shrimp Dip appetizer comes together in under 10 minutes but certainly doesn’t taste like it thanks to P.F. Chang’s® Home Menu Teriyaki Sauce. Just sauté some succulent shrimp and toss them with this slightly sweet and luxuriously thick sauce for a fabulous meal. Or serve them over a super simple cream cheese dip with some fried won tons and you’ve got yourself a fantastic snack to serve at your next party.
When I was given the opportunity to try out P.F. Chang’s® new sauces, I chose to use the Teriyaki sauce which is a perfect blend of Soy Sauce, pineapple juice concentrate and sake wine. It’s the sweetest of their new sauces and you know how much I love sweet, even in a savory dish.
You can now find their new Teriyaki sauce along with Sesame Sauce and Kung Pao Sauce in the Asian food aisle at Walmart. The flavor of the Teriyaki sauce is fresh and delicate and it has a wonderful balance of sweet and savory.
Teriyaki sauce goes great on chicken and beef, but I like it best on shrimp.
A quick sauté is all it took to cook my shrimp to perfection before I tossed on the sauce which caramelized and coated the shrimp quickly. Shrimp can over cook if left on the stove too long and being they cook super fast it’s great to have a sauce that will stick to the shrimp immediately.
To make perfectly cooked shrimp, heat the oil over high heat until it beings to smoke. Pour the shrimp into the pan and cook until the first side caramelizes and turns golden brown, about a minute. Then remove the skillet from the heat, and turn over each of the shrimp. Return to the heat and cook for about 30 seconds. Toss on the Teriyaki sauce and stir, then reduce the heat to low and continue stirring for about a minute until evenly coated and the shrimp is cooked through.
You can serve the shrimp as is or toss on some sesame seeds and use it to top a creamy dip.
To create the base for my dip I used ingredients that are usually found in crab rangoon. I knew the flavor profile would be a good match for the Teriyaki shrimp and that the dip would taste great with fried won ton chips.
To make the crispy won tons, simply cut the won ton wrappers in half diagonally and fry them in vegetable oil that’s heated to 350 degrees F.
As soon as they come out of the hot oil, lightly sprinkle them with some salt and you’ve got the perfect chips to serve with this dip. I liked the dip served cold, but I know it would taste great hot too.
Watch the video tutorial to see how easy this dip comes together.
- 2 cups vegetable oil
- 20 square won ton wrappers, cut in half at a diagonal
- 1 tablespoon vegetable oil
- 12 ounces shelled and cleaned raw shrimp
- pinch of salt
- pinch of granulated sugar
- 3 tablespoons P.F. Chang's® Home Menu Teriyaki Sauce
- 1 teaspoon toasted sesame seeds
- 2 8 ounce blocks cream cheese, softened
- 1 ½ teaspoons Worcestershire sauce
- 1 teaspoon freshly squeezed lemon juice
- 3 cloves roasted garlic, minced
- 4 green onions, sliced
Heat 2 cups vegetable oil in a 12 inch skillet set over medium high heat until it reaches 350 degrees F.
Add 6-8 won ton triangles to the hot oil, at a time, frying them, flipping them over as needed, until they lightly brown on both sides.
Heat oil in a 12 inch skillet over high heat until it just begins to smoke.
Toss the shrimp with salt and sugar and pour into the hot oil.
Spread shrimp out into a single layer and cook until browned on the bottom, about 1 minute.
Remove the skillet from the heat and flip over each of the shrimp.
Return the skillet to the heat and allow shrimp to cook for 30 seconds.
Pour the teriyaki sauce into the pan and stir to evenly coat shrimp.
Reduce the heat to low and cook, stirring as needed, for about one more minute until the shrimp is cooked through and is well coated with the sauce.
Sprinkle on sesame seeds, stir, then remove from heat.
Combine softened cream cheese, Worcestershire sauce, lemon juice, and garlic in a mixing bowl.
Reserve a tablespoon or so of the green onions for garnish, then add the rest to the bowl.
Stir until well combined.
Spread into a 9 inch round pie plate or 1 inch tall dish.
Spoon the shrimp over the dip, garnish with the reserved green onions, and serve with crispy won ton chips.
If you prefer this dip may be served hot. Heat the cream cheese mixture in a 350 degree F oven for about 20 minutes then cook the shrimp and spread over top of the baked dip.
I enjoyed the new P.F. Chang’s® Teriyaki Sauce so much and appreciated how it helped me make a wonderful Asian inspired dish so quickly and easily that it will definitely become a staple in my pantry.
You can find more recipe ideas using the Teriyaki Sauce, as well as the Sesame and Kung Pao Sauces, using this link – http://cbi.as/7uznd. While you are there, be sure to enter the sweepstakes to win a trip to Scottsdale, Arizona. The lucky winner will win a trip for 2 to stay at the Scottsdale Four Seasons, plus a $1,000 Visa Gift card, and an $1,100 airfare gift card.
I’d love to hear how you use the New P.F. Chang’s® Sauces to make your dinner or appetizer recipes in the comments below.
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