Copycat Bang Bang Shrimp Recipe
is 30 minute Bang Bang Shrimp is wonderfully creamy bursting with layers of curry, peanut, chili and coconut and even better than the original Cheesecake Factory version at a fraction of the price!
Servings 4 -6 servings
Ingredients
Shrimp
- 1 pound medium uncooked shrimp shelled, deveined, tails on
- 2 tablespoon Asian sweet chili sauce
- 1/4 teaspoon salt
- 1 tablespoon olive oil
- 1 tablespoon butter
Coconut Curry Sauce
- 1 tablespoon olive oil
- 1/2 large onion chopped
- 1 large carrot julienned and cut into 1” length pieces (1 cup)
- 2 teaspoons freshly grated ginger
- 3 garlic cloves minced
- 2 teaspoons curry powder
- 1 13.5 oz. can quality coconut milk (I like Chaokoh)
- 3/4 cup low sodium chicken broth
- 1 tablespoon cornstarch
- 3 tablespoons brown sugar
- 3 tablespoons smooth peanut butter
- 2 tablespoons less sodium soy sauce
- 2 tablespoons lime juice
- 1-2 tablespoons Asian/Thai Sweet Chili Sauce like Mae Ploy
- 1 tablespoon fish sauce may sub soy sauce
- 1/2 teaspoon dried basil
- 1/4-1/2 teaspoon pepper
- sriracha to taste optional
Add later
- 1 small zucchini julienned and cut into 1” length pieces (1 cup)
- 1/2 cup frozen petite peas
Garnish
- 1/3 cup toasted (sweetened) shredded coconut
- 1/4 cup chopped peanuts
- 2 chopped green onions
Instructions
- Add shrimp to a medium bowl along with 1 tablespoon olive oil, 2 tablespoons Asian Sweet Chili Sauce and 1/4 teaspoon salt. Stir to combine and set aside while you prep your veggies. (Shrimp may sit at room temperature for 30 minutes or refrigerate for up to 8 hours.)
- Melt one tablespoon butter over medium-high heat in large skillet. Discard shrimp marinade and add shrimp to the pan in a single layer (you may need to work in 2 batches). Cook shrimp just until opaque, about 3 minutes, then flip over and cook another 2-3 minutes until cooked through. Remove shrimp to a cutting board. Chop off tails when cool enough to handle/while sauce is simmering.
- Using the now empty skillet (don’t wipe out), heat one tablespoon olive oil over medium-high heat. Add onions and cook three minutes. Add carrots, ginger, garlic and curry powder and sauté 1 minute. Turn heat to low and add coconut milk. Mix chicken broth with 1 tablespoon cornstarch and add to skillet along with all remaining Coconut Curry Sauce ingredients.
- Bring sauce to a simmer until thickened and the carrots are crisp-tender, about 5 minutes. Stir in zucchini and frozen peas and cook until peas are heated through, about one minute. If you would like a thinner sauce, thin with additional chicken broth or water. For a spicier sauce, add sriracha, for tangier, add lime juice, for sweeter, add additional brown sugar (keeping in mind the toasted coconut garnish will add sweetness).
- Serve with rice and garnish with toasted coconut, green onions and peanuts.