Copycat Cheesecake Factory Bang Bang Shrimp
Ingredients
- 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
- 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 cloves garlic
minced
- 2 teaspoons curry powder
- 13.5 ounce 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 (2 for spicier
- 1 tablespoon fish sauce
may sub soy sauce
- 1/2 teaspoon dried basil
- 1/2 teaspoon pepper
- sriracha to taste
optional
- 1 small zucchini)
julienned and cut into 1” length pieces (1 cup
- 1/2 cup frozen petite peas
- 1/3 cup toasted sweet coconut flakes
- 1/4 cup peanuts
chopped
- 2 green onions
chopped
Directions
- 1
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.)
- 2
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.
- 3
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.
- 4
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 coconut will add sweetness).
- 5
Serve with rice and garnish with toasted coconut, green onions and peanuts.
Copycat Cheesecake Factory Bang Bang Shrimp
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About this Recipe
Craving that iconic sweet and spicy kick of Cheesecake Factory's Bang Bang Shrimp? You no longer need to leave your kitchen or break the bank to enjoy this restaurant favorite. This easy copycat recipe brings all those vibrant flavors right to your table, allowing you to enjoy a beloved dish whenever the mood strikes.
What makes this Bang Bang Shrimp recipe truly special is its thoughtfully balanced sauce. It expertly blends the richness of quality coconut milk and smooth peanut butter with the tang of lime juice, the umami depth of fish sauce, and the perfect punch of Asian sweet chili sauce. Freshly grated ginger and minced garlic infuse every bite, creating a complex yet harmonious flavor profile that’s incredibly satisfying and surprisingly simple to achieve at home.
Prepare for a delightful dance of textures and tastes. You'll experience succulent, perfectly cooked shrimp enveloped in a creamy, sweet, and spicy sauce that clings beautifully. Crisp julienned carrots and zucchini, along with tender petite peas, add freshness and a pleasant bite. The dish is crowned with toasted sweet coconut flakes and crunchy chopped peanuts, providing an irresistible finish that mirrors the original. This is a dish that delivers on flavor without being overly complicated to prepare.
Feeling creative? Tailor your Bang Bang Shrimp to your liking. Adjust the heat by adding more or less sriracha to taste, and decide between one or two tablespoons of Asian Sweet Chili Sauce for your preferred spice level. If fish sauce isn't in your pantry, you can easily substitute it with soy sauce as suggested. Consider serving it over steamed jasmine rice or with a side of sautéed greens for a complete meal.
This Copycat Cheesecake Factory Bang Bang Shrimp is perfect for a weeknight dinner when you want something exciting and flavorful without a lot of fuss. It also makes an impressive appetizer for casual gatherings or a special treat for a cozy night in.