Copycat Cheesecake Factory Bang Bang Shrimp

Copycat Cheesecake Factory Bang Bang Shrimp

from theslowroasteditalian.com
28 min

Enjoy Bang Bang Shrimp whenever the craving strikes, and at a fraction of the price, with this easy Cheesecake Factory recipe copycat!

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. 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. 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. 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. 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. 5

    Serve with rice and garnish with toasted coconut, green onions and peanuts.