Main Dishescarlsbadcravings5.0
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!
👥 4 Servings⏱️ Prep & Cook: 33 min⏳ Prep: 15 min🔥 Cook: 18 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- pan
- skillet
- cutting board
📝 Preparation Steps
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.)
olive oil1 tablespoonAsian sweet chili sauce2 tablespoonteaspoon salt1/4
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.
butter1 tablespoonsmooth peanut butter3 tablespoons
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.
olive oil1 tablespoonlarge onion (chopped)1/2chopped green onions2large carrot (julienned and cut into 1” length pieces (1 cup))1curry powder2 teaspoonscornstarch1 tablespoon
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 toasted coconut garnish will add sweetness).
large carrot (julienned and cut into 1” length pieces (1 cup))1lime juice2 tablespoonsbrown sugar3 tablespoons
5
Serve with rice and garnish with toasted coconut, green onions and peanuts.
large onion (chopped)1/2chopped green onions2
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