Bang Bang Shrimp
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 Prep Time
4-6 servings 15minutes
Cook Time
Servings Prep Time
4-6 servings 15minutes
Cook Time
top view of Bang Bang Shrimp Copycat in a white bowl with a pile of rice in the center
  • 1pound medium uncooked shrimpshelled, deveined, tails on
  • 2tablespoon Asian sweet chili sauce
  • 1/4teaspoon salt
  • 1tablespoon olive oil
  • 1tablespoon butter
Coconut Curry Sauce
  • 1tablespoon olive oil
  • 1/2 large onionchopped
  • 1 large carrotjulienned and cut into 1” length pieces (1 cup)
  • 2teaspoons freshly grated ginger
  • 3 garlic clovesminced
  • 2teaspoons curry powder
  • 1 13.5 oz. can quality coconut milk(I like Chaokoh)
  • 3/4cup low sodium chicken broth
  • 1tablespoon cornstarch
  • 3tablespoons brown sugar
  • 3tablespoons smooth peanut butter
  • 2tablespoons less sodium soy sauce
  • 2tablespoons lime juice
  • 1-2tablespoons Asian/Thai Sweet Chili Saucelike Mae Ploy
  • 1tablespoon fish saucemay sub soy sauce
  • 1/2teaspoon dried basil
  • 1/4-1/2teaspoon pepper
  • sriracha to tasteoptional
Add later
  • 1 small zucchinijulienned and cut into 1” length pieces (1 cup)
  • 1/2cup frozen petite peas
  • 1/3cup toasted (sweetened) shredded coconut
  • 1/4cup chopped peanuts
  • 2 chopped green onions
  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 toasted coconut garnish will add sweetness).
  5. Serve with rice and garnish with toasted coconut, green onions and peanuts.