Bang Bang Shrimp Copycat Cheesecake Factory

Bang Bang Shrimp is a beloved dish that has taken many households by storm, thanks to its tantalizing blend of flavors and satisfying crunch. This recipe is not only a nod to the famous Cheesecake Factory version, but it’s also a chance for you to impart your own culinary flair to a classic favorite. The unique combination of shrimp with a creamy and mildly spicy sauce makes it an irresistible choice for both weeknight dinners and special occasions. If you love shrimp and enjoy a bit of a kick, this dish is perfect for you. Plus, making it at home allows you to control the ingredients and spice level, ensuring a meal that’s just right for your family. You may also find Cheesecake Factory Chicken Romano Crispy Copycat 2 useful.

Why You’ll Love This Dish

There are many reasons to try this Copycat Bang Bang Shrimp recipe. First off, it’s a quick and easy dish that can be prepared in under 30 minutes. This makes it ideal for busy weeknights when you want to grab something delicious without spending hours in the kitchen. Moreover, the vibrant flavors and impressive presentation make it a hit at gatherings, leaving your friends and family asking for seconds. Did I mention that it’s also budget-friendly? With just a few key ingredients, you can serve up a gourmet meal without breaking the bank. And if you’re a fan of Asian-inspired flavors, this dish is a must-have to add to your repertoire. You may also find Cheesecake Factory Chicken Romano Crispy Copycat useful.

“Absolutely love this recipe! The shrimp is succulent, and the sauce is a perfect blend of sweet and spicy. I made it for a dinner party, and it was a huge hit!” — Satisfied Home Cook

The Cooking Process Explained

Making Bang Bang Shrimp might seem intimidating, but it’s quite straightforward. Start by marinating the shrimp to infuse them with flavor, then cook them until perfectly succulent. While the shrimp are resting, you’ll sauté fresh vegetables and build the remarkable coconut curry sauce that brings the dish to life. Don’t forget that you can serve this dish with rice or noodles to soak up that delicious sauce. By following these simple steps, you’ll have a restaurant-quality dish that you can enjoy right at home.

Ingredients

Gathering the right ingredients is crucial for making the best Bang Bang Shrimp. Here’s what you’ll need:

• 1 pound medium uncooked shrimp, shelled, deveined, tails on
• 2 tablespoons Asian Sweet Chili Sauce
• 1/4 teaspoon salt
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 tablespoon olive oil (for sauce)
• 1/2 large onion, chopped
• 1 large carrot, julienned and cut into 1 inch length pieces (1 cup)
• 2 teaspoons freshly grated ginger
• 3 cloves garlic, minced
• 2 teaspoons curry powder
• 13.5 ounce can quality coconut milk
• 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 to 2 tablespoons Asian Thai Sweet Chili Sauce
• 1 tablespoon fish sauce
• 1/2 teaspoon dried basil
• 1/2 teaspoon pepper
• Sriracha to taste, optional
• 1 small zucchini, julienned and cut into 1 inch length pieces (1 cup)
• 1/2 cup frozen petite peas
• 1/3 cup toasted sweet coconut flakes (for garnish)
• 1/4 cup peanuts, chopped (for garnish)
• 2 green onions, chopped (for garnish)

With a few substitutions, such as using tamari instead of soy sauce for a gluten-free option, you can easily tailor this dish to fit your dietary needs.

Directions to Follow

1. In a medium bowl, combine shrimp, 1 tablespoon olive oil, 2 tablespoons Asian Sweet Chili Sauce, and 1/4 teaspoon salt. Stir to combine and let the mixture set aside for 30 minutes at room temperature or refrigerate for up to 8 hours.
2. In a large skillet, melt 1 tablespoon butter over medium-high heat. Add the shrimp (discard the marinade) in a single layer and cook for about 3 minutes until the shrimp turn opaque. Flip the shrimp and cook for an additional 2 to 3 minutes until fully cooked. Remove the shrimp and chop off the tails once cool enough to handle.
3. In the same skillet, heat 1 tablespoon olive oil over medium-high heat. Add onions and sauté for 3 minutes, then add carrots, ginger, garlic, and curry powder, cooking for 1 minute.
4. Lower the heat and add the coconut milk. Mix the chicken broth with cornstarch and add to the skillet along with all remaining Coconut Curry Sauce ingredients.
5. Bring to a simmer, stirring until thickened and carrots are crisp-tender, about 5 minutes. Stir in zucchini and peas, cooking for 1 additional minute. Adjust sauce thickness with more broth or water if desired.
6. Serve with rice and garnish with toasted coconut, green onions, and chopped peanuts.

How to Plate and Pair this Dish

To elevate your presentation, consider placing the Bang Bang Shrimp on a bed of fluffy jasmine rice or noodles. This not only offers a great visual appeal but also acts as a wonderful base for that luscious sauce. On the side, you can serve a refreshing cucumber salad or steamed edamame to complement the richness of the shrimp. Don’t hold back on garnishing with toasted coconut and crunchy peanuts for that extra flair!

Storage and Reheating Tips

If you happen to have leftovers, storing them properly is essential to maintaining flavor and texture. Place any uneaten shrimp and sauce in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy it again, reheating on the stove over low heat is best to preserve the delicate shrimp. If you’re planning to freeze, ensure the shrimp and sauce are in separate containers, as the sauce may change in texture when frozen.

Helpful Cooking Tips

For the best results, consider these pro tips:

• Use fresh shrimp for optimal flavor and texture. Frozen shrimp can also work, but be sure to thaw them properly.
• Adjust the spice level according to your taste; a bit of Sriracha can enhance the dish significantly.
• Marinate the shrimp for at least 30 minutes but allow for up to 8 hours for more flavorful results.

Creative Twists on the Recipe

Feel free to experiment with different flavors or ingredients. You could swap out shrimp for scallops or even tofu for a vegetarian option. Adding a splash of lime zest can brighten the sauce, while a touch of cilantro could enhance the dish with fresh herbal notes. The possibilities are endless!

Common Questions

What’s the prep time for this recipe?

The prep time is about 10 minutes if your shrimp are already cleaned and deveined.

Can I use frozen shrimp?

Yes, but be sure to thaw them completely and pat them dry before marinating.

How do I make this dish gluten-free?

You can use tamari as a substitute for soy sauce and ensure all sauces adhere to a gluten-free label.

How can I increase the spice level?

Add more Sriracha or chili paste to the sauce for a spicier kick.

Conclusion

This Copycat Cheesecake Factory Bang Bang Shrimp is a delightful dish that brings an exciting mix of flavors straight to your dining table. For more creative ideas, check out this delicious recipe for Bang Bang Chicken and Shrimp that captures the same tantalizing essence. Enjoy your culinary adventure!

Bang Bang Shrimp

A delightful and easy recipe for Bang Bang Shrimp, featuring succulent shrimp coated in a creamy and mildly spicy coconut curry sauce, perfect for weeknight dinners or special occasions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Asian, Thai

Calories: 350

Ingredients Method Notes

Ingredients

  

Shrimp and Marinade

• 1 pound medium uncooked shrimp, shelled, deveined, tails on Fresh shrimp preferred
• 2 tablespoons Asian Sweet Chili Sauce
• 1/4 teaspoon salt
• 1 tablespoon olive oil

Coconut Curry Sauce

• 1 tablespoon butter For cooking shrimp
• 1 tablespoon olive oil For sauce preparation
• 1/2 large onion, chopped
• 1 large carrot, julienned and cut into 1 inch length pieces (about 1 cup)
• 2 teaspoons freshly grated ginger
• 3 cloves garlic, minced
• 2 teaspoons curry powder
• 13.5 ounce can quality coconut milk
• 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 to 2 tablespoons Asian Thai Sweet Chili Sauce Adjust for spice preference
• 1 tablespoon fish sauce
• 1/2 teaspoon dried basil
• 1/2 teaspoon pepper
• to taste Sriracha, optional For additional spice
• 1 small zucchini, julienned and cut into 1 inch length pieces (about 1 cup)
• 1/2 cup frozen petite peas
• 1/3 cup toasted sweet coconut flakes For garnish
• 1/4 cup peanuts, chopped For garnish

Method

 

Preparation

1. In a medium bowl, combine shrimp, 1 tablespoon olive oil, 2 tablespoons Asian Sweet Chili Sauce, and 1/4 teaspoon salt. Stir to combine and let the mixture set aside for 30 minutes at room temperature or refrigerate for up to 8 hours.

Cooking

1. In a large skillet, melt 1 tablespoon butter over medium-high heat. Add the shrimp (discard the marinade) in a single layer and cook for about 3 minutes until the shrimp turn opaque. Flip the shrimp and cook for an additional 2 to 3 minutes until fully cooked. Remove the shrimp and chop off the tails once cool enough to handle.
2. In the same skillet, heat 1 tablespoon olive oil over medium-high heat. Add onions and sauté for 3 minutes, then add carrots, ginger, garlic, and curry powder, cooking for 1 minute.
3. Lower the heat and add the coconut milk. Mix the chicken broth with cornstarch and add to the skillet along with all remaining Coconut Curry Sauce ingredients.
4. Bring to a simmer, stirring until thickened and carrots are crisp-tender, about 5 minutes. Stir in zucchini and peas, cooking for 1 additional minute. Adjust sauce thickness with more broth or water if desired.

Serving

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

Notes

For the best results, use fresh shrimp. You can substitute ingredients as needed for dietary preferences. Store leftovers in an airtight container for up to 3 days.