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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.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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.