This Copycat Cheesecake Factory Bang Bang Chicken and Shrimp recipe is one of those dinners that feels like a restaurant treat but is surprisingly doable at home. The creamy coconut curry sauce is rich without being heavy, and the sweet chili, peanut butter, and lime give it that familiar sweet-savory balance that makes this dish so memorable.
I love making this when I want something a little different from the usual pasta or chicken dinner. The shrimp cook quickly, the vegetables stay tender-crisp, and the sauce coats everything beautifully. It’s cozy, flavorful, and honestly one of those meals that disappears fast at the table.
Behind the Recipe
The first time I had this at Cheesecake Factory, I immediately knew I wanted to recreate it at home. What stood out most was the creamy coconut curry sauce with that slightly sweet peanut note. After a few tries, this version came out wonderfully close, and now it’s become one of my favorite fake-out takeout meals.
Why You’ll Love This Recipe
• Restaurant-style at home: Feels special
• Big flavor: Sweet, savory, creamy, and slightly spicy
• Quick shrimp cook time: Perfect for weeknights
• Loaded with veggies: Carrot, zucchini, and peas
• Customizable heat: Add as much sriracha as you like
• Great for meal prep: Sauce reheats well
• Perfect over rice or noodles
• Crowd favorite: Everyone loves this flavor combo
Chef’s Pro Tips for Perfect Results
• Don’t overcook shrimp: 2–3 minutes is enough
• Use full-fat coconut milk: Better sauce texture
• Add lime at the end: Keeps flavor fresh
• Toast coconut flakes lightly: Adds better crunch
• Julienne veggies evenly: Helps quick cooking
Kitchen Tools You’ll Need
- Large skillet or wok
- Knife and cutting board
- Whisk
- Measuring spoons
- Mixing bowl
Ingredients in This Recipe
Coconut Curry Sauce
- 2 tsp freshly grated ginger: warm fresh flavor
- 1 tbsp olive oil: for sautéing
- sriracha to taste: optional heat
- 2 tbsp Asian sweet chili sauce: sweet-spicy flavor
- ½ tsp dried basil: subtle herb note
- ½ large onion, chopped: base flavor
- 2 tbsp lime juice: brightness
- ½ tsp pepper: seasoning
- 1 carrot, julienned: texture and sweetness
- 1 tbsp fish sauce: savory umami
- 1 tbsp cornstarch: thickener
- 2 tbsp soy sauce: salt and depth
- 3 tbsp brown sugar: sweetness
- 3 cloves garlic: rich flavor
- ¾ cup chicken broth: sauce base
- 13½ oz coconut milk: creamy richness
- 2 tsp curry powder: warmth
- 3 tbsp smooth peanut butter: signature creamy nutty finish
Shrimp
- 1 tbsp olive oil
- 1 lb shrimp, cleaned
- 1 tbsp butter
- 2 tbsp sweet chili sauce
- ¼ tsp salt
Garnish
- ¼ cup peanuts, chopped
- ⅓ cup toasted coconut flakes
- 2 green onions
Add Later
- ½ cup frozen peas
- 1 zucchini, julienned
Ingredient Substitutions
• Fish sauce: soy sauce
• Shrimp: chicken breast or tofu
• Peanut butter: almond butter
• Chicken broth: vegetable broth
• Coconut milk: oat cream for lighter version
Ingredient Spotlight
Coconut milk: This gives the dish its signature creamy restaurant-style sauce.
Sweet chili sauce: Adds sweetness and a mild spicy finish that really defines the flavor.
Instructions for Making This Recipe
- Cook onion, garlic, and ginger in olive oil for 2–3 minutes.
- Add carrots and zucchini and sauté briefly.
- Whisk coconut milk, broth, soy sauce, fish sauce, peanut butter, brown sugar, curry powder, chili sauce, and cornstarch.
- Pour sauce into skillet and simmer 5 minutes.
- Add peas and cook another 2 minutes.
- In another pan, cook shrimp in olive oil and butter for 2–3 minutes.
- Add sweet chili sauce to shrimp and toss well.
- Combine shrimp with curry sauce.
- Finish with lime juice.
- Top with peanuts, green onions, and coconut flakes.
Copycat Cheesecake Factory Bang Bang Chicken And Shrimp Recipe
Equipment
- Large skillet or wok
- Knife and cutting board
- Whisk
- Measuring spoons
- Mixing bowl
Ingredients
Coconut Curry Sauce
- 2 tsp freshly grated ginger
- 1 tbsp olive oil
- sriracha to taste, optional
- 2 tbsp Asian/Thai Sweet Chili Sauce, like Mae Ploy
- ½ tsp dried basil
- ½ large onion, chopped
- 2 tbsp lime juice
- ½ tsp pepper
- 1 large carrot, julienned and cut into 1” length pieces
- 1 tbsp fish sauce, may sub soy sauce
- 1 tbsp cornstarch
- 2 tbsp less sodium soy sauce
- 3 tbsp brown sugar
- 3 cloves garlic, minced
- ¾ cup low sodium chicken broth
- 13½ oz can quality coconut milk
- 2 tsp curry powder
- 3 tbsp smooth peanut butter
Shrimp
- 1 tbsp olive oil
- 1 lbs medium uncooked shrimp, shelled, deveined, tails on
- 1 tbsp butter
- 2 tbsp Asian Sweet Chili Sauce
- ¼ tsp salt
Garnish
- ¼ cup Peanuts, chopped
- ⅓ cup toasted sweet coconut flakes
- 2 green onions, chopped
Add later
- ½ cup frozen petite peas
- 1 small zucchini julienned and cut into 1” length pieces
Instructions
- Cook onion, garlic, and ginger in olive oil for 2–3 minutes.
- Add carrots and zucchini and sauté briefly.
- Whisk coconut milk, broth, soy sauce, fish sauce, peanut butter, brown sugar, curry powder, chili sauce, and cornstarch.
- Pour sauce into skillet and simmer 5 minutes.
- Add peas and cook another 2 minutes.
- In another pan, cook shrimp in olive oil and butter for 2–3 minutes.
- Add sweet chili sauce to shrimp and toss well.
- Combine shrimp with curry sauce.
- Finish with lime juice.
- Top with peanuts, green onions, and coconut flakes.
Notes
- Use full-fat coconut milk for a rich, creamy sauce.
- If using frozen shrimp, thaw completely and pat dry before marinating.
- Slice vegetables uniformly to ensure even cooking.
Nutrition Facts (Per Serving)
| Nutrition | Value |
| Calories | 641kcal |
| Carbohydrates | 39g |
| Fibre | 5g |
| Fat | 45g |
| Protein | 27g |
| Cholesterol | 150g |
Texture & Flavor Secrets
The magic here is the contrast between creamy coconut sauce and crunchy peanuts plus coconut flakes. Shrimp stays tender while vegetables add bite.
Cooking Tips & Tricks
• Keep sauce at low simmer
• Add shrimp last
• Don’t skip lime juice
• Toast peanuts lightly
What to Avoid
• Overcooked shrimp
• High heat on coconut milk
• Too much fish sauce
• Thick over-reduced sauce
Preparation Time
- Prep: 10 minutes
- Cook: 18 minutes
- Total: 28 minutes
Make-Ahead and Storage Tips
Keeps well refrigerated for 2 days. Reheat gently on low heat.
How to Serve This Dish
Best served with:
• jasmine rice
• noodles
• steamed rice noodles
• stir-fried vegetables
What To Pair With This Recipe?
Creative Leftover Transformations
• curry noodle bowls
• lettuce wraps
• rice bowl lunches
Additional Tips
A squeeze of fresh lime just before serving makes a big difference.
Make It a Showstopper
Serve in shallow bowls over jasmine rice with extra shrimp on top, generous sauce, toasted coconut, and crushed peanuts.
Variations to Try
• Chicken version
• extra spicy version
• tofu version
• vegetable-heavy version
• rice noodle bowl version
FAQ’s
- Can I use chicken instead?
Yes, absolutely. - Can I make it less spicy?
Skip sriracha. - Can I use frozen shrimp?
Yes, thaw first. - Can I use light coconut milk?
Yes, but thinner sauce. - What rice works best?
Jasmine rice. - Can I meal prep this?
Yes. - Can I make it dairy-free?
Already mostly dairy-free. - Can I freeze it?
Sauce yes, shrimp texture may change. - Best vegetable swaps?
Bell peppers, broccoli, snap peas. - Can I use chicken thighs?
Yes, excellent option.
