Go Back
This image shows a plate of Copycat Cheesecake Factory Bang Bang Chicken and Shrimp, served hot over rice and garnished with toasted coconut, green onions, and peanuts on a white round plate.

Copycat Cheesecake Factory Bang Bang Chicken And Shrimp Recipe

This Copycat Cheesecake Factory Bang Bang Chicken and Shrimp is a creamy, spicy, and slightly sweet dish packed with tender shrimp, crisp vegetables, and a luscious coconut curry sauce. Served over fluffy rice and topped with crunchy peanuts and toasted coconut, it's pure comfort food.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course Main Course
Cuisine asian
Servings 6 people
Calories 641 kcal

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.