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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.
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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
  • Medium mixing bowl
  • Measuring spoons and cups
  • Wooden spoon or spatula

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
 

  • Marinate shrimp in a bowl with olive oil, sweet chili sauce, and salt.
  • Let it sit at room temperature for 30 minutes or refrigerate for up to 8 hours.
  • Melt butter in a large skillet over medium-high heat, discard the marinade, and cook shrimp in batches for 2-3 minutes per side until opaque.
  • Remove from the skillet, chop off tails when cool enough, and set aside.
  • In the same skillet, heat olive oil over medium-high heat, add onions, and cook for three minutes.
  • Stir in carrots, ginger, garlic, and curry powder, sauté for another minute, then lower the heat.
  • Combine chicken broth with cornstarch and add it to the skillet along with coconut milk and the remaining sauce ingredients.
  • Simmer for about five minutes until thickened and the carrots are crisp-tender.
  • Stir in zucchini and peas, cooking just until heated through.
  • Adjust consistency and flavor by adding broth for a thinner sauce, sriracha for spice, lime juice for tang, or brown sugar for extra sweetness.
  • Serve hot over rice and garnish with toasted coconut, green onions, and peanuts.

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.