Bang Bang Shrimp
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Unrated
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Prep Time
15 mins
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Cook Time
18 mins
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Total Time
33 mins
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Servings
4 -6 servings
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Course
Main Course
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Cuisine
Asian
Bang Bang Shrimp
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is 30 minute Bang Bang Shrimp is wonderfully creamy bursting with layers of curry, peanut, chili and coconut and even better than the original Cheesecake Factory version at a fraction of the price!
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Ingredients
Shrimp
- 1 pound Shrimp shelled, deveined, tails on, medium, uncooked
- 2 tablespoon sweet chili sauce Asian style
- 1/4 teaspoon salt
- 1 tablespoon olive oil
- 1 tablespoon butter
Coconut Curry Sauce
- 1 tablespoon olive oil
- 1/2 onion chopped, large
- 1 carrot julienned and cut into 1” length pieces (1 cup, large
- 2 teaspoons ginger freshly grated
- 3 garlic minced, cloves
- 2 teaspoons curry powder
- 1 .5 oz. can coconut milk I like Chaokoh, quality
- 3/4 cup chicken broth low sodium
- 1 tablespoon cornstarch
- 3 tablespoons brown sugar
- 3 tablespoons peanut butter smooth
- 2 tablespoons soy sauce less sodium
- 2 tablespoons lime juice
- 1-2 tablespoons sweet chili sauce like Mae Ploy, Asian or Thai style
- 1 tablespoon fish sauce may sub soy sauce
- 1/2 teaspoon basil dried
- 1/4-1/2 teaspoon black pepper
- Sriracha sauce optional, to taste
Add later
- 1 zucchini julienned and cut into 1” length pieces (1 cup, small
- 1/2 cup petite peas frozen
Garnish
- 1/3 cup coconut toasted, sweetened, shredded
- 1/4 cup peanut chopped
- 2 green onion chopped
Instructions
- Add shrimp to a medium bowl along with 1 tablespoon olive oil, 2 tablespoons Asian Sweet Chili Sauce and 1/4 teaspoon salt. Stir to combine and set aside while you prep your veggies. (Shrimp may sit at room temperature for 30 minutes or refrigerate for up to 8 hours.)
- Melt one tablespoon butter over medium-high heat in large skillet. Discard shrimp marinade and add shrimp to the pan in a single layer (you may need to work in 2 batches). Cook shrimp just until opaque, about 3 minutes, then flip over and cook another 2-3 minutes until cooked through. Remove shrimp to a cutting board. Chop off tails when cool enough to handle/while sauce is simmering.
- Using the now empty skillet (don’t wipe out), heat one tablespoon olive oil over medium-high heat. Add onions and cook three minutes. Add carrots, ginger, garlic and curry powder and sauté 1 minute. Turn heat to low and add coconut milk. Mix chicken broth with 1 tablespoon cornstarch and add to skillet along with all remaining Coconut Curry Sauce ingredients.
- Bring sauce to a simmer until thickened and the carrots are crisp-tender, about 5 minutes. Stir in zucchini and frozen peas and cook until peas are heated through, about one minute. If you would like a thinner sauce, thin with additional chicken broth or water. For a spicier sauce, add sriracha, for tangier, add lime juice, for sweeter, add additional brown sugar (keeping in mind the toasted coconut garnish will add sweetness).
- Serve with rice and garnish with toasted coconut, green onions and peanuts.
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