Copycat Cheesecake Factory Bang Bang Shrimp Recipe

Enjoy Bang Bang Shrimp whenever the craving strikes with this Cheesecake Factory recipe copycat. Homemade Thai shrimp curry is quick and easy to make, bursting with flavor, and a fraction of the price! I love this copycat recipe! 

 

This is one of the best shrimp recipes. I love all the flavors of this complete meal – and the delicious shrimp stand out as a crowd favorite.

It’s a popular dish for a main course, and you can’t go wrong with adding some of that sweet Thai chili sauce. 

What I enjoy about this recipe is that it’s versatile. You can eat the tender shrimp just like it is, or make shrimp tacos or even bang bang shrimp pasta as well.

The creamy sauce and large shrimp make a delicious combination that gives you plenty of options. 

The next time that you’re craving cooked shrimp – keep this recipe handy! 

Bang Bang Shrimp

I am a huge fan of Cheesecake Factory. From their wonderfully long and diverse menu to their luscious cheesecakes — and especially their Bang Bang Shrimp!

If you’ve never tried this Thai shrimp entrée, it is a symphony of flavors and textures, down to the crowning sweet toasted coconut.

When you make my Cheesecake Factory Bang Bang Shrimp at home, you can enjoy all of the same coconut Thai shrimp curry flavors in under 30 minutes — in your slippers!

Craving more Cheesecake Factory recipe copycat dishes? Cajun Jambalaya Pasta is another seafood favorite, while this Chicken Madeira is sure to please any palate.

Don’t forget a warm loaf of brown bread and a slice of Key Lime Cheesecake to finish off your meal!

Ingredient Notes and Substitutions

• Shrimp – Choose medium shrimp (uncooked)  that has been peeled and deveined (or do it yourself if it’s really fresh raw shrimp). 
  
  You can also use frozen shrimp — you’ll just need to thaw it in the refrigerator overnight.
  
• Veggies – You’ll need onion, carrot, zucchini, and peas for an authentic Cheesecake Factory recipe copycat. 
  
  However, this is a great clean-out-the-fridge recipe! Try bell pepper, broccoli, green beans, baby corn, and mushrooms.
  
• Peanut Butter – This recipe calls for smooth peanut butter, but if you only have crunchy peanut butter on hand, that will definitely work! 
  
  No-stir brands such as Skippy and Jif work best — natural peanut butter won’t melt as well. 
  
• Coconut Milk – Full-fat canned is the way to go! The kind in a carton is thinner and much less creamy.
  
• Sweet Chili Sauce – Find this with the Asian food at the grocery store. 
  
  This bright red sauce is a dynamic balance of tangy sweet heat derived from red Thai chilies, plus sugar, rice vinegar, garlic, and ginger.
  
• Fish Sauce – You’ll also find this in the international aisle. If needed, soy sauce is an easy swap!

There are a few ways that you can alter this recipe as well – just know that it will change the flavor from being a copycat recipe – but likely still delicious!

Adding spicy sauce, hot sauce, or hot oil is a great way to kick up the heat level.

You can also add other seasonings to this dish, like garlic powder, black pepper, onion powder, or sesame seeds.

A squeeze of fresh lemon juice on top is so good on seafood recipes like this! 

You can also swap out the shrimp and make bang bang chicken as well. It pairs really well with the sauce mixture and is a great way to create your own version of this recipe to enjoy.

Top with fresh parsley and you’ve got a similar version with just a little twist! 

Cheesecake Factory Recipe Copycat Tips and Tricks

• Cook with the tails on. These have extra flavor that will seep into the Thai shrimp as they cook. Once they’ve cooled, you can chop off the tails for easier eating.
  
• Add toppings. Bang Bang Shrimp is even more delicious with chopped peanuts, toasted coconut, and green onions sprinkled over the top!
  
• Customize the flavor. I find Cheesecake Factory Bang Bang Shrimp to be a little on the sweet side. 
  
  So, I prefer more Thai Sweet Chili Sauce (plus pepper) in the coconut curry sauce. 
  
  Prepare the recipe with the lower amount, then taste first before changing the amounts or adding any additional ingredients.
  
  Add sriracha for an even spicier sauce, or lime juice for some tang. If you prefer it sweeter, stir in some extra brown sugar.
  
• Don’t forget the rice! Start your rice before cooking this dish so it’s all ready at the same time. 
  
  For a restaurant-worthy presentation, use a measuring scoop to place cooked rice in the center of a low bowl.
  
  Then, carefully spoon the shrimp and sauce around the mound.

Bang Bang Shrimp Recipe FAQ

Kitchen Tools You Will Need

• Wide Stainless Steel Pan –  Using a wide stainless steel pan allows you to cook your Thai shrimp in one batch. 
  
  It also heats evenly and quickly, which allows your food to cook faster and develop that pretty sear on the outside.
• Garlic Press – One of my most used kitchen tools! It minces garlic with one squeeze, with the peel still on!
• Microplane/Zester – This is great for zesting ginger, garlic, citrus, and even cheese. You will use it practically every day!

Storing Leftover Thai Shrimp Curry

Allow copycat Bang Bang Shrimp to cool, then transfer to an airtight container and refrigerate for up to 5 days.

To reheat, carefully pour the shrimp with sauce into a skillet on the stove. Simmer over low heat until warmed through.

If you want to freeze this dish, it’s best to store the seafood and sauce separately. 

Thai shrimp curry will keep for up to 3 months in the freezer. Thaw in the refrigerator overnight before reheating.

Enjoy!
With love, from our simple kitchen to yours. 

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Other Copycat Recipes

Copycat Cheesecake Factory Bang Bang Shrimp Recipe

Donna Elick

Enjoy Bang Bang Shrimp whenever the craving strikes, and at a fraction of the price, with this easy Cheesecake Factory recipe copycat!

5 stars from 6 reviews

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Prep Time 10 minutes mins

Cook Time 18 minutes mins

Total Time 28 minutes mins

Course Main

Cuisine Asian

Method Stovetop

Servings 4 – 6

Ingredients

 

1x2x3x

Shrimp

• ▢ 1 pound medium uncooked shrimp, shelled, deveined, tails on
• ▢ 2 tablespoon Asian Sweet Chili Sauce
• ▢ 1/4 teaspoon salt
• ▢ 1 tablespoon olive oil
• ▢ 1 tablespoon butter

Coconut Curry Sauce

• ▢ 1 tablespoon olive oil
• ▢ 1/2 large onion, chopped
• ▢ 1 large carrot, julienned and cut into 1” length pieces (1 cup)
• ▢ 2 teaspoons freshly grated ginger
• ▢ 3 cloves garlic , minced
• ▢ 2 teaspoons curry powder
• ▢ 13.5 ounce can quality coconut milk, I like Chaokoh
• ▢ 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
• ▢ 1-2 tablespoons Asian/Thai Sweet Chili Sauce, like Mae Ploy (2 for spicier)
• ▢ 1 tablespoon fish sauce, may sub soy sauce
• ▢ 1/2 teaspoon dried basil
• ▢ 1/2 teaspoon pepper
• ▢ sriracha to taste, optional

Add later

• ▢ 1 small zucchini, julienned and cut into 1” length pieces (1 cup)
• ▢ 1/2 cup frozen petite peas

Garnish

• ▢ 1/3 cup toasted sweet coconut flakes
• ▢ 1/4 cup peanuts, chopped
• ▢ 2 green onions, 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 coconut will add sweetness).
• Serve with rice and garnish with toasted coconut, green onions and peanuts.

Nutrition

Serving: 1 | Calories: 641cal | Carbohydrates: 39g | Protein: 27g | Fat: 45g | Saturated Fat: 25g | Cholesterol: 150mg | Sodium: 1914mg | Sugar: 23g | Fiber: 5g | Calcium: 147mg | Iron: 6mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!

Originally published September 2018, updated and republished September 2024

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