Copycat Cheesecake Factory Bang Bang Shrimp

theslowroasteditalian.com

PrairieCat

1 pound medium uncooked shrimp, shelled, deveined, tails on

2 tablespoon Asian Sweet Chili Sauce

¼ teaspoon salt

1 tablespoon olive oil

1 tablespoon butter

Coconut Curry Sauce

1 tablespoon olive oil

½ 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

¾ 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 to 2 tablespoons Asian/Thai Sweet Chili Sauce, like Mae Ploy (2 for spicier)

1 tablespoon fish sauce, may sub soy sauce

½ teaspoon dried basil

½ teaspoon pepper

sriracha to taste, optional

Add later

1 small zucchini, julienned and cut into 1” length pieces (1 cup)

½ cup frozen petite peas

Garnish

⅓ cup toasted sweet coconut flakes

¼ cup peanuts, chopped

2 green onions, chopped

Directions at theslowroasteditalian.com

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