Copycat Cheesecake Factory Bang Bang Shrimp
INGREDIENTS
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1 pound medium uncooked shrimp, shelled, deveined, tails on
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2 tablespoon Asian Sweet Chili Sauce
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1/4 teaspoon salt
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1 tablespoon olive oil
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1 tablespoon butter
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1 tablespoon olive oil
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1/2 large onion, chopped
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1 large carrot, julienned and cut into 1” length pieces (1 cup)
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2 teaspoons freshly grated ginger
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3 garlic cloves, minced
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2 teaspoons curry powder
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1 13.5 oz. can quality coconut milk (I like Chaokoh)
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3/4 cup low sodium chicken broth
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1 tablespoon cornstarch
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3 tablespoons brown sugar
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3 tablespoons smooth peanut butter
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2 tablespoons less sodium soy sauce
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2 tablespoons lime juice
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1-2 tablespoons Asian/Thai Sweet Chili Sauce (like Mae Ploy) (2 for spicier)
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1 tablespoon fish sauce (may sub soy sauce)
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1/2 teaspoon dried basil
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1/4-1/2 teaspoon pepper
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sriracha to taste (optional)
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1 small zucchini, julienned and cut into 1” length pieces (1 cup)
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1/2 cup frozen petite peas
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1/3 cup toasted sweet coconut flakes
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1/4 cup chopped peanuts
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2 chopped green onions
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