Bang Bang Shrimp with Coconut Curry Sauce

If you love the combination of crispy, juicy shrimp and a creamy, flavorful sauce, then this Bang Bang Shrimp with Coconut Curry Sauce is for you. This dish brings together the perfect balance of spice, sweetness, and umami, making it a fantastic choice for weeknight dinners or special occasions. The shrimp are pan-seared for a crispy bite, while the coconut curry sauce is rich, creamy, and packed with aromatic spices.

Whether you’re an adventurous home cook or just looking for a quick yet impressive dish to serve, this recipe is easy to follow and guarantees restaurant-quality results. Let’s dive into this mouthwatering meal and learn how to make it step by step.

Ingredients

Shrimp

• 1 pound medium uncooked shrimp, shelled, deveined, tails on
• 2 tablespoons 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 garlic cloves, minced
• 2 teaspoons curry powder
• 1 (13.5 oz) can quality coconut milk (such as 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 (such as Mae Ploy)
• 1 tablespoon fish sauce (or substitute soy sauce)
• 1/2 teaspoon dried basil
• 1/4-1/2 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 sweetened shredded coconut
• 1/4 cup chopped peanuts
• 2 chopped green onions

Kitchen Equipment Needed

• Large skillet
• Mixing bowls
• Cutting board
• Knife
• Measuring cups and spoons
• Wooden spoon or spatula
• Tongs

Instructions

1. Prepare the Shrimp

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 be refrigerated for up to 8 hours.)

2. Cook the Shrimp

Melt one tablespoon butter over medium-high heat in a large skillet. Discard shrimp marinade and add shrimp to the pan in a single layer. (You may need to work in 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.

3. Prepare the Coconut Curry Sauce

Using the same skillet, heat one tablespoon olive oil over medium-high heat. Add onions and cook for three minutes. Add carrots, ginger, garlic, and curry powder, and sauté for one minute. Turn the heat to low and add coconut milk.

Mix chicken broth with 1 tablespoon cornstarch and add to the skillet along with all remaining Coconut Curry Sauce ingredients.

4. Simmer the Sauce

Bring the 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 prefer a thinner sauce, add additional chicken broth or water. For a spicier sauce, add sriracha. For tangier, add more lime juice. For sweeter, add additional brown sugar (keeping in mind that the toasted coconut garnish will also add sweetness).

5. Serve and Garnish

Serve the shrimp and coconut curry sauce over rice. Garnish with toasted coconut, green onions, and chopped peanuts for extra crunch and flavor.

Recipe Tips & Variations

• Protein Swap: Try substituting chicken, tofu, or even salmon for the shrimp if you prefer.
• Vegetable Variations: Add bell peppers, snow peas, or baby corn for more variety.
• Spice Level: Adjust the heat by adding more or less sriracha or chili sauce.
• Make it Creamier: Stir in a little more coconut milk or peanut butter for extra richness.

How to Store and Reheat Leftovers

Store any leftover Bang Bang Shrimp and Coconut Curry Sauce in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in a skillet over medium heat, adding a splash of chicken broth or coconut milk to loosen the sauce. You can also microwave in 30-second intervals, stirring in between until heated through.

What to Serve with Bang Bang Shrimp

• Rice: Jasmine or basmati rice soaks up the delicious coconut curry sauce.
• Noodles: Serve over rice noodles for a fun twist.
• Bread: A side of naan or roti is great for dipping.
• Drink Pairings: Try pairing with a crisp white wine like Sauvignon Blanc or a refreshing mango lassi.

Frequently Asked Questions

Can I use frozen shrimp? Yes! Just be sure to thaw them completely and pat them dry before marinating.

Can I make this ahead of time? Yes, the sauce can be made in advance and stored in the fridge for up to 2 days. Reheat before serving and cook the shrimp fresh for the best texture.

Is this dish gluten-free? Yes, if you use gluten-free soy sauce and fish sauce, this dish is naturally gluten-free.

Can I make it vegetarian? Yes! Swap the shrimp for tofu or tempeh and use vegetable broth instead of chicken broth.

Conclusion 

This Bang Bang Shrimp with Coconut Curry Sauce is a flavor-packed dish that’s easy to make yet impressive enough for guests. Whether you enjoy bold spices, creamy coconut flavors, or the perfect balance of sweet and savory, this recipe has something for everyone.

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