Bang Bang Shrimp Pasta – Plump and perfectly seasoned shrimp coated in an irresistible sauce to die for! And what better way to soak up every last drop of the creamy, spicy, tangy deliciousness than with al dente pasta? This recipe hits all the right notes and leaves you craving more.
If you love all things hot and creamy, you don’t need more than three words to convince you to try this delectable recipe—creamy, spicy shrimp. My family and I are obsessed with spicy dishes, so I knew I had to give it a go. And, wow, it just blew us away with a…bang!
I loved working my way around this recipe, so join me in the kitchen for this sexy, sizzling saucy dish. And make extra if you want leftovers, speaking from experience here 😉 because it was a huge hit!
What Is Bang Bang Shrimp Pasta?
The Bang Bang shrimp recipe is a fusion of mouthwatering spicy flavors in a spicy sauce. And it doesn’t end there because you add tender shrimp and serve it over a generous portion of al dente pasta to create a fabulous one-pot meal. It’s a real banger that lives up to its name in every way. Don’t be surprised if you start belting out Jessie J’s Bang Bang hit song while you’re busy in the kitchen. 😜🎤
Recipe Ingredients
- Spaghetti – Well, you can’t have a Bang Bang shrimp pasta recipe without the pasta. Spaghetti noodles are my go-to, but you can make this versatile dish with whatever pasta you have.
- Shrimp – Fresh succulent shrimp is always a winner, but frozen shrimp will do the job too. Though it is best to defrost it first.
- Seasonings – Smoked paprika, onion, and garlic complement the shrimp’s sweetness.
- Bang Bang Sauce – Mayonnaise, sweet Thai chile sauce, and sriracha bring the sauce to deliver the bang the name promises.
- Garnishes – A squeeze of fresh lime juice is an excellent addition to any seafood, and green onions complete the picture.
How to Make Bang Bang Shrimp With Pasta
- Cook Your Pasta – Heat a large pot of lightly salted water to a boil and cook pasta al dente according to package instructions. Drain the pasta (reserving about ½ cup of pasta water). Set aside.
- Season the Shrimp – Season shrimp with salt, black pepper, paprika, and one tablespoon of sweet chili sauce in a small bowl. Mix well until all shrimp are coated with the seasoning.
- Cook – Heat a large skillet over medium, and melt half of the butter. Add the shrimp in a single layer and saute for 2-3 minutes per side or until just cooked through and golden. Transfer them to a plate; set aside.
- Saute Veggies – Melt the remaining butter in the skillet, then add onion and garlic. Saute for a couple of minutes until fragrant and the onion is translucent, being careful not to burn the garlic.
- Make the Sauce – Add mayo, sweet chili sauce, sriracha, and pasta water to the skillet and whisk until fully combined. Bring to a boil, then lower the heat and simmer for 2-3 minutes or until the sauce is smooth and slightly thickened. Taste the sauce repeatedly to ensure it’s to your liking. Add additional salt or pepper as needed.
- Assemble – Add cooked pasta and toss until pasta is coated evenly with sauce. Add the shrimp and toss lightly to coat the shrimp.
Recipe Variations
- Opt for grilled shrimp for a smoky flavor. Place the shrimp on a skewer, then grill. Remove the shrimp from the skewer and place in the sauce.
- Make coconut shrimp for a tropical Bang Bang sauce mixture.
- If you aren’t keen on seafood, this recipe is just as delicious with cooked diced chicken breast drenched in the fabulous sauce.
Tips and Tricks
- Be careful not to overcook your shrimp (can anyone say rubbery?). You’re looking for a beautiful pink tone, and the meat is no longer translucent.
- If you prefer a lower heat level, reduce the chili sauce to 2 teaspoons.
Make-Ahead Instructions
Make the Bang Bang sauce a day ahead and store it in the refrigerator. If your sauce is too thick when you reheat it, add a splash of broth or milk to loosen it up.
You can also cook your pasta ahead and store it in the fridge for a day or two.
Serving and Storage Instructions
Serve your Bang Bang shrimp hot off the stove with a squeeze of fresh lime juice, garnish with chopped green onions and red pepper flakes, and dig in!
Store leftovers in an airtight container placed in the refrigerator not more than 2 hours after cooking (freezing not recommended). Then reheat it in a skillet, saucepan, or microwave. Add a spoonful of broth or milk if it’s too dry. Eat any leftovers within 3 days.
FAQs
Yes, you can. Substitute the mayo with Greek yogurt or heavy cream for a thick, rich sauce.
Most definitely! Preheat the air fryer and coat the basket with a little cooking spray. Place the shrimp inside, spacing them evenly, and cook for 8-10 minutes, shaking the basket halfway through.
This fabulous recipe was created by Chris Park and Tim Curci at their St. Pete restaurant Bonefish Grill. And aren’t we glad they did!
What to Serve With Bang Bang Shrimp Pasta
This one-pot meal goes great with a refreshing, crisp salad like cucumber tomato salad or pineapple cucumber salad. When you finish the mains, go out with a bang (pun intended) with a scrumptious key lime pie.
More Succulent Shrimp Recipes to Try
Conclusion
The ultimate dish for any lover of fusion, spice, and flavor is guaranteed to be a hit with family and friends. So why not try it out and turn your next meal into a banging taste experience? Let me know what you think in the comments!
Recipe originally posted in October 2014. Updated with fresh new content and photos.
Bang Bang Shrimp Pasta
Ingredients
- 8 ounces (226g) spaghetti
- 1 pound (450g) raw shrimp, deveined and peeled
- 1 teaspoon (2g) smoked paprika
- 2 ounces (57g) unsalted butter, divided
- ½ cup (26g) diced yellow onions
- 3 cloves garlic, minced
- ½ cup (115g) mayonnaise
- ½ cup (237ml) sweet Thai chili sauce
- 1 tablespoon (15ml) sriracha sauce
- 1 tablespoon (15ml) fresh lime juice
- ¼ cup (60ml) reserved pasta water
- 2 green onions, chopped
- Salt and pepper to taste
- ⅛ teaspoon crushed red pepper flakes to garnish (optional)
Instructions
- Heat a large pot of lightly salted water to a boil and cook pasta al dente according to package instructions. Drain the pasta (reserving about ½ cup of pasta water). Set aside.
- Season shrimp with salt, black pepper, paprika, and one tablespoon of sweet chili sauce in a small bowl. Mix well until all shrimp are coated with the seasoning.
- Heat a large skillet over medium, and melt half of the butter. Arrange seasoned shrimp in a single layer and cook for 2-3 minutes per side or until just cooked through and golden. Then transfer them to a plate, and set aside.
- Melt the remaining butter in the skillet, then add onion and garlic. Saute until fragrant and the onion is translucent, being careful not to burn the garlic, approximately 2 minutes.
- Next, add mayo, sweet chili sauce, sriracha, and pasta water to the skillet and whisk until thoroughly combined. Heat to a boil, then lower the heat to a simmer for 2-3 minutes or until the Bang Bang sauce is smooth and slightly thickened. Taste the sauce repeatedly to ensure it meets your liking. Add additional salt or pepper as needed.
- Add cooked pasta and toss until pasta is coated evenly with sauce. Return the shrimp and toss lightly to coat the shrimp. Squeeze fresh lime juice over the pasta and shrimp, garnish with chopped green onions, red pepper flakes, and serve.
Tips & Notes:
- You can go easy on the chili sauce if you like spicy but not overly hot, 2 teaspoons is a good balance. However, 4 teaspoons are perfect for me- the sweetness from the honey balances everything out.
- Be careful not to overcook your shrimp (can anyone say rubbery?). You’re looking for a beautiful pink tone, and the meat is no longer translucent.
- If you prefer a lower heat level, reduce the chili sauce to 2 teaspoons.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Glen says
Love the shrimp pasta, but I miss the bang bang shrimp as an appetizer. Do you still have the recipe?
Imma says
I certainly do. Both recipes are awesome, and I’m glad to share:)
Bang Bang Shrimp
Sauce
½ cup mayonnaise
4-5 teaspoons chili garlic sauce (sriracha works good)
1 tablespoon honey
1 teaspoon rice vinegar
1 cup buttermilk
Breaded Shrimp
1 pound shrimp 30-40 peeled and deveined
½ cup all-purpose flour
½ cup breadcrumbs (I used Panko)
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon onion powder
½ teaspoon garlic powder
Oil for deep-frying
In a medium bowl mix mayonnaise, chili sauce, honey and rice vinegar; cover and set aside.
In a large bowl mix flour, bread crumbs, black pepper, onion powder, garlic powder, and salt; set aside.
Next bread the shrimp by coating first in bread mixture, then into the buttermilk and back into the breading mixture – Place on a plate.
To help the breading stay on the shrimp let it rest in the fridge for about 10-20 minutes
Heat a saucepan on medium high heat with oil or use your deep fryer to 350℉.
When hot enough, deep fry shrimp 2 to 3 minutes or until golden brown. Remove with a slotted spoon and drain on paper towels. You may have to do it in batches.
Mix shrimp with sauce, starting with ½ of the sauce and add more according to preference. Enjoy!
Sharon says
What’s your best Thai chili sauce for this recipe.
Imma says
It all depends on what you like. Maggi makes a great sauce that’s spicy and not as sweet. If you want easy to find, Walmart usually has Pantai and Mae Ploy, both are highly rated.
Alyce Rosenthal says
Made this recipe and it is fantastic, I will be making it for a long time to come.
imma africanbites says
Awesome! So glad you like it. =)
Alaysa says
can u suggest topping ?
David Long says
My wife and I would love to try this and we are fairly health conscious, so we are wondering how many shrimp there are “per serving” so we can calculate the caloric and nutritional information
ImmaculateBites says
It all depends on the size of the shrimp. This is 31- 40 . So about 6-7 per servings.
Farah says
Hi 🙂 can you please recommend a substitute for buttermilk?
ImmaculateBites says
Milk and eggs would work.
Kathy says
You can add vinegar to whole milk and use instead of buttermilk
Delores says
Hello, I am sorry, but I’ve read the instruction several times, are we mixing the Panko crumbs with the flour mixture?
ImmaculateBites says
Yes we are . Updated to make it clearer.
Nagi@RecipeTin Eats says
Boom, she does it again! I respect you even more now (if that is possible). I have seen a million Bang Bang shrimp and chicken recipes on the internet but I did not consider making any of them. Your use of buttermilk is bang on, it will work just as well as an egg mixture while providing a slight tartness that cuts through the fat (like southern chicken). And the double breading is bang on, as are the spices you add to the breading mix AND the tip to rest it in the fridge before frying it. THIS is the bang bang shrimp I am going to make!
Jennifer says
I totally agree with you on this one- Imma. This Fiery shrimp appetizer is delicious. I have enjoyed it several times at bonefish grill and Chillis . I never knew it is this easy to make. Thanks for the recipe
ImmaculateBites says
Thumbs up for a partner in crime.