Bang Bang Shrimp turned into the best pasta recipe with the most scrumptious, creamy sauce ever. It’s an easy recipe that is ready in about 20 minutes.
Bang Bang Shrimp Pasta
My hubby’s birthday was yesterday and I wanted to cook him something new and exciting. I knew I wanted to make something with seafood since that is his favorite. Thissimple recipe is so, so yummy delicious. We were all practically licking our bowls!
I bought frozen shrimp and just ran it under very cold water for about 5 minutes in a colander to thaw it quickly. While the pasta is cooking, sauce the shrimp and mix up the sauce. If you like a saucier dish, feel free to double the sauce ingredients.
BANG BANG SHRIMP AND PASTA INGREDIENTS
3/4 – 1 lb of thin spaghetti or angel hair pasta (or gluten free pasta)
1 1/2 lbs of medium shrimp, peeled and deveined
1 TBSP – coconut oil
3 cloves garlic, minced
3 tsp Paprika
1 TBSP dried parsley
freshly ground black pepper to taste
For the sauce
1/2 cup mayonnaise or light mayonnaise to lower calories (I’m a Hellman’s lover myself)
1/2 cup Thai sweet chili sauce
2 cloves garlic, minced
2 TBSP of lime juice
1/8 tsp of crushed red pepper flakes
How to Make Bang Bang Shrimp and Pasta
Mix the sauce ingredients together in a bowl and set aside.(You can warm this if you desire but it warmed up nicely for me when mixed with the hot pasta.)
In a large pot of boiling water, cook the pasta and drain well.
Place the uncooked shrimp in a medium sized bowl and add the paprika, 3 cloves of garlic, pepper.
Heat the coconut oil on medium high heat and add the coated uncooked shrimp.
Stir constantly while cooking until pink for approx. 7- 10 minutes.
Remove from heat and set aside if pasta is not ready
In a large serving bowl, combine the pasta, shrimp and sauce mixture and toss.
Garnish with parsley and serve immediately.
ENJOY!!
ISs Bang Bang Shrimp and Pasta Spic?
I have never cooked with Thai sweet chili sauce and I love it. It has just enough spice to it but not too much to be overwhelming. If you like a little extra spice, you can add a little red pepper flakes to kick it up even more.
If you are a shrimp and pasta recipe seeker, you will really love this easy dinner. It was ready in about 20 minutes! You could even make it with chicken you might have cooked in the freezer already too. The sauce is what makes it delish!!
I have had a few people ask about the bowl I served it in (in the picture). It is a Wilton Armetale that I received as a wedding gift. I love their products! They keep food warm (or cold) when serving and they are so pretty! The one I have is the William and Mary Medium Serving Bowl.
Bang Bang Shrimp and Pasta
Bang Bang Shrimp and Pasta is one of the best shrimp meals ever. It's made with an easy, savory sauce and is ready in less than 30 minutes.
Ingredients
- 3/4 - 1 lb thin spaghetti or angel hair pasta or gluten free pasta
- 1 1/2 lbs medium shrimp peeled and deveined
- 1 TBSP coconut oil
- 3 cloves garlic minced
- 3 tsp paprika
- 1 TBSP dried parsley
- freshly ground black pepper to taste
Sauce
- 1/2 cup mayonnaise or light mayonnaise
- 1/2 cup Thai sweet chili sauce
- 2 cloves garlic minced
- 2 TBSP of lime juice
- 1/8 tsp crushed red pepper flakes
Instructions
- Mix the sauce ingredients together in a bowl and set aside.(You can warm this if you desire but it warmed up nicely for me when mixed with the hot pasta.)
- In a large pot of boiling water, cook the pasta and drain well.
- Place the uncooked shrimp in a medium sized bowl and add the paprika, 3 cloves of garlic, pepper
- Heat the coconut oil on medium high heat and add the coated uncooked shrimp. Stir constantly while cooking until pink for approx. 7- 10 minutes.
- Remove from heat and set aside if pasta is not ready
- In a large serving bowl, combine the pasta, shrimp and sauce mixture and toss.
- Garnish with parsley and serve immediately.
Adapted from Skinny Mom
Try these other Delicious Favorite recipes too:
Thao @ In Good Flavor says
This shrimp dish looks absolutely delicious! It would go over so well in my house. Great recipe!
Donna Sears says
Thanks for the shrimp and pasta receipe cant wait try cause i love seafood
Amanda says
OMG, hubby loves shrimp… I’m pinning this to make for him 🙂 Thanks for sharing!
Stephanie says
I kept seeing recipes for “Bang Bang Shrimp” so I finally had to come see just what it is. Sounds yummy!
ann says
Actually bang bang shrimp is a dish served by Bonefish Grill restaurant. The shrimp is coated in Panko breading and deep fried. The bang sauce is similar to t h e sauce in this recipe. It’s tossed together at last minute and served on bed of lettuce. This recipe looks like a wonderful way to get the taste without the deep frying. Will definitely give it a try
Jess says
This sounds delicious!
Thanks for joining the Link Up this week!
Elaine @cookinandcraftin.com says
This looks amazing!! I love great seafood dishes, thanks for sharing!!
Keisha | The Girl Next Door is Black says
This looks really tasty!
Joy @ Joy Love Food says
Yum, I’m a shrimp lover, this looks amazing, pinning!
[email protected] says
Sounds so amazing! Can’t wait to try it. 🙂 Visiting from Your Whim Wed.
Danica says
Yummy! I’ve had bang bang shrimp with brown rice but never with pasta! I will try this next time! Thank you!
Amberjane says
Thanks for linking up to Pin Worthy Wednesday, I have pinned your post to the Pin Worthy Wednesday Pinterest Board. I love shrimp dishes and this one sounds gorgeous 🙂
Nicole says
Oooooh! I love shrimp and that looks totally elegant!
Lou @ Mommy Sanest says
I linked here from the Pin Worthy Wednesday link up. I actually already pinned this when it went by on Pinterest! Looks amazing, and will definitely be trying it.
Nicole Neverman says
This shrimp dish sounds delicious! And so easy, too! If you had a spare moment, I would be delighted if you’d drop this (and anything else you’d like to share) by at the #PureBlogLove DIY and recipe link party! You can find me here: http://picnicnz.blogspot.co.nz/
Natasha in Oz says
Oh my…that looks so delicious! Thanks for sharing your recipe at the Say G’day linky party. I’ve just pinned this to the Say G’Day Board.
Best wishes,
Natasha in Oz
Joanne T Ferguson says
G’day Looks great! All blog comments appreciated and sharing is caring today!
Cheers! Joanne @ What’s On The List #SayGdayParty pinned
Natasha @ Epic Mommy Adventures says
OMG – this looks delicious! I just love shrimp recipes.
Thanks so much for sharing on Turn It Up Tuesday! We love having you! 🙂
Kimberly says
Hello gorgeous! I’m licking my lips right now, it looks so good! Pinned and tweeted. I hope to see on Monday at 7 pm. We love to party with you! Happy Saturday~Lou Lou Girls
Kyla @HouseOfHipsters says
Oh my! This sounds delicious! Thanks for sharing! I also wanted to give you a heads up that tonight, Saturday night, at 8PM, there’s an all new linky party in town called Found & Foraged. We debuted last week and would love for you to join in the fun! You can find us at http://houseofhipsters.com/
Andrea Fogleman says
Oh, I must dig out the bag of shrimp from the freezer. This sounds fantastic. Thank you for sharing and linking up to Scraptastic Saturdays. This post has been shared via Facebook, Twitter and Pinterest. Have a wonderful week.
Jennifer Dawn says
This looks amazing! I’m pinning this one! I think I know what dinner is going to be today!
Diane Balch says
I have some shrimp I wanted to make. Looks your recipe may be dinner. Pinned. Thanks for bringing this to Weekend Bites. We will be live tonight 8:30 EST. Happy Thanksgiving.
Serena says
Can we substitute the mayo with anything? Would like it to become vegan. Thank you!
Sherri says
I know you could probably substitute with plain greek yogurt but I think there is a vegan alternative to mayonnaise. It’s made from soy called Nayonaise. If you don’t see it in a local natural foods store you can order it on Amazon. — http://amzn.to/1I1s7EZ
Nancy Vanvoast says
Mayonnaise made with olive oil is available in supermarkets…
Amanda says
I don’t think the mayo is your biggest issue in making this a vegan dish–what would you use as a shrimp substitute?
Andrea says
My old roommate was vegan but ate shrimp because they have no central nervous systems and therefore can’t feel any pain. At least that’s what she told me. Perhaps this commenter follows the same rules.
Rick says
Hate to tell you this – but shrimp do have a central nervous system….
http://education.seattlepi.com/shrimp-nervous-system-4658.html
Susan says
My family loves spicy dishes and this sounds perfect for us. Congrats, you’re featured this week at Inspire Us Thursday on Organized 31.
Sherri says
Thank you so much Susan!
michele keddie says
Made this tonight. It was really good. I didn’t have enough Paprika but will have next time!!!! Only had one pound of shrimp. I will double sauce next time. I didn’t measure spaghetti, maybe used too much. Not dry but could have been if I used all the spaghetti I cooked. Yummm
Gianna says
Can I substitue the mayo for a different ingredient?
Lesa says
Has anyone tried to substitute the pasta with spaghetti squash? Looking for lighter meals for the New Year.
Sherri says
I’m sure it would be wonderful! The sauce it what makes it so yummy 🙂
rRobyn says
I was thinking of using spaghetti squash in place of the pasta as well. This recipe sounds so yummy.
Ms. PinMeister says
This is one of those true gems you find every once in a while. Truly delish! Very good with shrimp, I can’t wait to try it with chicken breast, beef or pork tenderloin… The sauce is epic. I even think I will use it to dip French fries in. Thanks so much for sharing!
[email protected] says
Ohh I agree with you that there are so so many sauces in Asian isle that I feel most of the time, I have no idea what to do with them!! This looks so good and I am sure my husband will love this too!
Kathleen | HapaNom says
Oh my! I love bang bang shrimp, but never thought to mix it with pasta – brilliant!
LAUREN says
This was pretty good. Definitely double the sauce because what the recipe calls for barely covers 1lb of pasta. I used chicken instead of shrimp because my boyfriend doesn’t eat fish so I can’t wait to make my own batch!
Jessica says
Could you tell me what store you bought the Thai Sweet Chili sauce and what isle it might be on? I had trouble finding it! Thanks!
Sherri says
I found it in the aisle with the soy sauce and other Asian foods. It was on the top shelf in my local grocery store but I have seen it any most chain stores in my area too. Hannaford, Shaws, Walmart.
Kelly says
My local grocery store chain is Shop Rite. The only thing they carried was their store brand sauce called “Red Thai Style Chili” sauce, found in the aisle with Asian foods. It came in a 11.8 oz bottle and was labeled as “Shop Rite Special Edition” brand. I made the recipe exactly as noted, except only used about 3/4 of the box of angel hair pasta. The taste was AMAZING! Will definitely be saving and sharing this recipe.
Mary says
This was an absolutely wonderful dish!!! My husband loved it too….
I will make this again and again!
Sherri says
It has quickly become a weekly request in my house!
Leslie says
What can you substitute the sweet chili sauce for? I don’t have that one but really want to make the recipe and use chicken insted if shrimp?
Sherri says
I found this recipe on All Recipes that gets good reviews you could try. You can use white vinegar instead of rice vinegar. And crushed red pepper flakes instead of chili pepper.
http://allrecipes.com/Recipe/Sweet-Chili-Thai-Sauce/
danielle says
any idea on calories or weight watchers points? plan on making this tomorrow.
Sherri says
There are approx. 13 grams of fat per serving (per my own calculations of the ingredients in the sauce) That is mostly from the mayo. Hope that helps a little. 🙂
Lise says
I would guess around 13 points for a 1 cup serving.
Michelle says
Sherri, can not wait to make this tonight, but 1.5 lbs of shrimp looks like a lot of shrimp for 2 adults. The recipe indicates (4) servings … are these descent size servings? Contemplating half-ing the recipe for two adults.
sabe says
I’m gonna try this and add some chicken too since my kids don’t like shrimp also minus the red pepper flakes should still be amazing
Amy says
i have a coconut allergy. Do you know which oil would make a good substitute?
Sherri says
You could also use olive oil 🙂
Alicia says
This was not a hit in our house. Perhaps half the sauce and use as a sauce for the shrimp over plain white rice. The sauce was too overwhelming for us.
Michelle says
Was delicious until I added spaghetti. I didn’t even use the whole pound I was supposed to, and it barely coated it! Increase ingredients in sauce or cut back on pasta, and then this dish will be spectacular!!
ginger says
Could you use lite mayo to help with calories?
Paige Johnson says
How much would you say he ingredients cost as a whole?
Sherri says
The frozen shrimp cost me $7.99. The Thai chili sauce was approx $3.00 at my grocery store. I happened to have all the other ingredients already on hand but I would say less than $15.00 if you had to buy every ingredient. 🙂 You can substitute any oil for the coconut oil as well.
yvette says
Looks great this seems to be a quick, not expensive shrimp and Pasta dish you can get right out of your very own kitchen, other than Olive Garden, a Nice piece of Catfish would be AWESOME
Nicole says
I can’t have spicy food due to my health condition. How spicy is the Thai Chili Sauce? Is there something else that can be substituted?
Sherri says
Nicole, someone on Pinterest commented that they made it with ketchup and chili powder instead of Thai Sweet Chili Sauce and it was delicious still.
Sheila says
I do not eat shrimp and my hubby is not susposed to because of cholesteral so can I use same amount of chicken and still use the same ingredients and spices…..it looks sooooo good
Sherri says
Yes, absolutely! It’s the sauce that makes it so wonderful 🙂
Nanci Ezell says
Do you have the nutritional facts for this dish?
Sherri says
I have updated the recipe to show the nutritional facts for you. 🙂
Christine Ratcliff says
Sounds awesome,can’t wait to try it.thanksChris
Ela says
I love the recipe. I do have an issue with wasting water for 5 minutes trying to defrost the shrimp, so I left it out to defrost in the fridge for 2 days and just rinsed the day of. Please save water; specially if you are in California. Defrost a couple of days before.
Jenepher Castillo says
You don’t have to waste water to defrost with it. Allow the shrimp to sit in a colander which is placed inside another bowl and fill with water. This way you can lift the colander to shake the shrimp around and then drop back into the cold water bath to continue thawing.
I personally have always thawed shrimp this way, never have I left the water running for five minutes…
Tasha says
Hi. Sherri I would like to say that the dish is awesome…..
But the elegant serveware you presented it on is so eye catching so my question is does your bowl/plate come in a set and where can I purchase it weather it’s online or via instore purchase I have a lot of dinner parties and your platter would be a great addition to my collection! So please tell me where I can purchase it!!! Thank you
Sherri says
Thank you so much Tasha! The bowl is Wilton Armetale, http://amzn.to/1yfnPl1
I received the one in the picture as a wedding gift and fell in love with the company! I have the William and Mary Medium Serving Bowl- http://amzn.to/198Pb7z
Their products are fabulous because the metal keeps food warm (or cold) when serving.
Carla Vaca says
Making this tonight! Can’t wait t try it out. thanks!
Judy says
This does look great! My anniversary is on Valentine’s day and now I have a great dish to make. Thanks so much
arlene says
I’m cooking this today. Hope it turns out as good as your pic. Thanks for posting.
Lonnie says
One question…you don’t comment if the sauce is heated. Do you heat it? I’m planning on cooking this for my son’s bday. Thanks!
Sherri says
You certainly could heat the sauce in a small saucepan on low heat while you cook the pasta. I didn’t myself. When I mixed the sauce into the hot pasta, it warmed it plenty for me. Enjoy!!
Pamela says
This recipe was awesome and easy. The only negative I can note is that we doubled the sauce amount and it was still to dry. For the amount of pasta the recipe called for it just soaked up the sauce fast. If anyone is like me an isn’t enamored of much sweet in your savory foods you might want to melt some butter and mix that into the sauce.
Robin says
I made this tonight and it was a huge hit! Who would’ve thought mayo and pasta? 🙂 Next time I would make a little more sauce as my pasta was a little dry and it is just SO yummy!! I didn’t have coconut oil so I used garlic chili infused olive oil and I topped it off with fresh grated parmesan and garlic chili sauce (like you find at chinese restaurants- added a perfect amount of spiciness). Thank you so so much for this recipe! It is certainly a keeper!
Christina says
Can’t wait to try it! Your new pictures look great! I’m in the market for a new camera; do you mind telling what you purchased? Thanks! Christina
Sherri says
Thank so much! I have the Nikon 3100 and I love it!! I have been learning how to shoot in manual mode vs auto too and it makes so much difference. 🙂
Jessica says
I made this last night for dinner and I have to say that the recipe didn’t really work and I had to change a lot of things. First of all, the recipe in the post and the printable recipe call for different amounts of mayo. But either way it’s not even close to enough. This will make 1 cup of sauce for an entire pound of pasta. I used half the pasta and still had to double the sauce recipe so it made 2 cups. Aside from having to make some changes it was good, but not great to be honest. The sauce was a bit bland and my husband added siracha sauce to it to add some flavor.
Maureen says
This is one yummy and delicious pasta. I love the creaminess of the sauce and of course, who wouldn’t love the shrimps? This dish is just incredible. Asian sauces are really something good to try. I just love this pasta!
Elissa says
I just made this tonight. It is delicious!! This one will be put into the dinner rotation for sure! THank you!
Sherri says
I’m so glad to hear that Elissa!
Carol K says
Do you think Greek yogurt would work instead of mayo? The dish sounds delicious except for the mayo.
Sherri says
Hmmmm I’m really not sure. I have never tried that. 🙂
Laurel says
A lot of people have commented about substituting the mayo for a different ingredient. I am not a mayo fan either and found the mayo taste in the original recipe to be too overpowering. I substituted heavy whipping cream for the mayo and the recipe turned out amazing. I simply used 1/2 cup of heavy whipping cream instead of the 1/2 cup of mayo. I thought it turned out just as creamy, but without the “mayonnaise-y” taste. I also doubled the amount of garlic and red pepper flakes, per my preference. The recipe turned out wonderfully; the paprika-y shrimp and flavorful, creamy sauce are a great combo. I think that the original bang-bang sauce would be great on hamburgers or to dip french fries in, but was too mayo-heavy for the use as a pasta sauce, IMHO. A lot of people have had success with greek yogurt, but that seemed like it would add a strange flavor, to me. Thanks for a great recipe!
Sherri says
Thank you so much for letting us know this. I have never made it with anything must mayo because everyone I have made it for loves the original sauce. Plus I was scared to mess up a good thing. 🙂 My thoughts are the same about the Greek Yogurt and that it would taste too tangy.
Jo says
Nice site – love the easy print option!
jessica says
Why does the picture at the top look different from the others? It looks “saucier” lol I like the looks of the top one. What was done differently between the two?
Sherri says
I had added more pasta the second picture. Either way is yummy!
Sherri Cahill says
This recipe is definitely a keeper!! Thank u for sharing 🙂
Sherri says
Thank you!!
Julie says
Made this tonight for dinner. It was really good. The only thing I might change is to cut the sweet chili sauce in half next time. I thought it was a tad bit too sweet. My husband thought it was great
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Jenni Albright says
.I just made this for dinner and it is delicious! I would recommend making 1 1/2 the recipe for sauce, as there wasn’t enough to sufficiently coat the noodles. Also, leave out the crushed pepper if you don’t like spicy. It has a kick, but not too hot for me!
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Andrew says
Ohhh delicius for me and my family. Thanks you, we love shrimp!!
Regina Lamason says
Is this sauce like the YUM YUM sauce you can buy pre-made at the store? And, if so, how much of it would you think would equate to your sauce recipe?
Sherri says
I love Yum Yum Sauce! It doesn’t have the sweet chili sauce (as far as I know) in it, which is just SO good in this recipe. You could try a cup of Yum Yum sauce and add more if you’d like. 🙂
Jen says
I made this a few nights ago. It was delicious. I’m not a huge fan of spicy so I omitted some of the red pepper flakes but besides that I followed it exactly. I will be making this again!
Sherri says
I’m so happy you like it!
Brad says
I made this last night for dinner. Sooo good!! Followed the recipe exactly. Little bit of sweet and a little bit of spicy.
Sherri says
I’m so glad to hear you enjoyed it! It’s still a house favorite for us too!!
reg says
thanks for the recipe bang bang shrimp pasta i made it came out perfect
Peggy DeLucia says
loved it easy even my mom shrimp eater ate 2 helpings!!!
Sherri says
So happy to hear that!! 🙂
Lindsey says
This looks YUM ! I’m gonna try it and substitute the shrimp for tofu ! 🙂
Anita says
For the pasta and shrimp I also have made something like this and added mayonnaise. I live on the west coast so we call your Hellman’s mayo, Best Foods . Except instead of the Thai chili sauce I added sriracha hot sauce. But I didn’t add the lime . It was really tasty!
OMB100 says
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Grace says
Bang bang shrimp and pasta dish:
Delicious and super fast to prepare and serve….the sauce is a mix of sweet and spicy and the mayo gives the dish a creamy texture….I’m eating it now…..yum yum and thanks for sharing.
Terrie says
This was so good and easy!!! I’ll be making this again!
Mikaela says
Is there another pil i can use instead of the coconut oil?
Sherri says
Olive oil, canola or vegetable oil would work just fine. 🙂