Instant Pot Bang Bang Shrimp Pasta
Bang Bang Shrimp at it’s best!
At the Bonefish Grill, they serve a delicious appetizer called Bang Bang Shrimp. It’s crispy breaded shrimp in a creamy, spicy sauce made from mayonnaise, Sriracha, and Thai sweet chili sauce. This magical combination of tangy, sweet, and spicy has made the dish a huge hit.
So, naturally, people started trying to copy this delicious recipe at home. It started out with just copycat versions of the original appetizer. Then someone came up with the brilliant idea of turning it into a main course by tossing the shrimp with pasta. This makes the dish even easier, since you can skip the breading– and it stretches out that yummy sauce over a bigger volume of food. And now, I’ve added my own personal innovation to this recipe: making it in the Instant Pot.
Instant Pot Bang Bang Shrimp Pasta is a truly lightning-fast recipe. You can whisk together the sauce while the pasta is cooking, then stir it into the cooked noodles along with the shrimp. Simmer it for just a couple of minutes until the flavors develop, and you’re done!
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Enjoy this spicy pasta on a busy night – or any night you’re in the mood for a real firecracker of flavor.
Instant Pot Bang Bang Shrimp Pasta
Directions:
- Start by break the noodles in half and place in the Instant Pot. Add the garlic, olive oil, 1 teaspoon salt, and water. Close and lock the lid into place.
- Set the Instant Pot to HIGH pressure for 4 minutes. Once it is finished cooking, turn off your pressure cooker and do a quick release.
- In medium bowl mix together your the mayonnaise, Thai sweet chili sauce, lime juice, and sriracha together. Use 1 tablespoon for a more mild sauce. If you would like it spicier, add more to taste.
- Stir your sauce and about 1/2 TB of optional dried green onions into the instant pot, making sure pasta is evenly coated.
- Add in your shrimp and mix to combine. Set the Instant Pot on Saute mode and cook for about 3-4 minutes. Add salt and pepper to taste.
Tools used for this Instant Pot Bang Bang Shrimp Pasta Recipe:
Pressure Cooker: This 6qt Instant Pot pressure cooker is what was used for this recipe.
Thai Sweet Chili Sauce: Easy all-purpose sauce adds sweet, spicy Thai flavor to any dish
Whisk: This narrow shaped whisk is perfect for whisking in a small bowl or container
Instant Pot Bang Bang Shrimp Pasta
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Ingredients
- 1 pound dried spaghetti
- 3 cloves garlic minced
- 1 teaspoon olive oil
- 1 tsp salt
- 4 1/4 cup water
- 1 pound cooked jumbo shrimp
- 1/2 cup mayonnaise
- 1/3 cup Thai sweet chili sauce
- 1 teaspoon smoked paprika
- juice from 1/2 a lime
- Salt and pepper
- 1 plus Tablespoons sriracha sauce
- dried green onions or chives you can use fresh if on hand
Instructions
- Start by break the noodles in half and place in the Instant Pot. Add the garlic, olive oil, 1 teaspoon salt, and water. Close and lock the lid into place. Set the Instant Pot to HIGH pressure for 4 minutes. Once it is finished cooking, turn off your pressure cooker and do a quick release.
- In medium bowl mix together your the mayonnaise, Thai sweet chili sauce, lime juice, and sriracha together. Use 1 tablespoon for a more mild sauce. If you would like it spicier, add more to taste.
- Stir your sauce and about 1/2 TB of optional dried green onions into the instant pot, making sure pasta is evenly coated.
- Add in your shrimp and mix to combine. Set the Instant Pot on Saute mode and cook for about 3-4 minutes. Add salt and pepper to taste.
Video
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Did You Make This Recipe?
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I’ve already made this twice in 3 days!! My kids are so picky – they rarely like the same things but they both liked this dish!! Thank you so much for sharing it!
Thanks so much for sharing Jolene! I’m so happy the kids loved it!
You have smoked paprika listed as an ingredient but don’t list it as being used in the instructions. I added it to the sauce anyway. Is this right?
Can the cooked shrimp be frozen when it goes in the IP?
Thanks!
I’ve only made the recipe as written Caroline. Please let us know how the frozen shrimp turns out.
I have the 8qt. Would I need to do anything different?
I have only made this in a 6qt, but I would keep everything the same Danielle.
I made it with frozen shrimp. I took it out when I started the pasta and rinsed it in a strainer with cold water. It was still partially frozen when I added it. Cooked perfectly according to the directions.