If you want a 20 minute meal complete with pasta, shrimp, and a delicious (slightly spicy) sauce, this is the recipe for you! Bang Bang Shrimp is a popular appetizer at a classic chain restaurant. This meal takes the best flavors of that dish, but brings it up a notch by adding pasta and cooking it quickly in the Instant Pot.
Recipe Origins
Who here has been to the Bonefish Grill? I’ve only been one time in my life, but when I was there I got the Bang Bang Shrimp as an appetizer, and I will NEVER forget them.
The Bang Bang Shrimp at Bonefish Grill are fried shrimp that get coated in this delicious blend of sriracha, Thai sweet chili sauce, mayonnaise and more.
The flavors of this pasta dish are insanely good, and I have thought about it ever since.
Lately, I’ve been seeing some requests in Facebook groups for a copycat recipe but with pasta in the Instant Pot! There weren’t many options for recipe choices, so I decided to create my own!
I didn’t think Bang Bang shrimp could get any better, but add pasta to it and OH-EM-GEE. This recipe is to die for!!
Why Make this Recipe
- A Bonefish Grill Classic: At this point in 2020, it’s pretty hard to go to a restaurant. If you want to have this classic from the Bonefish Grill but not get takeout, you can make it at home!
- 10 Minute Dinner: Between a 2 minute cook time on the shrimp and an 8 minute cook time for the noodles, this dish will come together in no time!
What Ingredients are in this Recipe
- Shrimp: I use fresh, raw shrimp from the fish counter at my supermarket (just like I do for this Instant Pot Shrimp Boil).
- Thai Sweet Chili Sauce: This can be found in the Asian aisle of your grocery store. I like Thai Kitchen’s product the best
- Sriracha: Sriracha is optional, though encouraged if you like spicy food. You can omit if you’d like to keep your Bang Bang Shrimp Sauce lower on the spiciness scale.
- Lime Juice: I use fresh squeezed lime juice. You can use prepackaged lime juice if you’d like, though the flavor won’t be quite as strong.
How to Make this Recipe
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Step 1: Make the Shrimp
Turn the Instant Pot to SAUTE.
Allow it to warm up, then add the olive oil into the pot.
Add the shrimp, seasoning with salt and pepper. Saute the shrimp until they turn pink. Set aside.
Step 2: Cook the Noodles
Turn off the SAUTE function. Break the noodles in half so that they can all fit flat in the Instant Pot.
Add the noodles into the pot with the chicken broth. Add the lid to the pot, then turn it to HIGH for 8 minutes.
When the timer is done, perform a quick release.There may be some liquid left in the pot. This is okay!
Step 3: Make the Sauce
In a small bowl, whisk the Bang Bang Shrimp Sauce ingredients separately.
Step 4: Combine
Add the sauce and the cooked shrimp to the noodles in the pot. Stir until everything is evenly coated. Enjoy!
Expert Tips
- This recipe does not call for deep frying the shrimp. If you would like to do so, dip the shrimp in buttermilk and then cornstarch. Add a few inches of canola oil to a pan and heat to 375 degrees. Fry the shrimp in the pan until crispy (method taken from DinnerThenDessert.com)
- If you’re like me and aren’t a big fan of spicy food, you can edit this recipe to have exactly the amount of spiciness that works for you. Add less sriracha or Thai chili sauce if that’s what works best for your taste buds
- If you want to cut out the need to cook the shrimp, you can also use cocktail shrimp. They will heat up when added to the warm pasta
Recipe FAQs
What is Bang Bang Shrimp Sauce Made Out Of?
The sauce in this recipe is made with mayonnaise, Thai sweet chili sauce, sriracha, and lime juice.
Why is it Called Bang Bang Shrimp Pasta?
The name for this recipe originates from a popular appetizer at Bonefish Grill. This recipe is a variation of that one, but made with pasta and without frying the shrimp!
The short answer is that no one truly knows where the name originated. It could be called Bang Bang as a reference to the spiciness that the sriracha and the Thai sweet chili sauce gives the shrimp.
Like this shrimp recipe, my Lemon Ricotta Pasta recipe comes together quickly. It’s meatless but it’d be easy to add some protein with whatever you have on hand. The fresh, lemony flavor makes it delicious and it’s quick to put together!
Did you enjoy this recipe for Bang Bang Shrimp Pasta in the Instant Pot? If so, make sure to check out these other recipes that I picked out just for you!
- Cacio e Pepe in the Instant Pot
- Instant Pot Chicken Fried Rice
- Shrimp Dopeaja from Bangladesh
- Shrimp Scampi in the Instant Pot
- Shrimp Stir Fry
Bang Bang Shrimp Pasta
Equipment
- Pressure Cooker
Ingredients
- 1 tbsp olive oil
- 1 lb raw shrimp, deveined with tails off
- 8 oz spaghetti noodles, dry
- 2 ½ cups chicken broth
Sauce Ingredients
- ⅔ cup Mayonnaise
- ¼ cup Sweet chili sauce
- 1 tbsp Honey
- Sriracha to taste, optional
- 1.5 tsp Lime juice
Instructions
- Turn the Instant Pot to SAUTE. Allow it to warm up, then add the olive oil into the pot. Add the shrimp, seasoning with salt and pepper. Saute the shrimp until they turn pink. Set aside.
- Turn off the SAUTE function. Break the noodles in half so that they can all fit flat in the Instant Pot. Add the noodles into the pot with the chicken broth. Add the lid to the pot, then turn it to HIGH for 8 minutes. When the timer is done, perform a quick release.There may be some liquid left in the pot. This is okay!
- In a small bowl, whisk the sauce ingredients separately. Add the sauce and the cooked shrimp to the noodles in the pot. Stir until everything is evenly coated. Enjoy!
Notes
- Shrimp: I use fresh, raw shrimp from the fish counter at my supermarket.
- Thai Sweet Chili Sauce: This can be found in the Asian aisle of your grocery store. I like Thai Kitchen’s product the best
- Sriracha: Sriracha is optional, though encouraged if you like spicy food. You can omit if you’d like to keep your Bang Bang Shrimp Sauce lower on the spiciness scale.
- Lime Juice: I use fresh squeezed lime juice. You can use prepackaged lime juice if you’d like, though the flavor won’t be quite as strong
- This recipe does not call for deep frying the shrimp. If you would like to do so, dip the shrimp in buttermilk and then cornstarch. Add a few inches of canola oil to a pan and heat to 375 degrees. Fry the shrimp in the pan until crispy (method taken from DinnerThenDessert.com)
- If you’re like me and aren’t a big fan of spicy food, you can edit this recipe to have exactly the amount of spiciness that works for you. Add less sriracha or Thai chili sauce if that’s what works best for your taste buds
- If you want to cut out the need to cook the shrimp, you can also use cocktail shrimp. They will heat up when added to the warm pasta
Metta says
Question..
Love this recipe!!
Is the Nutritional values here somewhere and I’m just missing it?? Lol
The Foreign Fork says
Hey Metta! No, you’re not missing it. I don’t add nutritional info to my recipes (a personal choice!). If you want the nutritional information, you can add the recipe into My Fitness Pal or a similar app and it will tell you. Sorry about that!
Metta Kincade says
We LOVED this recipe! We gave it a 5 star rating and added to our line up!!
The Foreign Fork says
So glad you liked it Metta!! Thanks for leaving a comment 🙂 Have a great day!
Matt says
Got my Mom an Instant Pot for Christmas and this was the first dinner we made in it! Beyond easy for a first-time user and a delicious dinner in about 15 minutes! An absolute 10/10
The Foreign Fork says
This is a great first meal to try with a new Instant Pot! Thanks for leaving a comment, I’m so glad you enjoyed it 🙂