Go Back
+ servings

Bang Bang Shrimp Pasta

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.
5 from 4 votes
Print Pin
Course: dinner, Main Course, pasta
Cuisine: north american, Thai
Prep Time: 10 minutes
Cook Time: 8 minutes
Pressure Building: 5 minutes
Total Time: 23 minutes
Servings: 4 servings

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

  • 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

Recipe copyright The Foreign Fork. For educational or personal use only. 
Recipe is made using an 8 qt pot.
 
  • 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
 
 
Tried this Recipe? Pin it for Later!Mention @TheForeignFork or tag #TheForeignFork!