Bang Bang Shrimp Pasta

Why I Love This Bang Bang Shrimp Pasta

• Dynamic flavor profile. Between the spice of the sriracha, the tang of the Greek yogurt, the zing of the lime, and the sweet red chili sauce, the sauce on this pasta is finger-licking good.
• Greek yogurt for the win. Bang bang sauce is traditionally made with mayo as the base. Not this one. I decided to go out on a limb and use Greek yogurt. Wow, does it work well! It adds an extra tang to the sauce and makes it feel less heavy.
• Gloriously quick (and easy). This dish took me less than 30 minutes to make from start to finish, which is a HUGE score! It’s so easy. Perfect for busy weeknights and those of you who are newer to the kitchen.

Oh…and [side note] it’s super fun to say, “bang BANG shrimp”!

What is Bang Bang Sauce?

Bang bang sauce is a popular Asian sauce. It’s creamy and spicy with an irresistible sweet tang to it. It’s usually made with mayo as the base, but I’ve been making mine with Greek yogurt, and it’s so good. You can use it as a dipping sauce, pasta sauce, salad dressing, and/or a sandwich condiment. Heck, you might even catch me eating it with a spoon. It’s that good!

Ingredient Notes

Here’s what you’ll need to make this skinny bang bang shrimp pasta. You’ll find the precise measurements in the recipe card below, so scroll on down!

• Angel-hair pasta – Any pasta shape will do. Spaghetti would be a close second but you could totally use a short pasta shape instead. Bowties would be fun!
• Cornstarch – The cornstarch works double time to (a) lock moisture inside the shrimp and (b) help the shrimp get nice and crispy in the pan.
• Seasoning – Paprika (I used smoked paprika), chili powder, salt, and ground black pepper.
• Medium shrimp – Large or jumbo shrimp would also work. You’ll just need to cook them for a tad longer. Grab peeled and deveined shrimp if possible. It’ll make your life so much easier.
• Plain 0% Greek yogurt – A plain Greek yogurt with a higher fat percentage would also do the trick. So would sour cream.
• Sweet chili sauce – I like the stuff from Thai Kitchen, but feel free to use your favorite brand.
• Sesame oil – Look for refined sesame oil. Toasted sesame oil will overwhelm the dish. Although, you can use a drop or two of it if you’d like.
• Lime juice – Fresh squeezed lime juice is always best if you can. Bottled lime juice would work in a pinch, though.
• Sriracha sauce. – I used 1 1/2 teaspoons. Feel free to adjust the amount based on your spice tolerance.
• Red pepper flakes – Again, feel free to adjust the amount. I like a whole teaspoon in my bang bang shrimp pasta, but the choice is yours. If you’re really not into spice, leave the red pepper flakes out.
• Green onions – For a nice pop of color and freshness.

• Cook the pasta. Bring a large pot of salted water to a boil and cook the pasta to al dente. Drain and set aside.

• Season the shrimp. Whisk together the cornstarch and seasonings and toss the shrimp in the mixture to coat.
• Make the sauce. Whisk together the yogurt, sweet chili sauce, 1 1/2 tablespoons sesame oil, lime juice, sriracha, and red pepper flakes. Pour the sauce over the pasta and toss to coat.
• Fry the shrimp. In a large skillet, heat the remaining sesame oil over medium-high heat. Add the shrimp and cook for 3-5 minutes, turning occasionally.
• Assemble. Serve the shrimp over the pasta and garnish with green onions.

Tips & Variation Ideas

This is a super beginner-friendly recipe. You’re bound to ace it, especially if you take a quick read through these simple tips and tricks before diving in. I threw a few fun variations in there, too, just in case.

• Don’t crowd the pan. When pan-frying the shrimp, be sure not to crowd the pan. You want each shrimp to have a little room to breathe. Otherwise, it won’t crisp up properly.
• Adjust the heat levels. If you like spice, feel free to add a little extra sriracha or red pepper flakes to the sauce. If you aren’t much of a spice person, use less and/or leave the red pepper flakes out entirely.
• Extra sauce. Angel hair pasta has a tendency to soak up sauce. If you like extra saucy pasta like my husband does, double the recipe for the bang bang sauce.
• Sans pasta. Not in a pasta mood? Skip it and dip the shrimp in the sauce (such a fun, flavorful finger food), or serve the shrimp over a bed of lettuce or cauliflower rice and drizzle it with bang bang sauce.
• Swap out your protein. You can easily swap the shrimp out for cubed chicken or pressed, cubed tofu (extra firm is best). Season and cook it just as you would season and cook the shrimp. The chicken will need a little extra time in the pan.

How to Store and Reheat Extras

• Refrigerator. Once cool, seal the bang bang shrimp pasta in an airtight container. You can store it in the fridge for up to 3 days.
• Freezer. Allow the leftovers to cool completely, and then seal them in an airtight container. They will keep in the freezer for up to 3 months. Allow them to thaw in the fridge before reheating.
• To reheat. Transfer your leftovers to a baking dish and cover with aluminum foil. Bake at 350°F for 15-20 minutes or until heated through. Otherwise, microwave individual portions in 30-second intervals until warm.

More Shrimp Recipes to Try

• One Pot Shrimp Pasta
• Creamy Shrimp Tomato Pasta
• Buttery Shrimp Scampi Pasta
• Easy Lemon Shrimp Orzo