I have already talked so much about how much I love shrimp that I don’t need to say much more about it. It really makes me like Bubba from Forrest Gump and I have such a blast preparing it in endless ways. When Marc and I go out to Bonefish Grill for date night I always get the bang bang shrimp. This week, I decided to make my own version right at home over pasta. This bang bang shrimp pasta recipe has lots of heat and fantastic texture without being heavy. While it had all of the great flavor, it was much lighter because I didn’t fry it. The base of the sauce was Greek yogurt too for more nutrition.
I absolutely loved that this bang bang shrimp pasta took barely 30 minutes to get on the table. It felt like such a fancy dish that I slaved all day over! When I took my first bite, I was hit with that perfect mix of citrus from the lime, heat from the chili oil and the sweet succulence of the shrimp. Best of all, there was plenty for leftovers and it was even better the next day. Hope you all love it too! xoxo
This is an incredible, leaner version of bang bang shrimp pasta inspired by my favorite dish at Bonefish grill. The Greek yogurt and gluten free corn pasta make it more nutritious!
- 1/2 cup plain Greek yogurt
- 1/2 cup Thai sweet red chili sauce
- 1 whole lime juiced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried onion
- 1 pinch crushed red pepper
- 1 pinch salt
- 1/4 teaspoon Worcestershire sauce
- 1/4 teaspoon low sodium soy sauce
- 1 pound gluten free pasta
- 1 teaspoon coconut oil
- 1 whole shallot minced
- 1 1/2 pounds shrimp peeled and deveined, tails removed
- 1 whole lime zested, from the lime you juiced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried onion
- 1/4 teaspoon ground ginger
- 1 pinch salt
- 1 pinch crushed red pepper
- First, make the sauce. It could not be easier. Simply stir all of the sauce ingredients together and set it aside. Then get a large pot of water on the stove and bring it to a boil. Salt it generously. Boil the pasta until tender, according to the directions. Usually it is about 8 minutes. While the pasta cooks, cook the shrimp. Get out a large skillet and heat the coconut oil in it over medium high heat.
- Add the shallots and let them get soft for 30 seconds. Then add the shrimp and lime zest and let the shrimp cook until opaque and pink for about 4-5 minutes. While the shrimp cook, season them with the garlic powder, onion, ground ginger, salt and crushed red pepper. Once they're done, move the skillet off of the heat. The pasta should be done by the point. Drain it and return it to the pot it cooked in, then toss it with the sauce and shrimp. Serve immediately and enjoy!
This recipe looks great and pretty easy, thanks for sharing! I am a huge pasta lover and always looking for new ways to change it up.
Thank you so much!!
Shrimp is my favorite seafood and this looks scrumptious!
It’s mine too! Thank you very much for the kind words :-).
Two of my favorite things – shrimp and pasta! This looks absolutely delicious. I can’t wait to try it!
Thank you so much!!
I love bang bang shrimp. This looks like delicious pasta!
Thank you very much!!