Why You’ll Love This Recipe

I love how this dish combines crispy shrimp with a silky, spicy-sweet sauce that clings to every strand of pasta. It feels restaurant-worthy but is incredibly easy to make at home. The Bang Bang sauce comes together with just a few ingredients, and the shrimp cook up fast with a crunchy coating that adds texture and flavor. It’s fun, bold, and super satisfying.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

shrimp (peeled and deveined)
salt
black pepper
garlic powder
cornstarch or flour (for coating)
pasta (spaghetti, linguine, or fettuccine work well)
olive oil or neutral oil (for frying)

For the Bang Bang sauce:
mayonnaise
sweet chili sauce
sriracha
lime juice or rice vinegar
honey or sugar (optional, for extra sweetness)

For garnish:
green onions
red pepper flakes (optional)
fresh parsley or cilantro (optional)

directions

I start by cooking the pasta in salted boiling water until al dente, then drain and set aside.
While the pasta cooks, I season the shrimp with salt, pepper, and garlic powder, then toss them in cornstarch or flour for a light, crispy coating.
I heat oil in a skillet over medium-high heat and cook the shrimp for 2–3 minutes per side, until golden and cooked through. Then I transfer them to a paper towel-lined plate.
In a bowl, I whisk together mayonnaise, sweet chili sauce, sriracha, and lime juice. I adjust the sweetness or spice to taste by adding honey or more sriracha.
I return the drained pasta to the pan, pour the sauce over, and toss to coat evenly over low heat.
I gently fold in the shrimp or layer them on top before serving.
I finish with chopped green onions, red pepper flakes, or herbs for extra color and flavor.

Servings and timing

This recipe makes about 4 servings and takes around 30 minutes total, including prep and cooking time. It’s perfect for a weeknight dinner that tastes like takeout but better.

Variations

I sometimes swap the shrimp for crispy chicken or tofu for a different spin. I’ve also used rice noodles instead of pasta for a more traditional texture. For a lighter version, I bake or air-fry the shrimp instead of pan-frying. Adding veggies like sautéed bell peppers or edamame gives it more color and crunch.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm the pasta in a skillet with a splash of water or milk to loosen the sauce. The shrimp may lose a bit of their crispiness but still taste great. I don’t recommend freezing this one, as the sauce and shrimp texture don’t hold up well.

FAQs

What makes it “Bang Bang” sauce?

Bang Bang sauce is a creamy, spicy-sweet blend of mayonnaise, sweet chili sauce, and sriracha. It’s tangy, rich, and totally addictive.

Can I make this dish less spicy?

Yes. I just reduce the amount of sriracha or use a mild chili sauce. The flavor still shines without too much heat.

Is it necessary to fry the shrimp?

Frying gives the shrimp a crispy texture, but I’ve also air-fried or baked them with great results. For a healthier version, I even sauté them without coating.

Can I use frozen shrimp?

Absolutely. I thaw them completely and pat them dry before seasoning and coating, so they crisp up properly.

What kind of pasta works best?

I usually use spaghetti or linguine, but I’ve also made this with penne or fettuccine. Any pasta that holds sauce well will work.

Conclusion

Bang Bang Shrimp Pasta is a flavorful, creamy, and fun twist on pasta night. With crispy shrimp, a bold sauce, and silky noodles, it’s the kind of meal that delivers comfort and excitement in every bite. It’s easy to make, endlessly customizable, and sure to become one of those recipes I reach for when I want something fast and satisfying.