Bang Bang Shrimp and Pasta isn’t just food. It’s a little bit chaos. A little bit comfort. And a whole lotta flavor smacking you upside the mouth in the best way. I still remember the first time I made it—I was trying to impress someone, and I overdid the sriracha. We both cried. But we kept eating. That’s when I knew: this dish had power.
Bang Bang Shrimp and Pasta is a bold, creamy, spicy-sweet combo that leans heavy on texture. Crispy shrimp, silky noodles, and a sauce that’s equal parts heat and hug. It draws from Asian-American fusion—think Bonefish Grill but made better and cheaper at home. What makes it special? The sauce. That magic little mix of mayo, sweet chili, garlic, and sriracha. It doesn’t ask for your attention. It demands it.
Ingredients & Substitutions
Bang Bang Shrimp and Pasta needs a few key players, but there’s wiggle room if you know what yer doing.
- Shrimp – 1 lb large, peeled & deveined. Tail-off for easier eating. Use frozen if fresh ain’t in the budget—just thaw ’em right.
- Cornstarch – 1/2 cup, for dredging. Gives you that crisp but not too thick crust. Tempura vibe.
- Eggs – 2, lightly beaten. Helps the coating stick. Don’t skip.
- Salt & Pepper – To season the shrimp. Always start there.
- Oil for Frying – Peanut oil’s ideal, but canola or veg will do. Just avoid olive oil—it burns faster than your first pancake.
- Pasta – 12 oz linguine or spaghetti. Angel hair’s a lil too flimsy, and penne doesn’t grab the sauce the same way.
- Mayonnaise – 1/2 cup. Full fat. Don’t bring Greek yogurt in here. It ain’t that kinda party.
- Sweet Chili Sauce – 1/3 cup. Adds that sticky-sweet glaze. Look in the Asian section—Mae Ploy’s solid.
- Sriracha – 2 tbsp. Adjust if you’re a spice coward. Or toss in more if you’re reckless.
- Honey – 1 tbsp. Balances the heat. Could swap for brown sugar if needed.
- Garlic – 3 cloves, minced fine. Jarred will work, fresh is better.
- Lime Juice – 1 tbsp fresh squeezed. Acid cuts the fat, brightens the whole dang bowl.
- Scallions – 2, thin-sliced for garnish. You can skip if you hate green things, but don’t tell me.
- Sesame Seeds – Optional. But they make it look legit.
Substitutions? Try tofu for shrimp if you’re veggie-minded. Gluten-free pasta? Go ahead, just don’t overcook it. Can’t do mayo? Japanese Kewpie is technically mayo but better—use that.
Step-by-Step Instructions
Bang Bang Shrimp and Pasta doesn’t need to be fancy, but it does need you to pay attention.
Bang Bang Shrimp and Pasta starts with prepping the shrimp. Pat them dry—no moisture or they won’t crisp. Season with salt, pepper. Dip each one in egg, then dredge in cornstarch. Shake off excess. That lil powder cloud? It’s a good sign.
Bang Bang Shrimp and Pasta wants hot oil—350°F. Use a thermometer if you’ve got one. Drop shrimp in batches, don’t crowd the pan. They’ll take about 2 minutes a side. Flip once. Pull ‘em when golden and drain on a rack, not paper towels unless you like soggy bottoms.
Bang Bang Shrimp and Pasta gets its backbone from the sauce. In a bowl, whisk together mayo, sweet chili sauce, sriracha, honey, garlic, and lime juice. Taste. Adjust. Sauce should slap but not punch.
Bang Bang Shrimp and Pasta needs noodles cooked al dente. Salt the water like the ocean. Once drained, toss ’em with a splash of the pasta water and a lil bit of the sauce—just to coat ’em. Don’t drown it yet.
Bang Bang Shrimp and Pasta finishes with the shrimp going on top, not mixed in. Keeps ‘em crisp. Drizzle that sauce over everything. Garnish with scallions, sesame seeds, a squeeze more lime if you’re feeling chefy.
Cooking Techniques & Science
Bang Bang Shrimp and Pasta relies on contrast. Texture. Heat. Creaminess. The real trick? The cornstarch dredge. Unlike flour, cornstarch fries up lighter, crispier. Think tempura-lite. Combine that with a hot oil fry and you get shrimp that snaps when you bite it.
Bang Bang Shrimp and Pasta also plays with emulsion. That sauce is oil-heavy (mayo) but balanced with acid (lime), sweet (honey, chili sauce), and heat (sriracha). It’s not just flavor—it’s chemistry. Mayo binds everything into a velvety coat. And when it hits the hot pasta? It melts just enough to cling.
Bang Bang Shrimp and Pasta asks for timing. Don’t fry the shrimp until the noodles are done. You want them hot when they hit the bowl. Cold shrimp = chewy, and that’s a sin.
Bang Bang Shrimp and Pasta needs a wok or wide sauté pan if you’re doing the whole toss-in thing. But honestly, a deep skillet’s fine. Don’t overthink it.
Serving & Pairing Suggestions
Bang Bang Shrimp and Pasta is a whole meal, but it loves a lil company.
Bang Bang Shrimp and Pasta looks killer in a shallow white bowl. Pile high, shrimp on top, sauce drizzled artfully messy. Finish with bright scallions, black sesame seeds, maybe a crack of pepper.
Bang Bang Shrimp and Pasta pairs well with cold things. A crisp cucumber salad. Pickled daikon. Even a quick slaw with rice vinegar and sesame oil. You need that fresh crunch to balance the rich.
Bang Bang Shrimp and Pasta drinks well with Riesling, off-dry. Or a cold lager. Even a ginger-spiked sparkling water if you’re keeping it clean.
Bang Bang Shrimp and Pasta leftovers? Honestly, the shrimp loses its crunch. But toss it all in a skillet next day with a lil butter—it still sings.
Conclusion
Bang Bang Shrimp and Pasta isn’t subtle. It doesn’t whisper. It walks into the room in heels and a fur coat, throws its bag down, and says “Dinner’s here.”
Bang Bang Shrimp and Pasta works because it’s bold. Crispy, spicy, creamy, a lil sweet—it checks every dang box. It’s restaurant-style comfort food done better at home. Way cheaper. Way louder.
Bang Bang Shrimp and Pasta rewards attention to detail. Dry your shrimp. Hot oil. Season the sauce. Don’t be shy with flavor, but don’t drown it either. Balance is everything.
Bang Bang Shrimp and Pasta can be your signature dish. People will ask for it again. Then again. Then text you at midnight asking for the recipe.
You’ve been warned.
FAQs
What makes Bang Bang Shrimp and Pasta different from regular shrimp pasta?
It’s the sauce. Sweet chili, sriracha, mayo—no tomatoes in sight. It’s spicy, creamy, and crunchy all at once. Like pasta, but louder.
Can I bake the shrimp instead of frying?
Yep, 425°F for 10–12 mins on a wire rack. Spray lightly with oil. Won’t be as crispy, but still dang good.
Is Bang Bang Shrimp and Pasta spicy?
Kinda. You control the heat. Cut the sriracha in half for mild, or throw in crushed red pepper if you’re wild.
How long does Bang Bang Shrimp and Pasta keep?
Best fresh. But leftovers in the fridge for 2 days max. Reheat gently on the stove—not microwave, or the shrimp’ll rubberize.
Can I use other proteins?
Totally. Chicken bites, tofu, even crispy cauliflower work. Just keep the sauce and technique—that’s the star
Olivia P. is a seasoned food blogger at Tastywink, sharing delicious, easy-to-follow recipes inspired by him passion for home cooking. With years of culinary blogging experience, he brings flavor, creativity, and a personal touch to every dish.