Bang Bang Shrimp Pasta Food

BANG BANG SHRIMP PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside.
• Meanwhile, whisk mayonnaise, chili sauce, lime juice, and Sriracha together in a bowl.
• Melt butter in a large soup pot over medium-high heat. Add shrimp and cook for 5 minutes. Add garlic and cook until fragrant, 1 more minute. Add cooked spaghetti and mayonnaise-chili sauce; toss to combine. Cook until sauce is hot, about 2 minutes. Turn heat off and let sit for 5 minutes to thicken.
• Divide among serving plates and garnish with chopped scallion.

BANG BANG SHRIMP PASTA

Steps:

• Mix the sauce ingredients together in a bowl and set aside.
• In a large pot of boiling water, cook the pasta and drain well.
• Place the uncooked shrimp in a medium sized bowl and add the paprika, 3 cloves of garlic, pepper.
• Heat the coconut oil on medium high heat and add the coated uncooked shrimp. Stir constantly while cooking until pink for approximately 7- 10 minutes.
• Add the cooked, drained pasta to the shrimp.
• Add the sauce mixture and toss for a quick minute. Turn off the heat.
• Garnish with parsley and serve immediately.

BANG BANG SHRIMP SALAD

Steps:

• Cook the noodles following the pack instructions then rinse under cold water and drain thoroughly.
• In a small saucepan melt together the peanut butter, coconut milk, sweet chili sauce and half the scallions, adding 1-2 tbs water to loosen the mixture to a drizzling consistency.
• Mix the noodles, cucumber and beansprouts in a serving dish. Top with the shrimp, drizzle over the peanut sauce and scatter over the remaining scallions.

INSTANT POT® BANG BANG SHRIMP PASTA

Steps:

• Break spaghetti noodles in half and place in a multi-functional pressure cooker (such as Instant Pot®). Add water, garlic, olive oil, and salt. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Combine shrimp, mayonnaise, chili sauce, lime juice, and Sriracha® in a bowl; mix until well coated. Pour into the pot and select Saute function. Add chopped green onions and cook until shrimp are pink and green onions are tender, about 7 minutes.

BANG BANG SHRIMP

Steps:

• Mix together chile sauces, coconut, lime juice, mayonnaise and soy sauce in a bowl and refrigerate.
• Cook shrimp in boiling water until cooked through, about 4 minutes. Drain and coat evenly with cornstarch.
• Heat oil in a wok to about 350 degrees F.
• Add shrimp and fry until golden and slightly crispy, about 3 minutes. Remove from oil and allow to drain. Add the cooked shrimp to the refrigerated sauce and blend together.
• Garnish with steamed carrots and broccoli.

BANG BANG SHRIMP

Steps:

• Cook the shrimp according to the package instructions.
• Meanwhile, combine the Thai chili sauce, mayonnaise, honey and sriracha in a bowl and whisk until fully combined.
• Toss the cooked shrimp in the mayo mixture while it's still hot. Put the lettuce leaves down on a plate and spoon the shrimp over the lettuce. Sprinkle with scallions and serve.