Ingredients
Scale
For the shrimp:
- 1 lb (450g) large shrimp, peeled & deveined
- ½ cup cornstarch or all-purpose flour
- 2 tbsp neutral oil (like canola or avocado)
- Salt & pepper to taste
For the bang bang sauce:
- ½ cup mayonnaise
- ¼ cup sweet Thai chili sauce
- 2 tbsp sriracha (adjust to heat preference)
- 1 tbsp honey or agave
- 1 tsp rice vinegar or lime juice
- 1 garlic clove, minced
- Optional: ½ tsp smoked paprika or sesame oil
For the pasta:
- 8 oz (225g) linguine, fettuccine, or rice noodles
- 2 tbsp chopped green onions
- 1 tbsp chopped cilantro (optional)
- Sesame seeds, for garnish
Instructions
- Cook pasta: Boil according to package directions until al dente. Drain; set aside.
- Crisp shrimp: Pat shrimp dry. Season with salt and pepper, then toss in cornstarch. Heat oil in a skillet over medium-high. Cook shrimp 2–3 minutes per side until golden and cooked through. Remove and set aside.
- Make sauce: In a bowl, whisk mayonnaise, Thai chili sauce, sriracha, honey, rice vinegar, garlic, and optional add-ins until smooth.
- Combine: In a large bowl, toss warm pasta, crispy shrimp, and bang bang sauce until evenly coated.
- Garnish with green onions, cilantro, and sesame seeds. Serve immediately.
💡 Pro Tips:
– For extra crunch, air-fry or bake shrimp at 400°F (200°C) for 8–10 minutes instead of pan-frying.
– Make it dairy-free: Use vegan mayo.
– Add veggies: Toss in shredded carrots, cucumber ribbons, or steamed broccoli for freshness.
Prep Time & Nutrition (per serving, serves 4):
Prep Time: 10 min | Cook Time: 15 min | Total Time: 25 min
Servings: 4 | Calories: 480 | Net Carbs: 42g | Fats: 24g | Protein: 28g
Servings: 4 | Calories: 480 | Net Carbs: 42g | Fats: 24g | Protein: 28g