3rd time was a charm for sure…I am sure you have seen this recipe for Bang Bang Shrimp on FB a zillion times. It looked good but we didn’t love the original recipe (not a huge mayo fan) so I had to attempt it and attempt it and 3 x later we have a winner! I LOVE this dish now and boy is it super easy to make once you get the hang of it and know a few of the tips and tricks that I have down finally. Hope you enjoy this one as much as Matt and I do!
1 and 1/4 pounds uncooked, deveined shrimp with tails off ( I get mine at Kroger in the seafood department)
1 pound (16 ounce) box of spaghetti
Mix for Shrimp:
3 cloves garlic or 1 1/2 teaspoon minced garlic
3 teaspoon smoked paprika
1/2 teaspoon black pepper
1 Tablespoon oil
Ingredients for Sauce:
1 cup greek yogurt (try it really, you can not tell it is yogurt) or original Hellmans Mayo
1 cup Tai Chili Sauce (Kroger Asian Aisle) 1 full bottle costs $3.99
2 clove garlic or 2 teaspoon minced
2 Tablespoons Lime Juice ( I omitted)
1 Tablespoon onion powder
1/4 teaspoon crushed red pepper ( I experimented with this and 1/2 was just too much for our liking)
What to do:
Cook spaghetti as directed.
Shrimp: Mix the shrimp, garlic, pepper, paprika and olive oil together in a large bowl. Mix well. Spray a cookie sheet well to avoid sticking and bake at 400 degrees for 6-8 minutes flipping half way through
Sauce: In a large bowl mix all the sauce ingredients together
Once the pasta is done, mix the sauce into the pot and let it sit on warm for about 20 minutes to allow the sauce to get warm. Add the shrimp and enjoy this incredible yumminess.
I serve this with garlic bread and it is wonderful.
Note: this heats up for left overs incredible. I actually thought this was better the next day! New favorite for this month!!! Can also be made with chicken
