Easy Instant Pot Bang Bang Shrimp Pasta
by Sommer Collier — last updated on Jun 3, 2024 
Bold and spicy Easy Instant Pot Bang Bang Shrimp Pasta, an easy pressure cooker dinner you can make in minutes!
Why We Love This Instant Pot Bang Bang Shrimp Pasta
Today’s easy Instant Pot Bang Bang Shrimp Pasta is designed specifically for the Instant Pot. For those without, I’ve provided traditional stovetop instruction as well.
You may have heard of, or better yet tried, Bang Bang Shrimp from the popular seafood restaurant Bonefish Grill. Although we don’t visit Bonefish often, the few times I have been I can’t get over their signature appetizer of deep-fried shrimp coated in a spicy mayo and sweet chili sauce.
We’ve played with ways to make Bang Bang Shrimp at home, along with lighter variations that don’t require batter and fry oil.
However, my favorite Bang Bang spin-off is turning it into a quick Instant Pot seafood pasta dish. That way, you get the comfort of noodles with the spicy sweet wow factor of the Asian spiced shrimp! This shrimp pasta dish is seriously delicious!
Let’s talk about this Easy Instant Pot Bang Bang Shrimp Pasta.
Can You Cook Pasta in an Instant Pot?
Yes! What a shock to discover pasta is perfectly pressure cooked in 4 minutes in the Instant Pot! Preparing pasta this way removes several steps, like draining off hot boiling water, so you don’t waste time and energy in the kitchen. This also reduces pasta safety hazards.
Plus, Easy Instant Pot Bang Bang Shrimp Pasta tastes amazing.
It’s the perfect way to create a little excitement at the dinner table on a cold winter’s night!
What Ingredients You Will Need
- 1 pound dried spaghetti
- 3 cloves garlic, minced
- 1 teaspoon coconut oil
- 4 1/4 cup water
- 1 pound raw jumbo shrimp, peeled and deveined
- 3/4 cup mayonnaise – I used light mayo
- 3/4 cup Thai sweet chili sauce
- 1/4 cup lime juice
- 1 tablespoon Sriracha sauce, more as needed
- 1/2 cup chopped scallions
- Salt and black pepper
How To Make This Shrimp Pasta Recipe
Break the spaghetti noodles in half and place in the Instant Pot. Add the garlic, coconut oil, 1 teaspoon salt, and water. Cover and lock the lid into place.
Set the Instant Pot on “Pressure Cook High” for 4 minutes. Once it is finished cooking, turn the Instant Pot “Off”, then press the button to “Quick Release” the steam, until the valve button drops.
Meanwhile, in a medium bowl mix the mayonnaise, Thai sweet chili sauce, lime juice, and Sriracha together.
Unlock the lid and stir the sauce mixture into the pasta. Let the sauce simmer and thicken 2-3 minutes if needed. Pour in the shrimp and scallions, then mix to combine. Set the Instant Pot on “Sauté” and cook for 2-3 minutes, toss and simmer until the shrimp are pink. Taste, then salt and pepper as needed. Add more Sriracha if desired as a garnish and for deeper flavor. Serve warm.
Tips & Tricks
- To use frozen shrimp, simply thaw in cold water before using! Place the frozen shrimp in a bowl of cold water and let them sit for about 15 minutes. Add new cold water every 15 minutes until shrimp are thawed!
- For an extra spicy kick, serve with extra sriracha and a few sprinkles of crushed red pepper flakes!
Check out the Printable Recipe Card below for this Instant Pot Bang Bang Shrimp Pasta Recipe. Enjoy!
Frequently Asked Questions
How long do leftovers last?
You can store leftovers in an airtight container in the fridge for 3 to 5 days.
I can make multiple batches and place them in the freezer?
Yes, you can make more than one batch and store the extra in an airtight container. Freeze for up to 6 months.
Can I make this bang bang shrimp recipe on the stove?
Yes, you can! Boil the pasta as directed on the package and drain in a colander, reserving 1 cup of pasta water. Place the coconut oil, garlic, bang bang sauce (step 2,) and shrimp in the empty pot. Set over medium heat. Pour the pasta into the sauce and toss to coat. Cook until the shrimp are pink. If needed, add some of the reserved pasta water to loosen the sauce.
More Amazing Instant Pot Recipes
- Instant Pot Butter Chicken Curry
- Instant Pot Mushroom Risotto
- Perfect Instant Pot Carnitas
- Instant Pot Chinese Sesame Chicken
- Pasta with Vodka Sauce
- IP Keto Crustless Quiche
- Pressure Cooker Applesauce
- Shrimp Fra Diavolo Pasta
- Pressure Cooker Corned Beef Irish Stew
- Instant Pot Pot Roast
- Pressure Cooker Cheesy Corned Beef Cabbage Irish Stew
- Instant Pot Honey Garlic Chicken – Diethood
- Pressure Cooker BBQ Bacon Meatloaf – Pressure Cooker Today
- Bang Bang Shrimp Tacos by Simply Recipes
Check the printable recipe card below for the prep time, total time, and nutrition facts including calories, carbohydrates, protein, and sodium percentages.
Easy Instant Pot Bang Bang Shrimp Pasta
Video
Ingredients
- 1 pound dried spaghetti
- 3 cloves garlic, minced
- 1 teaspoon coconut oil
- 4 1/4 cup water
- 1 pound raw jumbo shrimp, peeled and deviened
- 3/4 cup light mayonnaise
- 3/4 cup Thai sweet chili sauce
- 1/4 cup lime juice
- 1 tablespoon Sriracha sauce, more as needed
- 1/2 cup chopped scallions
- Salt and pepper
Instructions
- Break the spaghetti noodles in half and place in the Instant Pot. Add the garlic, coconut oil, 1 teaspoon salt, and water. Cover and lock the lid into place.
- Set the Instant Pot on “Pressure Cook High” for 4 minutes. Once it is finished cooking, turn the Instant Pot “Off”, then press the button to “Quick Release” the steam, until the valve button drops.
- Meanwhile, in a medium bowl mix the mayonnaise, Thai sweet chili sauce, lime juice, and Sriracha together.
- Unlock the lid and stir the sauce into the pasta. Let the sauce simmer and thicken 2-3 minutes if needed. Pour in the shrimp and scallions, then mix to combine. Set the Instant Pot on "Sauté" and cook for 2-3 minutes, toss and simmer until the shrimp are pink. Taste, then salt and pepper as needed. Add more Sriracha if desired. Serve warm.
Does it matter if the shrimp are frozen or thawed?
Hi Emma,
They cook faster if they are thawed and don’t add as much extra liquid to the sauce. Yet, you really could just throw them in raw and turn the Instant Pot off when they are pink. :)
Made this last night. It was delicious. I have left overs. Do you think this will freeze well?
Never mind. Just saw the other post asking the same question. Thanks!
I have a question! After pressure cooking the noodles and such, there was still water in the pot! Should I have drained it? Or just mixed it all together?
Same with mine. I was wondering the same thing.
Hi Lauren,
There should just be a little water left. Leave it in and it will help create the sauce. :)
Can leftovers be frozen?
Hi Sonia,
Pasta is always a little iffy when frozen. As long as you thaw it out at room temperature it should be ok, but it kind of depends on how long you keep it in the freezer. Hope this helps!
Super yummy! We are saving money by not eating out, but with recipes this good I don’t feel deprived at all. I will definitely put this recipe in my regular rotation. Thanks!
Made this tonight! It was wonderful. I halved the pasta.
Will gluten free pasta work in this recipe?
Yes, however you need to pick a GF pasta brand that you know holds its shape. Some of them tend to bread down in the the sauce. I hear the Trader Joes GF pasta is pretty sturdy.
I just gave my instant pot to my son last week because I knew he would get more use out of it than me. I am going to try your stove top directions and take it to our next potluck here in our park.
Trying this week. Thanks!
Can the maynaise be reduced? Or substituted with something else? Thanks!
This dish came out perfectly! Just enough spice to throw in some heat and full of wonderful flavor. Super easy and quick using the Instant Pot. Delicious!
I don’t have coconut oil, can I use another type of oil?
What kind of coconut oil do you use, I looked at several at the store and was unsure what to buy?
My daughter bought me an instant pot and I thought this recipe looked like something easy for me to try. 😏
Thank you.
Hi Susie,
Yes, You can use any type of oil you like! :)