Easy Instant Pot Bang Bang Shrimp Pasta
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.
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
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.
Made this twice now and is a hit in our house.
Love my IP, and now have a great Bang Bang Shrimp recipe – thanks! Followed recipe exactly and it turned out perfectly cooked. My only question…My husband is a spicy guy (hah!) but my mom is not a fan of spicy – so, is there a way to turn down the sweet without making it extra spicy? (Tonite we added sriracha at the table)
Hi Jill,
Yes, you can adjust both the sweet chili sauce and the sriracha to taste.
I sauted the shrimp first with garlic then lightly sauted red cabbage. Then I made 1/3 of the pasta. I added the shrimp & cabbage & combined well. I made a half recipe of sauce since there’s only 2 of us added the sauce & fresh diced tomato, stirring well. It was perfect & we loved it! Thank you!
More insta pot recipies please!
hi! can i double the recipe in an 8 quart? would cooking time be the same? thanks
Hi Tricia,
Yes, in theory it should cook the same amount of time. Here is a great article on doubling recipes in your Instant Pot…
https://www.hippressurecooking.com/how-to-double-a-pressure-cooker-recipe/
Would this work with chicken instead of shrimp? We’re not a big seafood fam, but this looks amazing and I’d like to substitute. Any idea on change to cook time if the chicken is chunked?
Hi Sara,
Yes, absolutely! So if you cut the chicken into small chunks, 1 inch cubes or smaller, it will cook through in 5 minutes on the saute setting.
Thank you for the recipe! Are we able to substitute the coconut oil with anything else? Can I just use regular vegetable or canola oil?
Hi Jessica,
Absolutely! Use any oil you like. :)
Pingback: Healthy Instant Pot Recipes for Chicken and Shrimp
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Thanks for sharing! Does it taste good re heated?
Hi Vanessa,
I think so! We love this as a leftover. :)
Hello! I’ve yet to try my new 6qt IP, but this week is the WEEK! So after Pinteresting for a little while, I came across this. I’ve been making Bang Bang Shrimp Pasta for 3 years and we love it, of course! *look up Firecracker Orange Shrimp! It is AMAZING with some sweet chili sauce! Anyway, my issue is we only prefer Al Dente pasta. Does the IP make it that way? The noodles you have pictured seem to be depicting softer noodles. Any info would be greatly appreciated! Thank you!
Hi JK,
In my Instant Pot is does turn al dente! Give it a try and let me know what you think. :)
any experience using gluten free pasta (brown rice pasta, not corn)? Not an allergy but a preference.
Hi Hetaher,
I have not used GF pasta in this recipe specifically, but I have used it in the instant pot. Generally speaking, 4 minutes on Pressure Cook High should do the trick!
I just made this with Banta brand GF penne pasta. I cooked for 4 minutes at high pressure and it turned out great!!
I am a brand new Instapot user and this was my second attempt. Followed your instructions perfectly ….. but for us newbes you forgot one very important item …. DRAIN THE WATER BEFORE YOU PUT THE SAUCE IN. I thought I should and I reread your instructions over and it was not listed. Since I don’t really know how to use the Instapot, I thought well, maybe you don’t drain the water. Needless to say, it certainly wasn’t the meal I’d hoped for.
I will, however, try it again because even watered down with 4 and 1/4 cups of water, I could sort of taste the tang and know it will be great. So, remember, some of us follow the instructions to a T when we are first learning, and that was a very important step to be missing. Otherwise, I think next time will be awesome!
Hi Debi!
Actually, you should not drain off the water. There should only be a little left and it mixes in with the sauce. Then when you set it on Sauté at the end, the sauce will thicken.
My noodles cooked to the bottom of the liner before I added the the sauce. How do I prevent that?
HI Lexa,
Hmmm… Maybe stir the ingredients to coat the pasta before pressure cooking.
This recipe was delicious! Thank you
Del
Would a gluten free pasta have the same cook time?
Hi Kim,
Yes it will! :)
It turned out awesome…