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 tonight and it was fantastic! Perfect as written.
making it tonight !
thank you
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Just made this dish and it was PERFECT! No problems whatsoever and the taste was amazing!!
This was absolutely delicious. I added frozen peas with the shrimp and it turned out perfect. Will make again.
Loved this recipe!! Easy and tasty! Used cooked shrimp and only 1/2 tsp Sriracha.
Can I use a different pasta?
Hi Rachel,
Absolutely! You can use any kind of pasta you like. :)
This was my first attempt at anything pasta in the Instant Pot and it was a success, happy to say. There were a handful of spaghetti strands that were still crunchy, but overall, pasta was perfectly al debts. Minimal leftover water, as mentioned in previous reviews. The sauce needed something… not sure what, but it tasted flat, even with the addition of a lot of red pepper flakes and more sriracha. I will be experimenting next time with more flavors… perhaps adding basil and ginger. I also added snow peas at the same time as the shrimp and scallions, because you need a veggie, and it added a pop of color. What else can I use next time, beside all that mayo?? Thanks for getting me over the IP pasta hurdle.
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The sauce didn’t really thicken up until it completely cooled down, I would’ve hoped it would have thickened sooner, but it still tasted good! It was a little spicier than I can tolerate but I still ate it, I liked the flavor of the Thai chili. I used Fettucine noodles instead of spaghetti and had no issues with the timing. I would definitely make it again & adjust the water and heat of the sauce so it’s perfect next time! Thanks for the recipe!
Would I be able to substitute the shrimp for chicken? Would any changes need to be made for that?
I just did it with chicken last evening and it turned out great. I sauteed the chicken for just a bit until it was only slightly pink then put it in the IP at the end, as you would with the shrimp.
Like another user mentioned…i had way too much water in the end and ended up with a watery soup instead of a sauce. If I would have manuly drained some water off I am sure this would have been absolutely amazing.
This is a delicious recipe! I have only one suggestion. Before you lock the lid on, give the ingredients in the pot a stir. I didn’t do that (as the recipe doesn’t say to stir) and my minced garlic was laying on top of everything. When I did the quick release, the steam was white and milky. Normally, the steam doesn’t make a mess, but when it’s white and milky, it does. Looking under the lid, I found that the steam vent was coated with the minced garlic.
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I made this last night in my Ninja Foodi and it was AMAZING!! So easy and so good. Will definitely be making this again. Thanks for sharing this awesome recipe.
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