Bang Bang Shrimp Fettuccine

A couple of years ago I posted a simplified recipe for Bonefish Grill’s Bang Bang Shrimp, which quickly became one of my most popular dishes! The restaurant serves bang bang shrimp on top of a bed of lettuce as its most famous starter, and also serves it in warm delicious tacos as a main dish–but this week I decided to change up the recipe a little, and serve it with the next best thing… pasta! My husband said this reminded him of a diablo shrimp recipe.  I’m not usually one for really spicy food, but this is to die for delicious! I hope you guys love it as much as the first recipe, if not more!

1 pound raw shrimp, peeled and deveined, tails removed
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup corn starch
2 eggs
fresh baby spinach {couple handfuls}
6 tablespoons canola or vegetable oil
1 cup mayo
1/2 cup Thai Sweet Chili Sauce
6 Tbsp Sriracha Hot Sauce
2 teaspoon peanut butter


Bring a large pot of salted water to a boil over high heat.

Meanwhile, season the shrimp with salt, black pepper and garlic powder. Place the cornstarch in a shallow dish, and beat the eggs in another. Dip the shrimp in the egg, coating well, then coat in the cornstarch, and set aside on a plate, or baking tray.

Heat 6-8 tablespoons of oil in a large skillet on high heat. When the oil is hot, carefully add the shrimp to the pan. You may need to cook the shrimp in two batches so that you don’t overcrowd the pan. Cook 30 seconds to 1 minute per side, until the shrimp are crispy.

Remove the shrimp to a paper towel lined plate to drain.

Add the fettuccine to the boiling, salted water and cook according to package directions {6-9 minutes, or until al dente}. When the pasta has 2 minutes to go, add a handful or two of spinach, and cook until wilted. Drain the spinach and pasta in a colander.

In a saucepan, combine the Thai Sweet Chili Sauce, Sriracha, Mayo, and Peanut Butter and cook over medium-low heat until heated through {4-5 minutes}.

Plate the fettuccine and spinach, add the crispy shrimp on top, and cover with the spicy sauce. Serve immediately. 

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<3 Sarah