Crispy Bang Bang Shrimp Noodles

Here is my bang bang shrimp noodles recipe, with tender seared prawns tossed in a creamy, spicy sauce with sweet chili, sriracha, and mayo, all served over pasta with a squeeze of fresh lime.

This dish is a weeknight favorite in our house because it comes together in about 20 minutes. I love how the creamy sauce coats every strand of spaghetti, and the prawns get this nice sear when you pat them dry first. Plus, my kids actually eat it without complaining!

What Kind of Prawns Should I Use?

You can use fresh or frozen prawns for this recipe, and both will turn out great. If you’re going with frozen, just make sure to thaw them completely and pat them dry with paper towels before cooking – this helps them get a nice sear instead of steaming in their own moisture. Size-wise, medium to large prawns work best since they’re easier to handle and won’t overcook as quickly. You can buy them pre-peeled and deveined to save yourself some prep time, or if you’re feeling ambitious, buy them whole and do it yourself for a slightly better price.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Prawns: You can use chicken breast cut into bite-sized pieces or even firm tofu for a vegetarian version. Cook chicken thoroughly until it reaches 165°F, and if using tofu, press it well and pan-fry until crispy on the outside.
• Pasta: Any pasta shape works here – spaghetti, linguine, fettuccine, or even rice noodles if you want to go in an Asian direction. Just cook according to package directions.
• Sriracha: If you don’t have sriracha, try using hot sauce or even extra sweet chili sauce mixed with a pinch of cayenne pepper to get that heat.
• Mayonnaise: Greek yogurt or sour cream can work as a substitute, though the sauce will be slightly tangier. You could also use Japanese Kewpie mayo for a richer flavor.
• Sweet chili sauce: In a pinch, mix honey or maple syrup with a bit of hot sauce and a splash of rice vinegar to mimic that sweet-spicy combo.
• Sesame seeds: These add a nice crunch and nutty flavor, but if you don’t have them, crushed peanuts or even everything bagel seasoning can add a similar textural element.

Watch Out for These Mistakes While Cooking

The biggest mistake with pressure-cooked pasta is forgetting that it continues cooking even after you release the pressure, so always undercook slightly by reducing the recommended time – in this case, 1 minute is perfect for al dente noodles, but going longer will turn them mushy.

Make sure your quick release is truly quick by moving the valve immediately when the timer goes off, as even an extra 30 seconds can overcook delicate shrimp and make them rubbery instead of tender.

Don’t skip draining the noodles well after cooking – excess water will dilute your bang bang sauce and turn your dish watery instead of creamy and coated.

For the best flavor, mix your sauce ingredients at least 5 minutes before you need them so the flavors have time to blend together, and taste it before tossing with the noodles so you can adjust the spice level to your liking.

What to Serve With Bang Bang Shrimp Noodles?

These spicy, creamy noodles are pretty filling on their own, but I love pairing them with some fresh cucumber salad to cool things down a bit. The crunch from cucumbers tossed with rice vinegar and a pinch of sugar really balances out all that heat from the sriracha and chili oil. If you want to make it more of a complete meal, some steamed edamame or crispy vegetable spring rolls on the side work great. A cold Asian beer or some iced green tea is perfect for washing it all down, especially if you’re like me and tend to go heavy on the chili oil!

Storage Instructions

Store: Keep your bang bang shrimp noodles in an airtight container in the fridge for up to 2 days. The creamy sauce might thicken up a bit in the cold, but that’s totally normal. I find this dish tastes best fresh, but it still makes for a decent next-day lunch.

Reheat: Warm it up in the microwave for about 1-2 minutes, stirring halfway through. You might want to add a splash of water to loosen up the sauce if it’s gotten too thick. The shrimp can get a little rubbery if you overheat it, so just warm it until it’s heated through.

Make Ahead: You can cook the pasta and shrimp ahead of time and keep them separate in the fridge. Mix up the bang bang sauce and store it in a jar for up to 3 days. When you’re ready to eat, just toss everything together and you’ve got a quick meal ready to go.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 880-980
• Protein: 30-36 g
• Fat: 30-38 g
• Carbohydrates: 115-125 g

Ingredients

For the noodles and shrimp:

• 8 oz pasta (I always use Barilla spaghetti for this recipe)
• 7 oz prawns (peeled, deveined, and patted dry for a better sear)
• 9.5 oz water
• 1.25 tsp salt

For the sauce:

• 2 tbsp mayonnaise (I prefer Hellmann’s for the creamiest texture)
• 1 tbsp sweet chili sauce
• 1.5 tbsp sriracha
• 1 tsp paprika
• 1 tsp pepper
• 1/4 tsp salt
• 1/2 lime juice (freshly squeezed for the best acidity)
• 0.5 tsp garlic powder

For the garnish:

• 1 spring onion (thinly sliced on a diagonal)
• 1 tsp sesame seeds
• 1 tsp chili oil (I use Lao Gan Ma for extra depth and crunch)

Step 1: Prepare the Bang Bang Sauce

• 2 tbsp mayonnaise
• 1 tbsp sweet chili sauce
• 1.5 tbsp sriracha
• 1 tsp paprika
• 1 tsp pepper
• 1/4 tsp salt
• 0.5 tsp garlic powder
• 1/2 lime juice

While the pasta and shrimp will cook, make the sauce so it’s ready when needed.

In a small bowl, whisk together the mayonnaise, sweet chili sauce, and sriracha until smooth and well combined.

Add the paprika, pepper, salt, garlic powder, and freshly squeezed lime juice, stirring until you have a vibrant, creamy sauce with a slight kick.

I like to taste it at this point and adjust the heat level—add more sriracha if you want extra spice, or a touch more mayo if it’s too intense.

Set the sauce aside at room temperature.

Step 2: Cook Pasta and Shrimp Together Under Pressure

• 8 oz pasta
• 7 oz prawns
• 9.5 oz water
• 1.25 tsp salt

Add the pasta, prawns, water, and 1.25 tsp salt to a pressure cooker.

Stir to combine and ensure the pasta is submerged as much as possible.

Lock the lid, set the valve to seal, and cook on high pressure for 1 minute.

This quick cooking time keeps the shrimp tender and the pasta perfectly al dente—overcooked shrimp becomes rubbery, so don’t skip the timer.

When the time is up, perform a quick release by carefully opening the valve to let the steam escape.

Step 3: Drain and Combine with Sauce

• cooked pasta and shrimp from Step 2
• bang bang sauce from Step 1

Carefully drain the pasta and shrimp in a colander, shaking gently to remove excess water.

Transfer the drained mixture to a large bowl or back to the pot for easier tossing.

Pour the bang bang sauce from Step 1 over the hot pasta and shrimp, then toss everything together until the sauce coats every strand of pasta and each shrimp evenly.

The heat from the pasta will help the creamy sauce coat beautifully.

I find tossing in the pot itself saves a dish and makes it easier to get everything coated.

Step 4: Plate and Garnish

• 1 spring onion, thinly sliced
• 1 tsp sesame seeds
• 1 tsp chili oil

Divide the bang bang shrimp noodles between serving bowls or plates.

Top each portion generously with the thinly sliced spring onion, sesame seeds, and a drizzle of chili oil for extra flavor and visual appeal.

The chili oil adds a wonderful aromatic depth and a textural crunch that brings the whole dish together.

Crispy Bang Bang Shrimp Noodles

Delicious Crispy Bang Bang Shrimp Noodles recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings 2.5 servings

Calories 930 kcal

Ingredients

  

For the noodles and shrimp::

• 8 oz pasta (I always use Barilla spaghetti for this recipe)
• 7 oz prawns (peeled, deveined, and patted dry for a better sear)
• 9.5 oz water
• 1.25 tsp salt

For the sauce::

• 2 tbsp mayonnaise (I prefer Hellmann's for the creamiest texture)
• 1 tbsp sweet chili sauce
• 1.5 tbsp sriracha
• 1 tsp paprika
• 1 tsp pepper
• 1/4 tsp salt
• 1/2 lime juice (freshly squeezed for the best acidity)
• 0.5 tsp garlic powder

For the garnish::

• 1 spring onion (thinly sliced on a diagonal)
• 1 tsp sesame seeds
• 1 tsp chili oil (I use Lao Gan Ma for extra depth and crunch)

Instructions

 

• While the pasta and shrimp will cook, make the sauce so it's ready when needed. In a small bowl, whisk together the mayonnaise, sweet chili sauce, and sriracha until smooth and well combined. Add the paprika, pepper, salt, garlic powder, and freshly squeezed lime juice, stirring until you have a vibrant, creamy sauce with a slight kick. I like to taste it at this point and adjust the heat level—add more sriracha if you want extra spice, or a touch more mayo if it's too intense. Set the sauce aside at room temperature.
• Add the pasta, prawns, water, and 1.25 tsp salt to a pressure cooker. Stir to combine and ensure the pasta is submerged as much as possible. Lock the lid, set the valve to seal, and cook on high pressure for 1 minute. This quick cooking time keeps the shrimp tender and the pasta perfectly al dente—overcooked shrimp becomes rubbery, so don't skip the timer. When the time is up, perform a quick release by carefully opening the valve to let the steam escape.
• Carefully drain the pasta and shrimp in a colander, shaking gently to remove excess water. Transfer the drained mixture to a large bowl or back to the pot for easier tossing. Pour the bang bang sauce from Step 1 over the hot pasta and shrimp, then toss everything together until the sauce coats every strand of pasta and each shrimp evenly. The heat from the pasta will help the creamy sauce coat beautifully. I find tossing in the pot itself saves a dish and makes it easier to get everything coated.
• Divide the bang bang shrimp noodles between serving bowls or plates. Top each portion generously with the thinly sliced spring onion, sesame seeds, and a drizzle of chili oil for extra flavor and visual appeal. The chili oil adds a wonderful aromatic depth and a textural crunch that brings the whole dish together.