Healthy Bang Bang Shrimp Pasta

Do you love having Chinese takeout but hate all the extra calories?! This healthy bang bang shrimp pasta will satisfy those cravings without the unhealthy additives. It’s the perfect balance of sweet and spicy, and it’s Instant Pot Chinese food that you can enjoy at home. It’s 21 Day Fix friendly and an awesome option for 2B Mindset at lunch if you bulk it up with extra veggies!

I love making Chinese takeout at home. I have a popular recipe for Instant Pot orange chicken that we make quite a bit. It’s another quick and easy recipe that will satisfy the whole family.

What are the 21 Day Fix counts for bang bang shrimp pasta?

I’m glad you asked ;) I have the breakdown right here so you can check it out!

Serves 6
Entire recipe: 12Y, 4R, 1tsp, 12 sweetener teaspoons, 1/2G

Per serving: 2Y, Just over 1/2R, negligible teaspoon, 2 sweetener teaspoons, negligible green

For 2B Mindset this makes a great lunch, you’ll need to add some extra veggies to make sure you hit your percentages for those!!

More Recipes For 21 Day Fix & 2B Mindset

There’s plenty more where that came from when it comes to 21 Day Fix and 2B Mindset recipes here at My Crazy Good Life. Take a look at some of these great choices below:

• 2B Mindset Vegetable Recipes

• 2B Mindset Instant Pot Recipes

• 2B Mindset Chicken Recipes

• 21 Day Fix Italian Recipes

• The Ultimate List of 21 Day Fix Recipes

Instant Pot Chinese Food | Bang Bang Shrimp Pasta in the Instant Pot

1) Turn the Instant Pot to saute. Add the coconut oil and allow it to melt and heat up.
2) Next add the garlic and fresco peppers. Saute for about 30 seconds until fragrant.
3) Break the spaghetti noodles in half and arrange in the Instant Pot. Pour the water over the noodles.
4) Toss in the frozen shrimp, salt, pepper, rice vinegar, honey, and lime on top of the noodles. Close the lid and turn the pressure valve to sealing.
5) Cook on high pressure using the manual setting for 3 minutes. Release the pressure using a controlled quick release method. To do this use a utensil to open and close the pressure valve so that only a little pressure releases at a time. This will prevent liquid from sputtering out the top.
6) Mix in the Greek yogurt, sriracha, and green onions. Serve while still hot.

Can I make this tasty IP Chinese food in the Crockpot instead?

You sure can, the slow cooker directions are right here:

1) In the slow cooker insert combine all the ingredients except the Greek yogurt and green onions.
2) Add the lid to the slow cooker. Cook on low heat for 2 1/2 hours or high heat for 1 1/2 hours.
3) Remove the lid and stir in the Greek yogurt and green onions. Serve.

Making bang bang shrimp pasta on the stove top:

1) Cook the spaghetti noodles according to the directions on the box. Drain and rinse is cool water.
2) In a skillet heat to coconut oil on medium high heat. Saute the garlic and fresco peppers. Add the shrimp, lime juice, salt and pepper to the skillet. Mix it up and then cover and let cook for 2-3 minutes until the shrimp is defrosted.
3) Remove the lid. Mix in the honey, rice vinegar, and sriracha. Cook for another 2-3 minutes until the shrimp is pink and translucent.
4) Turn off the heat. Add the noodles to the pan with the shrimp. Mix in the Greek yogurt and green onions. Garnish and serve warm.

21 Day Fix Bang Bang Shrimp Pasta Recipe:

5 from 1 vote

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21 Day Fix Bang Bang Shrimp Pasta

This healthy Bang Bang Shrimp pasta will satisfy your craving without all of the calories! With just the right amount of sweet and spicy, this is an healthy Instant Pot Chinese food recipe for the entire family. 21 Day Fix friendly, a perfect 2B Lunch idea when paired with extra veggies.

Course Main Course

Cuisine American

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 6 Servings

Ingredients

• 13 oz. dry whole wheat spaghetti noodles
• 1 lb. raw FROZEN jumbo shrimp peeled & deveined
• 4 cups water
• 3 tsp minced garlic
• 1 tsp coconut oil
• 1 tsp salt
• 1/4 cup honey
• 1/4 cup diced Fresno peppers
• 1 lime Juiced
• 1/4 tsp salt
• 1/4 pepper
• 1 tbsp rice vinegar
• 1 1/2 cups plain Greek yogurt
• 1 tbsp sriracha or other hot sauce
• 1/2 cup green onions

Instructions

1. 1) Turn the Instant Pot to saute. Add the coconut oil and allow it to melt and heat up.
2. 2) Next add the garlic and fresco peppers. Saute for about 30 seconds until fragrant.
3. 3) Break the spaghetti noodles in half and arrange in the Instant Pot. Pour the water over the noodles.
4. 4) Toss in the frozen shrimp, salt, pepper, rice vinegar, honey, and lime on top of the noodles. Close the lid and turn the pressure valve to sealing.
5. 5) Cook on high pressure using the manual setting for 3 minutes. Release the pressure using a controlled quick release method. To do this use a utensil to open and close the pressure valve so that only a little pressure releases at a time. This will prevent liquid from sputtering out the top.
6. 6) Mix in the Greek yogurt, sriracha, and green onions. Serve while still hot.

Stove top:

1. 1) Cook the spaghetti noodles according to the directions on the box. Drain and rinse is cool water.
2. 2) In a skillet heat to coconut oil on medium high heat. Saute the garlic and fresco peppers. Add the shrimp, lime juice, salt and pepper to the skillet. Mix it up and then cover and let cook for 2-3 minutes until the shrimp is defrosted.
3. 3) Remove the lid. Mix in the honey, rice vinegar, and sriracha. Cook for another 2-3 minutes until the shrimp is pink and translucent.
4. 4) Turn off the heat. Add the noodles to the pan with the shrimp. Mix in the Greek yogurt and green onions. Garnish and serve warm.

Slow cooker:

1. 1) In the slow cooker insert combine all the ingredients except the Greek yogurt and green onions.
2. 2) Add the lid to the slow cooker. Cook on low heat for 2 1/2 hours or high heat for 1 1/2 hours.
3. 3) Remove the lid and stir in the Greek yogurt and green onions. Serve.

Recipe Notes

Serves 6 Entire recipe: 12Y, 4R, 1tsp, 12 sweetener teaspoons, 1/2G Per serving: 2Y, Just over 1/2R, negligible teaspoon, 2 sweetener teaspoons, negligible green

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