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!
Healthy Bang Bang Shrimp Pasta
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 Portion 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.
Do you have 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
How do I make bang bang shrimp in the Instant Pot?
1) Turn the Instant Pot to sauté. Add the coconut oil and allow it to melt and heat up.
2) Next add the garlic and fresco peppers. Sauté 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) Slowly mix in the Greek yogurt, sriracha, and green onions. If you like your pasta less creamy, use less. Serve while still hot.
Can I make Crockpot Bang Bang Shrimp 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.
How do I make Bang Bang Shrimp on the stove?
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. Sauté 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 Printable Recipe:
21 Day Fix Bang Bang Shrimp Pasta
Ingredients
- 13 oz spaghetti noodles whole wheat, dry
- 1 lb jumbo shrimp raw and FROZEN, peeled & deveined
- 4 cups water
- 3 tsp garlic minced
- 1 tsp coconut oil
- 1/4 cup honey
- 1/4 cup Fresno peppers diced
- 1 lime juiced
- 1/4 tsp salt
- 1/4 pepper
- 1 tbsp rice vinegar
- 1 1/2 cups Greek yogurt plain
- 1 tbsp sriracha or other hot sauce
- 1/2 cup green onions
Instructions
- Turn the Instant Pot to saute. Add the coconut oil and allow it to melt and heat up.
- Next add the garlic and fresco peppers. Saute for about 30 seconds until fragrant.
- Break the spaghetti noodles in half and arrange in the Instant Pot. Pour the water over the noodles.
- 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.
- 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.
- Mix in the Greek yogurt, sriracha, and green onions. Serve while still hot.
Stove top:
- Cook the spaghetti noodles according to the directions on the box. Drain and rinse is cool water.
- 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.
- Remove the lid. Mix in the honey, rice vinegar, and sriracha. Cook for another 2-3 minutes until the shrimp is pink and translucent.
- 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:
- In the slow cooker insert combine all the ingredients except the Greek yogurt and green onions.
- Add the lid to the slow cooker. Cook on low heat for 2 1/2 hours or high heat for 1 1/2 hours.
- Remove the lid and stir in the Greek yogurt and green onions. Serve.
Please see the video for this recipe at MyCrazyGoodLife.com
Notes
Nutrition
*nutrition calculations are approximate
Christina Hitchcock says
This is such a great spin on a recipe my family loves! Delicious and easy to make!
Wilhelmina Wessel says
I could eat this everyday!
Linda says
Boy, you covered all the bases with this one! I love my Instant Pot so I’m going to give this one a try. I mean, who wouldn’t love shrimp and pasta with a little creamy kick.
Noelle says
This recipe was superb! Everyone loved it so I will be making it again soon :)
April says
So much flavor and so easy to make!