I was cleaning out my freezer last month when I discovered a forgotten bag of shrimp tucked behind some frozen veggies. With a busy week ahead, I knew I needed something quick but impressive—and that’s how this Bang Bang Shrimp Scampi came to life.
I’ve always loved the creamy, spicy-sweet kick of bang bang sauce, and pairing it with classic garlic butter scampi felt like a no-brainer. The result? A dish that’s become a regular in my rotation, especially when I want to treat myself without spending hours in the kitchen.
What I adore about this recipe is how effortlessly it comes together. You get the richness of garlic-infused butter, the gentle heat from chili sauce, and a touch of sweetness that balances everything out. It’s one of those meals that feels indulgent but is surprisingly simple to pull off. Whether you’re cooking for a date night or just craving something cozy, this scampi delivers every time. If you enjoy this fusion of flavors, you should also try our pumpkin spice sugar cookies for a sweet finish to your meal.
Recipe Overview
Cuisine: Fusion (Italian-Asian inspired)
Category: Main Course
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
What You’ll Need
When I’m picking out shrimp, I look for wild-caught varieties—they tend to have a sweeter, cleaner flavor. Frozen works perfectly here; just thaw them in cold water for about 15 minutes before patting dry. For the bang bang sauce, I’ve found that using full-fat mayonnaise and sweet chili sauce gives the best texture and depth, but I’ll share some lighter swaps if you’re watching calories.
Shrimp: Provides the main protein and cooks quickly.
Garlic and Butter: Create the aromatic base for the scampi.
Bang Bang Sauce: Adds the signature spicy-sweet flavor profile.
Pasta or Rice: Serves as a comforting base to soak up the sauce.
Bang Bang Shrimp Scampi – Spicy Sweet Heat Recipe
INGREDIENTS
PREPARATION
Notes
Enjoy your homemade Bang Bang Shrimp Scampi – Spicy Sweet Heat Recipe!
Nutrition Information
INGREDIENTS
One evening, I was halfway through prepping when I realized I’d run out of fresh parsley. I used dried instead, and you know what? It still turned out wonderfully. That’s the beauty of this recipe—it’s forgiving and adaptable to what you have on hand.
- 1 lb large shrimp, peeled and deveined
- 4 cloves garlic, minced
- 3 tbsp unsalted butter
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tbsp sriracha or hot sauce
- 2 tsp lemon juice
- 1/4 cup chopped fresh parsley
- 8 oz linguine or angel hair pasta
- Salt and black pepper to taste
- Red pepper flakes for garnish (optional)
PREPARATION
From experience, the key to nailing this dish is not overcooking the shrimp. They go from tender to rubbery in a flash, so keep a close eye once they hit the pan. You’ll know they’re done when they curl into a loose “C” shape and turn opaque. For another quick and satisfying meal, check out our keto chicken quesadilla recipe that’s perfect for low-carb diets.
- Cook pasta according to package directions until al dente. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add garlic and sauté for 1-2 minutes until fragrant.
- Increase heat to medium-high, add shrimp in a single layer, and cook for 2-3 minutes per side until pink.
- In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and lemon juice.
- Reduce heat to low, pour sauce over shrimp, and stir to coat evenly. Heat through for 1-2 minutes.
- Toss in cooked pasta and parsley. Season with salt and pepper. Garnish with red pepper flakes if desired.
NUTRITION INFORMATION
- Calories: 480 per serving
- Protein: 24g
- Carbohydrates: 38g
- Fat: 25g
- Sodium: 680mg
Customizing Your Scampi
Around here, we love tweaking this recipe based on what’s in season. In summer, I’ll add zucchini noodles for a lighter twist, or throw in some cherry tomatoes for a burst of freshness. If you prefer a creamier sauce, a splash of heavy cream or coconut milk works beautifully. For extra heat, double the sriracha—it gives the dish a lovely kick that lingers just enough.
Serving Suggestions
I often serve this scampi over a bed of fluffy jasmine rice or with crusty bread to mop up every bit of sauce. A simple side salad with a tangy vinaigrette balances the richness perfectly. When I’m hosting, I’ll plate it family-style in a big bowl—it always feels more inviting that way.
Storing and Reheating
Leftovers keep well in an airtight container in the fridge for up to two days. To reheat, gently warm them in a skillet over low heat with a tablespoon of water or broth to revive the sauce. Avoid microwaving, as it can make the shrimp tough. If you’re looking for another easy, hands-off meal, our slow cooker chicken taco soup is a set-and-forget comfort dish that’s perfect for busy days.
FREQUENTLY ASKED QUESTIONS
Can I use frozen shrimp?
Absolutely! Thaw them completely and pat dry to avoid excess water in the pan.
How spicy is this Bang Bang Shrimp Scampi?
The heat level is moderate—adjust the sriracha to your preference for more or less kick.
Can I make it ahead?
You can prep the sauce and chop ingredients in advance, but cook the shrimp fresh for the best texture.
Conclusion
This Bang Bang Shrimp Scampi – Spicy Sweet Heat is one of those recipes that feels like a hug in a bowl—comforting, flavorful, and just right for any night. I hope it brings as much joy to your table as it does to mine. If you give it a try, I’d love to hear how it turned out! Share your creations with me on Instagram—I’m always excited to see your twists.
