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RECIPE
15 INGREDIENTS6 STEPS30MIN

Bang Bang Shrimp Pasta

4.3
3 Ratings

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Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
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This is an incredible, leaner version of bang bang shrimp pasta inspired by my favorite dish at Bonefish grill. The Greek yogurt and gluten free corn pasta make it more nutritious!
30MIN
Total Time

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
GO TO BLOG

Ingredients

US / METRIC
Servings:
6
Serves 6
1/2 cup
Plain Greek Yogurt
1/2 cup
Thai® Sweet Chili Sauce
1
Lime , juiced
1 tsp
Garlic Powder
1 tsp
Dried Onions
2 pinches
Crushed Red Pepper Flakes
2 pinches
1/4 tsp
Worcestershire Sauce
1 lb
Gluten-Free Pasta
1 tsp
Coconut Oil
1
Shallot , minced
1.5 lb
Shrimp , deveined, peeled
1
Lime , zested

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Nutrition Per Serving

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CALORIES
463
FAT
2.6 g
PROTEIN
30.6 g
CARBS
75.5 g

Cooking Instructions

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Step 1
Simply stir Plain Greek Yogurt (1/2 cup), Thai® Sweet Chili Sauce (1/2 cup), Lime (1), Garlic Powder (1/2 teaspoon), Dried Onions (1/2 teaspoon), Crushed Red Pepper Flakes (1 pinch), Salt (1 pinch), Worcestershire Sauce (1/4 teaspoon), Low-Sodium Soy Sauce (1/4 teaspoon) and set it aside.
Step 2
Then get a large pot of water on the stove and bring it to a boil. Salt it generously. Boil the Gluten-Free Pasta (1 pound) until tender. Usually it is about 8 minutes.
Step 3
Get out a large skillet and heat the Coconut Oil (1 teaspoon) in it over medium high heat. Add the Shallot (1) and let them get soft for 30 seconds. Then add the Shrimp (1.5 pound) and Lime (1) and let the shrimp cook until opaque and pink for about 4-5 minutes.
Step 4
While the shrimp cook, season them with the Garlic Powder (1/2 teaspoon), Dried Onions (1/2 teaspoon), Ground Ginger (1/4 teaspoon), Salt (1 pinch) and Crushed Red Pepper Flakes (1 pinch).
Step 5
Once they're done, move the skillet off of the heat. The pasta should be done by the point. Drain it and return it to the pot it cooked in, then toss it with the sauce and shrimp.
Step 6
Serve immediately and enjoy!

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Nutrition Per Serving
Calories
463
% Daily Value*
Fat
2.6 g
3%
Saturated Fat
1.3 g
6%
Trans Fat
0.0 g
--
Cholesterol
185.7 mg
62%
Carbohydrates
75.5 g
27%
Fiber
1.9 g
7%
Sugars
15.5 g
--
Protein
30.6 g
61%
Sodium
269.4 mg
12%
Vitamin D
--
--
Calcium
102.8 mg
8%
Iron
0.8 mg
4%
Potassium
380.8 mg
8%
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