Spicy Shrimp with Bang Bang Sauce

Spicy Shrimp with Bang Bang Sauce

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"Spicy shrimp are roasted and served over lettuce, topped with crushed potato chips, and served with a zesty hot sauce."
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28 m servings 437 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 437 kcal
  • 22%
  • Fat:
  • 32.5 g
  • 50%
  • Carbs:
  • 16.4g
  • 5%
  • Protein:
  • 20.6 g
  • 41%
  • Cholesterol:
  • 178 mg
  • 59%
  • Sodium:
  • 828 mg
  • 33%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F. Place Reynolds(R) Oven Bag in 13x9x2-inch pan.
  2. Add olive oil, lemon juice, Worcestershire sauce, flour, seafood seasoning and minced garlic to oven bag. Gently squeeze several times to blend.
  3. Add shrimp to oven bag; turn bag several times to coat shrimp with sauce. Arrange shrimp in an even layer. Close bag with nylon tie. Refrigerate 30 minutes.
  4. Make Bang Bang Sauce while shrimp is marinating: MIX mayonnaise, sweet chili sauce and hot chili sauce in a small bowl; set aside.
  5. Remove shrimp from refrigerator. CUT six ½-inch slits in top of bag. Tuck ends of bag in pan.
  6. Bake 10 minutes or until shrimp turns pink and is done. Place lettuce on appetizer plates. Carefully cut bag open; spoon shrimp over lettuce. Top with crushed potato chips; drizzle with Bang Bang Sauce. Garnish with green onions, if desired.


  • To crush potato chips, place chips in a small re-sealable plastic bag; use a rolling pin or can to crush chips.
  • We tested with Old Bay(R) seafood seasoning, Maggi Taste of Asia(R) Sweet Chili Sauce and Tuong Ot(R) Sriracha Hot Chili Sauce.



Amazing!! I followed this to a T and was great! We're newlyweds so I'm kinda new on this cooking thing but this recipe did not disappoint!

LOVED this! Absolutely delicious! Did not use the cooking bag. Just cooked it, marinade and all, in a 9x9 inch pan and it worked perfectly for moist, flavorful, delicious shrimp. Served it a...

yum yum yum......1st tme followed directions forgot to add potato chips. delish.....2nd time cooked without bag and used potato chips.....really yum...... Next time I make this cooking without...

Really good! I used about half of the oil called for, and used light mayonnaise to cut down on fat. We also used only part of the dressing; you don't need that much to get the full flavor. Inst...

This is an excellent, healthier alternative to the Bang Bang Shrimp you find at restaurants. I made it exactly as directed and it was wonderful. I liked the oven bag for easy clean up but it did...

I wouldn't have tasted the BANG! if I hadn't added a lot more Sriracha than called for. I did use the oven bag because I had one lying around but I don't think it is necessary at all. This would...

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