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Spicy Shrimp with Bang Bang Sauce

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By Betty Crocker Kitchens
Updated Dec 11, 2012
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Perk up your palate with this well-seasoned baked shrimp dish, paired with a sauce that wows. Recipe courtesy of Reynolds.

Spicy Shrimp with Bang Bang Sauce

  • Prep Time 15 min
  • Total 13 min
  • Servings 4
  • Ingredients 14
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Ingredients

  • 1 Reynolds® Oven Bag, Large Size
  • 1/4 cup olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon flour
  • 2 teaspoons seafood seasoning
  • 2 cloves garlic, minced
  • 1 pound peeled medium-size raw shrimp, tails removed

Bang Bang Sauce

  • 1/4 cup mayonnaise
  • 1 tablespoon Thai sweet chili sauce
  • 2 to 3 teaspoons Sriracha hot chili sauce
  • 6 romaine lettuce leaves, torn into 1-inch pieces
  • 1 cup crushed potato chips
  • 3 green onions, sliced (optional)

Instructions

  • Step 
    1
    Preheat to 350°F. Place Reynolds® Oven Bag in 13x9x2-inch pan.
  • Step 
    2
    Add olive oil, lemon juice, Worcestershire sauce, flour, seafood seasoning and minced garlic to oven bag. Gently squeeze several times to blend.
  • Step 
    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.
  • Step 
    4
    Make Bang Bang Sauce while shrimp is marinating: MIX mayonnaise, sweet chili sauce and hot chili sauce in a small bowl; set aside.
  • Step 
    5
    Remove shrimp from refrigerator. CUT six 1/2-inch slits in top of bag. Tuck ends of bag in pan.
  • Step 
    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.

Nutrition

Nutrition Facts are not available for this recipe

Tips from the Betty Crocker Kitchens

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