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Spicy Shrimp with Bang Bang Sauce

  • Prep Time: 15 minutes
  • Cook Time: 13 minutes
  • Course: Main Dish

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  • 1 Reynolds Oven Bag, Large Size
  • 1 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
  • 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)


Step 1

PREHEAToven to 350F. 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.

Step 4

CLOSE bag with nylon tie. Refrigerate 30 minutes.

Step 5

MAKE Bang Bang Sauce while shrimp is marinating:

Step 6

MIX mayonnaise, sweet chili sauce and hot chili sauce in a small bowl; set aside.

Step 7

REMOVE shrimp from refrigerator.

Step 8

CUT six -inch slits in top of bag. Tuck ends of bag in pan.

Step 9

BAKE 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.

Step 10

REYNOLDS OVEN BAGS TIPS: To crush potato chips, place chips in a small resealable plastic bag; use a rolling pin or can to crush chips. We tested with Old Bay seafood seasoning, Maggi Taste of Asia Sweet Chili Sauce and Tuong Ot Sriracha Hot Chili Sauce.

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