Spicy Shrimp with Bang Bang Sauce

Perk up your palate with this well-seasoned baked shrimp dish, paired with a sauce that wows. Recipe courtesy of Reynolds.

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Prep Time 15 min
Total Time 13 min
Servings 4

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)

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Directions

1 Preheat to 350ºF. Place Reynolds® 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 1/2-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.