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.

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

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

Bang Bang Sauce

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

  • 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.

Expert Tips

Reynolds® Oven Bag Tips: • To crush potato chips, place chips in a small re-sealable plastic bag; use a rolling pin or can to crush chips.