Bang Bang Shrimp Spaghetti Squash
Created by dienia b on March 21, 2015
- Servings: 4
- Prep Time: 15m
- Cook Time: 30m
- Recipe #18179
Ingredients
- 5 pound squash (spaghetti squash, cooked)
- 8 ounces fresh shrimp (peeled and deveined)
- 2 tablespoon olive oil
- 3 cloves garlic, minced
- 1 teaspoon paprika (smoked paprika)
- 1/2 teaspoon red chili flakes
- 1 teaspoon hot sauce
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 teaspoon Kosher salt
- 1 teaspoon ground black pepper, to taste
- FOR THE SAUCE
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce (Thai)
- 2 cloves garlic, pressed
- 1 lime (or more, juice of to taste)
- 1 teaspoon rice wine
- 1 teaspoon hot sauce (Sriracha, optional)
- Garnish
- Crushed red pepper flakes (pinch)
- 2 tablespoons fresh chopped parsley
- 2 tablespoons fresh chopped cilantro
How to Make
-
FOR THE SAUCE
-
Step 1: Whisk together mayonnaise, Thai sweet chili sauce, garlic, lime juice, Sriracha and red pepper flakes; set aside.
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Step 2: Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place shrimp onto the prepared baking sheet. Add olive oil, garlic, paprika, spices ,herbs, hot sauce, salt and pepper, to taste, and gently toss to combine.
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Step 3: Place into oven and roast just until pink, firm and cooked through about 6-8 minutes. Remove from oven and set aside.
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Step 4: In a large bowl, combine squash, shrimp and mayonnaise mixture.
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Step 5: Serve immediately, garnished with parsley.
Nutritional Facts
- Serving Size: 1 (706.6 g)
- Calories 370.5
- Total Fat - 14.3 g
- Saturated Fat - 2 g
- Cholesterol - 78.9 mg
- Sodium - 1425.1 mg
- Total Carbohydrate - 47.8 g
- Dietary Fiber - 7.3 g
- Sugars - 22.6 g
- Protein - 13.7 g
- Calcium - 199.3 mg
- Iron - 2.9 mg
- Vitamin C - 13.2 mg
- Thiamin - 0.2 mg