Gluten Free Sweet & Spicy Thai Shrimp Pasta Recipe

by Carol Kicinski on June 6, 2017

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Gluten Free Sweet & Spicy Thai Shrimp Pasta Recipe

All my friends who have tried the Bang Bang Shrimp from Bonefish Grill rave about it. I have never tried it because it’s not gluten free. But I wondered what all the fuss was about. So, I made some. And I loved it! And then I made a similar dish but with pad Thai noodles. I loved this even more, as it turned an appetizer into a main dish. I call it Gluten Free Sweet & Spicy Thai Shrimp Pasta.

This recipe is super simple and quick. You can make it as spicy as you like – I started with 3 teaspoons of sriracha and landed on 5.

This whole dish comes together in less than 20 minutes, but it feels like you’re eating something special. And it tastes like you’re eating something delicious. Because you are.

I used organic brown rice pad Thai noodles from Explore Cuisine in this recipe and Thai Kitchen sweet red chili sauce because it is gluten free. Make sure you check the label if you use a different brand.

Gluten free recipe for spicy shrimp pasta - like bang bang shrimp from Bonefish Grill

Gluten Free Sweet & Spicy Thai Shrimp Pasta Recipe


Kosher or fine sea salt
1 (8-ounce) package Explore Cuisine organic brown rice pad Thai noodles
½ cup mayonnaise
¼ cup sweet chili sauce
2 -4 teaspoons (or more) sriracha sauce
Juice of 1 lime
3 tablespoons olive oil, divided
2 garlic cloves, minced
8 ounces shrimp, peeled and deveined
2 green onions, finely chopped
1 tablespoon toasted sesame seeds


Bring a pot of salted water to a boil and cook the noodles according to the package directions. Drain, rinse with hot water, and set aside.

Combine the mayonnaise, sweet chili sauce, and sriracha in a mixing bowl and set aside.

Combine the lime juice with 2 tablespoons olive oil and garlic in a mixing bowl. Add the shrimp and toss to coat.

Heat a large skillet over medium-high heat. Drain the shrimp and add to the hot pan. Cook for 3-4 minutes or until the shrimp are no longer transparent and are turning pink. Do not overcook. Remove the shrimp from the pan and add to the mayonnaise mixture, stirring to coat.

Add 1 tablespoon of olive oil to the pan and heat. Add the noodles to the hot oil and cook, tossing gently, for 2-3 minutes. Combine the noodles with the shrimp. Garnish with the green onions and sesame seeds and serve.


A gluten free recipe that serves 4.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

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