Bang bang shrimp pasta is what weeknight dinner dreams are made of! Juicy shrimp, tender pasta, and that irresistible sweet-and-spicy bang bang sauce come together in just 20 minutes. It’s creamy, bold, and guaranteed to be a hit. 

Ingredients for Bang Bang Shrimp Pasta

• Spaghetti Noodles: Any pasta will work! Thin spaghetti, angel hair, or bowtie are great substitutes.
• Shrimp: I used large shrimp for this recipe because shrimp shrinks quite a bit as it cooks.

• Heavy Cream: I love the addition of cream in the sauce! It thins the sauce just enough to help coat the noodles and shrimp perfectly.
• Sriracha Sauce: Use more or less depending on your preference.

How to Make Bang Bang Shrimp Pasta

If you love bold flavors without a ton of fuss, this pasta is calling your name! This shrimp recipe has saucy noodles and a creamy kick that come together in minutes, and trust me, everyone will be asking for seconds.

1. Make the Sauce: In a medium-sized bowl, whisk together mayonnaise, heavy cream, Thai sweet chili sauce, honey, Sriracha, and salt until combined. Set aside.
2. Cook Pasta: Boil the spaghetti in a large pot according to the package directions, drain, then set aside.
3. Season the Shrimp: Place shrimp in a large bowl, then season with paprika, salt, and pepper.
4. Cook the Shrimp: Heat the butter in a large skillet over medium-high heat, then add the garlic and cook for 30 seconds. Add the seasoned shrimp to the skillet and cook for 6-8 minutes, until pink. Don’t overcook the shrimp, or they will be chewy. Remove the shrimp from the pan, then set aside.
5. Heat the Sauce: Return to the same skillet and reduce the heat to medium-low. Add the sauce and heat for 1 minute, whisking continuously.
6. Combine: Add the cooked shrimp and pasta, then toss to coat in the sauce.

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Bang Bang Shrimp Pasta

Bang Bang Shrimp Pasta is a 20-minute dinner packed with juicy shrimp, tender pasta, and a creamy, sweet-and-spicy sauce you’ll crave again and again.

Course Dinner

Cuisine American, Asian American

Keyword bang bang shrimp pasta recipe

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 Servings

Calories 582kcal

Author Alyssa Rivers

Ingredients

Shrimp and Pasta

• 8 ounces dry spaghetti
• 1 pound large shrimp peeled and deveined
• 1 teaspoon paprika
• ½ teaspoon salt
• ½ teaspoon pepper
• 2 tablespoons unsalted butter
• 1 clove minced garlic

Sauce

• ⅓ cup mayonnaise
• ¼ cup heavy cream
• ⅓ cup sweet chili sauce
• 1 tablespoon honey
• 1 tablespoon Sriracha sauce
• ¼ teaspoon salt

Instructions

Sauce

• In a medium-sized bowl, whisk together ⅓ cup mayonnaise, ¼ cup heavy cream, ⅓ cup sweet chili sauce, 1 tablespoon honey, 1 tablespoon Sriracha sauce, and ¼ teaspoon salt until combined. Set aside.

Shrimp and Pasta

• Cook 8 ounces dry spaghetti according to the package directions. Drain and set aside.
• In a large bowl, season 1 pound large shrimp with 1 teaspoon paprika, ½ teaspoon salt, and ½ teaspoon pepper.
• Heat 2 tablespoons unsalted butter in a large skillet over medium-high heat. Add 1 clove minced garlic and cook for 30 seconds. Add the seasoned shrimp to the skillet and cook until it turns pink, about 4-6 minutes. Don’t overcook the shrimp, or they will be chewy. Remove the shrimp from the pan and set aside.
• Return to the same skillet and reduce the heat to medium-low. Add the sauce and heat for 1 minute, whisking continuously.
• Add the cooked shrimp and pasta and toss to coat in the sauce.

Video

Notes

Storage & Reheating Instructions

• Fridge: Store cooled leftovers in an airtight container for 1-3 days.
• Reheating: Reheat leftovers in the microwave or over the stove until warmed through. I like to add a splash of cream to help add moisture to the pasta as it heats.
• Freezer: Not recommended.
• Make ahead: Best served fresh.

Nutrition

Calories: 582kcal | Carbohydrates: 59g | Protein: 24g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 183mg | Sodium: 1504mg | Potassium: 299mg | Fiber: 2g | Sugar: 17g | Vitamin A: 863IU | Vitamin C: 3mg | Calcium: 91mg | Iron: 1mg

More Quick and Easy Pasta Recipes

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One-Pan Marry Me Tortellini

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30 Minute Taco Spaghetti

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Pasta

Lemon Garlic Parmesan Shrimp Pasta

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If you love a good lobster rolls, you’ll love it even more as a dip. Creamy, cheesy, and loaded with tender lobster, serve it warm, grab some crackers or bread, and let the dipping begin!

Lobster Roll Dip Ingredients

• Lobster: You can use thawed frozen lobster, drained canned lobster, or freshly cooked lobster.
• Lemon Juice: Fresh lemon juice gives the brightest flavor, but you can use bottled if that’s all you have.
• Spicy! Add extra cayenne, hot sauce, or red pepper flakes to make it spicier.
• Extra Cheesy: If you want it super cheesey, add 1–1½ cups more shredded cheese. You can use cheddar, Gruyère, or Monterey Jack.

How to Make Lobster Roll Dip

Get your baking dish ready, this lobster roll dip recipe comes together with just 10 minutes of prep and bakes into a bubbly, golden-topped snack. A few simple steps and you’ll have an impressive appetizer ready to serve straight from the oven.

1. Make Base: Preheat the oven to 375ºF. Spray a 1 or 2-quart baking dish with nonstick cooking spray and set aside. Mix the cream cheese, mayonnaise, and sour cream in a large bowl with a hand mixer until fully combined and smooth.
2. Add Mix In’s: Stir in the shallot, lemon juice, lemon zest, garlic, mustard, paprika, cayenne pepper, and 1 cup of the cheddar.
3. Bake: Gently stir in the lobster until evenly distributed throughout the dip. Taste and season with salt and pepper as needed. Transfer into the prepared baking dish and top with the remaining ½ cup of cheddar cheese. Bake for 15-20 minutes, until the cheese is melted and lightly browned and the dip is bubbling around the edges. Top with sliced green onions, if desired, and serve immediately.

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Lobster Roll Dip

Inspired by a classic lobster roll, this creamy lobster dip is an easy, indulgent appetizer everyone loves.

Course Appetizer, dip

Cuisine American, New England, Seafood

Keyword Cheesy Lobster Dip, creamy lobster dip recipe, dip recipes, hot dip recipe, Hot Lobster Dip, Lobster Dip, Lobster recipes, Lobster Roll Dip, Lobster Roll Dip Recipe, new england lobster roll, new england lobster roll dip

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8 servings

Calories 289kcal

Author Alyssa Rivers

Equipment

• 1 (1-2) quart baking dish or pie pan or oven-safe skillet

Ingredients

• 1 pound cooked, chopped lobster meat
• 8 ounces softened cream cheese
• ⅓ cup mayonnaise
• ⅓ cup sour cream
• ¼ cup minced shallot about 1 large shallot
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 2 teaspoons minced garlic
• 1 teaspoon Dijon mustard
• 1 teaspoon paprika
• ¼ teaspoon cayenne pepper more or less to taste
• 1 ½ cup shredded cheddar cheese
• salt to taste
• ground black pepper to taste
• sliced green onions or chives for garnish, if desired

Instructions

• Preheat the oven to 375 degrees Fahrenheit. Spray a 1 or 2-quart baking dish with nonstick cooking spray and set aside.
• Mix 8 ounces softened cream cheese, ⅓ cup mayonnaise, and ⅓ cup sour cream in a large bowl with a hand mixer until fully combined and smooth.
• Stir in ¼ cup minced shallot, 2 tablespoons fresh lemon juice, 1 tablespoon lemon zest, 2 teaspoons minced garlic, 1 teaspoon Dijon mustard, 1 teaspoon paprika, ¼ teaspoon cayenne pepper, and 1 cup of the 1 ½ cup shredded cheddar cheese.
• Gently stir in 1 pound cooked, chopped lobster meat until evenly distributed throughout the dip. Taste and season with salt and ground black pepper as needed.
• Transfer into the prepared baking dish and top with the remaining ½ cup of cheddar cheese.
• Bake for 15-20 minutes, until the cheese is melted and lightly browned and the dip is bubbling around the edges. Top with sliced green onions, if desired, and serve immediately.

Notes

Storing, Reheating, & Make Ahead Instructions

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat: Reheat in a 350°F oven for 10–15 minutes, adding time as needed, until heated through, lightly browned on top, and bubbling around the edges.
• Make Ahead: Assemble the dip up to 24 hours in advance, cover tightly, and refrigerate. Bake as directed, adding 5–10 minutes if needed, until heated through and bubbly.

 

 

 

Nutrition

Calories: 289kcal | Carbohydrates: 5g | Protein: 10g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 80mg | Sodium: 365mg | Potassium: 140mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 810IU | Vitamin C: 3mg | Calcium: 207mg | Iron: 0.3mg

More Warm Dip Recipes

Warm, cheesy dips like this one are the best. They’re easy to make, always a hit, and perfect for snacking while watching the big game. Here are a few other dips my family loves!

Appetizers

Louisiana Shrimp Dip

30 minutes

Appetizers

Mississippi Sin Dip

1 hour

Appetizers

Insanely Delicious Hot Crab Dip

25 minutes

Appetizers

Hot Spinach Artichoke Dip

25 minutes

My Louisiana shrimp dip is rich, savory, and full of flavor without feeling heavy. You can serve it warm or cold. It has the perfect creamy texture, and all those bold Louisiana flavors really come together.

Louisiana Shrimp Dip Ingredients

• Seasoning: You can use Creole or Cajun seasoning, depending on what you have on hand and which one you prefer.
• Like it spicy? Add a few teaspoons of your favorite hot sauce, or ¼-½ teaspoon cayenne pepper.
• Bell Pepper: You can use red, yellow, or orange bell peppers to avoid the bitterness of green ones.
• Shrimp Size: I like to use smaller shrimp for this recipe, either small or medium, but you can use whichever size shrimp you prefer.

How to Make Louisiana Shrimp Dip

Dips just make me happy. And the flavors in this Louisiana shrimp dip are so satisfying. Make this dip for your next get together or game day for an easy, delicious appetizer.

1. Cook Veggies: Preheat the oven to 375°F. Then heat an 8″ or 10″ oven safe skillet over medium heat and add the butter. Once melted, add shallot and red bell pepper, then cook for 3-4 minutes, until softened.
2. Cook Shrimp: Add shrimp, Cajun seasoning, and minced garlic to the skillet and cook for 2 minutes, until the shrimp are pink and cooked through. Remove to a plate or bowl and reserve.
3. Make Sauce: Add cream cheese, sour cream, fresh lemon juice, and Worcestershire sauce to the skillet. Stir and cool until the cream cheese is fully melted and bubbling around the edges. Turn off the heat.
4. Combine: Add the shrimp mixture back to the skillet and stir until evenly incorporated into the cream cheese mixture. Season with salt and ground black pepper to taste.
5. Bake: Transfer the skillet to the oven, then bake for 10-15 minutes. Bake until the top is lightly golden brown and bubbling around the edges.
6. Serve: Garnish with sliced green onions, then serve the Louisiana Shrimp Dip immediately.

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Louisiana Shrimp Dip

Creamy Louisiana shrimp dip with buttery shrimp, Cajun seasoning, and a bright hit of lemon and Worcestershire.

Course Appetizer, dip

Cuisine American, cajun, creole, louisiana, Southern

Keyword 5 minute million dollar dip recipe, appetizer dip, cajun shrimp dip, fat tuesday recipes, hot dip recipe, hot shrimp dip, Louisiana Shrimp Dip, Louisiana Shrimp Dip recipe, mardi gras, mardi gras recipes, super bowl recipes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8 servings

Calories 240kcal

Author Alyssa Rivers

Equipment

• 1 oven-safe 8 or 10-inch skillet

Ingredients

• ¼ cup salted butter
• ½ cup minced shallot about 1 large shallot
• 1 cup diced red bell pepper about 1 bell pepper
• 1 pound chopped small raw shrimp peeled and deveined
• 1 tablespoon minced garlic about 3 large cloves
• 1 tablespoon Cajun seasoning or Creole seasoning
• 8 ounces softened cream cheese
• ½ cup sour cream
• 2 tablespoons fresh lemon juice
• 2 teaspoons Worcestershire sauce
• salt to taste
• ground black pepper to taste
• sliced green onions for garnish

Instructions

• Preheat the oven to 375 degrees Fahrenheit.
• Heat an 8 or 10-inch oven-safe skillet over medium heat and add ¼ cup salted butter. Once melted, add ½ cup minced shallot and 1 cup diced red bell pepper. Cook for 3-4 minutes, until softened.
• Add 1 pound chopped small raw shrimp, 1 tablespoon Cajun seasoning, and 1 tablespoon minced garlic to the skillet and cook for 2 minutes, until the shrimp is pink and cooked through. Remove to a plate or bowl and reserve.
• Add 8 ounces softened cream cheese, ½ cup sour cream, 2 tablespoons fresh lemon juice, and 2 teaspoons Worcestershire sauce to the skillet. Stir and cook until the cream cheese is fully melted and bubbling around the edges. Turn off the heat.
• Add the shrimp mixture back to the skillet and stir until evenly incorporated into the cream cheese mixture. Season with salt and ground black pepper to taste.
• Transfer the skillet to the oven and bake for 10-15 minutes, until the top is lightly golden brown and bubbling around the edges.
• Garnish with sliced green onions and serve immediately.

Notes

Storage, Reheating & Make Ahead Instructions

• Fridge: This dip is best fresh, since reheated shrimp can turn rubbery. If needed, store leftovers in an airtight container for up to 3 days.
• Reheat: Reheat in a 375°F oven for 10–15 minutes, until heated through. Avoid the microwave.
• Freezer: Not recommended.
• Make Ahead: Prepare the dip without the shrimp and refrigerate for up to 24 hours. Just before serving, warm the dip, cook the shrimp, and stir them in.

Nutrition

Calories: 240kcal | Carbohydrates: 8g | Protein: 11g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 124mg | Sodium: 483mg | Potassium: 250mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1766IU | Vitamin C: 27mg | Calcium: 87mg | Iron: 1mg

More Delicious Seafood Dips

Appetizers

Clam Dip

5 minutes

Appetizers

Insanely Delicious Hot Crab Dip

25 minutes

Appetizers

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Appetizers

Crab Rangoon Dip 

35 minutes

After listening to your feedback and learning what makes a great New Orleans gumbo, I made some changes. This version is richer, more balanced, and way closer to the real deal, without being overwhelming to make at home.

New Orleans Gumbo Ingredients

• Veggies: Add more vegetables if you want.
• Shrimp: Use medium or large shrimp; small and jumbo don’t work. You can leave tails on or remove them for easier eating.
• Easy proteins: Use precooked sausage and shredded rotisserie chicken to make your life easier!
• Thickening Option: Stir in ½–1 teaspoon of Gumbo File (filé powder) after cooking; let it simmer until thick.
• Okra option: Add 10–12 chopped fresh or frozen okra during the last 15–20 minutes if you like okra!
• Spices swap: You can use either Cajun or Creole.
• Need More Heat? Use a spicy sausage, add extra Cajun seasoning, give it a pinch of cayenne pepper, or hot sauce on top.

How to Make New Orleans Gumbo

I wanted to update my New Orleans Gumbo to be more like the real deal! I made some slight changes to the ingredient measurements and removed some items that didn’t belong. Make it and let me know what you think!

1. Make Roux: Combine the vegetable oil and flour in a large 6 to 8-quart pot, then cook over medium low heat. Cook for 30-45 minutes, whisking occasionally, until the roux is a dark chocolate brown color.
2. Add Sausage & Veggies: Increase the heat to medium and add the sausage, onion, bell pepper, and celery. Cook for about 5 minutes, until the vegetables have softened. Add the garlic and cook for another minute, until fragrant.
3. Add: Slowly stir in the chicken broth.
4. Season & Simmer: Add the bay leaves, Cajun or Creole seasoning, thyme, and salt and pepper to taste. Return the heat to medium low and simmer uncovered for about an hour.
5. Add Chicken: Add the chicken and continue to simmer for another 45-60 minutes.
6. Add Shrimp & Serve: About 15 minutes before serving, stir the shrimp into the New Orleans gumbo and simmer until they are pink and cooked through. Discard the bay leaves before serving and garnish with green onions. Serve with white rice.

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New Orleans Gumbo

A rich, hearty New Orleans–style gumbo made with a dark roux, the holy trinity, and classic flavors.

Course Dinner, entree, Main Course, main dish

Cuisine American, comfort food, New Orleans, Southern

Keyword authentic gumbo, cajun gumbo, creole gumbo, gumbo, Gumbo recipe, louisiana gumbo recipe, New Orleans Gumbo, new orleans gumbo recipe, shrimp and sausage gumbo, shrimp gumbo, southern gumbo recipe

Prep Time 30 minutes minutes

Cook Time 3 hours hours

Total Time 1 hour hour 50 minutes minutes

Servings 8 People

Calories 600kcal

Author Alyssa Rivers

Equipment

• 1 large 6 to 8-quart pot or dutch oven

Ingredients

• 12 ounces sliced Andouille sausage ½-inch pieces
• 3 cups shredded cooked chicken
• 1 pound peeled and deveined raw shrimp
• 1 cup vegetable oil
• 1 cup all-purpose flour
• 1 ½ cups chopped yellow onion aboud 1 medium onion
• 1 ½ cups chopped green bell pepper about 1 large bell pepper
• 1 cup chopped celery about 3-4 large ribs
• 2 tablespoons minced garlic about 6 cloves
• 6 cups chicken broth
• 3 bay leaves
• 2 teaspoons Cajun or Creole seasoning more or less to taste
• ¼ teaspoon dried thyme
• salt to taste
• ground black pepper to taste
• 3-4 chopped green onions optional garnish

Instructions

• Combine 1 cup vegetable oil and 1 cup all-purpose flour in a large 6 to 8-quart pot, then cook over medium-low heat for 30-45 minutes, whisking occasionally, until the roux is brown.
• Increase the heat to medium and add 12 ounces sliced Andouille sausage, 1 ½ cups chopped yellow onion, 1 ½ cups chopped green bell pepper, and 1 cup chopped celery, and cook for about 5 minutes, until the vegetables have softened. Add 2 tablespoons minced garlic and cook for another minute, until fragrant.
• Slowly stir in 6 cups chicken broth before adding 3 bay leaves, 2 teaspoons Cajun or Creole seasoning, ¼ teaspoon dried thyme, and salt and ground black pepper to taste. Return the heat to medium-low and simmer uncovered for about an hour.
• Add 3 cups shredded cooked chicken and continue to simmer for another 45-60 minutes.
• About 15 minutes before serving, stir 1 pound peeled and deveined raw shrimp into the gumbo and simmer until the shrimp is pink and cooked through.
• Discard the bay leaves before serving and garnish with 3-4 chopped green onions. Serve with white rice.

Video

Notes

Storage, Reheating, & Make Ahead Instructions

• Fridge: Store leftovers in the fridge for up to 5 days.
• Reheating: Reheat on the stovetop over medium heat, or in the microwave in 30-60 second increments until heated through and steaming.
• Freezer: Store the cooked gumbo in an airtight freezer-safe container or bag for up to 3 months. Thaw completely before reheating.
  
• Make Ahead: You can make the roux a few days ahead of time. Keep it in an airtight container in the refrigerator until you are ready to make your gumbo.

Nutrition

Calories: 600kcal | Carbohydrates: 20g | Protein: 32g | Fat: 44g | Saturated Fat: 9g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 151mg | Sodium: 1374mg | Potassium: 536mg | Fiber: 2g | Sugar: 4g | Vitamin A: 600IU | Vitamin C: 27mg | Calcium: 74mg | Iron: 3mg

More Southern Comforts

Every region of the country has its signature dish, and Gumbo is the star of Louisiana. For more southern favorites, try my Chicken & Sausage Gumbo,  Beignets, Southern Hush puppies, and Shrimp Creole.

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Bourbon shrimp are sticky, garlicky, and packed with flavor. Sweet brown sugar and a splash of bourbon create a quick, glossy glaze that makes this appetizer (or weeknight dinner!) totally irresistible.

Ingredients for Bourbon Shrimp

• Bourbon Substitute: If you don’t have bourbon or don’t want to use bourbon, then you can use apple cider instead!
• Alcohol Cooks Off: The bourbon’s alcohol evaporates while cooking, leaving a rich flavor and making it kid-safe.
• Tails Optional: Keep tails on for appetizers; remove them for an entrée.
• Serving Options: Serve the bourbon shrimp as a party appetizer, pile it over rice or noodles for dinner, or tuck it into lettuce wraps.

How to Make Bourbon Shrimp

This recipe is super simple! Whisk together the marinade, let the shrimp soak up all those flavors, and then cook them quickly in a hot skillet. You’ll love how easy it is to get restaurant-quality shrimp right at home!

1. Marinate in the Sauce: Add bourbon, soy sauce, brown sugar, and minced garlic to a large ziplock bag. Close the bag and mash it around to combine. Add peeled and deveined shrimp, then refrigerate to marinate for 30 minutes to an hour.
2. Cook: Heat a large 14-inch skillet over medium-high heat. Remove the shrimp from the bag and reserve the marinade. Add the shrimp to the pan and cook on both sides for about 2 minutes, until they are pink and cooked through. Do NOT overcook. Remove the cooked shrimp to a plate.
3. Simmer the Sauce: Add the marinade to the skillet and bring to a boil. Meanwhile, combine cornstarch and water in a small bowl to make a slurry.
4. Thicken and Coat Shrimp: Add the slurry to the skillet and whisk to combine. Reduce the heat to medium and continue to simmer for 3-4 minutes, until the sauce thickens. Add the shrimp back to the skillet, then toss to coat in the sauce. Turn off the heat, then garnish the bourbon shrimp with sliced green onions and serve immediately.

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Bourbon Shrimp

Sweet-savory bourbon shrimp with a glossy, caramelized sauce, inspired by the chicken version you love.

Course Appetizer, Dinner, entree, Main Course, main dish

Cuisine American, Asian, Asian American

Keyword Bourbon Glazed Shrimp, Bourbon Shrimp, Bourbon Shrimp Recipe, brown sugar bourbon shrimp, easy shrimp recipe, Shirmp, Shrimp appetizer, shrimp recipe

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

marinating time 30 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Calories 154kcal

Author Alyssa Rivers

Ingredients

• 1 ½ pounds peeled and deveined shrimp I used medium shrimp, but large or jumbo will work
• ¼ cup bourbon
• ½ cup low-sodium soy sauce
• ¼ cup packed brown sugar
• 1 tablespoon minced garlic about 3 cloves
• 2 teaspoons cornstarch
• 1 tablespoon water
• sliced green onions for garnish

Instructions

• Add ¼ cup bourbon, ½ cup low-sodium soy sauce, ¼ cup packed brown sugar, and 1 tablespoon minced garlic to a large ziplock bag. Close the bag and mash it around to combine.
• Add 1 ½ pounds peeled and deveined shrimp to the bag and refrigerate to marinate for 30 minutes to an hour.
• Heat a large 14-inch skillet over medium-high heat. Remove the shrimp from the bag and reserve the marinade.
• Add the shrimp to the skillet and cook on both sides for about 2 minutes, until they are pink and cooked through. Remove the shrimp to a plate.
• Add the marinade to the skillet and bring to a boil. Meanwhile, combine 2 teaspoons cornstarch and 1 tablespoon water in a small bowl to make a slurry. Add the slurry to the skillet and whisk to combine.
• Reduce the heat to medium and continue to simmer for 3-4 minutes, until the sauce thickens. Add the shrimp back to the skillet and toss to coat in the sauce. Turn off the heat, garnish with sliced green onions and serve immediately.

Notes

Storage Instructions

• Fridge: Store in an airtight container up to 3 days. Reheat gently in a skillet; microwaving is not recommended.
• Freezer: Not recommended.
• Make Ahead: The Sauce can be made 24 hours ahead. Do not marinate shrimp longer than 1 hour, or the texture will suffer.

Nutrition

Calories: 154kcal | Carbohydrates: 12g | Protein: 17g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 1410mg | Potassium: 221mg | Fiber: 0.2g | Sugar: 9g | Vitamin A: 204IU | Vitamin C: 0.4mg | Calcium: 78mg | Iron: 1mg

More Tasty Marinade Recipes

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Absolutely Perfect Chicken Marinade

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Dressings, Sauces, and Dips

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Instant pot lobster is the easiest way to bring a little luxury to your dinner table, no boiling pots or fancy techniques needed! In just minutes, the lobster cooks up tender, juicy, and perfectly steamed, ready to soak up a rich garlic herb butter.

Instant Pot Lobster Tail Ingredients

• Lobster Tails: Pick similar sized tails so they cook evenly. Fresh or frozen work, just thaw frozen tails in the fridge for the best texture.
• Water: Chicken broth is a great alternative and adds extra flavor as it steams!
• Butter: Use good quality unsalted butter like Kerrygold or Plugra for a rich flavor. If you use salted butter, cut back on any extra salt.
• Herbs: Fresh herbs make a big impact. If using dried, use about one third as much because they are more concentrated.

How to Make Instant Pot Lobster Tails

Lobster tails may look intimidating, but pressure cooking them makes them totally doable. It’s simple to prepare and turns any dinner or holiday meal into something really special.

1. Prepare: Add the trivet and water to the bottom of the Instant Pot.
2. Cut the Tails: Using kitchen shears, butterfly the tails of the lobster by cutting down the center.
3. Loosen the Meat: Loosen the meat, then pull the lobster meat upward.
4. Steam: Place the lobster tails on top of the trivet, shell side down, then close the lid and lock it in place. Select the “SEAL” mode, then press “STEAM” and add 2 minutes to the cook time. Manually release the steam once the lobster has cooked.
5. Whisk the Butter Sauce: In a small bowl, whisk together the melted butter, garlic, paprika, thyme, rosemary, and parsley.
6. Brush and Serve: Brush the sauce on the perfect Instant Pot lobster tails and enjoy!

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Instant Pot Lobster

Instant Pot lobster tails come out tender and flavorful in minutes. This simple method gives you juicy meat every time with almost no effort!

Course Dinner

Cuisine American

Keyword easy lobster tail recipe, instant pot, instant pot lobster tail recipe, lobster tail, lobster tail recipe

Prep Time 5 minutes minutes

Cook Time 2 minutes minutes

Pressure Time 5 minutes minutes

Total Time 12 minutes minutes

Servings 4 servings

Calories 155kcal

Author Alyssa Rivers

Ingredients

• 4 lobster tails
• 1 cup water or chicken broth
• ¼ cup melted butter
• 3 garlic cloves minced
• ½ teaspoon paprika
• 1 teaspoon thyme minced
• 1 teaspoon rosemary minced
• 1 teaspoon parsley chopped
• salt and pepper to taste

Instructions

• Add the trivet and 1 cup water or chicken broth to the inside of the Instant Pot.
• Using kitchen shears, butterfly the 4 lobster tails by cutting down the center. Loosen the meat and pull the lobster meat upward.
• Place the lobster tails on top of the trivet shell side down. Close the lid and lock it in place. Select the "SEAL" mode. Press "STEAM" and add 2 minutes to the cook time. Manually release the steam once the lobster cooks.
• In a small bowl, whisk together ¼ cup melted butter, 3 garlic cloves minced, ½ teaspoon paprika, 1 teaspoon thyme minced, 1 teaspoon rosemary minced, 1 teaspoon parsley chopped, and salt and pepper to taste.
• Brush the sauce on each lobster tail and enjoy!

Nutrition

Calories: 155kcal | Carbohydrates: 1g | Protein: 11g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 111mg | Sodium: 362mg | Potassium: 148mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 507IU | Vitamin C: 2mg | Calcium: 65mg | Iron: 0.3mg

More Delicious Lobster Recipes

If you like seafood and want to make this Instant Pot lobster, check out more ways to make it. Each is simple and will wow your friends and family.

Dinner

Incredible Lobster Mac and Cheese

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Dinner

Lobster Bisque

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Dinner

Lobster Ravioli Sauce

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Dinner

Easy Lobster Roll

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My hot crab dip is one of those recipes you have to try. It’s creamy, cheesy, and irresistible. Ready in about 30 minutes, it’s my go-to when I want something that feels fancy but takes zero effort.

Hot Crab Dip Ingredients

• Crab: Be sure to buy lump crab meat, and not imitation crab meat. Use high-quality lump crab meat, drain it well, and check for shells. Fresh crab gives the richest flavor.
• Cheese: Shred your own cheese for the smoothest melt; pre-shredded cheese has anti-caking agents. Try smoked Gouda or Gruyère instead of cheddar for a deeper flavor.
• Spice it Up! For a little kick, mix in 1–2 teaspoons hot sauce or ¼ teaspoon cayenne or red pepper flakes.
• Adjust the Salt: Crab can vary in saltiness, so taste before seasoning.

How to Make Hot Crab Dip

This couldn’t be any easier. Just throw everything into a bowl, stir, then bake. Hot crab dip is so good, but so easy it’s almost crazy. If you are looking for more incredible dips, try my 5 Minute Dip, Ranch Dip, or this easy Rotel Dip!

1. Prep: Preheat the oven to 350°F, and spray the inside of a 1- or 2-quart baking dish with nonstick cooking spray, then set aside. Combine the crab, cream cheese, sour cream, mayonnaise, cheddar, parmesan, garlic powder, Old Bay seasoning, paprika, Worcestershire sauce, lemon juice, lemon zest, salt, and pepper in a medium bowl.
2. Bake: Spread the crab mixture into the prepared baking dish and bake for 20-25 minutes until heated through and bubbling around the edges. Garnish with green onions or chives, and serve with a sliced baguette, tortilla chips, pita bread, vegetables, or crackers.

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Hot Crab Dip

This creamy, cheesy hot crab dip is baked until golden and irresistible. It's simple to make and guaranteed to impress.

Course Appetizer

Cuisine American

Keyword 7 layer dip recipe, baked crab dip, baked rab dip recipe, best crab dip, crab dip, crab dip recipe, crab dip recipes hot, holiday appetizer, hot crab dip, hot crab dip recipe, hot crab dip recipes, maryland crab dip, potluck appetizer

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 8 servings

Calories 295kcal

Author Alyssa Rivers

Equipment

• 1 1 or 2-quart baking dish

Ingredients

• 16 ounces high-quality, well-drained lump crab meat You can use fresh lump crab meat or canned
• 1 (8-ounce) package softened cream cheese
• ¼ cup sour cream
• ¼ cup mayonnaise
• 1 cup shredded cheddar cheese
• ½ cup shredded parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon Old Bay seasoning
• ½ teaspoon paprika
• 2 teaspoons Worcestershire sauce
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• salt to taste, after tasting the dip without it
• ¼ teaspoon ground black pepper

Instructions

• Preheat the oven to 350 degrees Fahrenheit, and spray the inside of a 1 to 2-quart baking dish with nonstick cooking spray. Set aside.
• Combine 1 (8-ounce) package softened cream cheese, ¼ cup sour cream, ¼ cup mayonnaise, 1 cup shredded cheddar cheese, ½ cup shredded parmesan cheese, 1 teaspoon garlic powder, 1 teaspoon Old Bay seasoning, ½ teaspoon paprika, 2 teaspoons Worcestershire sauce, 1 tablespoon lemon juice, 1 teaspoon lemon zest, salt, and ¼ teaspoon ground black pepper in a medium bowl.
• Gently stir in 16 ounces high-quality, well-drained lump crab meat until fully combined.
• Spread the crab mixture into the prepared baking dish and bake for 20-25 minutes until heated through and bubbling around the edges. Serve with a sliced baguette or tortilla chips.

Video

Notes

Storage, Reheating, & Make Ahead Instructions

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. Do not freeze.
• Reheating: Reheat in the microwave in 20-second increments or bake at 350°F for 5–10 minutes, until heated through. Do not freeze.
• Make Ahead: Prepare up to a day in advance by mixing the dip and adding it to a greased baking dish. Cover tightly and refrigerate overnight. When ready to bake, add about 5 extra minutes to the baking time to account for the chilled dip.

Nutrition

Calories: 295kcal | Carbohydrates: 3g | Protein: 18g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 78mg | Sodium: 822mg | Potassium: 204mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 704IU | Vitamin C: 5mg | Calcium: 241mg | Iron: 1mg

More Delicious Dips

If you love baked, warm, cozy dips, you have to try my Louisiana shrimp dip, Lobster Roll Dip, or my green chili dip next! Here are a few more baked favorites:

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Some nights you just need dinner on the table fast! That’s when this garlic shrimp stir fry saves the day. Juicy shrimp, crisp veggies, and the BEST garlicky sauce all come together in 20 minutes.

Garlic Shrimp Stir Fry Ingredients

• Like it Spicy? Add some heat with red pepper flakes or chili paste.
• Shrimp: Feel free to use shrimp with or without the tails.
• Vegetables: Stir fry is perfect for using up leftover veggies or switching them up based on your preference.

How to Make Garlic Shrimp Stir Fry

This garlic shrimp stir fry is a great way to use up veggies from your fridge! Or for you and your family to eat your veggies! It’s light, full of flavor, and ready in just 20 minutes!

1. Make Stir-Fry Sauce: In a small bowl, whisk together the chicken broth, soy sauce, minced garlic, brown sugar, sesame oil, and cornstarch and set aside.
2. Cook Veggies: In a wok or large skillet, add oil over medium-high heat, then add broccoli, sugar snap peas, red bell pepper, and shredded carrots. Cook for about 2-3 minutes, stirring occasionally.
3. Cook Shrimp: Add the shrimp and cook for 2-3 minutes until the shrimp begin to turn pink.
4. Combine: Pour in the sauce and stir until incorporated. Cook for 3-5 minutes, stirring occasionally until broccoli is tender and the sauce has thickened. Serve with sliced green onions and serve over rice if desired.

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Easy Garlic Shrimp Stir Fry

This Garlic Shrimp Stir Fry includes juicy shrimp and crisp veggies tossed in the most flavorful garlic sauce. It's fast and feel-good, a win-win!

Course Dinner, Main Course

Cuisine Asian American

Keyword 15 minute Garlic Shrimp Stir Fry, Garlic Shrimp Stir Fry, Shrimp Stir Fry, Shrimp Stir Fry Recipe, Shrimp Stir Fry Recipes

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 215kcal

Author Alyssa Rivers

Ingredients

• 1 pound peeled and deveined shrimp
• ½ cup chicken broth
• ¼ cup soy sauce
• 3 cloves minced garlic
• 3 tablespoons brown sugar
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch
• 1 tablespoon vegetable oil
• 2 cups broccoli florets
• 1 cup sugar snap peas
• 1 sliced red bell pepper
• ½ cup shredded carrots
• sliced green onions

Instructions

• In a small bowl, whisk together ½ cup chicken broth, ¼ cup soy sauce, 3 cloves minced garlic, 3 tablespoons brown sugar, 1 teaspoon sesame oil, and 1 tablespoon cornstarch and set aside.
• In a wok or large skillet, add 1 tablespoon vegetable oil over medium-high heat. Add 2 cups broccoli florets, 1 cup sugar snap peas, 1 sliced red bell pepper, and ½ cup shredded carrots. Cook for about 2-3 minutes, stirring occasionally.
• Add 1 pound peeled and deveined shrimp and cook for 2-3 minutes until the shrimp begin to turn pink.
• Pour in the sauce and stir until incorporated. Cook for 3-5 minutes, stirring occasionally until broccoli is tender and the sauce has thickened. Garnish with sliced green onions and serve over rice if desired.

Video

Notes

Storage & Reheating

• Refrigerator: Store in an airtight container for 3–4 days.
• Reheat: Warm on the stovetop in a wok or skillet until heated through.

Nutrition

Calories: 215kcal | Carbohydrates: 22g | Protein: 20g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 143mg | Sodium: 1592mg | Potassium: 492mg | Fiber: 3g | Sugar: 13g | Vitamin A: 4359IU | Vitamin C: 95mg | Calcium: 116mg | Iron: 2mg

More Stir-Fry recipes You’re Going To Love

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Spice up your appetizer game with Cajun Crab Dip! Packed with tender crab meat, bold Cajun seasoning, and a luscious, creamy base. This dip is irresistibly rich and full of flavor. Serve this at your next gathering with your favorite crispy crackers!

Ingredients Needed

How to Make Cajun Crab Dip

This Cajun crab dip is one of the easiest, most flavorful appetizers you can make! Just mix a few simple ingredients, chill or bake, and it’s ready to serve. If you love crab dips, you’ll also want to try my Crab Rangoon Dip!

1. Make the Creamy Base: Add the cream cheese, mayo, and sour cream to a large bowl and beat with a hand mixer until smooth. 
2. Mix in the Flavorings: Add the green onion, lemon juice, Cajun seasoning, hot sauce, and Worcestershire sauce and mix until combined. 
3. Stir in the Crab and Serve: Add the drained crab and mix until combined. Taste and add more Cajun seasoning or hot sauce if you want it spicier and to your preference. Transfer to a serving bowl, then serve with your choice of crackers or crusty bread.

More Easy Dip Recipes

If you love how simple and delicious Cajun crab dip is, you’ll definitely want to try my Louisiana shrimp dip or my addictive crack dip! Dips are perfect for parties, game days, or just snacking at home. Here are a few more to try next!

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Print

Cajun Crab Dip

Spice up your appetizer game with Cajun Crab Dip! Packed with tender crab meat, bold Cajun seasoning, and a luscious, creamy base, this dip is irresistibly rich and full of flavor. Serve this at your next gathering with your favorite crispy crackers!

Course Appetizer, dip

Cuisine American, Southern

Keyword Cajun Crab Dip, Cajun Crab Dip Recipe, Cold Cajun Crab dip, cold crab dip, creole crab dip

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 8 servings

Calories 261kcal

Author Alyssa Rivers

Equipment

• Hand Mixer

Ingredients

• 12 ounces well-drained canned lump crab meat
• 8 ounces room temperature cream cheese
• ½ cup mayonnaise
• ½ cup sour cream
• 1 thinly sliced green onion, about 1 ½ tablespoons
• 1 tablespoon fresh lemon juice
• 2 teaspoons Cajun seasoning
• ½-1 teaspoon hot sauce, or to taste
• 1 teaspoon Worcestershire sauce

Instructions

• Add 8 ounces room temperature cream cheese ½ cup mayonnaise, and ½ cup sour cream to a large bowl and beat with a hand mixer until smooth.
• Add 1 thinly sliced green onion, 1 tablespoon fresh lemon juice, 2 teaspoons Cajun seasoning, ½-1 teaspoon hot sauce, and 1 teaspoon Worcestershire sauce and mix until combined.
• Add 12 ounces well-drained canned lump crab meat and mix until combined. Taste and add more Cajun seasoning or hot sauce to your preference.
• Transfer to a serving bowl and serve with your choice of crackers.

Nutrition

Calories: 261kcal | Carbohydrates: 3g | Protein: 10g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 84mg | Sodium: 439mg | Potassium: 192mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 743IU | Vitamin C: 3mg | Calcium: 85mg | Iron: 0.5mg

These Crab Stuffed Mushrooms are a deliciously savory appetizer, perfect for impressing guests at any gathering. With a rich crab filling in every bite, they’re sure to be a crowd favorite!

The BEST Appetizer

I don’t know about you, but I love stuffed mushroom appetizers! These crab stuffed mushrooms are no exception. The creamy, savory seafood filling with a crunchy texture from the panko that just melts in your mouth! I could seriously eat the whole batch! I know you guys will love these!

Crab Stuffed Mushroom Ingredients

How to Make Crab Stuffed Mushrooms

These adorable crab stuffed mushrooms are easy to prepare and taste absolutely amazing! Perfect for your next get-together, game day, or holiday celebration! Don’t have the energy to stuff mushrooms, but want that same flavor? Make my stuffed mushroom dip!

1. Prep Mushrooms: Preheat the oven to 350 degrees Fahrenheit and either grease a sheet pan or line it with parchment paper. Clean and destem the mushrooms, discarding the stems or reserving them for a separate recipe. Place the mushroom caps top-side down on the sheet pan.
2. Sauté: Add the butter to a small skillet and melt over medium heat. Add the shallot and garlic and cook for 1-2 minutes, until the shallots pale in color. Remove the shallot mixture from the heat and set aside in a small bowl.
3. Beat Cream Cheese: Add the cream cheese to a large bowl and beat with a hand mixer until smooth. Add the egg yolk, parsley, paprika, and salt and beat until combined.
4. Mix in Shallot Mixture: Add the crabmeat, parmesan cheese, and shallot mixture and mix until combined. At this stage, it will become very soft and wet.
5. Transfer to a Bag: Beat in the panko, transfer the crab mixture to a large ziplock bag, and snip off the end of it.
6. Fill Mushrooms and Bake: Squeeze the crab mixture into the centers of the mushrooms, letting it mound on top. Bake for 25 minutes or so, until the tops begin to brown. Serve crab stuffed mushrooms warm.

More Mushroom Recipes

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Mushroom Lasagna

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Homemade Mushroom Gravy

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Print

Crab Stuffed Mushrooms

These Crab Stuffed Mushrooms are a deliciously savory appetizer, perfect for impressing guests at any gathering. They’re sure to be a crowd favorite!

Course Appetizer

Cuisine American

Keyword boursin cheese stuffed mushrooms, Crab Stuffed Mushrooms, Crab Stuffed Mushrooms Recipe, Easy Stuffed Mushrooms

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Total Time 55 minutes minutes

Servings 30 mushrooms

Calories 70kcal

Author Alyssa Rivers

Ingredients

• 12 ounces drained canned crab meat
• 24 ounces white button mushrooms
• 1 tablespoon unsalted butter
• 1 tablespoon minced garlic
• ¼ cup minced shallot
• 8 ounces cream cheese
• 1 egg yolk
• 1 tablespoon minced fresh parsley
• ½ teaspoon paprika
• ¼ teaspoon salt
• 1 cup grated parmesan
• 1 cup plain panko bread crumbs

Instructions

• Preheat the oven to 350 degrees Fahrenheit and either grease a sheet pan or line it with parchment paper.
• Clean and destem 24 ounces white button mushrooms, discarding the stems or reserving them for a separate recipe. Place the mushrooms bottom up on the sheet pan.
• Add 1 tablespoon unsalted butter to a small skillet and melt over medium heat. Add ¼ cup minced shallot and 1 tablespoon minced garlic and cook for 1-2 minutes, until the shallots pale in color. Remove the shallot mixture from the heat and set aside in a small bowl.
• Add 8 ounces cream cheese to a large bowl and beat with a hand mixer until smooth.
• Add 1 egg yolk, 1 tablespoon minced fresh parsley, ½ teaspoon paprika, and ¼ teaspoon salt and beat until combined.
• Add 12 ounces drained canned crab meat 1 cup grated parmesan, and shallot mixture and mix until combined. At this stage, it will become very soft and wet.
• Stir in 1 cup plain panko bread crumbs before transferring the crab mixture to a large ziplock bag and snip off the end of it.
• Squeeze the crab mixture into the centers of the mushrooms, letting it mound on top.
• Bake for 25 minutes or so, until the tops begin to brown. Serve warm.

Nutrition

Calories: 70kcal | Carbohydrates: 3g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 29mg | Sodium: 185mg | Potassium: 131mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 179IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 0.3mg