Bang Bang Shrimp Spaghetti Squash

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Bang Bang Shrimp is a popular appetizer at a major restaurant chain.  The traditional version is fried and tossed with a mayonnaise based spicy and sweet sauce.  There is also a popular blog post and video converting this dish into a pasta dish.  

Since I'm always looking for ways to lighten up recipes, I decided to trade the pasta for spaghetti squash.  Spiralized veggies such as zucchini or sweet potato could also be substituted for the spaghetti squash.  I modified the sauce ingredients so that it retains the punch of flavor but has the added health benefit of the added veggies and being GLUTEN FREE.  This version is low on points but high on satisfaction!

Spaghetti Squash Bang Bang Shrimp
Serves 6
Weight Watchers Smart Points:  4
(6 points for 4 servings)
Ingredients:
  • 1 large spaghetti squash, cut in half and seeds removed
  • 1 1/2 lbs of medium shrimp, peeled and deveined 
  • 1 1/2 Tablespoons olive oil
  • 3 cloves garlic, minced
  • 3 tsp paprika
  • 1 Tablespoon fresh parsley
  • Black pepper to taste
    For the Sauce

  • 6 tablespoons of light mayonnaise 
  • 1/3 cup Thai sweet chili sauce (in the asian isle)
  • 2 cloves garlic, minced
  • 2 Tablespoons of lime juice
  • 1/4 tsp of crushed red pepper flakes
  • 1/2 tablespoon onion powder
Instructions

  1. Preheat oven to 350 degrees.
  2. Place spaghetti squash, cut side down on a baking sheet and bake for 25-30 minutes.
  3. Remove from oven and loosen spaghetti squash with a fork.
  4. In a large bowl, mix all sauce ingredients together then set aside. 
  5. Place the uncooked shrimp in a medium bowl, add the paprika, 3 cloves of garlic and pepper.
  6. In a large skillet, on medium high heat, add the coated uncooked shrimp. 
  7. Stir constantly while cooking until no longer pink- about 10 minutes.
  8. In a large bowl, combine the pasta, shrimp and sauce mixture and toss WELL.
  9. Garnish with a little extra chopped fresh parsley.

ENJOY!

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