Spicy Shrimp with Bang Bang Sauce
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Course: Main Dish
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- 1 Reynolds Oven Bag, Large Size
- 1 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon Worcestershire sauce
- 1 tablespoon flour
- 2 teaspoons seafood seasoning
- 2 cloves garlic, minced
- 1 pound peeled medium-size raw shrimp, tails removed
- 1/4 cup mayonnaise
- 1 tablespoon Thai sweet chili sauce
- 2 to 3 teaspoons Sriracha hot chili sauce
- 6 romaine lettuce leaves, torn into 1-inch pieces
- 1 cup crushed potato chips
- 3 green onions, sliced (optional)
PREHEAToven to 350F. Place Reynolds Oven Bag in 13x9x2-inch pan.
ADD olive oil, lemon juice, Worcestershire sauce, flour, seafood seasoning and minced garlic to oven bag. Gently squeeze several times to blend.
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.
MAKE Bang Bang Sauce while shrimp is marinating:
MIX mayonnaise, sweet chili sauce and hot chili sauce in a small bowl; set aside.
REMOVE shrimp from refrigerator.
CUT six -inch slits in top of bag. Tuck ends of bag in pan.
BAKE 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.
REYNOLDS OVEN BAGS TIPS: To crush potato chips, place chips in a small resealable plastic bag; use a rolling pin or can to crush chips. We tested with Old Bay seafood seasoning, Maggi Taste of Asia Sweet Chili Sauce and Tuong Ot Sriracha Hot Chili Sauce.
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