Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes | Yield: 4
Staying at home for months now (almost a year in a few days) made me a great cook! I have created meals that I never thought I could, like these Spicy Shrimp Ramen Bowls. I am obsessed with ramen and there was a point in my life that I travel for ramen. This might not be the ones I had in countries I visited but it’s amazing ramen with tender shrimp, crisp veggies, and spicy Sriracha! It’s worth a try and I promise you will not be disappointed.
INGREDIENTS
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3 pkg Ramen, seasoning packet discarded
1 1/2 pounds med-large shrimp peeled and deveined
6 c. chicken, vegetable, or seafood stock
2 tbsp olive oil
1-2 tbsp sriracha, depending on your heat level
3 tbsp soy sauce
3 cloves garlic minced
1 tsp grated fresh ginger
1 1/2 tbsp brown sugar
2 c. shredded green cabbage
3/4 c. carrots thinly sliced
3/4 c. sweet peppers thinly sliced
1/2 c. onion thinly sliced
juice of 1 lime
Cilantro
HOW TO MAKE SPICY SHRIMP RAMEN BOWLS
Step 1: Heat a tbsp olive oil in a skillet over medium heat. Once the oil is hot, add the shrimp to the skillet and season with salt and pepper. Cook the shrimp for about a minute or two per side until firm and pink. When done, set the cooked shrimp aside.
Step 2: Drizzle 1 tbsp olive oil in a large pot over medium-high heat. Saute the carrots, onions, cabbage, and peppers for about 2 to 3 minutes. Add in the garlic and ginger and continue to cook for a minute more. Add in the stock along with the soy sauce, brown sugar, lime juice, and sriracha. Mix well until combine and bring the mixture to a rapid boil. Adjust the heat to medium and simmer for about 8 minutes.
Step 3: To the broth, add the dry ramen and cook for an additional 2 to 3 minutes. When done, remove from heat and ladle into bowls. Add the shrimp and garnish with cilantro before serving. Enjoy!
NOTE:
Separately make the ramen noodles and soup when not eating this right away. Just add them together when ready to serve to keep the noodles from being soggy.
NUTRITION FACTS:
Yield: 4, Serving Size: 4 Servings
Amount Per Serving: Calories 555 | Total Fat 22g | Saturated Fat 7.2g | Trans Fat 0g | Unsaturated Fat 38g | Cholesterol 14mg | Sodium 2643mg | Carbohydrates 70g | Fiber 9g | Sugar 17g | Protein 20g
Ingredients
- 3 pkg Ramen, seasoning packet discarded
- 1 1/2 pounds med-large shrimp peeled and deveined
- 6 c. chicken, vegetable, or seafood stock
- 2 tbsp olive oil
- 1-2 tbsp sriracha, depending on your heat level
- 3 tbsp soy sauce
- 3 cloves garlic minced
- 1 tsp grated fresh ginger
- 1 1/2 tbsp brown sugar
- 2 c. shredded green cabbage
- 3/4 c. carrots thinly sliced
- 3/4 c. sweet peppers thinly sliced
- 1/2 c. onion thinly sliced
- juice of 1 lime
- Cilantro
Instructions
Step 1: Heat a tbsp olive oil in a skillet over medium heat. Once the oil is hot, add the shrimp to the skillet and season with salt and pepper. Cook the shrimp for about a minute or two per side until firm and pink. When done, set the cooked shrimp aside.
Step 2: Drizzle 1 tbsp olive oil in a large pot over medium-high heat. Saute the carrots, onions, cabbage, and peppers for about 2 to 3 minutes. Add in the garlic and ginger and continue to cook for a minute more. Add in the stock along with the soy sauce, brown sugar, lime juice, and sriracha. Mix well until combine and bring the mixture to a rapid boil. Adjust the heat to medium and simmer for about 8 minutes.
Step 3: To the broth, add the dry ramen and cook for an additional 2 to 3 minutes. When done, remove from heat and ladle into bowls. Add the shrimp and garnish with cilantro before serving. Enjoy!
Notes
Separately make the ramen noodles and soup when not eating this right away. Just add them together when ready to serve to keep the noodles from being soggy.
