Spicy Shrimp Ramen Bowls

• Meat

  • 6 cups Chicken

• Seafood

  • 1 1/2 lbs Shrimp, med large

• Produce

  • 3/4 cup Carrots
  • 3 cloves Garlic
  • 1 tsp Ginger, fresh
  • 1 cups Green cabbage
  • 1 Lime, Juice of
  • 1/2 cup Onion
  • 3/4 cup Sweet peppers

• Condiments

  • 3 tbsp Soy sauce
  • 1 tbsp Sriracha

• Baking & Spices

  • 1 1/2 tbsp Brown sugar

• Oils & Vinegars

  • 2 tbsp Olive oil

• Other

  • 3 pkgs Ramen (seasoning packet discarded

Found on butteryourbiscuit.com

Description

Ingredients

• 3 pkgs ramen (seasoning packet discarded)
• 1½ lbs med-large shrimp peeled and deveined
• 6 cups chicken, vegetable or seafood stock
• 2 tablespoons olive oil
• 1-2 tablespoons sriracha (depending on your heat level)
• 3 tablespoons soy sauce
• 3 cloves garlic minced
• 1 teaspoon grated fresh ginger
• 1½ tablespoons brown sugar
• juice of 1 lime
• 1-2 cups shredded green cabbage
• ¾ cup carrots diced
• ¾ cup sweet peppers diced
• ½ cup onion diced

Directions

• In a large pot on medium-high heat add 1 tablespoon olive oil. Add carrots, onions, cabbage and peppers and cook for 2-3 minutes add garlic and ginger cook another minute. Add stock, soy sauce, brown sugar, sriracha and mix until combined. Bring to a rapid boil then reduce heat to medium and let simmer for 8 minutes.
• In a skillet on medium heat add 1 tablespoon olive oil. Add shrimp, season with salt and pepper and cook for 1-2 minutes on each side or until firm and pink. Set aside
• Add the dry ramen noodles to the broth and cook for another 2-3 minutes. Remove from heat and serve into bowls, adding shrimp and garnish with cilantro if desired.
• **If you dont plan on eating this right away make the ramen noodles separately then add them together as served. The noodles soak up the broth and become more soggy if they sit for a long time. This recipe makes 4 large servings.