Easy Shrimp Ramen Bowl
Prep Time: 10 minutes
|
Cook Time: 20 minutes
184 Calories
|
4 Servings
Ingredients
4 Sizzlefish Wild Gulf Shrimp Packs
1 TBSP Thai Chili Oil or Sesame Oil (if you are not looking for spicy)
1 tsp Chili Powder, divided
1 tsp Sesame Oil
1 Small Yellow Onion, thinly sliced
1 tsp Freshly Grated Ginger
3 Garlic Cloves, minced
8 cups Chicken or Vegetable Broth
2 TBSP Lime Juice
¼ cup Soy Sauce or Coconut Aminos
5 squares ramen noodles, about 15 ounces (discard any seasoning packet)
2 cups Chopped Bok Choy
16 oz Sliced Mushrooms
4 Soft Boiled Eggs, Hard Boiled Eggs or Poached Eggs
Lime Slices
Shredded Carrots
Sliced Green Onions
Sesame Seeds
Fresh Cilantro
Directions
Step 1
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Step 2
Bring a medium pot of water to a boil.
Step 3
Gently add 4 cold eggs to the pot, cover and boil for 6 minutes.
Step 4
At 6 minutes, shock the eggs in ice water and allow to cool.
Step 5
Peel eggs when ready to serve soup.
Step 6
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Step 7
Heat the Thai chili oil in large pot over medium heat. Add the shrimp and chili powder to the pot.
Step 8
Cook until the shrimp are firm and pink, stirring occasionally.
Step 9
Next, remove the shrimp from the pot and set aside.
Step 10
Add the sesame oil and sliced onion to the pot and cook for 5 minutes or until just translucent. Add the ginger and garlic to the onions and cook an additional minute.
Step 11
Next add the broth, lime juice and soy sauce and bring to a boil.
Step 12
Add the ramen, bok choy and mushrooms to the pot. Cook until the noodles are soft, about 3-4 minutes.
Step 13
Once the noodles are cooked, add the shrimp back to the pot.
Step 14
To serve, ladle the soup into bowls and serve with sliced boiled eggs and garnish as you like!
Nutrition Facts
Key West Pinks have arrived! Here at Sizzlefish, our Wild Gulf Shrimp are large, succulent shrimp that are caught in the Gulf of Mexico, a product of USA, peeled, deveined and frozen with no additives. If you are a true shrimp lover, you simply must try these tender, juicy and flavorful gifts from the sea. A couple of fun fact are that wild gulf shrimp provide a surprisingly high amount of omega-3s, as well as supply important minerals. They are also native to the eastern United States, its oldest shrimp fishery, first enjoyed by Native Americans.
Soup season is in full swing and we have the perfect bowl or comfort for you. This recipe for an Easy Shrimp Ramen Bowl is just what you need to warm you up from the inside out. We started by making a spicy flavorful broth, then added in notes of ginger and garlic for added depth of flavor. Next up comes a bit of texture and flavor from the vegetables and those springy noodles to finish the bowl. Topped with a jammy egg and you are going to be so happy!
Easy Shrimp Ramen Bowl
Prep Time: 10 minutes
Cook Time: 20 minutes
Time: 30 minutes
Yield: 4 servings
Ingredients
4 Sizzlefish Wild Gulf Shrimp Packs
1 TBSP Thai Chili Oil or Sesame Oil (if you are not looking for spicy)
1 tsp Chili Powder, divided
1 tsp Sesame Oil
1 Small Yellow Onion, thinly sliced
1 tsp Freshly Grated Ginger
3 Garlic Cloves, minced
8 cups Chicken or Vegetable Broth
2 TBSP Lime Juice
¼ cup Soy Sauce or Coconut Aminos
5 squares ramen noodles, about 15 ounces (discard any seasoning packet)
2 cups Chopped Bok Choy
16 oz Sliced Mushrooms
4 Soft Boiled Eggs, Hard Boiled Eggs or Poached Eggs
Optional Garnishes:
Lime Slices
Shredded Carrots
Sliced Green Onions
Sesame Seeds
Fresh Cilantro
Instructions
To boil the eggs: bring a medium pot of water to a boil. Gently add 4 cold eggs to the pot, cover and boil for 6 minutes. At 6 minutes, shock the eggs in ice water and allow to cool. Peel eggs when ready to serve soup.
Heat the thai chili oil in large pot over medium heat. Add the shrimp and chili powder to the pot. Cook until the shrimp are firm and pink, stirring occasionally.
Next, remove the shrimp from the pot and set aside. Add the sesame oil and sliced onion to the pot and cook for 5 minutes or until just translucent. Add the ginger and garlic to the onions and cook an additional minute.
Next add the broth, lime juice and soy sauce and bring to a boil. Add the ramen, bok choy and mushrooms to the pot. Cook until the noodles are soft, about 3-4 minutes. Once the noodles are cooked, add the shrimp back to the pot.
To serve, ladle the soup into bowls and serve with sliced boiled eggs and garnish as you like!