Garlicky Shrimp Ramen
You wish you had this ramen in college except who could afford shrimp then? Not me! This is a one pan throw back comfort food that keeps your veggies, and protein on your plate with an amazing sauce.
- 3 packages instant ramen, flavor pack discarded
- 1 tbsp. vegetable oil
- 1 lb. raw shrimp, tails removed * See Note below
- kosher salt
- Freshly cracked black pepper
- 1 tbsp. sesame oil
- 2 tsp. minced garlic
- 1 tsp. minced ginger
- 1/2 c. soy sauce
- 1/4 c. honey or brown sugar
- Juice of 1 lime
- 2 tsp. sriracha
- 1 c. vegetable broth
- 1 large head broccoli, cut into florets
- 1 red bell pepper, cut into thin slices
- 2 green onions, thinly sliced
- Cook ramen noodles according to package instructions. Drain and set aside.
- In a large skillet over medium-high heat, heat vegetable oil. Season shrimp with salt and pepper and cook until pink and opaque, about 2 minutes per side. Remove from pan and set aside.
- Reduce heat to medium-low. Add sesame oil to skillet and stir in garlic and ginger. Cook until fragrant, about 1 minute. Add soy sauce, brown sugar, vegetable broth, lime juice and Sriracha. Bring mixture to a boil, reduce heat and simmer until the sauce is thickened, about 5 minutes.
- Add broccoli and bell peppers and cover the skillet with a tight-fitting lid and cook until the vegetables are tender, about 5 minutes.
- Return shrimp to skillet and stir until completely coated in sauce. Stir in cooked ramen noodles and green onions. Serve with Sriracha.
Note: You can purchase a bag of cooked shrimp with the tails removed and simply skip dirctions#2 and add them in step #5 as directed.