Garlicky Shrimp Ramen
Shrimp and vegetables in a garlic-ginger soy, brown sugar and sriracha sauce tossed with ramen noodles. An American fusion dish built on Japanese ramen.
Ingredients
| 3 packages | instant ramen, flavor pack discarded | |
| 1 tbsp | 15 ml | vegetable oil |
| 1 lb | 455 g | shrimp |
| — | kosher salt | |
| — | freshly cracked black pepper | |
| 1 tbsp | 15 ml | sesame oil |
| 2 | garlic cloves, minced | |
| 1 tsp | 5 ml | minced ginger |
| 1/2 cup | 120 ml | soy sauce |
| 1/4 cup | 60 ml | brown sugar |
| 1 | lime, juiced | |
| 2 tsp | 10 ml | sriracha |
| 1 cup | 240 ml | vegetable broth |
| 1 large head | broccoli, cut into florets | |
| 1 | red bell pepper, thinly sliced | |
| 2 | green onions, thinly sliced |
Instructions
- Cook the ramen noodles according to package instructions, drain and set aside. 2. In a large skillet over medium-high heat, heat the vegetable oil. Season the shrimp with salt and pepper and cook until pink and opaque, about 2 minutes per side. 3. Reduce heat to medium-low, add the sesame oil and stir in the garlic and ginger; cook until fragrant, about 1 minute. Add the soy sauce, brown sugar, vegetable broth, lime juice and sriracha, bring to a boil, then reduce and simmer until thickened, about 5 minutes. 4. Add the broccoli and bell pepper, cover with a tight-fitting lid and cook until tender, about 5 minutes. 5. Return the shrimp to the skillet and stir to coat in the sauce. Stir in the cooked noodles and green onions. Serve with extra sriracha.