Spicy Shrimp Ramen Bowls (Edit recipe)

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This gluten free and cleaned up ramen noodle soup takes you right down memory lane, but with way more flavor and nutrition added 👏🏻 you can omit the sriracha for a nonspicy version, too!

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PREP TIME

10 minutes

COOK TIME

10 minutes

INGREDIENTS

Serves: 4

Ingredients

2 whole Rice Ramen Noodles, Lotus Foods Brand
1 lb Raw Shrimp
3 cups Bone Broth
.75 cup Red Cabbage, Shredded
.33 cup Carrots, Diced
.33 cup Bell Pepper, Diced
2 cloves Garlic
.5 tsp ground Ginger
.5 whole Lime Juice, Juice of 1/2 lime
1 Tbsp Coconut Palm Sugar
2 Tbsp Coconut Aminos
1 Tbsp Sriracha
.25 cup Cilantro, For topping

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Sauté your shrimp in avocado oil 1-2 minutes per side until pink. Set aside
Sauté your carrot, pepper, cabbage several minutes then add garlic and sear another minute
Add your coconut sugar, coconut aminos, sriracha, lime juice and broth. Bring to a boil, then decrease heat to low-medium and simmer for 8 minutes
Add the ramen noodles and stir another 2-3 minutes until the noodles are limp
Pour into bowls and top with cilantro!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	219
Fat:	2 g
Carbohydrates:	25 g
Protein:	25 g
Cholesterol:	165 g
Sodium:	1137 mg
Fiber:	2 g
Sugars:	8 g
Calculated per serving.