Spicy Shrimp Ramen Bowls
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!
10 minutes
10 minutes
Difficulty:
Advanced
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. | |
Serves: 4
Ingredients
- 2 whole2 whole2 whole Rice Ramen Noodles, Lotus Foods Brand
- 1 lb1 lb1 lb Raw Shrimp
- 3 cups3 cups3 cups Bone Broth
- .75 cup.75 cup.75 cup Red Cabbage, Shredded
- .33 cup.33 cup.33 cup Carrots, Diced
- .33 cup.33 cup.33 cup Bell Pepper, Diced
- 2 cloves2 cloves2 cloves Garlic
- .5 tsp.5 tsp.5 tsp ground Ginger
- .5 whole.5 whole.5 whole Lime Juice, Juice of 1/2 lime
- 1 Tbsp1 Tbsp1 Tbsp Coconut Palm Sugar
- 2 Tbsp2 Tbsp2 Tbsp Coconut Aminos
- 1 Tbsp1 Tbsp1 Tbsp Sriracha
- .25 cup.25 cup.25 cup Cilantro, For topping
Process
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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