Best Thai Ramen Shrimp And Veggies Recipes

ASIAN RAMEN SHRIMP SOUP

Asian Ramen Shrimp Soup image

This ramen noodle recipe makes a quick dinner with shrimp and carrots. This is delicious and so quick to fix. -Donna Hellinger, Lorain, Ohio

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

3-1/2 cups water
1 package (3 ounces) Oriental ramen noodles
1 cup cooked small shrimp, peeled and deveined
1/2 cup chopped green onions
1 medium carrot, julienned
2 tablespoons soy sauce

Steps:

In a large saucepan, bring water to a boil. Set aside seasoning packet from noodles. Add the noodles to boiling water; cook and stir for 3 minutes. , Add the shrimp, onions, carrot, soy sauce and contents of seasoning packet. Cook until heated through, 3-4 minutes longer.

Nutrition Facts : Calories 148 calories, Fat 4g fat (2g saturated fat), Cholesterol 83mg cholesterol, Sodium 857mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 12g protein. Diabetic Exchanges

THAI RAMEN SHRIMP AND VEGGIES

Thai Ramen Shrimp and Veggies image

Look for the stir-fry vegetables in the produce section of the grocery store.

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 11

Ingredients

2 teaspoons vegetable oil
1 lb uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
1 can (14 oz) coconut milk (not cream of coconut)
2 tablespoons water
1 package (3 oz) Oriental-flavor ramen noodle soup mix
1 package (16 oz) fresh stir-fry vegetables (4 cups)
1/4 cup Thai peanut sauce
1 tablespoon chopped fresh cilantro
1 teaspoon finely grated lime peel
Crushed red pepper flakes, if desired
1/4 cup salted peanuts or cashews

Steps:

Heat oil in 12-inch nonstick skillet over medium-high heat. Cook shrimp in skillet 2 to 4 minutes, stirring occasionally, until pink. Remove shrimp from skillet; keep warm.
In same skillet, heat coconut milk and water to boiling. Break up noodles from soup mix into coconut milk mixture; stir until slightly softened. Stir in vegetables. Heat to boiling. Reduce heat to medium and cook uncovered 4 to 6 minutes, stirring occasionally, until vegetables are almost crisp-tender.
Stir in seasoning packet from soup mix and peanut sauce. Cook, stirring frequently, about 3 minutes or until hot. Stir in cilantro and lime peel; stir in shrimp. Sprinkle with pepper flakes. Garnish with peanuts.

Nutrition Facts : Calories 550, Carbohydrate 35 g, Cholesterol 160 mg, Fat 6 1/2, Fiber 5 g, Protein 27 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 690 mg, Sugar 10 g, TransFat 1 1/2 g