Garlicky Shrimp Ramen Recipes

SHRIMP RAMEN

Shrimp Ramen image

Shrimp joins bacon and mushrooms in a chicken broth for this simple ramen.

Provided by Food Network Kitchen

Categories main-dish

Time 25m

Yield 4

Number Of Ingredients 9

Ingredients

8 ounces bacon, chopped
5 garlic cloves, thinly sliced
2 cups sliced stemmed shiitake mushrooms (about 6 ounces)
7 cups low-sodium chicken broth
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
Two 3-ounce packages ramen noodles (flavor packets discarded)
12 ounces peeled medium shrimp, halved lengthwise (about 20 shrimp)
2 tablespoons 1-inch-long pieces fresh chives

Steps:

Put the bacon in a cold medium saucepan and cook over medium-high heat, stirring occasionally, until golden, about 6 minutes. Pour off all but 3 tablespoons of the bacon fat from the saucepan. Add the garlic and cook, stirring, until golden, about 3 minutes. Add the shiitakes and cook, stirring, until browned, about 6 minutes.
Pour in the chicken broth, soy sauce, and Worcestershire and bring to a boil. Add the ramen and boil until tender, about 2 minutes.
Remove the broth from the heat and stir in the shrimp. Let stand until the shrimp are cooked, 1 to 2 minutes. Serve topped with the chives.

GARLICKY SHRIMP RAMEN

Garlicky Shrimp Ramen image

A garlicky shrimp ramen recipe you never knew you needed.

Categories Garlic shrimp ramen ramen recipe shrimp ramen recipe garlic shrimp easy ramen recipe seafood ramen recipe

Time 30m

Yield 1

Number Of Ingredients 16

Ingredients

3 packages instant ramen, flavor pack discarded
1 tbsp. vegetable oil
1 lb. shrimp
kosher salt
Freshly cracked black pepper
1 tbsp. sesame oil
2 garlic cloves, minced
1 tsp. minced ginger
1/2 c. soy sauce
1/4 c. 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

Steps:

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.
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.

GARLICKY SHRIMP RAMEN RECIPE

Garlicky Shrimp Ramen Recipe image

Provided by charlotteh371

Number Of Ingredients 17

Ingredients

INGREDIENTS
3 packages instant ramen, flavor pack discarded
1 tbsp. vegetable oil
1 lb. shrimp
kosher salt
Freshly cracked black pepper
1 tbsp. sesame oil
2 garlic cloves, minced
1 tsp. minced ginger
1/2 c. soy sauce
1/4 c. 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

Steps:

DIRECTIONS 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. 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.

GARLICKY SHRIMP PRIMAVERA WITH SHISHITO PEPPERS

Garlicky Shrimp Primavera with Shishito Peppers image

A luscious veggie and shrimp dish with a silky garlic sauce and shishito peppers. Serve with toasted garlic bread.

Provided by Lindsey Krauss

Time 40m

Yield 8

Number Of Ingredients 12

Ingredients

1 (16 ounce) package angel hair pasta
3 tablespoons butter, divided
3 tablespoons extra-virgin olive oil, divided
5 cloves garlic, minced, or to taste
¼ teaspoon salt, or more to taste
1 medium zucchini, halved lengthwise and sliced
1 medium yellow squash, halved lengthwise and sliced
¾ cup chopped shishito peppers
1 pinch red pepper flakes
2 pounds small shrimp, peeled and deveined
½ cup frozen green peas
¼ cup grated Parmesan cheese, or to taste

Steps:

Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, for about 1 minute less than recommended, 3 to 4 minutes. Reserve 1/4 cup pasta water. Drain pasta and return to the pot.
Heat 1 1/2 tablespoons butter and 1 1/2 tablespoons olive oil in a 12-inch skillet over medium-low heat. Add garlic and 1/4 teaspoon salt, cook until fragrant, about 1 minute, being sure not to burn. Add zucchini, yellow squash, shishito peppers, and pepper flakes; saute until vegetables begin to soften, 3 to 5 minutes.
Spread vegetables to the outside of the skillet. Add remaining butter and olive oil to the center of the skillet and increase heat to medium. When butter has melted, add shrimp to the center of the skillet, and peas to the outside. Toss shrimp to cook for 2 to 3 minutes, then toss to mix with vegetables. Add reserved 1/4 cup pasta water and bring to a gentle boil, about 3 minutes. Remove from the heat.
Add reserved pasta to the pot and gently toss with veggies and shrimp. Taste and add salt if necessary. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 366.7 calories, Carbohydrate 36.2 g, Cholesterol 186.5 mg, Fat 12.7 g, Fiber 3.2 g, Protein 27.1 g, SaturatedFat 4.2 g, Sodium 470.2 mg, Sugar 3.3 g

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