Thai Ramen Shrimp And Veggies Recipes

RAMEN SHRIMP AND VEGETABLES

Steps:

• Heat 12-inch nonstick skillet over medium-high heat. Cook shrimp in skillet 2 to 4 minutes, stirring occasionally, until pink and firm. Remove shrimp from skillet; keep warm.
• Heat water to boiling in same skillet. Break up noodles from soup mix into water; stir until slightly softened. Stir in vegetables.
• Heat to boiling. Boil 4 to 6 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in seasoning packet from soup mix and stir-fry sauce. Cook 3 to 5 minutes, stirring frequently, until hot. Stir in shrimp.

THAI RAMEN SHRIMP AND VEGGIES

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.

SHRIMP AND VEGETABLE PAD THAI

Steps:

• Bring 4 cups of water to a boil. Place noodles in a large bowl and cover with the boiling water. Allow noodles to soak for 5 minutes, drain, and rinse with cold, running water for 30 seconds. Drain well and set aside.
• In a small bowl, combine the fish sauce, vinegar, sugar, red pepper, coconut milk, and if desired, the tamarind concentrate, stirring until the sugar is dissolved.
• Heat the sesame and peanut oils in a wok or large saucepan over medium-high heat. Just before the oil is smoking, add the shrimp and cook until pink, stirring constantly. Add the tofu, mushrooms, bean sprouts, carrots, red bell pepper, garlic, and reserved noodles, and cook until heated through, about 2 minutes.
• Pour the sauce mixture into the wok and toss until combined. Cook until the mixture is steaming and most of the liquid has evaporated. Add the peanuts and green onions and cook an additional 30 seconds.
• Remove the wok from the heat and season with the lime juice and cilantro. Serve hot with Sriracha, if desired.

THAI SHRIMP AND FRESH VEGETABLE RICE

Steps:

• Thaw shrimp, if frozen.
• Rinse shrimp; pat dry.
• Place shrimp in medium bowl.
• For marinade, combine lime juice, soy sauce, jalapeño pepper, ginger, and garlic.
• Pour over shrimp; toss to coat.
• Marinate at room temperature for 15 minutes, stirring occasionally.
• Drain shrimp well, reserving marinade.
• Heat oil in a wok or large skillet over medium-high heat. (Add more oil if necessary during cooking.)
• Stir-fry shrimp in hot oil for 2 to 3 minutes or until shrimp turn pink.
• Remove from wok; cover and keep warm.
• Add asparagus and pepper strips to wok; stir-fry for 2 to 3 minutes or until crisp-tender.
• Add reserved marinade to wok and bring just to boiling.
• Stir in cooked rice and peanuts.
• To serve, transfer rice mixture to individual bowls, dinner plates, or for a neat idea, Chinese take-out containers.
• Spoon shrimp on top with a sprinkling of parsley.
• Enjoy!
• *Because chili peppers, such as jalapeños, contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible.