Spicy Shrimp and Saucy Guacamole Ramen Noodle Bowl

Spicy Shrimp and Saucy Guacamole Ramen Noodle Bowl might be just the main course you are searching for. This recipe serves 2 and costs $7.92 per serving. One portion of this dish contains about 65g of protein, 57g of fat, and a total of 1181 calories. From preparation to the plate, this recipe takes roughly 30 minutes. It is an expensive recipe for fans of Mexican food. 5294 people found this recipe to be delicious and satisfying. A mixture of plus 1 teaspoon, cucumber, juice of lemon, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a dairy free and pescatarian diet. It is brought to you by Soup Addict. With a spoonacular score of 99%, this dish is super. If you like this recipe, you might also like recipes such as Oven Fried Shrimp and Thai Coconut Ramen Noodle Bowl, Ramen Noodle Salad with Sweet n’ Spicy Shrimp, and Sweet n’ Spicy Shrimp and Ramen Noodle Salad.

Servings: 2

Preparation duration: 20 minutes

Cooking duration: 10 minutes

 

Ingredients:

1 avocado, peeled and cubed (discard the pit)

2/3 cup canned coconut milk, well-shaken

1 cup cherry tomatoes, sliced in half

1 teaspoon southwest seasoning blend or chipotle chili powder (I used Mrs. Dash's Southwest Chipotle Blend)

1 tablespoon chopped cilantro leaves

1 heaping tablespoon roughly chopped cilantro leaves and stems

1 small or mini cucumber, sliced

1 tablespoon chopped dill leaves

1 pound medium-large raw shrimp, peeled, deveined, rinsed, and patted dry

1 teaspoon chopped garlic (about 1 medium to large clove)

juice from 1/2 fresh lemon (optional, but adds brightness)

juice from 1/2 fresh lime

juice from 1/2 fresh lime (the other half will be used for the shrimp)

1/2 teaspoon kosher salt

big pinch of kosher salt

1/2 teaspoon pimenton (smoked paprika)

3 packages ramen noodles, 9 ounces total (discard the flavor packets)

1 scallion, roughly chopped

1 teaspoon chopped jalapeno or serrano pepper (seeds removed)

1 tablespoon, plus 1 teaspoon, olive oil

Equipment:

food processor

blender

frying pan

bowl

tongs

Cooking instruction summary:

Add all sauce ingredients to a blender or food processor and puree. The sauce will be thick - thin with additional lime or lemon juice or water until it just reaches a pourable consistency. Taste, and season with additional salt, if necessary. Set aside.Heat 1 tablespoon of olive oil in a large skillet over medium heat until the oil shimmers. Toss the shrimp with 1 teaspoon of olive oil, plus the remainder of the marinade ingredients. Add the shrimp and saute on one side for several minutes. Flip each shrimp, and continue cooking until opaque, pink, and plump. Remove from heat and set aside.Prepare the ramen noodles according to package directions. Drain, and let cool for several minutes. Transfer to a large mixing or serving bowl. Pour in about 3/4ths of the guacamole sauce and a big pinch each of cilantro and dill. Use tongs to gently toss the herbs and noodles with the sauce. Gentle fold in the tomatoes and cucumbers. Top with the shrimp, more herbs, a big drizzle of guacamole sauce, and the bacon bits (if using).

 

Step by step:


1. Add all sauce ingredients to a blender or food processor and puree. The sauce will be thick - thin with additional lime or lemon juice or water until it just reaches a pourable consistency. Taste, and season with additional salt, if necessary. Set aside.

2. Heat 1 tablespoon of olive oil in a large skillet over medium heat until the oil shimmers. Toss the shrimp with 1 teaspoon of olive oil, plus the remainder of the marinade ingredients.

3. Add the shrimp and saute on one side for several minutes. Flip each shrimp, and continue cooking until opaque, pink, and plump.

4. Remove from heat and set aside.Prepare the ramen noodles according to package directions.

5. Drain, and let cool for several minutes.

6. Transfer to a large mixing or serving bowl.

7. Pour in about 3/4ths of the guacamole sauce and a big pinch each of cilantro and dill. Use tongs to gently toss the herbs and noodles with the sauce. Gentle fold in the tomatoes and cucumbers. Top with the shrimp, more herbs, a big drizzle of guacamole sauce, and the bacon bits (if using).


Nutrition Information:

Quickview
1180 Calories
65g Protein
57g Total Fat
107g Carbs
64% Health Score
Limit These
Calories
1180
59%

Fat
57g
88%

  Saturated Fat
29g
182%

Carbohydrates
107g
36%

  Sugar
10g
12%

Cholesterol
571mg
191%

Sodium
5015mg
218%

Get Enough Of These
Protein
65g
131%

Selenium
126µg
181%

Manganese
2mg
132%

Vitamin B1
1mg
100%

Vitamin C
73mg
89%

Phosphorus
784mg
78%

Folate
296µg
74%

Iron
12mg
72%

Copper
1mg
69%

Fiber
13g
54%

Vitamin E
7mg
52%

Vitamin K
51µg
50%

Vitamin B3
9mg
48%

Magnesium
189mg
47%

Zinc
7mg
47%

Potassium
1537mg
44%

Calcium
433mg
43%

Vitamin B2
0.57mg
33%

Vitamin B12
2µg
33%

Vitamin B6
0.61mg
31%

Vitamin B5
2mg
26%

Vitamin A
1171IU
23%

covered percent of daily need
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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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