Oven Fried Shrimp and Thai Coconut Ramen Noodle Bowl

Oven Fried Shrimp and Thai Coconut Ramen Noodle Bowl requires approximately 1 hour from start to finish. One serving contains 1334 calories, 44g of protein, and 80g of fat. For $5.13 per serving, you get a main course that serves 2. It is brought to you by Soup Addict. If you have chili powder, fresh ginger, shallot, and a few other ingredients on hand, you can make it. Many people really liked this Asian dish. 194 people have made this recipe and would make it again. It is a good option if you're following a dairy free and pescatarian diet. Overall, this recipe earns a great spoonacular score of 98%. Similar recipes are Spicy Shrimp and Saucy Guacamole Ramen Noodle Bowl, Curried Thai Coconut Ramen with Shrimp, and Thai Coconut Curry Shrimp Noodle Soup.

Servings: 2

Preparation duration: 30 minutes

Cooking duration: 30 minutes

 

Ingredients:

6-7 basil leaves, chopped (sweet, Thai, or lemon all work well)

1/8 teaspoon freshly ground black pepper

1/2 cup cornflake crumbs or regular bread crumbs

1 tablespoon brown sugar

1 can coconut milk (about 14 ounces), well-shaken

1 cup vegetable or chicken stock

1/4 teaspoon chili powder

1 tablespoon minced cilantro (plus 3 sprinkles for garnish)

1/4 cup Thai coconut milk sauce (recipe above)

Thai coconut milk sauce (above)

1/4 teaspoon coriander

1 tablespoon fish sauce

1 teaspoon minced fresh ginger

1 clove garlic, minced

1 large clove garlic, minced

1 green onion, thinly sliced

juice from 1/2 of a lime

2 large leaves kale, chiffonade

1/2 teaspoon kosher salt

2 teaspoons finely minced lemongrass stalks, tough outer leaves removed (or paste)

1/2 cup panko bread crumbs

1 pasilla pepper, sliced (or use 1/2 of a small red bell pepper)

1 tablespoon olive or peanut oil

2 packages (3 oz each) ramen noodles

6 ounces raw shrimp, peeled, deveined, tails off (small or medium)

1/4 teaspoon salt

salt and pepper

1 serrano pepper, sliced (remove the seeds and ribs to reduce heat)

1 shallot, chopped

2 teaspoons red Thai curry paste

Equipment:

mixing bowl

whisk

bowl

baking pan

oven

aluminum foil

frying pan

sauce pan

tongs

Cooking instruction summary:

Add all of the ingredients to a medium mixing bowl and whisk well to combine. Keep refrigerated.Rinse the shrimp and pat dry. Place in a bowl and eason with salt and pepper. Add 1/4 cup of the Thai coconut milk sauce and turn to coat thoroughly. Let marinate in the fridge for one hour, if possible.Preheat oven to 425 and place a foil-lined baking pan inside for 5 minutes. Remove the pan from the oven, and spray the foil with a baking spray (or olive oil spray).Combine the bread crumbs, coriander, chili powder, and salt and pepper in a wide bowl. Working in small batches, add some of the shrimp to the bread crumbs and turn to coat each piece. Place the shrimp on the hot pan. Continue with remaining shrimp. Bake the shrimp for 10 minutes (no need to turn, since the pan is already hot).In a large skillet or cassoulet, heat the oil until shimmering. Add the shallots and garlic and cook until the shallots become translucent (just 2 or 3 minutes). Add the peppers, green onions, and kale, and sweat them for a minute or two. Add the remaining Thai coconut milk sauce and let heat.In a small sauce pan, bring the stock to a boil and add the ramen noodles. Cook until the noodles just begin to separate. Use a spider or tongs to transfer the noodles to the skillet (don't worry about any liquid you transfer with the noodles). Gently mix the noodles into the sauce and vegetables (they'll finish cooking here and they'll absorb much of the sauce). Add the cilantro and basil and stir.Divide the ramen noodle mixture into two individual bowls. Top with the oven fried shrimp, and a garnish with pinch of chopped cilantro.

 

Step by step:


1. Add all of the ingredients to a medium mixing bowl and whisk well to combine. Keep refrigerated.Rinse the shrimp and pat dry.

2. Place in a bowl and eason with salt and pepper.

3. Add 1/4 cup of the Thai coconut milk sauce and turn to coat thoroughly.

4. Let marinate in the fridge for one hour, if possible.Preheat oven to 425 and place a foil-lined baking pan inside for 5 minutes.

5. Remove the pan from the oven, and spray the foil with a baking spray (or olive oil spray).

6. Combine the bread crumbs, coriander, chili powder, and salt and pepper in a wide bowl. Working in small batches, add some of the shrimp to the bread crumbs and turn to coat each piece.

7. Place the shrimp on the hot pan. Continue with remaining shrimp.

8. Bake the shrimp for 10 minutes (no need to turn, since the pan is already hot).In a large skillet or cassoulet, heat the oil until shimmering.

9. Add the shallots and garlic and cook until the shallots become translucent (just 2 or 3 minutes).

10. Add the peppers, green onions, and kale, and sweat them for a minute or two.

11. Add the remaining Thai coconut milk sauce and let heat.In a small sauce pan, bring the stock to a boil and add the ramen noodles. Cook until the noodles just begin to separate. Use a spider or tongs to transfer the noodles to the skillet (don't worry about any liquid you transfer with the noodles). Gently mix the noodles into the sauce and vegetables (they'll finish cooking here and they'll absorb much of the sauce).

12. Add the cilantro and basil and stir.Divide the ramen noodle mixture into two individual bowls. Top with the oven fried shrimp, and a garnish with pinch of chopped cilantro.


Nutrition Information:

Quickview
1333k Calories
44g Protein
80g Total Fat
118g Carbs
74% Health Score
Limit These
Calories
1333k
67%

Fat
80g
123%

  Saturated Fat
56g
352%

Carbohydrates
118g
40%

  Sugar
20g
23%

Cholesterol
217mg
73%

Sodium
4711mg
205%

Get Enough Of These
Protein
44g
89%

Vitamin K
429µg
409%

Manganese
3mg
192%

Vitamin A
7993IU
160%

Selenium
76µg
110%

Vitamin C
86mg
104%

Copper
2mg
103%

Vitamin B1
1mg
99%

Iron
13mg
76%

Phosphorus
677mg
68%

Vitamin B3
11mg
58%

Folate
230µg
58%

Magnesium
213mg
53%

Potassium
1517mg
43%

Vitamin B2
0.72mg
42%

Fiber
10g
41%

Calcium
391mg
39%

Vitamin B6
0.73mg
37%

Zinc
5mg
35%

Vitamin E
3mg
26%

Vitamin B12
1µg
17%

Vitamin B5
1mg
12%

covered percent of daily need
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