Spicy Shrimp Ramen Bowls
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This gluten free and cleaned up ramen noodle soup takes you right down memory lane, but with way more flavor and nutrition added. You can omit the sriracha for a nonspicy version, too!
Serves: 4
Ingredients
- 2 whole Rice Ramen Noodles, Lotus Foods Brand
- 1 lb Shrimp, Raw
- 3 cups Bone Broth
- 3/4 cup Red Cabbage, Shredded
- 1/3 cup Carrots, Diced
- 1/3 cup Bell Pepper, Diced
- 2 cloves Garlic
- 1/2 tsp Ginger, Ground
- 1/2 whole Lime Juice, Juice of 1/2 lime
- 1 Tbsp Coconut Palm Sugar
- 2 Tbsp Coconut Aminos
- 1 Tbsp Sriracha
- 1/4 cup Cilantro, For topping
Process
- Sauté your shrimp in avocado oil 1-2 minutes per side until pink. Set aside
- Sauté your carrot, pepper, cabbage several minutes then add garlic and sear another minute
- Add your coconut sugar, coconut aminos, sriracha, lime juice and broth. Bring to a boil, then decrease heat to low-medium and simmer for 8 minutes
- Add the ramen noodles and stir another 2-3 minutes until the noodles are limp
- Pour into bowls and top with cilantro!
Ingredients
- 2 whole Rice Ramen Noodles Lotus Foods Brand
- 1 lb Shrimp Raw
- 3 cups Bone Broth
- 3/4 cup Red Cabbage Shredded
- 1/3 cup Carrots Diced
- 1/3 cup Bell Pepper Diced
- 2 cloves Garlic
- 1/2 tsp Ginger Ground
- 1/2 whole Lime Juice Juice of 1/2 lime
- 1 Tbsp Coconut Palm Sugar
- 2 Tbsp Coconut Aminos
- 1 Tbsp Sriracha
- 1/4 cup Cilantro For topping
Instructions
- Sauté your shrimp in avocado oil 1-2 minutes per side until pink. Set aside
- Sauté your carrot, pepper, cabbage several minutes then add garlic and sear another minute
- Add your coconut sugar, coconut aminos, sriracha, lime juice and broth. Bring to a boil, then decrease heat to low-medium and simmer for 8 minutes
- Add the ramen noodles and stir another 2-3 minutes until the noodles are limp
- Pour into bowls and top with cilantro!