Shrimp Stir Fry with Ramen Noodles

Shrimp, veggies, noodles, in a delicious stir-fry sauce made from scratch… YUM! This recipe is not only quick and easy to make, it is super delicious! And with ramen noodles!? So GOOD! This recipe is not only delicious for adults, kids will love this recipe too! It is low calorie, has lower sodium than Chinese takeout, and faster to make than getting food to go from a restaurant. As always, please let us know your thoughts. Simply Enjoy!

Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Cuisine: Entrée

Difficulty: Beginner

Servings: 4

Best Season: Suitable throughout the year

Description

Shrimp Stir Fry with Ramen Noodles

12 oz Large Shrimp (deveined/no shell) (Either defrosted frozen shrimp, defrosted frozen precooked shrimp, or fresh shrimp, whatever you have on hand!)
1 Bag of Ramen Noodles (remove sauce packet) (I prefer Millet & Lotus Brown Rice Ramen, but if you only have regular ramen on hand, that will work too!))
3-4 cup Chopped Broccoli (No fresh broccoli on hand? Frozen broccolli works well! Steam before hand.)
0.5 Carrot (julienne style - aka cut into thin short strips )
1 tsp Garlic Powder
0.25 tsp Garlic Salt
0.25 tsp Paprika
0.25 tsp Black Pepper
2 tbsp Olive Oil
2 tbsp Sesame Oil
1 tbsp Butter
1 tsp Minced Garlic
0.5 tsp Honey
1/4 cup Coconut Aminos (No coconut aminos on hand? Try Hoisin Sauce or increase honey to 1 tsp + ½ tsp white vinegar.)
2 tbsp Soy Sauce - Reduced Sodium Preferred
1-2 tbsp Water
2-3 dash Cayenne Pepper (Optional)

Instructions

1
Heat 1 tbsp olive oil in a skillet on medium heat.
2
Mix 1 tbsp olive oil, black pepper, garlic powder, garlic salt, and paprika with shrimp.
3
Toss the shrimp in the skillet. (For defrosted cooked shrimp, cook for 5 minute on each side until done. For defrosted/fresh not precooked shrimp, cook 10 minutes on each side, or until done.)
4
While the shrimp is cooking, cook your ramen noodles according to directions on the package. Drain. Put to the side when finished.
5
Once your shrimp have finished cooking, remove from the skillet and cover with foil. Put to the side.
6
Melt butter in the same skillet that you cooked the shrimp.
7
Add the minced garlic and sauté for 30-60 seconds.
8
Add sesame oil, coconut aminos, and soy sauce. Cook for 1 minute. Continuously stir.
9
Add honey. Stir. Cook for 3-5 minutes, let it thicken up.
10
Add the carrots and broccoli. Stir. Drizzle water over the broccoli, cover, and let simmer on medium high heat for 5-7 minutes. (If you are using frozen broccoli that you steamed beforehand, you can skip this step!)
11
Add noodles and shrimp back into the skillet with the sauce. Stir. Simmer on low heat for another 5 minutes. Let everything soak up the sauce.
12
If you want to add a little heat to your dish, add a couple of dashes of cayenne pepper to the dish. Stir. (optional)
13
Simply Enjoy!
14
Recipe Note* if you like a lot of noodles, add 1 more packet of the ramen noodles. You will have to make extra sauce so add 2 more tbsp coconut aminos, 1 tbsp soy sauce, ½ tbsp. sesame oil, and ¼ tsp honey)

Keywords: shrimp, stir fry, ramen noodles, aminos, soy sauce, low sodium, low sugar