This healthy Shrimp Ramen Noodle Salad features sticky, sweet and citrusy orange shrimp atop an easy oriental salad overflowing with crunchy ramen noodles, coleslaw, mandarin oranges, avocados and a silky Asian vinaigrette. Easy to make and bursting with flavor, this Oriental shrimp with ramen is sure to become a family favorite salad recipe!
Featured comment: This is a delicious crowd pleaser! And to top it off, it’s easy! Thanks for sharing!” -Adriano
Update: This post was originally published in January 2019. I made edits to the post below to include more information about this shrimp salad recipe with ramen noodles.
Hey there, friends! Happy new year!
Healthy resolutions or no resolutions; diet or no diet – today’s healthy recipe for Oriental ramen salad with shrimp is something you are going to want to eat on repeat! With the perfect balance of plump shrimp, crunchy ramen noodles, juicy oranges, creamy avocado and other healthy noms, this salad is anything but boring or bland!
About this salad recipe with ramen noodles
This salad features plump, tender shrimp sautéed in a buttery, spicy, citrusy sauce. Served atop a bed of fresh, crisp Asian coleslaw loaded with crunchy, crushed ramen noodles, juicy mandarin oranges, creamy avocado, nutty almonds, pungent cilantro and delicate green onions.
This ramen shrimp noodle salad is healthy and balanced with protein and vegetables, yet bursting with robust flavors and texture.
Crunchy, sweet, citrusy and slightly spicy, this Oriental shrimp salad with ramen is perfect for working lunches or healthy, light dinners.
Why you’ll love this ramen salad
Want the run-down on this delicious ramen shrimp recipe? Here’s the deal, this recipe is:
- Made With Basic Ingredients – The ingredient list may look long, but most of them are pantry staples, such as oil, vinegar, spices and seasoning. The rest are mostly fresh produce ingredients, such as cabbage, scallions and avocado; along with a can of mandarin oranges and a bag of ramen noodle.
- Quick & Easy – This salad with ramen and shrimp comes together in about 25 minutes, from prep to finish.
- Wholesome & Nutritious – Leafy green salads get boring, fast. This flavorful ramen with shrimp features a welcome of delicious flavors and yummy textures.
- Meal-Prep Friendly – Get a jump on your work lunch preparations. Pre-mix the salad and the dressing, and cook the shrimp ahead of time. When you’re ready to eat, simply toss the salad together and enjoy.
FAQs: ramen shrimp recipe
What is ramen salad?
Ramen noodle salad is a type of oriental-inspired pasta salad made up of ramen noodles, crisp vegetables, and fresh herbs tossed in an Asian dressing or sauce.
The ingredients in ramen noodles salad can vary greatly from recipe to recipe. For example, a wide variety and combination of vegetables can be used, from broccoli and bell peppers, to edamame and/or carrots. Since noodle salads are so versatile they are a great way to use up whatever veggies and meats you have in the leftover in the refrigerator. As well as, any fresh vegetables you have on hand!
What is orange shrimp?
Orange shrimp is a classic orange glazed shrimp dish commonly found in (American) Chinese restaurants. Citrusy and slightly sweet in flavor, orange shrimp is typically either made in the deep frier or wok.
How to make orange sauce for shrimp ramen?
Orange shrimp is quick and easy to prepare, making it an excellent option for busy weeknight dinners!
Most shrimp recipes require battering and deep-frying the shrimp before making the sauce. However, this skinny orange shrimp for ramen salad calls for quickly stir-frying the shrimp in a hot skillet before adding the simple stir-fry sauce and tossing to coat.
This orange sauce for shrimp and ramen is made up of garlic, orange zest, orange juice, lime zest, lime juice, cilantro and a scant amount of butter.
Will orange juice cook shrimp?
Technically speaking, orange juice will not “cook” shrimp. However, if you allow shrimp to soak in orange juice (or any citrus juice) long enough, denaturation will take place. And, the shrimp will become firm and opaque, exactly as if you cooked the shrimp with heat.
Ceviche is a popular dish in which raw fish or shrimp are marinated in citrus juice and served as an appetizer.
In this orange shrimp ramen recipe, the orange juice is not used to “cook” or marinate the shrimp. Instead orange juice is used as an ingredient in the sauce (or glaze).
Tips for making the best shrimp ramen noodles
- Shrimp: You can use any size shrimp you would like; however, I recommend large or jumbo (16/20 count) shrimp in this ramen salad recipe. If using smaller shrimp, make sure you reduce the cooking time in the recipe or you will overcook your shrimp.
- How to tell when shrimp are done? Do not overcook the shrimp or they will become rubbery. Shrimp are perfectly cooked when they have a curled “C” or loose “U” shape.
- Ramen substitute: You can use crunchy Chinese chow mein noodles or crunchy wontons instead of the ramen noodle!
- Coleslaw substitute: You can swap in 6-7 cups shredded lettuce of your preference.
- Extra flavor: If time permits, I recommend letting the shrimp ramen coleslaw salad marinate in the dressing for an hour (or up to 3 hours) before serving – this will give the flavors a chance to develop and meld. Just make sure you wait to add the almonds and green onions until just before serving.
Serving ramen noodles with shrimp
Most salads with shrimp and noodles are served warm or cold; however, this salad is actually made of up both warm and cold components.
However, you can prep both the shrimp and the ramen salad in advance. Store each in separate containers in the refrigerator for up to 3 days. Heat, stir and eat for quick lunches and easy dinners!
What goes with shrimp and ramen noodles?
While you can definitely eat Asian Ramen Noodle Salad as a main meal on its own, this easy oriental ramen salad is topped with flavorful orange shrimp.
Do you have a shellfish allergy? Or maybe you want to add more veggies? This recipe for shrimp and ramen is super easy to customize. Here are some ideas to spark creativity:
Vegetables to add to ramen noodles
- Red Bell Pepper
- Bok Choy
Protein options for ramen noodle salad
- Soft boiled eggs
- Asian marinated chicken or plain, shredded rotisserie chicken
- Seared ahi tuna
- Thinly sliced grilled steak
- Seared, grilled or baked salmon
Storing shrimp with ramen
Transfer any leftover oriental ramen noodle salad in an airtight container. Then, place in the refrigerator and store for up to 3 days.
Quick and easy, this orange shrimp ramen salad is perfect for every occasion. From lunches and meal preps, to potlucks and light dinners! Healthy without sacrificing flavor or texture, this is a salad you’ll love eating!
Until next week, friends, cheers! To superb salads!
More delicious recipes with noodles!
If you love this ramen salad, try these yummy recipes with noodles next:
- Spaghetti Squash Salad (veggie noodles!)
- Healthy Tuna Pasta Salad (macaroni noodles!)
- Udon Stir Fry (udon noodles!)
- Soba Noodle Bowls (soba noodles)
- Chicken Thai Noodle Soup (egg pasta noodles!)
Recipes with shrimp!
- Perfect Shrimp Cocktail
- Seafood Shrimp Bisque
- Shrimp with Risotto
- Sheet Pan Shrimp and Potatoes
- Greek Shrimp Saganaki
- Mexican Shrimp Ceviche
The best Shrimp with Ramen recipe👇
Ramen Noodles with Shrimp
- 1 Medium Bowl (for marinating the shrimp and making the salad)
- 1 Small Bowl (for the dressing)
- 1 large skillet (for cooking shrimp)
- 1 pound Jumbo Shrimp (16/20 count per pound) - peeled & deveined (SEE NOTES)
- ¾ tsp EACH: garlic powder & red pepper flakes
- 1 Lime – Zested
- ½ Orange – Zested
- 2 TBS Neutral Oil, Canola, Vegetable or Grapeseed - DIVIDED
- 2 TBS EACH: Lime Juice, Orange Juice, Chopped Cilantro, Cold Butter (cubed)
Ramen Noodles Salad:
- 1 package Dry Ramen Noodles the instant kind, flavor pack discarded (SEE NOTES)
- 1 (16 ounce) bag Coleslaw Mix (with carrots) (SEE NOTES)
- 1 cup Mandarin Orange Segments (Jarred or Canned) - drained (from one 11 ounce can)
- 2 whole Avocados - sliced
- 1/3 Cup Sliced Almonds (or cashews)
- 1/3 Cup Sliced Green Onions - both white and green parts (about 6 onions)
- 3 TBS Fresh Cilantro - chopped
- ¼ Cup Rice Wine Vinegar
- 2 TBS Low Sodium Soy Sauce
- 2 TBS Honey
- 1 TBS Sesame Oil
- 1 Clove Garlic - minced
- 1 tsp Fresh Ginger - grated
- 2 TBS Vegetable Oil
- Kosher Salt & Ground Black Pepper - to taste
- Optional Mix-ins: Black Sesame Seeds, Cooked Edamame Beans, Sliced Bell Peppers, Sliced Jalapeno & Cubed Cucumber
- Marinate the shrimp: In a medium sized bowl, toss the shrimp with the garlic powder, red pepper flakes, both zests and 1 tablespoon of the oil. Season generously with kosher salt and pepper. Set aside.
- Prepare the dressing: In a small bowl whisk together the rice vinegar, soy sauce, honey, sesame oil, garlic and ginger. While whisking, drizzle in the oil. Continue to whisk until well combined and emulsified. Add in salt and freshly ground pepper to taste and whisk again. Taste and adjust dressing according to taste. Set aside.
- Crush ramen: Place the ramen noodles (discarding seasoning packet) in a large zip-closure bag. Seal and use a rolling pin to gently crush noodles. Transfer to a large bowl and set aside.
- Cook the shrimp: Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat to high heat. Add the shrimp to the pan in an even, single layer. Saute the shrimp for about 1 -2 minutes undisturbed. Quickly toss the shrimp and stir in the lime juice, orange juice and butter. Swirl the pan to coat the shrimp. Add in the cilantro and continue to cook until the butter forms a sauce and shrimp are cooked through. (Shrimp should take 4-5 minutes TOTAL to cook through. Do not overcook shrimp.) Remove from heat and set aside.
- Make the salad: Add the coleslaw, oranges and avocado to the bowl with the crushed ramen. Toss to combine. Top with the cooked shrimp and drizzle with half the dressing.
- Serve: Garnish the salad with almonds, green onions, cilantro and optional add-ins if using. Serve remaining dressing on the side and enjoy.
- Shrimp: While I used jumbo (16/20 count) shrimp in this orange shrimp recipe, you can use any size shrimp you would like. If using smaller shrimp, make sure you scale the cooking time down as they will take less time to cook through! Do not overcook the shrimp or they will become rubbery. Shrimp are perfectly cooked when they have a curled "C" shape.
- Ramen substitute: If you don’t want to use ramen, you can use crunchy Chinese chow mein noodles or crunchy wontons instead!
- Coleslaw substitute: If you don't want to use coleslaw, you can substitute 6-7 cups shredded lettuce of your preference.
- Make shrimp in advance: The shrimp portion of the salad can be served warm from the skillet and on top of the salad, or they can be cooked in advanced and stored in an airtight container in the refrigerator for up to 3 days.
- Let salad sit in dressing for most flavor: If time permits, the shrimp and ramen salad tastes great if refrigerated for 1-2 hours before serving. This allows the flavors to develop and marry. However, if you are going to do this - WAIT to add the almonds, green onions, and avocado until just before serving. Also, don't let it sit for more than 2 1/2 to 3 hours in the fridge or your salad will start to get watery.
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