Ramen Noodles with Shrimp

5 from 8 votes

Ramen Noodles with Shrimp - featuring sticky, citrusy orange shrimp tossed crunchy ramen noodles, coleslaw, mandarin oranges, and avocados and a smooth Oriental vinaigrette. Easy to prepare and full of flavor, this shrimp with ramen will become a family favorite Oriental salad recipe!

Prep Time20

Cook Time5

Total Time25

Course: entree, Salad

Cuisine: Asian, Oriental

Keyword: ramen noodles with shrimp, ramen salad, ramen shrimp recipe, salad recipe with ramen noodles, shrimp ramen, shrimp with ramen

Servings: servings

Calories: 386kcal

Author: Cheyanne Holzworth

Equipment

1 Medium Bowl (for marinating the shrimp and making the salad)
1 Small Bowl (for the dressing)
1 large skillet (for cooking shrimp)

Ingredients

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

Dressing:

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

Instructions

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.

Notes

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.

Nutritional information is an estimate based upon 6 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition