Orange Shrimp Ramen Noodle Salad - Sticky, sweet and citrusy skinny orange shrimp served over an easy oriental pasta salad packed with ramen noodles, coleslaw, mandarin oranges and avocados. This easy to make Chinese shrimp noodle salad is light, refreshing, full of flavor and sure to become a family favorite!
1cup(Jarred or Canned) Mandarin Orange Segments- drained (1-11 ounce can)
1/3CupSliced Almondsor cashews
1/3CupSliced Green Onionsboth white and green parts (about 6 onions)
3TBSFresh Cilantro- chopped
¼CupRice Wine Vinegar
2TBSLow Sodium Soy Sauce
Kosher Salt & Ground Black Pepperto taste
Optional Add-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.
Place the ramen noodles (discarding flavor 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 to high heat. Add the shrimp to the pan in an even, single layer. Cook 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 dressing. Garnish the salad with almonds, green onions, cilantro and optional add-ins if using. Serve and enjoy.
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.
If you don’t want to use ramen, you can use crunchy Chinese chow mein noodles or crunchy wontons instead!
If you don't want to use coleslaw, you can substitute 6-7 cups shredded lettuce of your preference.
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.
If time permits, the coleslaw salad tastes great if refrigerated for 1-2 hours before serving so the flavors have a chance to marry. If making in advance, drizzle the noodles, shrimp, coleslaw, oranges and cucumber mixture with dressing and toss. Wait to add the almonds and green onions until just before serving. However, while the flavors taste best if given a few hours to marry, the noodles, slaw and veggies will get soggy if you dress the salad more than 3 hours in advance.