Oven Fried Shrimp and Thai Coconut Ramen Noodle Bowl
Oven Fried Shrimp and Thai Coconut Ramen Noodle Bowl requires approximately 1 hour from start to finish. One serving contains 1334 calories, 44g of protein, and 80g of fat. For $5.13 per serving, you get a main course that serves 2. It is brought to you by Soup Addict. If you have chili powder, fresh ginger, shallot, and a few other ingredients on hand, you can make it. Many people really liked this Asian dish. 194 people have made this recipe and would make it again. It is a good option if you're following a dairy free and pescatarian diet. Overall, this recipe earns a great spoonacular score of 98%. Similar recipes are Spicy Shrimp and Saucy Guacamole Ramen Noodle Bowl, Curried Thai Coconut Ramen with Shrimp, and Thai Coconut Curry Shrimp Noodle Soup.
Servings: 2
Preparation duration: 30 minutes
Cooking duration: 30 minutes
Ingredients:
6-7 basil leaves, chopped (sweet, Thai, or lemon all work well)
1/8 teaspoon freshly ground black pepper
1/2 cup cornflake crumbs or regular bread crumbs
1 tablespoon brown sugar
1 can coconut milk (about 14 ounces), well-shaken
1 cup vegetable or chicken stock
1/4 teaspoon chili powder
1 tablespoon minced cilantro (plus 3 sprinkles for garnish)
1/4 cup Thai coconut milk sauce (recipe above)
Thai coconut milk sauce (above)
1/4 teaspoon coriander
1 tablespoon fish sauce
1 teaspoon minced fresh ginger
1 clove garlic, minced
1 large clove garlic, minced
1 green onion, thinly sliced
juice from 1/2 of a lime
2 large leaves kale, chiffonade
1/2 teaspoon kosher salt
2 teaspoons finely minced lemongrass stalks, tough outer leaves removed (or paste)
1/2 cup panko bread crumbs
1 pasilla pepper, sliced (or use 1/2 of a small red bell pepper)
1 tablespoon olive or peanut oil
2 packages (3 oz each) ramen noodles
6 ounces raw shrimp, peeled, deveined, tails off (small or medium)
1/4 teaspoon salt
salt and pepper
1 serrano pepper, sliced (remove the seeds and ribs to reduce heat)
1 shallot, chopped
2 teaspoons red Thai curry paste
Equipment:
mixing bowl
whisk
bowl
baking pan
oven
aluminum foil
frying pan
sauce pan
tongs
Cooking instruction summary:
Add all of the ingredients to a medium mixing bowl and whisk well to combine. Keep refrigerated.Rinse the shrimp and pat dry. Place in a bowl and eason with salt and pepper. Add 1/4 cup of the Thai coconut milk sauce and turn to coat thoroughly. Let marinate in the fridge for one hour, if possible.Preheat oven to 425 and place a foil-lined baking pan inside for 5 minutes. Remove the pan from the oven, and spray the foil with a baking spray (or olive oil spray).Combine the bread crumbs, coriander, chili powder, and salt and pepper in a wide bowl. Working in small batches, add some of the shrimp to the bread crumbs and turn to coat each piece. Place the shrimp on the hot pan. Continue with remaining shrimp. Bake the shrimp for 10 minutes (no need to turn, since the pan is already hot).In a large skillet or cassoulet, heat the oil until shimmering. Add the shallots and garlic and cook until the shallots become translucent (just 2 or 3 minutes). Add the peppers, green onions, and kale, and sweat them for a minute or two. Add the remaining Thai coconut milk sauce and let heat.In a small sauce pan, bring the stock to a boil and add the ramen noodles. Cook until the noodles just begin to separate. Use a spider or tongs to transfer the noodles to the skillet (don't worry about any liquid you transfer with the noodles). Gently mix the noodles into the sauce and vegetables (they'll finish cooking here and they'll absorb much of the sauce). Add the cilantro and basil and stir.Divide the ramen noodle mixture into two individual bowls. Top with the oven fried shrimp, and a garnish with pinch of chopped cilantro.
Step by step:
1. Add all of the ingredients to a medium mixing bowl and whisk well to combine. Keep refrigerated.Rinse the shrimp and pat dry.
2. Place in a bowl and eason with salt and pepper.
3. Add 1/4 cup of the Thai coconut milk sauce and turn to coat thoroughly.
4. Let marinate in the fridge for one hour, if possible.Preheat oven to 425 and place a foil-lined baking pan inside for 5 minutes.
5. Remove the pan from the oven, and spray the foil with a baking spray (or olive oil spray).
6. Combine the bread crumbs, coriander, chili powder, and salt and pepper in a wide bowl. Working in small batches, add some of the shrimp to the bread crumbs and turn to coat each piece.
7. Place the shrimp on the hot pan. Continue with remaining shrimp.
8. Bake the shrimp for 10 minutes (no need to turn, since the pan is already hot).In a large skillet or cassoulet, heat the oil until shimmering.
9. Add the shallots and garlic and cook until the shallots become translucent (just 2 or 3 minutes).
10. Add the peppers, green onions, and kale, and sweat them for a minute or two.
11. Add the remaining Thai coconut milk sauce and let heat.In a small sauce pan, bring the stock to a boil and add the ramen noodles. Cook until the noodles just begin to separate. Use a spider or tongs to transfer the noodles to the skillet (don't worry about any liquid you transfer with the noodles). Gently mix the noodles into the sauce and vegetables (they'll finish cooking here and they'll absorb much of the sauce).
12. Add the cilantro and basil and stir.Divide the ramen noodle mixture into two individual bowls. Top with the oven fried shrimp, and a garnish with pinch of chopped cilantro.
Nutrition Information:
covered percent of daily need
