Delicious, but simple Shrimp Ramen Salad! With spicy shrimp, toasted almonds, sunflower seeds and a shrimp flavored dressing! Perfect for when you need something in 30 minutes or less!
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For the better part of my adult life, when my family gets together we make egg rolls, fried rice, and this easy ramen salad. When I make this meal at home, I scale it down big time for my family.
Awhile ago one of my readers suggesting I add some protein to this salad! So first up is this shrimp ramen salad! I have plans to make a chicken ramen salad next!
This ramen salad is super versatile and you can pretty much add, take away or do anything to it and it’s still so simple to make and so delicious to eat! Make sure to check out my notes and tips on how to spice this up, how to bring down the heat, and how to make this come together in less than 30 minutes!
HOW TO MAKE SHRIMP RAMEN SALAD!
INGREDIENTS:
- FOR THE RAMEN SALAD:
- 1/2 cup vegetable oil
- 1/4 cup apple cider vinegar
- 1 shrimp ramen seasoning package
- a cup slivered almonds
- 1 cup sunflower seeds
- 1 package shrimp ramen noodles, broken into small pieces
- a package of coleslaw mix
- 2 green onions
- FOR THE SHRIMP:
- 1 1/2 half pounds large raw shrimp, cleaned and washed, tails removed
- 5 garlic cloves, chopped
- 1 teaspoon fresh thyme
- 1 teaspoon cayenne pepper
- salt for taste (about 1 teaspoon)
- 2 tablespoons extra virgin olive oil
DIRECTIONS:
- Preheat oven to 350 degrees F.
- In small bowl add vegetable oil, apple cider vinegar and shrimp ramen seasoning package. Mix well and set aside.
- Toast almonds for 6-7 minutes or until golden brown.
- Toast sunflower seeds for 6-7 minutes or until golden brown.
- In the meantime, in medium bowl add shrimp.
- Next add the chopped garlic.
- Then add the fresh chopped thyme, salt and cayenne pepper. Stir together until completely incorporated.
- Add olive oil to sauté pan. Then add shrimp. Cook for 3-4 minutes on one side. Flip and cook another 3-4 minutes or until shrimp starts to look opaque.
- Remove from heat and set aside.
- In large bowl add coleslaw, ramen noodles, almonds, sunflower seeds and green onions. Mix together.
- Pour dressing over salad.
- Top with shrimp.
- Toss salad well. ENJOY.
TIPS!
- The best thing to do is as you preheat your oven, go ahead and start working on your shrimp. You will have it almost finished by time that oven comes to temperature.
- If you have a toaster oven, cook the almonds and sunflower seeds in there. It will take less time!
- Adjust the cayenne pepper to any amount you prefer. We sometimes go a little less just because it’s a little too spicy for the kids. For me it’s PERFECT!
- CAN THIS BE MADE AHEAD OF TIME? Yes! The flavors actually blend in a lot more if you allow it to sit overnight.
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Shrimp Ramen Salad
Equipment
- Zulay 2 Pack (9" & 12") Tongs For Cooking With Silicone Tips - Stainless Steel Kitchen Tongs With Lock Mechanism - Non Stick Silicone Tongs For Cooking, Grill, BBQ, Serving & More (Silver- Aqua Sky)
Ingredients
- FOR THE RAMEN SALAD:
- 1/2 cup vegetable oil
- 1/4 cup apple cider vinegar
- 1 shrimp ramen seasoning package
- 1 cup slivered almonds
- 1 cup sunflower seeds
- 1 package shrimp ramen noodles broken into small pieces
- 1 package coleslaw mix
- 2 green onions
- FOR THE SHRIMP:
- 1 1/2 half pounds large raw shrimp cleaned and washed, tails removed
- 5 garlic cloves chopped
- 1 teaspoon fresh thyme
- 1 teaspoon cayenne pepper
- salt for taste about 1 teaspoon
- 2 tablespoons extra virgin olive oil
Instructions
- Preheat oven to 350 degrees F.
- In small bowl add vegetable oil, apple cider vinegar and shrimp ramen seasoning package. Mix well and set aside.
- Toast almonds for 6-7 minutes or until golden brown.
- Toast sunflower seeds for 6-7 minutes or until golden brown.
- In the meantime, in medium bowl add shrimp.
- Next add the chopped garlic.
- Then add the fresh chopped thyme, salt and cayenne pepper. Stir together until completely incorporated.
- Add olive oil to sauté pan. Then add shrimp.
Cook for 3-4 minutes on one side. Flip and cook another 3-4 minutes or until shrimp starts to look opaque. - Remove from heat and set aside.
- In large bowl add coleslaw, ramen noodles, almonds, sunflower seeds and green onions. Mix together.
- Pour dressing over salad.
- Top with shrimp.
- Toss salad well. ENJOY.
Nutrition
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