Shrimp Ramen Salad
Delicious, but simple Shrimp Ramen Salad! With spicy shrimp, toasted almonds, sunflower seeds and a shrimp flavored dressing!
Servings 10
Calories 564kcal
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
Serving: 1g | Calories: 564kcal | Carbohydrates: 35g | Protein: 28g | Fat: 36g | Saturated Fat: 6g | Polyunsaturated Fat: 28g | Cholesterol: 162mg | Fiber: 4g | Sugar: 3g