Curry Shrimp Ramen
Coconut milk, instant ramen noodles, veggies, and curry - nirvana!
Ingredients
1 tablespoon olive oil
1/2 cup red onion, diced
1/2 cup shredded carrot
1/2 teaspoon salt
1/4 ground black pepper
1 tablespoon yellow curry powder
1 teaspoon minced garlic
1 teaspoon minced ginger
1 can coconut milk
1/2 cup vegetable broth
1 3-ounce package instant ramen noodles (exclude seasoning packet)
1 pound raw, peeled, deveined shrimp
1/2 cup edamame, shelled
Instructions
Heat olive oil over medium heat. Sauté onion and carrot and season with salt and pepper. Cook for 3 minutes, stirring occasionally.
Add the curry powder, garlic, and ginger and cook for 2 more minutes.
Add the coconut milk and vegetable broth. Turn heat to medium high and bring to a simmer. Add ramen noodles and cook for 5 minutes.
Add shrimp and edamame. Simmer for 5 more minutes, stirring occasionally, until the shrimp turns pink.
Curry Shrimp Ramen
Ingredients
Instructions
- Heat olive oil over medium heat. Sauté onion and carrot and season with salt and pepper. Cook for 3 minutes, stirring occasionally.
- Add the curry powder, garlic, and ginger and cook for 2 more minutes.
- Add the coconut milk and vegetable broth. Turn heat to medium high and bring to a simmer. Add ramen noodles and cook for 5 minutes.
- Add shrimp and edamame. Simmer for 5 more minutes, stirring occasionally, until the shrimp turns pink.
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DINK stands for Dual Income No Kids - but you don’t have to be a dink to savor our food. We’re into recipes for two to minimize food waste, control portions, and savor every bite!
I know - you're thinking, "Why haven't I bread pudding-ed anything lately?" Don't worry. I am sure there are other retro desserts out there you could bread pudding. But good luck topping this one!