Coconut Shrimp Ramen
This speedy recipe for coconut shrimp ramen transforms the ramen package into an tropical seafood pasta supper in less than 30 minutes!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- ½ cup flaked coconut
- 1 14 ounce can light coconut milk
- 2 three-ounce packages ramen (toss the packet)
- ½ pound shrimp, peeled and deveined
- Juice and zest from two limes
- ¼ teaspoon chili powder
- Chopped scallions for garnish
Instructions
- Toast the coconut in a small skillet over medium high heat until golden. Set aside.
- Pour the coconut milk into a medium pot and bring to a simmer.
- Add the shrimp and cook until just done, about 3-5 minutes. Scoop them out with a slotted spoon and set aside.
- Return the coconut milk to a simmer and add the ramen. Cook until tender, about 3 minutes. Turn off the heat.
- Stir in the lime juice and the chili powder. Add the shrimp and give everything a good toss.
- Divide among warmed bowls and garnish with toasted coconut, lime zest and scallions.
Find it online: https://www.framedcooks.com/coconut-shrimp-ramen/