Succulent shrimp are coated in a spicy marinade, then combined with creamy tahini noodles and garlic bok choy for a delicious bowl that's ready in under 30 minutes.
Spicy Shrimp Ramen Bowl
1.5 pounds wild shrimp, peeled/deveined
Salt and freshly ground pepper, to taste
Chili flakes, to taste
Black sesame seeds, to garnish
Chopped green onion, to garnish
4 tablespoons olive oil
3 garlic cloves, minced
1/4 cup cilantro, chopped
1/2 teaspoon cayenne
1/2 teaspoon chili flakes
spicy tahini noodles
3 ramen cakes
3 tablespoons olive oil
1 medium yellow onion, sliced
1 yellow bell pepper, sliced
3 tablespoons tahini
2 tablespoons coconut aminos
1 tablespoon pure maple syrup
3 garlic cloves
1/2 teaspoon cayenne
garlic bok choy
1 pound baby bok choy, trimmed
1 tablespoon olive oil
3 garlic cloves, chopped
In a small bowl, combine 3 tablespoons olive oil, garlic, cilantro, cayenne, chili flakes, salt and pepper. Pour marinade over shrimp and mix until shrimp are well coated; cover and refrigerate for 15 minutes.
Cook ramen noodles according to package instructions.
Heat 3 tablespoons olive oil in a wok/saute pan over medium-high heat. Add onion, season with salt and pepper. Cook for 2-3 minutes, until onion begins to brown.
Blend tahini, coconut aminos, maple syrup, garlic, cayenne, salt and pepper. Blend until smooth, set aside.
Add bell pepper to wok/saute pan, cook for 3 minutes. Stir in cooked ramen noodles and tahini sauce. Cook until noodles are heated through and evenly coated, about 1 minute.
Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add garlic; cook for 1 minute, until fragrant. Add bok choy, season with salt, pepper and chili flakes. Cook for 2-3 minutes, until greens are wilted and stalks are tender-crisp.
Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add coated shrimp and cook for about 2-3 minutes on each side, turning once midway, until shrimp are pink and cooked through.
Build your bowl. Serve garnished with green onion and black sesame seeds.
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