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Ramen Shrimp and Vegetables

Betty Crocker Kitchens
Updated Jun 16, 2011
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Bring the fabulous flavors of Asia to your dinner table with this tasty noodle featuring shrimp and vegetables - ready in 20 minutes.

Ramen Shrimp and Vegetables

  • Prep Time 5 min
  • Total 20 min
  • Servings 4
  • Ingredients 5
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Ingredients

  • 1 lb uncooked peeled deveined medium shrimp, thawed if frozen and tails peeled
  • 2 cups water
  • 1 package (3 oz) Oriental-flavor ramen noodle soup mix
  • 1 bag (1 lb) fresh stir-fry vegetables
  • 1/4 cup stir-fry sauce

Instructions

  • Step 
    1
    Heat 12-inch nonstick skillet over medium-high heat. Cook shrimp in skillet 2 to 4 minutes, stirring occasionally, until pink and firm. Remove shrimp from skillet; keep warm.
  • Step 
    2
    Heat water to boiling in same skillet. Break up noodles from soup mix into water; stir until slightly softened. Stir in vegetables.
  • Step 
    3
    Heat to boiling. Boil 4 to 6 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in seasoning packet from soup mix and stir-fry sauce. Cook 3 to 5 minutes, stirring frequently, until hot. Stir in shrimp.

Nutrition

210 Calories
4 1/2g Total Fat
22g Protein
21g Total Carbohydrate
6g Sugars

Tips from the Betty Crocker Kitchens

  • tip 1
    Look for bags of fresh stir-fry vegetables in the produce aisle. The mixture of vegetables will vary but usually have carrots, celery, bok choy, bean sprouts and broccoli.
  • tip 2
    Substitute 1 lb beef strips for stir-fry for the shrimp. Cook beef in sprayed and heated skillet 3 to 5 minutes, stirring occasionally, until brown.
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