Who says Ramen can’t be part of a healthy diet? This Bang Bang Shrimp Ramen packs 44 grams of protein into one bowl with only 37 grams of carbs and 10 grams of fat.
It’s crazy easy to make, loaded with flavor, and is perfect if you’re ballin’ on a budget.
Bang Bang Shrimp Ramen Ingredients
Let’s address the elephant in the room first. You’ll be using packaged Ramen noodles here. Yep, the same Ramen noodles that got you through college.
Considering this is a healthier recipe blog, you may be scratching your head. Ramen noodles are far from superfood but if you look at the package and nutrition label, they’re just a starchy carb source. Half a block of noodles like this Bang Bang Shrimp Ramen calls for only has 190 calories and 26 grams of carbs. We won’t be using the seasoning packets either, where most of their notorious high sodium content lies.
Open your mind to the possibility of Ramen noodles occasionally fitting in your diet and enjoy the nostalgia.
Moving on, we’ll add some micronutrients, fiber, and texture with a frozen veggie stir-fry mix. You can add any vegetables you like or skip the veggies altogether. I used a mix of snap peas, broccoli, carrots, red peppers, and water chestnuts.
And finally, let’s talk about the star of this recipe—the Bang Bang Shrimp. The recipe calls for cooked shrimp, which I typically buy frozen and thaw. You’re more than welcome to cook up some fresh shrimp but since you’re here for quick and easy recipes, the recipe only covers instructions for cooked shrimp.
Traditionally, Bang Bang shrimp is coated and fried. We’re after the Bang Bang flavor without all the calories so frying is off the table. The marinade you’ll be making for the shrimp will definitely take care of the flavor component, but I do want to stress the time factor.
In the recipe I mention the longer you can let the shrimp rest in the marinade, the more flavor it will absorb. It’s not the end of the world if you go straight into things since you’ll be cooking the marinade right in. But I’ve made the recipe both ways, and the shrimp that I let refrigerate for an hour definitely tasted better on its own than the cooked-right-away version. Both versions are still good, though!
- 1/2 block Ramen Noodles, no seasoning
- 3/4 C (75g) Frozen Stir-Fry Vegetables Mix
- 6 oz Large Shrimp, cooked (I used frozen)
- 1 Tbsp Lime Juice
- 1 Tbsp Minced Garlic
- 1 tsp Paprika
- 1 tsp Black Pepper
- Place the frozen shrimp in a strainer under cool running water for 2-3 minutes.
- While the shrimp is thawing, add the lime juice, minced garlic, paprika, and black pepper to a Ziploc bag. Use a knife to remove the tails from the shrimp. Add the shrimp to the Ziploc bag and shake. Place in the refrigerator. (The longer you let the shrimp marinate, the more flavor they'll absorb. You can, however, jump right in and make this all at once.)
- Break a block of Ramen noodles in half and add to a bowl. Cover the noodles with water and microwave for 1 minute.
- Drain nearly all the water from the noodles before adding the frozen veggie mix to the bowl. Stir well and microwave for an additional 2 minutes.
- Drain all the water from the bowl before adding the shrimp mixture. Stir well and microwave for 30-60 seconds or until the shrimp is warm throughout. DON'T overcook the shrimp as it will get rubbery fast.
- Top with a bit of crushed red pepper and fresh parsley (optional) and enjoy!
Serving Size1 Bowl
Amount Per Serving Calories 440Total Fat 10gUnsaturated Fat 0gCarbohydrates 37gProtein 44g
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