Spicy Shrimp and Saucy Guacamole Ramen Noodle Bowl

Creole spiced shrimp, fresh herbs and vegetables, and a luscious guacamole sauce top this shrimp ramen noodle bowl.

When spring starts to creep in, pushing winter out, I get the most persistent cravings for guacamole.

One day not too long ago, while the ground was still covered in snow, I was whipping up an avocado sauce for dinner when a little inspiration hit. Along with the coconut milk, I added some green onions, a fistful of cilantro, a little lime juice, and a big squeeze of lemon. And it was amazing, so fresh and springy. It begged for further experimentation.

(Actually, “it begged…” is my way of avoiding admitting yet another recipe obsession. If you were to go by this blog alone, you’d think I was obsessed with a new ingredient every week. But actually, I cook a lot of food, and only the stuff I really, really love makes it to the blog. Like this guacamole sauce, because right now it’s my favorite dressing, and I pour it on everything.)

Remember my ramen noodle stir fry from a couple of weeks ago? It’s been stuck in my head like a maddeningly catchy tune ever since. Ramen noodles. I’m so bummed I ignored those rumbly-tummy-saving college staples all these years. Not the flavor packet, mind you, or the resulting over-MSG’d soup, but the noodles themselves.

Those curly wunderkind pasta twirls. I love them in everything, and all-grown-up-meal-ify them by creating recipes such as this spicy shrimp and guacamole ramen noodle bowl.

Lots of tasty things going on in here. Fresh shrimp that’s spicy but not set-your-mouth-on-fire hot. Plenty of my favorite veggies, like tomatoes and cucumbers (it will be amazing when I can use picked-from-my-garden produce). Lots and lots of fresh herbs.

And don’t forget the guacamole sauce.

We’re finally emerging from the season where rich and ultra-comfy foods keep us fueled (and sane), but that doesn’t mean we can’t still take comfort in a big ramen noodle bowl full of shrimp, veggie, and guacamole goodness.

My gardens and fresh greens and snappy peas, I’m sad to say, will be delayed by more than a month, but in the meantime this — this — is my happy springtime food. Ramen noodles. {Swoon.}

Karen xo

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Spicy Shrimp and Saucy Guacamole Ramen Noodle Bowl

Prep Time20 minutes mins

Cook Time10 minutes mins

Total Time30 minutes mins

Servings: 2

Author: Karen Gibson

Ingredients

for the guacamole sauce

• 1 avocado , peeled and cubed (discard the pit)
• 2/3 cup canned coconut milk , well-shaken
• juice from 1/2 fresh lime (the other half will be used for the shrimp)
• juice from 1/2 fresh lemon (optional, but adds brightness)
• 1 scallion , roughly chopped
• 1 heaping tablespoon roughly chopped cilantro leaves and stems
• 1 teaspoon chopped garlic (about 1 medium to large clove)
• 1 teaspoon chopped jalapeno or serrano pepper (seeds removed)
• 1/2 teaspoon kosher salt

for the shrimp

• 1 tablespoon , plus 1 teaspoon, olive oil
• 1 pound medium-large raw shrimp , peeled, deveined, rinsed, and patted dry
• 1 teaspoon Creole seasoning, or southwest seasoning blend
• 1/2 teaspoon pimenton (smoked paprika)
• juice from 1/2 fresh lime
• big pinch of kosher salt

for the noodle bowl

• 3 packages ramen noodles , 9 ounces total (discard the flavor packets)
• 1 tablespoon chopped cilantro leaves
• 1 tablespoon chopped dill leaves
• 1 cup cherry tomatoes , sliced in half
• 1 small or mini cucumber , sliced
• cooked bacon bits (pork or vegetarian) for garnish (optional)

Instructions

for the guacamole sauce

• Add all sauce ingredients to a blender or food processor and puree. The sauce will be thick - thin with additional lime or lemon juice or water until it just reaches a pourable consistency. Taste, and season with additional salt, if necessary. Set aside.

for the shrimp

• Heat 1 tablespoon of olive oil in a large skillet over medium heat until the oil shimmers. Toss the shrimp with 1 teaspoon of olive oil, plus the remainder of the marinade ingredients. Add the shrimp and saute on one side for several minutes. Flip each shrimp, and continue cooking until opaque, pink, and plump. Remove from heat and set aside.

for the ramen noodle bowl

• Prepare the ramen noodles according to package directions. Drain, and let cool for several minutes. Transfer to a large mixing or serving bowl. Pour in about 3/4ths of the guacamole sauce and a big pinch each of cilantro and dill. Use tongs to gently toss the herbs and noodles with the sauce. Gentle fold in the tomatoes and cucumbers. Top with the shrimp, more herbs, a big drizzle of guacamole sauce, and the bacon bits (if using).

Nutritional information, if shown, is provided as a courtesy only, and is not to be taken as medical information or advice. The nutritional values of your preparation of this recipe are impacted by several factors, including, but not limited to, the ingredient brands you use, any substitutions or measurement changes you make, and measuring accuracy.