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Spicy Shrimp and Saucy Guacamole Ramen Noodle Bowl

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
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).