Ramen Shrimp and Vegetables

Ramen Shrimp and Vegetables

Bring the fabulous flavors of Asia to your dinner table with this tasty noodle featuring shrimp and vegetables - ready in 20 minutes.

Prep Time



Total Time






lb uncooked peeled deveined medium shrimp, thawed if frozen and tails peeled
cups water
package (3 oz) Oriental-flavor ramen noodle soup mix
bag (1 lb) fresh stir-fry vegetables
cup stir-fry sauce
  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.
  2. Heat water to boiling in same skillet. Break up noodles from soup mix into water; stir until slightly softened. Stir in vegetables.
  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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.
Ramen Beef and Vegetables:
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.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 210
    • (Calories from Fat 40),
  • Total Fat 4 1/2g
    • (Saturated Fat 1g,
    • Trans Fat 1g),
  • Cholesterol 160mg;
  • Sodium 1160mg;
  • Total Carbohydrate 21g
    • (Dietary Fiber 3g,
    • Sugars 6g),
  • Protein 22g;
Percent Daily Value*:
    • 1 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 2 1/2 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.