Ramen Shrimp and Vegetables
Recipe from Betty Crocker

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 Shrimp and Vegetables

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Servings: 4 servings
Prep Time: 5 mins
Total Time: 20 mins
Related Categories: Dinner, Shrimp, Shrimp and Pasta, Shrimp Soup, Soup, Soup and Chowder
 
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Ingredients
  • 1   pound
    uncooked peeled deveined medium shrimp, thawed if frozen and tails peeled
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  • 2   cups
    water
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  • 1   package
    Oriental-flavor ramen noodle soup mix (3 ounces)
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  • 1   bag
    fresh stir-fry vegetables (1 pound)
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  • 1/4   cup
    stir-fry sauce
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Directions
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.
Nutrition information
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. Daily Values: Vitamin A 120%; Vitamin C 30%; Calcium 8%; Iron 25%. Exchanges: 1 Starch; 0 Other Carbohydrate; 1 Vegetable; 2 1/2 Very Lean Meat; 1/2 Fat. Carbohydrate Choices: 1 1/2. Percent Daily Values are based on a 2,000 calorie diet
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