Ramen Shrimp Pouch
Transform your weeknight dinner routine with this vibrant and fuss-free *Ramen Shrimp Pouch* recipe, a flavorful feast baked right in individual foil packets. Featuring succulent shrimp, tender ramen noodles, and colorful julienned vegetables like carrots and bell peppers, this dish is infused with a zesty blend of garlic, ginger, soy sauce, and sesame oil for maximum flavor. The steam-sealed foil cooking method ensures perfectly tender ingredients and locks in all the juices, creating a restaurant-quality meal in just 20 minutes of cooking time. Garnish with fresh cilantro and green onions for a burst of freshness, and enjoy an easy cleanup with no pots or pans required. Perfect for busy weeknights, this family-friendly baked shrimp and ramen recipe is a must-try for seafood lovers seeking bold flavors and convenience.
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Recipe Information
Ingredients
- 12 pieces Large shrimp, peeled and deveined
- 2 packs Ramen noodles (uncooked, 3-ounce pack)
- 2 cloves Garlic, minced
- 1 teaspoon Fresh ginger, grated
- 3 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 1.5 cups Low-sodium chicken or vegetable broth
- 1 medium Carrot, julienned
- 1 medium Bell pepper, thinly sliced
- 2 stalks Green onions, sliced
- 0.25 cup Fresh cilantro leaves
- 0.25 teaspoon Crushed red pepper flakes (optional)
- 4 pieces Foil sheets (for pouches)
Instructions
Preheat your oven to 400°F (205°C).
Cut four large sheets of aluminum foil, each approximately 12x18 inches, and set them aside.
In a medium bowl, combine the minced garlic, grated ginger, soy sauce, sesame oil, and chicken (or vegetable) broth. Stir well to create a flavorful sauce.
Break the uncooked ramen noodles into smaller chunks and distribute them evenly among the four foil sheets, placing them in the center of each sheet.
Place three shrimp on top of the ramen noodles in each pouch.
Divide the julienned carrot, sliced bell pepper, and half of the green onions evenly, placing them on top of the shrimp in each pouch.
Spoon a generous amount of the prepared sauce over the shrimp, vegetables, and noodles in each pouch, ensuring that the liquid is evenly distributed to help cook the noodles.
If desired, sprinkle a pinch of crushed red pepper flakes over the contents of each pouch for added heat.
Carefully fold the edges of each foil sheet upward and then fold them together to create a tightly sealed pouch that traps the steam during cooking.
Place the foil pouches on a baking sheet and transfer them to the preheated oven. Bake for 18-20 minutes, or until the shrimp are pink and cooked through and the noodles are tender.
Remove the pouches from the oven and allow them to cool slightly before carefully opening them. Be cautious of the hot steam that escapes when opening.
Garnish each pouch with the remaining green onions and fresh cilantro leaves.
Serve the pouches directly on plates for a fun and interactive dining experience. Optionally, pair with lime wedges for a zesty touch.
Nutrition Facts
Calories |
298 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.1 g | 14% | |
| Saturated Fat | 4.1 g | 21% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 1457 mg | 63% | |
| Total Carbohydrate | 31.9 g | 12% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 2.8 g | ||
| Protein | 17.1 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 393 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
