Shrimp Ramen Noodle Bake

This shrimp ramen noodle bake is the perfect one-dish, no-boil pasta bake with a twist! It's made with gluten-free ramen, shrimp, veggies, and an easy sauce.

Servings

Calories 404

Author Michelle

Ingredients

For the sauce

¾ cup coconut aminos
¼ cup orange juice
2 tsp coconut sugar
2 tsp fish sauce
2 tsp rice vinegar
1 thumb ginger minced
1 clove garlic minced
1 tsp onion powder
Salt and pepper
1 tablespoon arrowroot starch

For the ramen bake

3 bricks gluten-free rice ramen
1 lb shrimp peeled and deveined
Salt and pepper
1 cup frozen mixed vegetables I use a mix of carrots and peas
1 ½ cup chicken broth
2 tbsp green onion chopped

Instructions

Preheat the oven to 375 F and grease an 9x13" casserole dish.
Combine the ingredients for a sauce and whisk well. Set aside.
Add the ramen bricks to the casserole dish along with the mixed vegetables, sauce, and chicken broth. Cover and transfer to the preheated oven.
Bake in the oven for about 25 minutes. Carefully remove the cover and seperate the ramen bricks with a fork. Toss and mix well with the sauce.
Toss the shrimp with salt and pepper and add it to the ramen bake, lightly mixing to combine the flavors.
Return to the oven and bake uncovered for 10 minutes, or until the shrimp reads 145 F.
Remove from the oven and top with green onion.

Notes

Note on the sauce: If your ramen bake sauce comes out too thin, simply combine 1 tsp or arrowroot starch with chicken broth, add it to the casserole dish and toss. Add more to thicken further as needed.

Nutrition