Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Watch how to make this recipe.
Spicy Peanut, Shrimp and Ramen Bake
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- Level: Easy
- Total: 45 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 673
- Total Fat
- 30 g
- Saturated Fat
- 8 g
- Carbohydrates
- 65 g
- Dietary Fiber
- 8 g
- Sugar
- 19 g
- Protein
- 41 g
- Cholesterol
- 183 mg
- Sodium
- 1822 mg
This easy one-pan "dump dinner" brings together some of the greatest hits of takeout-inspired cooking: springy noodles, juicy shrimp and tender-crisp vegetables coated in a spicy, creamy peanut sauce. Frozen shrimp and vegetables go straight into the baking dish along with packaged ramen noodles, while a handful of roasted peanuts and fresh cilantro leaves on top add crunch and freshness.
- Level: Easy
- Total: 45 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 673
- Total Fat
- 30 g
- Saturated Fat
- 8 g
- Carbohydrates
- 65 g
- Dietary Fiber
- 8 g
- Sugar
- 19 g
- Protein
- 41 g
- Cholesterol
- 183 mg
- Sodium
- 1822 mg
Ingredients
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Directions
- Position a rack in the center of the oven and preheat to 425 degrees F.
- Combine the peanut butter, soy sauce, honey, sriracha, rice vinegar, sesame oil, garlic and ginger in a 9-by-13-inch baking dish and whisk to combine. Whisk in the boiling water. Add the ramen noodles and flip to coat them in the sauce. Add the frozen shrimp, frozen vegetables and water chestnuts and stir to combine. Cover the dish tightly with foil and bake for 20 minutes.
- Carefully remove the foil and use tongs to flip the ramen again. Then cover again with foil and continue to bake until the shrimp are cooked through, 10 to 12 minutes longer. Uncover and use the tongs to toss the ramen until evenly coated. Let sit 5 minutes to allow the sauce to thicken slightly. Sprinkle with the peanuts and cilantro and serve with lime wedges.
