Shrimp Ramen Salad

Delicious, but simple Shrimp Ramen Salad! With spicy shrimp, toasted almonds, sunflower seeds and a shrimp flavored dressing!

Course Salads

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 564kcal

Author Nancy Piran

Bertolli Olive Oil, Extra Virgin Rich, 50.72 fl oz
Cooks Standard Classic Stainless Steel Deep Lid 5 Quart/11-Inch Saute Pan, 5 Quart, Silver
Zulay 2 Pack (9" & 12") Tongs For Cooking With Silicone Tips - Stainless Steel Kitchen Tongs With Lock Mechanism - Non Stick Silicone Tongs For Cooking, Grill, BBQ, Serving & More (Silver- Aqua Sky)

Preheat oven to 350 degrees F.
In small bowl add vegetable oil, apple cider vinegar and shrimp ramen seasoning package. Mix well and set aside.
1/2 cup vegetable oil, 1/4 cup apple cider vinegar, 1 shrimp ramen seasoning package
Toast almonds for 6-7 minutes or until golden brown.
1 cup slivered almonds
Toast sunflower seeds for 6-7 minutes or until golden brown.
1 cup sunflower seeds
In the meantime, in medium bowl add shrimp.
1 1/2 half pounds large raw shrimp
Next add the chopped garlic.
5 garlic cloves
Then add the fresh chopped thyme, salt and cayenne pepper. Stir together until completely incorporated.
1 teaspoon fresh thyme, 1 teaspoon cayenne pepper, salt for taste
Add olive oil to sauté pan. Then add shrimp.
Cook for 3-4 minutes on one side. Flip and cook another 3-4 minutes or until shrimp starts to look opaque.
2 tablespoons extra virgin olive oil
Remove from heat and set aside.
In large bowl add coleslaw, ramen noodles, almonds, sunflower seeds and green onions. Mix together.
1 package shrimp ramen noodles, 1 package coleslaw mix, 2 green onions
Pour dressing over salad.
Top with shrimp.
Toss salad well. ENJOY.