Recipe By Juliana Hale
Published Nov 16th
Prep 15m Cook 5m Additional - Ready In 20m
Servings 2 servings Calories 298.8

These shrimp noodle bowls are best served cold. Make it ahead of time and tote it for lunch.

Recipe Ingredients

  • 1 (3 ounce) package ramen noodles (flavor packet discarded)
  • 8 ounces frozen cooked shrimp, thawed
  • ½ cup julienned red bell pepper
  • ½ cup shredded carrot
  • ½ cup thinly bias-sliced celery
  • ⅓ cup bottled chile-lime vinaigrette
  • 2 tablespoons chopped dry-roasted peanuts
  • 2 sprigs fresh mint
  • 1 pinch cracked black pepper

Cooking Directions

  1. 1 Cook ramen according to package directions. Drain in a colander under cold running water until cool; drain again.
  2. 2 Toss together ramen, shrimp, bell pepper, carrot, celery, and vinaigrette in a bowl. Top servings with peanuts, mint, and black pepper. Serve cold.

Nutrition Facts

  • Calories 298.8
  • Carbohydrate 16.6 g
  • Cholesterol 218.4 mg
  • Fat 13.9 g
  • Fiber 2.7 g
  • Protein 26.9 g
  • Saturated Fat 1.9 g
  • Sodium 866.4 mg
  • Sugar 7.3 g

Chef's Notes

You can substitute cucumber half-moons for the celery; Use your favorite Asian salad dressing instead of the vinaigrette if desired.


  1. Daughter is a Pescatarian, so I’m always looking for a Seafood based recipe that goes beyond the basics. This recipe is FANTASTIC! I’ve made it as a quick dinner for four, quadrupled ingredients and taken to a college football tailgate and this weekend- it’ll be used at our daughter-in-law’s ‘Baby Sprinkle’.
  2. Very tasty and satisfying to the pallet couldn't find a bottled chile-lime vinegerette so made my own from a recipe instead of leaving the mint whole would suggest chiffonading it.