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    Home » Entree

    Coconut Curry Shrimp Ramen Bowl

    October 4, 2016 by Chrissy Carroll 32 Comments

    Jump to Recipe Print Recipe

    This coconut curry shrimp ramen bowl is the ultimate comfort food!

    Ramen – the quintessential college food.  Ironically, I was actually never a big ramen person while I was in college.  Boston University had a pretty impressive dining hall selection, as well as student center where I could use my dining points on things like D’Angelos and Starbucks.  And some place that made these reallllly good honey wheat bagels that I ate far too many of.  There were a lot of tasty options so I never had to resort to the 10 cent packages of ramen out of necessity like some other college students.

    That said, there is some delicious flavor in those bad boys!  But the nutrition profile – namely sodium – leaves quite a bit to be desired.  In fact, one full block of ramen packs in about 1600 mg of sodium, which is almost a whole day’s worth.  And a block of noodles isn’t always super satisfying with the lack of veggies and protein.

    So today, I’ve created an upscale coconut curry shrimp ramen bowl to knock your socks off.  The dish is packed with flavor and just screams cool weather comfort food.  Yet it still clocks in at under 450 calories per serving, includes 19 grams of protein, and is lower in sodium (under 650 mg per serving – considerably better than 1600!).

    [Tweet “A better for you ramen?! Yes, please! Check out this coconut curry shrimp ramen!”]

    This coconut curry shrimp ramen bowl recipe screams cool weather comfort food. And this healthy dinner still clocks in at under 450 calories per serving, includes 19 grams of protein, and is done in under 30 minutes!

    This coconut curry shrimp ramen bowl recipe screams cool weather comfort food. And this healthy dinner still clocks in at under 450 calories per serving, includes 19 grams of protein, and is done in under 30 minutes!

    It’s relatively simple to make and comes together in under 30 minutes.  I did use the package of ramen noodles themselves in this recipe (but got rid of the flavor packets where almost all the sodium comes from).  While these noodles aren’t super healthy –they’re typically fried in oil – we only use 1 block split among multiple servings so I didn’t mind using them in that case.  If you’d rather not, you could easily substitute some rice noodles in this soup instead.

    This coconut curry shrimp ramen bowl has got to be one of my very favorite recipes to date.  Especially since we’ve had some chilly weather the last two weekends.  Curling up to a bowl of this while snuggled under a blanket is just divine.  I mean, just look at these pictures…

    This coconut curry shrimp ramen bowl recipe screams cool weather comfort food. And this healthy dinner still clocks in at under 450 calories per serving, includes 19 grams of protein, and is done in under 30 minutes!

    This coconut curry shrimp ramen bowl recipe screams cool weather comfort food. And this healthy dinner still clocks in at under 450 calories per serving, includes 19 grams of protein, and is done in under 30 minutes!

    And this dish was a winner with the whole family.  If you are making it for kiddos, you can veer on the lower end of the curry paste for less spice; if it’s just for the adults you can pump it up with a bit more.

    I hope you’ll give this shrimp ramen bowl a try asap, and be sure to come back here and let me know what you think.

    Coconut Curry Shrimp Ramen Bowl

    Coconut Curry Shrimp Ramen Bowl

    Snacking in Sneakers
    Looking for a healthier - but flavor-packed - take on ramen?  Try this coconut curry shrimp ramen bowl!
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 25 minutes mins
    Total Time 30 minutes mins
    Course Main Course, Soup
    Cuisine Japanese
    Servings 4
    Calories 481 kcal

    Ingredients
      

    • 1 tbsp olive oil
    • 1 onion, diced
    • 1 bell pepper, diced
    • 2 cloves garlic, minced
    • 1.5 to 2 tbsp red curry paste (depending on level of spice you prefer)
    • 2 cups lower sodium chicken broth
    • 15 oz can coconut milk
    • 1 pound large shrimp, peeled and deveined
    • 1 package ramen noodles (flavor packets discarded)
    • ½ lime
    • ¼ cup chopped cilantro

    Instructions
     

    • Heat olive oil in stock pot. Add onion and bell pepper and cook for approximately 5-7 minutes, until softened.
    • Stir in garlic and cook for another minute.
    • Add red curry paste. Cook for 1-2 minutes, stirring frequently, until it becomes fragrant.
    • Add chicken stock and coconut milk. Simmer for 5 minutes.
    • Add shrimp to the pot. After 3-4 minutes, add the ramen noodles to the pot as well (just the noodles – toss the flavor packets). Cook for an additional 3-5 minutes, until shrimp is opaque and ramen noodles are soft.
    • Add the juice from ½ of a lime to the pot and garnish with cilantro.

    Notes

    Nutrition facts (approximate per serving; assumes 4 servings):
    481 calories, 29 g fat, 20 g sat fat, 694 mg sodium, 25 g carbohydrate, 2 g fiber, 4 g sugar, 30 g protein, Vitamin A: 14%, Vitamin C: 70%, Calcium: 10%, Iron: 43%

    Nutrition

    Calories: 481kcal
    Keyword coconut curry shrimp ramen
    Tried this recipe?Let us know how it was!

    Share with me:  Were you a big fan of ramen in college?  Do you ever make ramen bowls like this at home?  What did you think of this coconut curry shrimp ramen?

    • Author
    • Recent Posts
    Chrissy Carroll
    Chrissy Carroll
    Chrissy Carroll is a Registered Dietitian and USAT Level I Triathlon Coach. She specializes in sharing nutrition and fitness tips, as well as recipes, for runners, triathletes, and active women.Chrissy holds a Bachelor's Degree in Nutrition, a Masters Degree in Public Health, and is also an ACSM Certified Personal Trainer.
    Chrissy Carroll
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    Comments

    1. abbey

      October 4, 2016 at 11:56 am

      This looks amazing!!!! I love a good curry.

      Reply
      • Chrissy Carroll

        October 6, 2016 at 10:43 am

        Me too – nothing like a good curry!!

        Reply
    2. Carmy

      October 4, 2016 at 2:14 pm

      Love this! I love curries and this looks amazing!

      Reply
      • Chrissy Carroll

        October 6, 2016 at 10:43 am

        Thanks Carmy!

        Reply
    3. Sarah- A Whisk and Two Wands

      October 4, 2016 at 3:17 pm

      We are loving soup lately and this one looks delicious! I bet even my oldest who doesn’t care for shrimp could just remove it and would still enjoy it.

      Reply
      • Chrissy Carroll

        October 6, 2016 at 10:43 am

        As soon as we started getting cool weather here in MA I’ve been all about finding some soups and stews to start making. I hope you get to give this one a try! 🙂

        Reply
    4. Ilka

      October 4, 2016 at 5:36 pm

      This looks coconut curry shrimp ramen bowl looks outrageously good! Love the simple list of ingredients!

      Reply
      • Chrissy Carroll

        October 6, 2016 at 10:42 am

        Thanks Ilka – hope you get to give it a try! 🙂

        Reply
    5. Kim

      October 4, 2016 at 9:42 pm

      Curry is so good and warming. This will be great to make when the weather drops!

      Reply
      • Chrissy Carroll

        October 6, 2016 at 10:42 am

        It is definitely one of those cold weather comfort food dishes for me!

        Reply
    6. Esther

      October 5, 2016 at 9:36 am

      Looks like a meal my husband would LOVE!
      Sadly I am allergic to all things Ramen…a discovery I made when in college (that was not a fun night).

      Thanks for sharing 🙂

      Reply
      • Chrissy Carroll

        October 6, 2016 at 10:35 am

        Oh no! So sorry to hear about the ramen mishap. You could definitely use rice noodles or another type of noodle instead, or just leave ’em out all together!

        Reply
    7. Lindsey Pine

      October 6, 2016 at 12:05 pm

      This soup sounds so amazing!! I am drooling right now! yum

      Reply
      • Chrissy Carroll

        October 23, 2016 at 8:54 pm

        Thank you!! Hope you love it!

        Reply
    8. Emily Holdorf

      October 6, 2016 at 12:51 pm

      My sister & I loved ramen growing up :p I love the idea of this sophisticated & healthier version!

      Reply
      • Chrissy Carroll

        October 23, 2016 at 8:55 pm

        I don’t think I ever had it growing up until a friend shared it with me in college. I never really ate it in college but now I’m loving these fancier versions of it.

        Reply
    9. Shahzadi Devje

      October 6, 2016 at 1:45 pm

      Love it. Looks just amazing!

      Reply
      • Chrissy Carroll

        October 23, 2016 at 8:56 pm

        Thank you! 🙂

        Reply
    10. Julie Beyer

      October 6, 2016 at 2:11 pm

      Never enough time to make all these great recipes! Thanks!

      Reply
      • Chrissy Carroll

        October 23, 2016 at 8:56 pm

        Hope you get a chance to try it at some point!

        Reply
    11. Amy Gorin

      October 6, 2016 at 9:11 pm

      Such a great and helpful post!

      Reply
      • Chrissy Carroll

        October 23, 2016 at 8:59 pm

        Thanks Amy!

        Reply
    12. Lauren Harris-Pincus

      October 7, 2016 at 8:52 pm

      This sounds amazing! LOVE coconut and shrimp flavors together 🙂

      Reply
      • Chrissy Carroll

        October 23, 2016 at 9:00 pm

        Me too!!! Such a tasty flavor combo.

        Reply
    13. Kara @ Byte Sized Nutrition

      October 8, 2016 at 9:47 am

      This looks devine! And easy to make too! Pinning for later 🙂

      Reply
      • Chrissy Carroll

        October 23, 2016 at 9:01 pm

        Hope you enjoy it Kara!

        Reply
    14. Kim Kremer

      October 25, 2016 at 5:01 pm

      I still love ramen. There is nothing more wonderful than a bowl of slippery noodles.

      I’ll try this recipe with soba noodles – they’re not fried, so I’ll feel especially virtuous. 🙂

      Reply
      • Chrissy Carroll

        October 26, 2016 at 4:42 pm

        Haha, I know – there’s something comforting about a bowl of ramen. 🙂 Soba noodles would make a great better-for-you substitution for the ramen!

        Reply
    15. marika hall

      March 19, 2017 at 4:25 pm

      Wow, this turned out absolutely incredible!! Thank you for the inspiration!

      Reply
      • Chrissy Carroll

        March 23, 2017 at 9:07 pm

        Thanks Marika! I’m so glad you enjoyed it!

        Reply
    16. Carrie

      January 14, 2021 at 11:42 pm

      This was awesome! I substituted snow peas for the bell pepper, just added them later. At the end I also added pineapple tidbits! I am a pineapple lover! This was so good, I used Thai Kitchen red curry paste and it had zero heat, so we used two tablespoons! I will use this recipe again and again!

      Reply
      • Chrissy Carroll

        January 15, 2021 at 7:54 am

        Ooooh, I love those modification ideas – sounds delicious! So glad you enjoyed the recipe.

        Reply

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    Welcome to Snacking in Sneakers! That’s me, Chrissy, and I’m here to share all my favorite fitness, food, & wellness stories & tips. I’m a dietitian, personal trainer, runner, triathlon coach, foodie, not-so-extreme couponer, and all around fun lovin’ gal.

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    Chrissy Carroll is a Registered Dietitian and USAT Level I Triathlon Coach. She specializes in sharing nutrition and fitness tips, as well as recipes, for runners, triathletes, and active women.Chrissy holds a Bachelor's Degree in Nutrition, a Masters Degree in Public Health, and is also an ACSM Certified Personal Trainer.
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    • Author
    • Recent Posts
    Chrissy Carroll
    Chrissy Carroll
    Chrissy Carroll is a Registered Dietitian and USAT Level I Triathlon Coach. She specializes in sharing nutrition and fitness tips, as well as recipes, for runners, triathletes, and active women.Chrissy holds a Bachelor's Degree in Nutrition, a Masters Degree in Public Health, and is also an ACSM Certified Personal Trainer.
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