Shrimp Ramen
Servings
8Servings
Servings
8Servings
Ingredients
  • 2lb (1 kg) cocktail shrimp, cooked
  • 1lb ( 500 g) large shrimp, raw with shell and tail-on
  • 1chayote diced
  • 2 carrots diced
  • 1cup edamame or peas
  • 2 tomatoes
  • 4 green tomatoes
  • ¼ onion cut into chunks
  • 2cloves garlic
  • 1Jalapeno pepper or more
  • 1 habanero pepper or more
  • 8oz (200 g) ramen or wheat and egg noodles, cooked according to package directions
  • Salt, pepper, garlic powder, and paprika, to taste
  • 2tbsp shrimp bouillon powder
Instructions
  1. Season the raw shrimp with salt, pepper, garlic, and paprika to taste.
  2. Place the stainless-steel inner pot inside the Instant Pot®. Press Sauté and add avocado oil. Sauté the shrimp until they change color. Remove and, once cool, peel and reserve the shells.
  3. On the same function, add more oil and sauté the chili peppers, garlic, onion, and tomatoes. Once golden brown, add the shrimp shells, sufficient water to cover everything, and the bouillon powder.
  4. Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 5 Minutes.
  5. When done, blend everything and set aside.
  6. Again, press Saute, add more oil and put the cocktail shrimp in. Season with salt, pepper, garlic, and paprika. Once slightly golden brown, add what you blended (using a strainer), more water, the vegetables, and check for seasoning.
  7. Close and lock the Instant Pot lid. Make sure the steam release handle is turned to Sealing. Press Soup/Broth and set time to 5 Minutes.
  8. Serve a portion of ramen, add the large shrimp and broth, and garnish with fresh cilantro.