Peanut Butter Ramen with Spicy Orange Shrimp
Prep time
Cook time
Total time
Serves: 6 servings
  • 1 tablespoon sriracha
  • ¼ cup orange marmalade
  • 2 tablespoons soy sauce or wheat-free tamari
  • 1 tablespoon rice vinegar
  • 1 tablespoon grated ginger
  • 8 ounces shrimp, peeled and deveined
  • 2 tablespoons peanut oil
  • ¼ cup diced onion
  • ¼ cup diced red bell pepper
  • 2 cloves garlic, minced
  • ¼ cup full-fat coconut milk, plus extra
  • ¼ cup creamy peanut butter
  • ¼ cup island teriyaki sauce
  • 2 teaspoons crystalized ginger
  • 1 teaspoon crushed red pepper flakes (or to taste)
  • 2 tablespoons brown sugar or coconut sugar
  • 2 (12-ounce) packages ramen noodles, cooked according to package directions
  • 1 cup coleslaw mix
  • Peanuts, for garnish
  • Sliced scallions, for garnish
  1. In a medium bowl, whisk together the sriracha, marmalade, soy sauce, vinegar and grated ginger. Stir in the shrimp. Refrigerate 20 minutes.
  2. Heat the oil in a large skillet over medium heat. Add the onion and pepper and saute until tender. Add the garlic and cook 1 minute.
  3. Reduce the heat to medium-low and add the ¼ cup coconut milk, peanut butter, teriyaki sauce, crystalized ginger, hot pepper flakes and brown sugar. Simmer for 2 to 3 minutes, adding additional coconut milk as needed.
  4. Reserve ¼ cup of the sauce and add the ramen noodles to remaining sauce.
  5. In large skillet over medium heat, cook the shrimp 2 to 3 minutes on each side until tender. Move the shrimp to outer edge of pan and cook the coleslaw mix in the center just until it starts to wilt. Add the wilted slaw to the ramen sauce mixture. Add more of the reserved sauce, if needed. Serve topped with the cooked shrimp.
Recipe by Go Dairy Free at