This vibrant shrimp stir fry combines succulent Gulf shrimp with colorful vegetables and wavy ramen noodles, all tossed in a flavorful blend of tamari, rice vinegar, and sesame oil. Garnished with sesame seeds and Thai basil, it’s a quick and satisfying dish that brings together a delightful mix of textures and tastes in every bite.

Serves 4.

Ingredients

  • 12-16 ounces wavy ramen noodles
  • 2 teaspoons EVOO
  • 1 bunch green onions
  • 1⁄2 head green cabbage
  • 1 cup edamame
  • 1 yellow onion
  • 2 carrots
  • 2 stalks celery
  • 1 fresno chile (can use serrano as substitute)
  • 3 inch piece of ginger
  • 5 cloves garlic
  • 1 pound 21-25 Wild Caught Texas Shrimp
  • 3 tablespoons tamari or soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • Black and white sesame seeds for garnish
  • Thai basil for garnish

Preparation

  • Cook noodles according to the package. Drain and set aside in a bowl.
  • Roughly chop the cabbage, celery and carrots then toss into a heated skillet and cook until browned. Take off heat and move to a bowl.
  • Heat a teaspoon of olive oil in a skillet and cook the grated ginger, chopped garlic, edamame and green onions for about a minute or until translucent.
  • Peel and devein shrimp and rinse then pat dry.
  • Add shrimp to skillet and cook shrimp until opaque in color.
  • Add cabbage, carrots, celery and edamame back to the skillet.
  • Pour in the soy sauce/tamari, rice vinegar, sesame oil and noodles. Mix to combine and until noodles are heated through. Season with salt to taste.
  • Garnish with sesame seeds and Thai basil.
  • Plate and serve warm.