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Course: Mains
Keyword: Dairy-Free, Japanese, Ramen Shrimp Pouch, Seafood, Weeknight Dinner

Ramen Shrimp Pouch

ACTIVE TIME: 15 minutes
TOTAL TIME: 30 minutes
Yield: 4 servings
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  • 2 packages ramen noodles
  • 1/2 cup shelled edamame, fresh or frozen, thawed
  • 1/4 cup (1 small) shredded carrot
  • 20 large (21- to 25-count) raw shrimp, peeled and deveined
  • 1/4 cup (4 whole) sliced scallions
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups vegetable broth
  • 1/2 cup mirin
  • 2 tablespoons soy sauce
  • 4 teaspoons sesame oil
ACTIVE TIME: 15 minutes
TOTAL TIME: 30 minutes
Yield: 4 servings


  • Heat oven to 400ºF. Have 4 (18-inch) squares heavy-duty aluminum foil standing by.
  • Break up ramen noodles and divide evenly in center of each of the 4 pieces of aluminum foil. Stack the following ingredients on top of noodles, in this order: edamame, carrots, shrimp, scallions, red pepper flakes, and salt. Pull sides and corners of pouch up to form a small basket shape, leaving an opening at the top to pour in liquid.
  • In a small bowl, combine the vegetable broth, mirin, soy sauce, and sesame oil. Distribute about 1/2 cup liquid among the packets. Press foil together to seal. Place packets on a half-sheet pan and bake for 15 to 20 minutes. Check one packet for doneness: The shrimp should be opaque and most of the liquid should be absorbed. Rest 3 minutes before serving.
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