Shrimp on skewers, crusted with sesame seeds that turn deep golden in a hot pan. A side of brilliant green silky spinach. Cook, relax and enjoy!
What you’ll need: 12 oz shrimp
1 oz scallions
2 Tbsp gluten-free tamari
2 Tbsp white wine vinegar
⅓ cup sesame seeds
2.5 oz dried curly ramen noodles
1 Tbsp butter
3 oz baby spinach
freshly ground black pepper
Equipment: rimmed baking sheet
2 large skillets
Recipe steps: 1. Prep shrimp
Thread shrimp onto six 8-inch bamboo skewers and place on a rimmed baking sheet or platter. Season shrimp with salt and pepper. Thinly slice scallions on the bias.
Pour tamari and vinegar over shrimp and turn to coat. Place sesame seeds on a plate. Dip each skewer of shrimp into the sesame seeds, turning to coat each side.
Heat 2 tablespoons oil in a large skillet over medium high. Add half the skewered shrimp and cook until opaque, 1–1½ minutes on each side. Transfer skewers to a plate, wipe out skillet, add 2 tablespoons oil and repeat with remaining shrimp.
Wipe out skillet and remove from heat. Pour the remaining tamari-vinegar mixture into the hot pan and boil until slightly thickened, about 15 seconds. Drizzle sauce over shrimp. Reserve skillet.
Add butter and 1 cup water to a large skillet and bring to a simmer; season with salt and pepper. Add dried ramen and cook, spooning liquid over the top until ramen starts to separate. Cook ramen, stirring, until liquid is absorbed and noodles are tender, 5 minutes.
Place reserved skillet back over medium-high heat. Add spinach, season with salt and toss until just wilted, about 1 minute. Sprinkle ramen with scallions then serve with spinach and shrimp. Enjoy!