1 tablespoon Sriracha sauce
1/4 cup orange marmalade
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon grated ginger
1/4 cup onion, diced
1/4 cup red pepper, diced
2 tablespoons peanut oil
2 cloves minced garlic
1/4 cup coconut milk, plus extra
1/4 cup creamy peanut butter
1/4 cup island teriyaki sauce
2 teaspoons crystalized ginger
1 teaspoon hot pepper flakes (or to taste)
2 tablespoons brown sugar
2 (12-ounce) packages ramen noodles, cooked according to package directions
8 ounces shrimp, peeled, deveined
1 cup coleslaw mix
Peanuts and scallions, for garnish
In medium bowl, combine Sriracha, marmalade, soy sauce, vinegar and grated ginger. Stir to combine and add shrimp. Refrigerate 20 minutes.
In large skillet over medium heat, sauté onion and pepper in peanut oil until tender. Add garlic and cook an additional minute. Reduce heat and add coconut milk, peanut butter, teriyaki sauce, crystalized ginger, hot pepper flakes and brown sugar. Simmer sauce 2 to3 minutes, adding additional coconut milk as needed. Pour off 1/4 cup of sauce and add ramen noodles to remaining sauce.
In large skillet over medium heat, cook shrimp 2 to 3 minutes on each side until tender. Move shrimp to outer edge of pan and cook coleslaw mix in center just until it starts to wilt. Add wilted slaw mix to ramen sauce mixture.
Divide ramen among four plates and top with 4 or 5 shrimp. Garnish with reserved sauce, peanuts and scallions, if desired.
Source: Southern Peanut Growers/PB My Way