Shrimp Stir Fry


  • 1 lb shrimp, medium size
  • 1 avocado
  • 1/2 orange bell pepper
  • 1/2 Yellow bell pepper
  • 1/2 red bell pepper
  • 1 cilantro, leaves
  • 6 cloves garlic
  • 1 tsp lime zest
  • 1 lime wedge
  • 8 tsp lime juice
  • 1 white onion
  • 3 (3 ounce) packages Ramen noodle soup
  • Fusion sauce, Asian
  • 3/4 cup Ty Ling Hoisin Sauce
  • Salt and black pepper
  • 1/2 tsp chili powder
  • Sesame seeds
  • 1 tsp ground cumin
  • 2 tbsp Water
  • Ty Ling Sesame Oil


  1. Place the shrimp into a large bowl, and drizzle in about 1-2 tablespoons of the oil; add in 2 cloves worth of the pressed garlic, the chili powder, cumin, a pinch or two of the salt and pepper, as well as the lime zest and lime juice, and toss to coat; marinate for about 20 minutes.
  2. Place a large cast-iron skillet (or a heavy-bottom skillet/pan) over medium-high heat, and drizzle in 3-4 tablespoons of oil; once hot, add in the shrimp and sear on the first side for a couple of minutes, then flip them and sear them until golden-brown and cooked through; remove from pan.
  3. Into the skillet add a another drizzle of oil if needed, and add in the sliced bell peppers and onions, and allow them to sit in the skillet, undisturbed, for a few minutes, until a nice char forms; stir and allow them to continue to char up a bit more, until slightly caramelized.
  4. Stir in the remainder of the pressed garlic, and toss in the cooked ramen noodles, coating the the veggies with the Hoisin Sauce.
  5. Drizzle Sesame Oil on top for extra flavor.