Shrimp Ramen

Shrimp Ramen is a savory, soul-warming noodle soup that combines juicy shrimp, a rich and aromatic broth, and tender ramen noodles. This dish is a quick and comforting option that brings together the bold flavors of Asian-inspired cooking with the ease of a weeknight meal.

Why You’ll Love This Recipe

• Fast and Easy – Ready in under 30 minutes, it’s a perfect dinner when you’re short on time.
• Full of Flavor – The broth is loaded with garlic, ginger, soy sauce, and umami-rich mushrooms.
• Customizable – Make it spicier, add more veggies, or use different noodles.
• Nutritious and Satisfying – Packed with lean protein from shrimp and vegetables.
• One-Pot Meal – Minimal cleanup makes it ideal for busy nights.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Raw large shrimp, peeled and deveined
• Olive oil
• Fresh ginger, grated
• Garlic cloves, minced
• Chicken broth or stock
• Mushrooms (shiitake or crimini), thinly sliced
• Instant ramen noodles (flavor packets discarded)
• Green onions, sliced
• Soy sauce
• Gochujang or Sriracha (optional, for heat)

Directions

this recipe

1. Pat the shrimp dry with paper towels and set aside.
2. Heat olive oil in a large pot over medium heat. Sauté the garlic and ginger until fragrant.
3. Add the shrimp and cook briefly until just pink. Remove shrimp and set aside.
4. Pour in the chicken broth and bring to a simmer. Add the sliced mushrooms and cook until tender.
5. Add the ramen noodles and cook for 3–4 minutes until soft.
6. Return the shrimp to the pot and heat through.
7. Ladle into bowls and top with green onions. Add soy sauce or chili sauce to taste.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Variations

• Spicy Miso Shrimp Ramen – Add miso paste and chili oil for a deeper, spicier broth.
• Coconut Shrimp Ramen – Swap part of the broth for coconut milk and add lime for a Thai-inspired twist.
• Veggie-Packed Version – Add baby spinach, bok choy, or shredded carrots for more nutrients.
• Egg-Topped Ramen – Serve with a soft-boiled or poached egg for extra richness.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the fridge for up to 2 days.
• Reheating: Reheat on the stovetop over low heat. Add a splash of broth or water if the noodles have absorbed too much liquid.

FAQs

What kind of shrimp should I use?

Large raw shrimp that are peeled and deveined work best. Tail-off is more convenient for eating.

Can I use frozen shrimp?

Yes, just thaw them completely and pat dry before cooking.

Do I have to use instant ramen noodles?

No, you can use fresh ramen, udon, or even rice noodles depending on your preference.

Is this recipe spicy?

It’s mild by default. Add gochujang or Sriracha for heat.

Can I make it gluten-free?

Yes, use gluten-free noodles and tamari instead of soy sauce.

Can I prep this ahead of time?

You can make the broth in advance, but cook the noodles and shrimp fresh for best texture.

What vegetables go well in shrimp ramen?

Bok choy, spinach, shredded carrots, corn, or snow peas are all great choices.

How can I thicken the broth?

Simmer it a bit longer or add a small amount of cornstarch mixed with water.

Can I make this vegetarian?

Yes, omit the shrimp and use tofu and vegetable broth instead.

What’s the best way to serve this?

Hot and fresh with a topping of green onions, and a drizzle of chili oil or sesame oil.

Conclusion

Shrimp Ramen is a crowd-pleasing, slurp-worthy soup that’s easy to whip up and endlessly adaptable. Whether you like it classic or spicy, with extra veggies or creamy coconut broth, this dish delivers on both flavor and comfort. It’s sure to become a favorite go-to meal in your kitchen.

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