Easy Shrimp Ramen

This homemade shrimp ramen is a quick and satisfying twist on the classic Japanese dish. With simple ingredients and minimal prep, this easy recipe offers a flavorful shortcut to a delicious bowl of noodles, succulent shrimp, and aromatic broth. Perfect for busy days when you crave a comforting meal without the fuss.

Shrimp Ramen

It’s been a great week for cookbook reviews over here. My friend Gina’s newest cookbook, Skinnytaste Simple: Easy Healthy Recipes with 7 Ingredients or Fewer, arrived this past weekend and almost immediately I sat down to flip through it. I have at least a dozen recipes bookmarked already and I can hardly wait to try them all.

This Shortcut Shrimp Ramen was a must-make as soon as I spied it in the book. I had shrimp in the freezer, mushrooms in the fridge, and ramen noodles in the pantry.

Easy Homemade Ramen

The simple flavors in this recipe work well together. The result is a mild-flavored broth, not at all salty (like those ramen packets tend to be) and it can easily be kicked up with soy sauce or your favorite hot sauce.

We added generous amounts of gochujang sauce and all voted this meal a complete win. Much like the first time we made Egg Drop Soup a dozen years or more ago, homemade ramen was an instant hit. This is going to be a staple around here now.

Shrimp Ramen Noodles

You’ll need just a few ingredients to make this recipe:

• shrimp
• olive oil
• fresh ginger and garlic
• chicken stock
• mushrooms
• instant ramen noodles (flavor packet discarded)
• soy sauce, gochujang, or Sriracha for serving

Shrimp Ramen Recipe

Begin by rinsing the shrimp. Remove the shells and tails, and devein if needed. Lay the shrimp out on a paper towel-lined tray. Pat dry.

In a large pot, heat the olive oil over medium-high heat. Add the ginger and garlic and saute until fragrant, about 30 seconds.

Add the shrimp and saute until almost cooked through, about 60-90 seconds. (The shrimp will finish cooking in the soup later.) Transfer the shrimp to a plate.

Add the broth and the mushrooms to the pot and bring to a boil. Reduce the heat to a low simmer and cover with a lid. Cook for 5-6 minutes, until the mushrooms have softened.

Stir in the ramen noodles and cook until tender, about 3 minutes. Taste the broth and adjust the salt as needed. Return the shrimp to the pot and remove from the heat.

Divide into 4 bowls and top with green onions. Add soy sauce and hot sauce to each serving, as desired.

Easy Shrimp Recipes

Do you love quick and easy, no-fuss shrimp dishes as much as we do? You’re likely to love this shrimp ramen recipe, and the odds are good that you’ll enjoy these recipes too.

Buttery, garlicky shrimp with plenty of bright lemon is something I can never get enough of. I have a hard time resisting eating these Garlic Butter Shrimp straight out of the pan each time I cook them!

Shrimp and Sausage Fried Rice has officially been added to the list of our favorite dinners. This easy recipe is a “two thumbs up,” kid-approved, hearty-as-can-be skillet meal; perfect for a weeknight dinner! 

Spicy Orange Garlic Shrimp has been one of our favorite shrimp recipes for so long; I probably went over 5 years without making a different shrimp recipe. This is a very simple recipe that packs a lot of awesome flavor.

Sweet and Spicy Pineapple Shrimp Stir Fry is a skillet full of sautéed shrimp tossed in a spicy barbecue sauce with sweet chunks of pineapple and red peppers.

Zesty and smoky flavors come together in this Chili Lime Shrimp. With little more than a simple marinade of fresh lime juice, chili powder, and plenty of garlic, every bite will leave you craving just one more. And because shrimp requires only a few minutes time to marinate, this recipe adds up to a terrific last-minute dinner option.

Shrimp Ramen

5 from 2 votes

With simple ingredients and minimal prep, this easy ramen recipe offers a flavorful shortcut to a delicious bowl of noodles, succulent shrimp, and aromatic broth.

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Prep Time: 15 minutes mins

Total Time: 15 minutes mins

Servings: 4 servings

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Ingredients 

• ▢ 16 ounces raw large shrimp peeled, tails removed, and deveined
• ▢ 1 teaspoon olive oil
• ▢ 2 teaspoons grated fresh ginger
• ▢ 4 garlic cloves minced
• ▢ 7 cups chicken stock (adjust salt to taste if using low-sodium or homemade stock)
• ▢ 5 ounces crimini or shiitake mushrooms thinly sliced
• ▢ 2 (3-ounce) packages instant ramen noodles flavor packet discarded
• ▢ 3 green onions thinly sliced
• ▢ low-sodium soy sauce
• ▢ gochujang or Sriracha hot sauce

Instructions

• Rinse the shrimp and lay them out on a paper towel-lined tray. Pat them dry. In a large pot, heat the olive oil over medium-high heat. Add the ginger and garlic and saute until fragrant, about 30 seconds. Add the shrimp and saute until almost cooked through, about 60-90 seconds. (The shrimp will finish cooking in the soup later.) Transfer the shrimp to a plate.
• Add the broth and the mushrooms to the pot and bring to a boil. Reduce the heat to a low simmer and cover with a lid. Cook for 5-6 minutes, until the mushrooms have softened.
• Stir in the ramen noodles and cook until tender, about 3 minutes. Taste the broth and adjust the salt as needed. Return the shrimp to the pot and remove from the heat.
• Divide into 4 bowls and top with green onions. Add soy sauce and hot sauce to each serving, as desired.

Nutrition

Calories: 263kcal · Carbohydrates: 20g · Protein: 27g · Fat: 7g · Saturated Fat: 2g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 3g · Trans Fat: 0.01g · Cholesterol: 155mg · Sodium: 1258mg · Potassium: 719mg · Fiber: 1g · Sugar: 8g · Vitamin A: 307IU · Vitamin C: 4mg · Calcium: 87mg · Iron: 1mg

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