Shrimp Ramen is an easy weeknight meal. A light ginger broth is filled with tender shrimp, ramen noodles, and veggies for a quick new favorite!
Holly’s Recipe Highlights
- Flavor: The broth is light and flavored with ginger and garlic. Frozen vegetables add color and flavor.
- Skill level: Fast and easy to make in a single pot with minimal prep!
- Budget tip: Add extra broth and ramen to stretch the recipe further.
- Swaps: Use half noodles and half coleslaw mix. Replace the frozen vegetables with fresh (see recipe notes).
- Serving suggestions: A side of Asian slaw or a tangy cucumber onion salad will complete the meal.
Ingredient Tips For Shrimp Ramen
- Shrimp: Choose medium-sized fresh or frozen shrimp; they’re perfectly bite sized. Be sure not to overcook them.
- Noodles: Instant ramen noodles are budget-friendly, and I always have them on hand. Any flavor will do since you discard the seasoning packet. You can also use rice noodles, Udon noodles, or angel hair pasta; adjust the cooking times as needed.
- Broth: I use chicken broth as the base and flavor it with ginger, garlic, and soy sauce.
- Vegetables: Frozen Asian-style veggies make it quick and easy. Any variety of fresh vegetables can be used (see notes). Try snow peas, bean sprouts, bell peppers, baby corn, carrots, onions, mushrooms, or water chestnuts.
Variations
- Add a dash of chili paste (sambal), sriracha, or togarashi to each bowl before serving for a spicy kick.
- Wontons or pork dumplings can be used instead of noodles.
- Garnish the dish with green onions, basil leaves, sesame seeds, or a wedge of lime.
Storing and Reheating Leftovers
- For the best results, strain the broth into a separate container so the ramen doesn’t soak up the broth.
- Keep leftover shrimp ramen in a covered container in the refrigerator for up to 4 days. Reheat portions on the stovetop or in the microwave.
More Ways to Use Shrimp
Did you enjoy this Shrimp Ramen? Leave a comment and rating below!
Shrimp Ramen
Tender shrimp, vegetables, and ramen noodles simmer in a rich, savory ginger broth.
Equipment
Ingredients
- 6 cups chicken broth
- 2 slices fresh ginger about ¼-inch each
- 2 tablespoons soy sauce
- 1 teaspoon toasted sesame oil
- ½ teaspoon garlic powder
- 3 cups frozen stir fry vegetables or fresh mixed vegetables*
- 3 packages ramen noodles flavor packet discarded
- 1 pound large shrimp peeled and deveined
- sliced green onions sesame seeds, togarashi for serving, optional
Instructions
- In a large pot, bring broth, ginger, soy sauce, sesame oil and garlic powder to a gentle boil.
- Add the frozen vegetables and cook for 2 to 4 minutes.
- Add the ramen and shrimp and cook for 3 to 4 minutes more or until the shrimp is opaque and just cooked.
- Remove ginger and discard.
- Divide over 4 bowls and garnish with green onions, sesame seeds, or togarashi to taste.
Notes
- Do not overcook; the ramen and shrimp will continue to cook in the hot broth once removed from the heat.
- Use 2 packs of ramen noodles if you prefer the soup with more broth.
- Fresh vegetables can be used in place of frozen. Add 2 minutes to the initial simmering time.
Nutrition Information
Calories: 205 | Carbohydrates: 22g | Protein: 23g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 150mg | Sodium: 2517mg | Potassium: 509mg | Fiber: 6g | Sugar: 2g | Vitamin A: 7143IU | Vitamin C: 14mg | Calcium: 112mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Dinner, Entree, Soup
Cuisine American, Asian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Zowie!!!! That be a lot of salt. Hopefully, that is for the entire recipe and not per serving. Where does it all come from?
It looked so good until I read that. Oh well…
Hi John, thanks for catching that! The original nutrition had the seasoning packets which are discarded. There is still sodium in the noodles as well as the broth. A no salt or reduced sodium broth will reduce the salt. You could also swap the noodles for a lower sodium variety. Enjoy!
Do the shrimp need to be defrosted first?
You can but you don’t need to defrost the shrimp before adding it to the recipe. Since the shrimp will be cooking directly in the hot broth it will thaw and cook quickly. But if your shrimp are very large or clumped together, you can rinse them under cold water for a minute to separate them before adding them to the pot.
I love this recipe, taking Basic ramen noodles and making it healthier and tastier !!!
So glad you loved it!