This Easy Shrimp Ramen Soup Recipe is so much better than that box of noodles! It’s full of flavor from the shrimp, vegetables, and spices. This is one of the best shrimp ramen recipes you’ll ever taste!.
I love quick and easy recipes! In fact, they are the backbone of Countryside Cravings. Anyone who has read this blog knows that this shrimp ramen is one of those quick and easy meals that everyone loves!
That being said, how many of you used to eat ramen? I certainly did! It was a quick and easy way for me to get soup on a cold day.
It’s time to get rid of that seasoning packet—it holds most of the bad stuff—and add some vegetables and shrimp to this homemade ramen soup recipe. Full of complex flavor yet oh-so-easy to put together, it’s one of my absolute favorites!.
Ramen is a delicious and comforting noodle soup that can be elevated by adding succulent shrimp The sweet, briny flavor of shrimp pairs perfectly with ramen’s savory broth. However, improperly cooked shrimp can ruin the whole bowl Follow this guide to learn the best techniques for cooking shrimp so it’s tender and flavorful in ramen.
Choosing Your Shrimp
The first step is selecting high quality shrimp, Here are some tips
-
Choose fresh or thawed frozen shrimp. Avoid pre-cooked shrimp which has a rubbery texture.
-
Select medium to large shrimp (26-30 or 16-20 count per pound). Small shrimp overcooks too quickly.
-
Look for plump, firm shrimp with clear eyes and no dark discoloration. Check for leg intactness.
-
Shell-on adds lots of flavor but requires peeling. Peeled and deveined shrimp is convenient but costs more.
-
Buy sustainably-sourced shrimp if possible. U.S. farmed or wild-caught are good options.
Preparing Raw Shrimp
If using shell-on shrimp, you’ll need to peel and devein it:
-
Peel away the shell, legs and tail leaving just the meat.
-
Use a paring knife to slice along the back and remove the digestive vein.
-
Rinse thoroughly and pat dry with paper towels.
Tip: Save shells and make shrimp stock for extra flavor!
Cooking Methods for Shrimp in Ramen
There are a few methods to cook shrimp so it’s juicy and tender for ramen.
Boiling
-
In a pot, bring your ramen broth to a boil.
-
Add the shrimp and boil for just 1-2 minutes until opaque throughout.
-
Turn off heat, add noodles and let sit 3 minutes to cook noodles and finish cooking shrimp.
Pan Searing
-
Pat shrimp dry so it browns properly and seasons it.
-
Heat oil in a pan over medium-high heat.
-
Cook shrimp 1-2 minutes per side until opaque and lightly browned.
-
Add seared shrimp when assembling your ramen.
Pan Frying
-
Heat 1⁄4 inch oil in a skillet over medium-high heat.
-
Fry shrimp for 1-2 minutes per side until golden brown and cooked through.
-
Drain on paper towels and add to serving bowl.
Oven Roasting
-
Toss shrimp in oil, seasonings and spread on a baking sheet.
-
Roast at 400°F for 5-7 minutes until firm and lightly charred.
-
Cool slightly before adding to ramen so it doesn’t overcook.
Tips for Perfectly Cooked Shrimp
-
Don’t overcook! Shrimp gets tough and rubbery if cooked too long.
-
Cut a test shrimp in half to check if opaque in the center when unsure if fully cooked.
-
Nestle shrimp into hot broth so it gently finishes cooking without direct heat.
-
Add extra flavor with seasoned salt, garlic, paprika, lemon or cajun seasoning.
-
Chill cooked shrimp before adding to soup so it doesn’t get overdone.
-
Use tongs or a slotted spoon when transferring to prevent breakage.
Full Recipe: Easy Shrimp Ramen
Now that you know how to cook shrimp for ramen, here is an easy homemade shrimp ramen recipe to try:
Ingredients:
- 8 oz sliced mushrooms
- 1 large grated carrot
- 4 cloves minced garlic
- 4 cups vegetable or chicken broth
- 1 Tbsp grated ginger
- 1 tsp soy sauce
- 1 tsp sesame oil
- 2 packs ramen noodles (discard seasoning)
- 1 lb peeled shrimp
- Green onions and cilantro (garnish)
Steps:
-
Heat oil in pot and cook mushrooms, carrots, and garlic until softened.
-
Add broth, ginger, soy sauce, and sesame oil. Bring to a boil.
-
Add noodles and shrimp. Cook 3 minutes until shrimp is pink and opaque.
-
Remove from heat and garnish with green onions and cilantro.
The shrimp can be added directly to the broth to gently poach and absorb flavor. For extra flavor, try pan searing or oven roasting the shrimp before adding to the finished ramen.
Frequently Asked Questions
How long do you cook shrimp for ramen?
Cook shrimp 1-2 minutes in boiling broth or until opaque in the center. Overcooking makes shrimp rubbery.
What’s the best shrimp for ramen?
Medium to large (16-20 or 26-30 count) raw shrimp work best either peeled or shell-on. Avoid using cooked shrimp.
Should shrimp be cooked before adding to ramen?
It’s not necessary to pre-cook the shrimp. You can add raw shrimp directly to the simmering broth. But for best flavor, try searing or roasting it first.
How do you keep shrimp from getting rubbery?
Don’t overcook. Remove from heat as soon as opaque. Nestle into hot broth to gently finish cooking without direct heat.
Can you use frozen shrimp for ramen?
Yes, thawed frozen shrimp works fine. Make sure it’s fully thawed before cooking in broth or pan searing to prevent uneven cooking.
When prepped and cooked properly, shrimp transforms a bowl of basic ramen into a restaurant-worthy meal. Follow these tips for tender, juicy shrimp and you’ll take your homemade shrimp ramen to the next level.
Key Ingredients to Make Seafood Ramen
- SHRIMP: For this recipe, you can use either fresh or frozen shrimp. Be sure to peel and devein them first!.
- MUSHROOMS – Use sliced mushrooms. I like baby portobello best myself! .
- CARROT: Grate the carrot to make it easier to cook and eat.
- GARLIC – For added savory flavor, of course.
- BROTHERHOOD: I like low-sodium broth, but you can use any kind you like.
- GINGER: For a little kick that I love
- SOY SAUCE—I also love the umami taste of soy sauce.
- One teaspoon of sesame oil is all you’ll need. It tastes nutty and earthy.
- OLIVE OIL: To cook the garlic, mushrooms, carrots, and carrot tops in before adding the broth
- RAMEN NOODLES – Use the noodles, ditch the seasoning packet!
- GREEN ONIONS & CILANTRO – For your garnish.
Spicy Shrimp Ramen Soup
If you like things hot, you can just add your favorite hot sauce to the ramen soup recipe. Sriracha, Tabasco, or even red pepper flakes or cayenne pepper will do the trick.
The pictures show that this soup doesn’t make a lot of broth. To make more “soup,” double the broth or stock, as well as the grated ginger, soy sauce, and sesame oil.
You can also double the vegetables to add more bulk and flavor. There is plenty enough shrimp in the soup already that you can get away with not doubling it. One reason I think this is one of the best shrimp ramen recipes is that it can be used in so many different ways.
And if you don’t want to grate your own ginger, I like to buy these tubes of Stir-in Ginger Paste. So much easier!
Absolutely! You can use fresh or frozen shrimp in this seafood ramen recipe. You’ll just have to make sure to thaw it overnight in the fridge before using it.
You technically could, as long as you cook the shrimp first. But I have to say that my seafood ramen recipe is so much better than the store-bought stuff, and it only takes 20 minutes to make!
You’ll be able to taste the shrimp in my homemade ramen soup recipe, but it’s not overly fishy. Some people say that packaged shrimp ramen tastes like fish, but most say it doesn’t really taste like seafood. My advice? Make it yourself instead!.
I find that my recipe tastes great as is. As mentioned above, if you want to try something new and add some extras, try adding more soy sauce, hot sauce, or vegetables. Some folks even like to add an egg to ramen, which in all honesty sounds super delicious!.