Shrimp Ramen
Mar 22, 2017, Updated Apr 24, 2025
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I love turning instant ramen noodles into quick and delicious shrimp ramen with this easy recipe! This shrimp with ramen noodles is full of flavor, ready in about 30 minutes, and perfect for busy weeknights.
Quick Shrimp Ramen With Instant Noodles
A humble bowl of ramen noodles has always held a special place in my heart. My college days were filled with jazzed-up bowls of ramen mixed with grilled chicken and frozen veggies. So, naturally, this evolved into a more “sophisticated” version with shrimp and broccoli!
This shrimp with ramen noodles is one of those meals that feels like takeout, but it’s made right at home in under 30 minutes. Like my beef ramen and chicken ramen noodles, it’s simple, speedy, and filling.
5 Star Review
“Easy and quick to make with outstanding flavor. Just wonderful.” – Wally
Ingredients Needed
You don’t need any fancy ingredients to make this ramen recipe. I’ve included notes and easy swaps below so you can make it your own with what you have on hand. Please scroll down to the recipe card for exact amounts and full instructions.
- Olive Oil – Used to sauté the garlic, shrimp, and veggies. Swap with avocado oil or vegetable oil.
- Garlic – I like to use fresh garlic, but garlic paste or garlic powder will also work.
- Shrimp – You can use fresh or frozen shrimp. If you’re using frozen, make sure they’re fully thawed.
- Butter – Helps brown the shrimp. You can use ghee or more cooking oil.
- Yellow Onion – Red or white onion works too.
- Broccoli Florets – You could also try snap peas, bell peppers, or spinach.
- Ramen Noodles – Use two standard 3-ounce packs, discard the flavor packets. Any instant ramen noodles will work.
- Vegetable Broth – Cooks the noodles and adds flavor. You can use chicken broth or even water with bouillon.
- Chopped Fresh Parsley – For a fresh finish. Cilantro or green onions are also good.
Recipe Variations
Toppings for ramen noodles are one of my favorite things. It started back in college. I would grill some chicken or steak, slice it up, and toss it with 3-minute ramen noodles and frozen stir-fry veggies. Here are some more ideas and tips for your best homemade ramen recipes:
- Protein: Add in other proteins like diced chicken, beef, tofu, or even a soft-boiled egg to give your ramen a hearty boost.
- Veggies: Toss in various vegetables like spinach, bell peppers, mushrooms, or corn to add flavor.
- Spice It Up: Add heat with chili oil, sriracha, or crushed red pepper flakes for a spicy twist.
- Umami Boost: Add a spoonful of miso paste or a dash of fish sauce to give your broth a deep, umami flavor.
- Aromatics: Garlic adds a lovely flavor to the shrimp, but don’t stop there. You can add ginger, scallions, or lemongrass to the broth for more depth of flavor.
- Gourmet Garnishes: Top your ramen with sliced green onions, sesame seeds, or a sprinkle of furikake (a Japanese seasoning blend) for added texture and taste.
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Shrimp Ramen
Ingredients
For The Garlic Shrimp
- 2 tablespoons vegetable oil, or olive oil
- 4 cloves garlic, minced
- 1 pound shrimp, peeled and deveined
- salt and freshly ground black pepper, to taste
- 1 tablespoon butter
For The Ramen Noodles
- 2 tablespoons olive oil
- 1 small yellow onion, sliced
- 2 cups broccoli florets
- salt and freshly ground black pepper, to taste
- 2 packages (3 ounces, each) ramen noodles, broken up (discard the flavor packet)
- 2 cups vegetable broth
- chopped fresh parsley, for garnish
Instructions
- Cook the garlic and shrimp. Heat the olive oil in a large nonstick skillet set over medium heat. Add the garlic and saute for 20 seconds or until fragrant. Stir in the shrimp, season them with salt and pepper, and cook for 15 seconds per side.
- Add butter. Increase the heat to medium-high and add the butter; cook until the butter is melted and the shrimp is pink with browned edges, about 1 to 2 more minutes.
- Remove the shrimp. Transfer the shrimp to a platter and set aside. Do not wide down the skillet.
- Heat the oil. Return the skillet to the burner and add 2 tablespoons cooking oil; cook over medium-high heat until hot.
- Cook the vegetables. Add the onions and broccoli; season with salt and pepper and cook for 4 minutes, or until tender.
- Add the remaining ingredients. Add the broken ramen noodles and vegetable broth to the skillet and bring the mixture to a boil.
- Continue to cook. Cook for about 4 to 5 minutes, stirring frequently, until the noodles are tender and most of the liquid is absorbed. Stir the shrimp back into the skillet and cook for 20 more seconds.
- Finish and serve. Remove from heat and let stand a couple of minutes. Garnish with parsley and serve.
Equipment
Notes
- Protein: I used shrimp for this recipe, but you can also include cooked chicken, beef, tofu, or a soft-boiled egg for extra heartiness.
- Veggies: Add spinach, peppers, mushrooms, or corn for more variety.
- Spice It Up: Use chili oil, sriracha, or pepper flakes for heat.
- Garnishes: Green onions, sesame seeds, or furikake add delicious finishing touches.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How To Make Shrimp Ramen
- Cook the shrimp. Sauté the garlic in olive oil over medium heat, then add the shrimp. Season with salt and pepper, and cook the shrimp for about 15 seconds per side.
- Add butter. Turn the heat up to medium-high and add the butter. Let it melt and cook the shrimp until they’re pink and lightly browned, about 1 to 2 more minutes. Transfer the shrimp to a plate and set aside.
- Sauté the veggies. Next, add more cooking oil to the same skillet. Add the sliced onions and broccoli, season with salt and pepper, and cook for about 5 minutes.
- Add noodles and broth. Stir in the broken ramen noodles and pour in the broth. Bring it to a boil.
- Simmer. Cook for 4 minutes until the noodles are tender, and most of the liquid is absorbed. Stir in the shrimp.
- Rest and serve: Remove the shrimp ramen from the heat, and let it sit for a couple of minutes. Garnish with parsley and serve warm.
Storing Leftovers
- Refrigerate. Keep cooked ramen in a sealed container, and it’ll stay fresh in the fridge for 2 to 3 days.
- Reheat. Warm up leftover ramen in the microwave or in a saucepan on the stovetop, stirring often.
- Freeze. You can freeze it for up to 3 months. It reheats nicely from frozen, too!
So easy, quick and delicious!!!!!
Easy and quick to make with outstanding flavor. Just wonderful
Thank YOU! I’m very happy you loved it! 🙂