Hey there, ramen lovers! I’ve spent countless hours perfecting my shrimp ramen game, and today I’m gonna share all my secrets with you. Trust me, once you learn these techniques, you’ll never go back to those boring instant noodles again!
Why Should You Trust My Method?
I’ll be honest – I used to be that person who just threw frozen shrimp into boiling ramen and hoped for the best. But after lots of trial and error (and some pretty rubbery shrimp!), I’ve figured out the foolproof way to get restaurant-quality results at home.
What You’ll Need
For the Shrimp:
- Medium to large shrimp (26-30 or 16-20 count per pound)
- Oil for cooking
- Basic seasonings (salt, pepper)
For the Ramen:
- 2 packages ramen noodles (ditch those seasoning packets!)
- 4 cups chicken or vegetable broth
- Mushrooms (baby portobellos work great!)
- 1 large carrot
- 4 garlic cloves
- Fresh ginger
- Soy sauce
- Sesame oil
- Green onions and cilantro for garnish
Prep Work: Getting Your Shrimp Ready
-
Choose Your Shrimp:
- Fresh or thawed frozen both work fine
- Avoid pre-cooked shrimp (trust me, it gets super rubbery!)
- Look for firm, plump shrimp with clear eyes
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Prep Steps:
- Peel and devein if needed
- Pat dry with paper towels
- Season lightly with salt and pepper
4 Ways to Cook Your Shrimp
1. The Quick Boil Method
- Add shrimp to boiling ramen broth- Cook 1-2 minutes until just pink- Remove from heat when barely opaque2. The Pan-Sear Technique (My Favorite!)
- Heat oil in pan over medium-high heat- Cook shrimp 1-2 minutes per side- Look for light browning3. Pan-Frying Option
- Heat 1/4 inch oil in skillet- Fry 1-2 minutes each side- Drain on paper towels4. Oven-Roasting Method
- Spread on baking sheet- Roast at 400°F for 5-7 minutes- Watch for slight charPro Tips for Perfect Shrimp Every Time
- DON’T overcook! Seriously, this is like the #1 mistake everyone makes
- Cut one shrimp in half to check doneness if ur not sure
- Season before cooking for better flavor
- Let cooked shrimp cool slightly before adding to hot ramen
My Go-To Shrimp Ramen Recipe
Step 1: Prep the Base
- Heat oil in large pot
- Cook mushrooms and carrots until soft (6-8 mins)
- Add minced garlic and ginger (1 more minute)
Step 2: Build the Soup
- Pour in broth
- Add soy sauce and sesame oil
- Bring to boil
Step 3: Add Noodles & Shrimp
- Drop in ramen noodles
- Add your cooked shrimp
- Simmer 4-6 minutes
Step 4: Finish & Serve
- Top with chopped green onions
- Add cilantro if ya want
- Slurp away!
Common Problems & Solutions
Q: Help! My shrimp turned out rubbery!
A: You probably overcooked them. Remember: as soon as they’re pink and opaque, they’re done!
Q: Can I use frozen shrimp?
A: Yep! Just thaw completely first. I like to do this overnight in the fridge.
Q The broth seems thin?A Double up on the broth ingredients or reduce it longer for more intense flavor
Make It Your Own
Feel free to customize! Here’s what I sometimes add:
- Spice it up with sriracha or chili oil
- Add a soft-boiled egg
- Throw in extra veggies
- Drizzle with extra sesame oil
Final Thoughts
Remember, cooking shrimp for ramen isn’t rocket science, but it does need a bit of attention. The key is not overcooking those little guys – nobody wants rubber bands in their soup!
Would you like me to explain any part of this guide in more detail?
2023-11 Palo Alto Main
A steaming bowl of ramen noodles always hits the spot, but we can all admit the classic cup noodle could use a bit of an upgrade. For this upgraded version of shrimp ramen, a pack or two of your favorite store-bought ramen noodles is a great start. Swap the flavor packet for a rich broth base with some added Asian-inspired flavors, then top with Prime Shrimp Soy Ginger for a knockout ramen.
To add some pizazz, top this shrimp ramen recipe with a soft-boiled egg, some furikake seasoning, and fresh green onions. Short on time? Don’t worry — this recipe comes together in less than 15 minutes. star
Rated 5.0 stars by 1 users
Upgrade your favorite ramen with this quick and easy shrimp ramen recipe!
- 1 pouch Prime Shrimp Soy Ginger
- 6 cups chicken broth, seafood broth, or vegetable broth
- 8 oz. ramen noodles
- 1 cup sliced mushrooms
- 2 eggs
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 2 tbsp white miso paste
- 2 green onions, chopped
- 1 tbsp furikake seasoning
- 2 thai chiles, optional
- Cook the shrimp according to package directions. Set it aside.
- Boil the eggs for 7 minutes, transferring into a bowl of ice water when done. Peel and set them aside.
- In a pot, bring the chicken broth to a boil and add sliced mushrooms.
- Add the soy sauce and sesame oil. Simmer for 5 minutes.
- Add the noodles and cook until tender. Remove the pot from heat and stir in the miso paste until dissolved.
- Divide cooked noodles into bowls. Pour over noodles and divide shrimp between bowls. Drizzle soy ginger butter on top.
- Place a boiled egg in each bowl. Garnish with green onions, furikake, and chopped chiles to taste.
- Serve hot and enjoy!
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Shrimp Ramen| Asian inspired| recipe
FAQ
How to fry shrimp for ramen?
Working in batches, dredge the shrimp in the flour mixture, shaking off excess; dip in the beaten eggs, then return to the flour mixture, turning to form a thick crust. Fry the shrimp 1–2 minutes or until golden and crispy. Remove shrimp and drain on paper towels.
How to cook shrimp without drying them out?
In that recipe, I recommend tossing the shrimp with a mixture of salt and baking soda and letting them rest for at least 15 minutes. The salt helps the shrimp retain moisture as they cook, while the baking soda gives them a firm, crisp texture.
What kind of shrimp is in ramen noodles?
Yes. They are brine shrimp. Teeny tiny little shrimp that are usually dried anyway, so they get tossed in your noodles for advertising’s sake, because, if you’d bought a bowl of ramen with shrimp in it at a restaurant, you be able to see it without the aid of a magnifying glass.
What is the unhealthiest part of ramen?
The Bottom Line
While instant ramen is not bad for you, it isn’t recommended as a single food daily or multiple times per day on its own due to its high-sodium flavoring packet or broth. Adding additional toppings, such as protein and vegetables, to the wheat noodle and broth base can increase its nutrition profile.