Shrimp Ramen is made with two-ingredient ramen noodles, cooked in a flavorful broth with chili-lime shrimp and vegetables. It is a flavorful, healthy, and quick anytime meal.
Ramen Noodles make a great quick lunch or dinner option that can be eaten at any time of the year. I love that the entire meal can be prepared in just under 20 minutes. And you have a healthy meal option that tastes delicious.
How Can Shrimp Ramen Be Made Healthy?
I’m sure most of us have eaten ramen noodles in our teens, early 20s, or college years. Ramen noodles are cheap and easy to cook. Pretty much a go-to when you’re just starting out life as a young adult. I remember in my early 20s eating ramen noodles so much I was trying to get creative to make them taste different. Sometimes I would add spaghetti sauce or vegetables. But the ramen noodles I used to eat were loaded with salt and the noodles were made with ingredients I did not recognize the names of.
I was super excited to find these healthy ramen noodles! These gluten-free Lotus Foods brand ramen noodles are made with just 2 ingredients; brown rice and millet. I have found them at Costco, Target, Amazon, Whole Foods, Walmart, and even my local grocery store sells individual packets.
How to Make Shrimp Ramen
Cook the Shrimp
In a medium pot, on medium-high heat, add oil then shrimp. Followed by chili paste and lime juice. Cook the shrimp until completely pink with no grey (about 5 minutes). Transfer shrimp to a clean plate. Leave any leftover juices in the pot.
Cook the Ramen Noodles
- To the pot, add stock, sesame oil, coconut aminos, lime juice, garlic, chili paste, and salt. Bring mixture to a boil.
- Add ramen noodles and cabbage. Cook until ramen noodles break apart with a fork.
- Reduce heat to low and continue cooking until ramen noodles are tender and completely cooked (about 3 minutes).
Transfer to serving bowls and serve with shrimp, carrots, and edamame.
More Recipes to Try
- Chicken Noodle Bowl with Tahini Sauce
- Crispy Coconut Tofu Bowl
- Thai Coconut Salad with Peanut Mango Dressing
Shrimp Ramen
Equipment
- medium saucepan
Ingredients
Cook the Shrimp
- 1 tbsp olive or avocado oil
- ½ pound raw peeled shrimp tail on
- 1 tbsp lime juice
- ½ tsp chili paste
For the Soup
- 4 cups chicken or vegetable stock or broth
- 1 tbsp sesame oil
- 1 tbsp coconut aminos or soy sauce
- 1 tbsp lime juice
- 1 ½ tsp garlic minced
- ½ tsp chili paste
- ¼ tsp salt
- 2 packages ramen noodles
- 2 cups shredded green cabbage
- edamane
- carrots cut into matchsticks
Instructions
- In a medium pot, on medium-high heat, add oil then shrimp. Followed by chili paste and lime juice. Cook the shrimp until completely pink with no grey (about 5 minutes). Transfer shrimp to a clean plate. Leave any leftover juices in the pot.
- To the pot, add broth, lime juice, sesame oil, coconut aminos, garlic, chili paste, and salt. Bring mixture to a boil. Add ramen noodles and cabbage. Cook until ramen noodles break apart with a fork.
- Reduce heat to low and continue cooking until ramen noodles are tender and completely cooked (about 3 minutes).
- Transfer to serving bowls and serve with shrimp, carrots, and edamame.
Oh my goodness, this looks tasty! I love shrimp meals! Thank you for making my dinner decision easy for tonight 🙂
Thanks Alyssa, so glad to help you with a dinner idea! Hope you enjoy it!
This shrimp ramen looks delicious!! Thanks for this great recipe!
Thank you Chenee, it is a tasty and flavorful ramen recipe!
This recipe looks so simple, and healthy, AND kid-friendly. AND, I could use all different types of proteins. Perfect for a weeknight family meal. Thank you for the inspiration.
Jenny, you are very welcome! And yes it would be great with other proteins as well.