Best Shrimp Ramen Recipes

ASIAN RAMEN SHRIMP SOUP

Steps:

• In a large saucepan, bring water to a boil. Set aside seasoning packet from noodles. Add the noodles to boiling water; cook and stir for 3 minutes. , Add the shrimp, onions, carrot, soy sauce and contents of seasoning packet. Cook until heated through, 3-4 minutes longer.

SHRIMP AND RAMEN NOODLE STIR-FRY

Steps:

• Thaw shrimp, if frozen, removing tails. Rinse shrimp; pat dry with paper towels. Set aside.
• In a 3-quart saucepan cook noodles with seasoning packet according to package directions. Drain noodles.
• Return noodles to pan and toss with toasted sesame oil.
• Snip through noodles several times with kitchen scissors. Set aside.
• Meanwhile, in a 12-inch skillet heat 1 tablespoon oil over medium-high heat.
• Add sweet pepper strips; cook and stir for 2 minutes.
• Add pea pods and bok choy; cook and stir for 2 minutes.
• Add shrimp, green onions, hoisin sauce, orange juice, and crushed pepper, if using; cook and stir for 1 minute more.
• To serve, place noodles on serving plates.
• Spoon the shrimp mixture over noodles and sprinkle with toasted sesame seeds.

SHRIMP AND CHICKEN MISO RAMEN

Steps:

• Soak wakame in a bowl of cold water; set aside.
• Heat oil in a skillet over medium heat; cook and stir chicken and shrimp until chicken is no longer pink in the center and shrimp is bright pink, 5 to 10 minutes.
• Bring 1 pint cold water to a boil and stir in dashi powder; reduce heat to medium and add vermicelli. Mix miso paste and about 2 tablespoons hot dashi broth together in a bowl; pour back into broth and stir until miso is incorporated. Keep liquid at a simmer until noodles are tender, about 2 minutes. Add 1 cup hot water to broth if taste is too strong.
• Drain wakame. Add wakame, chicken-shrimp mixture, seafood sticks, red chile pepper, soy sauce, and sesame seeds to broth and mix well. Transfer mixture to serving bowls and top with spring onions.

RAMEN NOODLE SHRIMP SALAD

Steps:

• Grate 1 teaspoons zest and squeeze 1/4 cup juice from limes. In large bowl whisk juice and zest with oil, mint, ginger, sugar and salt until blended. Stir in corn; let stand 15 minutes.
• Meanwhile, in large bowl combine ramen noodles with enough hot tap water to cover. let stand until tender, about 10 minutes. Drain. Add noodles, shrimp,snow peas,scallions, and radishes to baby corn and dressing mixtures. Toss Well.

BAKED RAMEN NOODLES WITH SHRIMP

Steps:

• Preheat oven to 400 degrees.
• Combine first 5 ingredients.
• Add 1 pound of shrimp to mixture and marinate for at least 10 minutes.
• Break up Ramen noodles into small pieces.
• Equally divide ramen noodles onto 4 large sheets of foil.
• Place one-fourth of shrimp onto each pile of noodles.
• Pour one-third of a cup of water onto each pile and securely wrap up packages.
• Bake for 10 minutes or until shrimp and noodles are cooked through.
• Pour packets into individual bowls and top with reserved green onion slices.

SHRIMP SOUP WITH RAMEN NOODLES

Steps:

• Thaw shrimp, if frozen, then peel and devein shrimp. In a medium bowl combine lemon juice, chili powder, cumin and pepper. Add shrimp and toss to coat. Let shrimp stand for 20 minutes, stirring occassionaly.
• Meanwhile, bring water to boil in a large saucepan. Break noodles into bite-sized pieces. Stir 1 seasoning packet and the broken noodles in the water. Discard remaining seasoning packet. Return to boiling and cook for 1 minute.
• Add the shrimp and cook 1 to 2 minutes longer, or until shrimp turns pink. Stir in salsa, beans and corn and heat through.
• To serve, top each serving with cilantro if desired.

RAMEN SHRIMP AND VEGETABLES

Steps:

• Heat 12-inch nonstick skillet over medium-high heat. Cook shrimp in skillet 2 to 4 minutes, stirring occasionally, until pink and firm. Remove shrimp from skillet; keep warm.
• Heat water to boiling in same skillet. Break up noodles from soup mix into water; stir until slightly softened. Stir in vegetables.
• Heat to boiling. Boil 4 to 6 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in seasoning packet from soup mix and stir-fry sauce. Cook 3 to 5 minutes, stirring frequently, until hot. Stir in shrimp.

CHILLED CRAB AND SHRIMP RAMEN SALAD WITH CHUKKA-SOBA DRESSING

Steps:

• To make the dressing, whisk together all ingredients until well combined. Set aside.
• To make the omelet, whisk the eggs, half-and-half, sugar, soy sauce, and salt together in a bowl. Place a nonstick sauté pan over medium-high heat. Pour 1/2 teaspoon of the vegetable oil into the pan and coat evenly using a paper towel; discard the excess oil. Once the oil is hot, pour half the egg mixture into the pan in a thin layer and cook until almost dry, about 2 minutes, then flip with a flat-bottomed spatula and cook for an additional 2 minutes. Remove from the pan and set on a plate to cool. Repeat with the remaining egg mixture and oil to make the second omelet. Once cool, thinly slice the omelets. Refrigerate until ready to serve.
• To prepare the shrimp, butterfly the shrimp as follows: With a paring knife, make a cut along the underside of the shrimp, being careful not to cut through them entirely (the shrimp should lie flat but still remain in one piece). Press down lightly on the shrimp so they lie flat, then thread one shrimp onto each skewer.
• Add the salt to a large pot of water and bring to a simmer. While the water is simmering, prepare an ice bath. Add the shrimp to the simmering water and cook until they are cooked through, about 90 seconds (they turn pink and are no longer translucent). Transfer the shrimp to the ice bath. Once they're cool, drain, pat dry, and season with a pinch of salt.
• To assemble the dish, in a bowl, cover the wakame with the hot water and let sit for 10 minutes. Drain well and set aside.
• Prepare an ice bath and place a large pot of water over high heat to bring to boil. Add the noodles and cook following the package instructions. Remove the noodles from the water and submerge in the ice bath. Drain well.
• Divide the noodles among 4 plates and top each with 2 tablespoons of the dressing. Place one-fourth each of the crabmeat, lettuce, tomatoes, ham, cucumber, carrots, shrimp, omelet, and wakame in small piles on the noodles to form a circle. Sprinkle the pickled ginger over the salad, then drizzle another 2 tablespoons of dressing over the top. Garnish with the black sesame seeds and shredded nori.

SPICY SHRIMP RAMEN

Steps:

• Break noodles in half inside of packet.
• Make noodles as directed on package.
• While noodles are preparing, heat a small pan over medium heat.
• Add butter and shrimp.
• Season with garlic powder, creole seasoning,and black pepper.
• Cook shrimp for about 4 mins (until pink).
• When noodles are done drain them leaving about 1/4 cup of the water and place in a bowl.
• Add seasoning packet, shrimp out of the pan, and hot sauce (I sometimes add a couple of pinches of the creole seasoning again to the noodle mix).
• Mix together and enjoy =].

RAMEN SHRIMP POUCH

Steps:

• Preheat oven to 400 degrees F.
• Divide ramen noodles evenly in center of each of the 4 pieces of aluminum foil. Stack the following ingredients on top of noodles, in this order: mushrooms, shrimp, onions, scallions, red pepper flakes, and salt. Pull sides and corners of pouch up to form a small basket shape leaving an opening at the top to pour in liquid.
• In small bowl, combine vegetable broth, mirin, soy sauce, and sesame oil. Distribute liquid evenly among packs. Press foil together, leaving a small opening to allow steam to escape. Place on cookie sheet and bake in oven for 15 minutes. Serve immediately.

ORIENTAL SHRIMP RAMEN SOUP

Steps:

• In a large saucepan, bring water to a boil.
• Set aside seasoning packet from noodles.
• Add the noodles to boiling water; cook and stir for 3 minutes.
• Add the shrimp, onions, carrot, soy sauce and contents of seasoning packet. Cook 3-4 minutes longer or until heated through.

RAMEN SHRIMP POUCH

Steps:

• Preheat oven to 400 degrees F.
• Divide ramen noodles evenly in center of each of the 4 pieces of aluminum foil. Stack the following ingredients on top of noodles, in this order: mushrooms, shrimp, onions, scallions, red pepper flakes, and salt. Pull sides and corners of pouch up to form a small basket shape leaving an opening at the top to pour in liquid.
• In small bowl, combine vegetable broth, mirin, soy sauce, and sesame oil. Distribute liquid evenly among packs. Press foil together, leaving small opening to allow steam to escape. Place on cookie sheet and bake in oven 15 minutes. Serve immediately.

CREAMY SHRIMP RAMEN

Steps:

• Boil 2 cups of water.
• add garlic.
• add half of the shrimp seasoning packet.
• Add the shrimp.
• Add the noodles.
• let simmer for 3 minutes or more depending on your taste.
• Pour off half of the cooking liquid.
• add remaining seasoning and stir,.
• top with chopped cashews.

SHRIMP RAMEN

Steps:

• COOK THE AROMATICS: Put the bacon in a cold medium saucepan and cook over medium-high heat, stirring occasionally, until golden, about 6 minutes. Remove all but 3 tablespoons of the bacon fat from the pan. Stir in the garlic and cook until golden, about 3 minutes. Stir in the shiitakes and cook until well browned, about 6 minutes more.
• MAKE THE BROTH: Stir in the chicken broth, soy sauce, and Worcestershire and bring to a boil. Stir in the ramen noodles and boil until tender, about 2 minutes.
• ADD THE SHRIMP AND SERVE: Remove the broth from the heat and stir in the shrimp. Let stand until the shrimp are cooked, 1 to 2 minutes. Serve topped with the chives.

ALTON BROWN RAMEN SHRIMP POUCH

Steps:

• Preheat oven to 400 degrees.
• Divide ramen noodles evenly in the center of each of the 4 pieces of aluminum foil. Stack the following ingredients on top of noodles in this order: mushrooms, shrimp, onions, scallions, red pepper flakes, and salt. Pull sides and corners of the pouch up to form a small basket shape leaving an opening at the top to pour in the liquid.
• In small bowl, combine vegetable broth, mirin, soy sauce, and sesame oil. Distribute liquid evenly among packs. Press foil together, leaving a small opening to allow steam to escape. Place on cookie sheet and bake in oven for 15 minutes Serve immediately.

DELICIOUS SHRIMP RAMEN

Steps:

• In a skillet on medium heat add 1 tablespoon peanut oil. Add shrimp, season with salt and pepper and cook for 1-2 minutes on each side or until firm and pink. Set aside
• In a large pot on medium-high heat add 1 tablespoon peanut oil and 1 tsp. sesame oil. Add carrots, cabbage, mushrooms, waterchesnuts and bamboo shoots. Cook for 1-2 minutes add garlic and cook another thirty seconds. Add stock, soy sauce. Bring to a rapid boil then reduce heat to medium and let simmer for 5 minutes.
• Add the dry ramen noodles to the broth and cook for another 1 minute.
• keeping soup on a low simmer, gently add beaten egg to soup in short intervals until all the egg is used up. Allow the egg to cook completely. Remove soup from heat
• Ladle into bowls. Add in shrimp and garnish with green onion.

FOIL-PACK SHRIMP RAMEN RECIPE

Steps:

• Heat oven to 350°F.
• Break block of Noodles in half. Place each half on separate large sheet of heavy-duty foil sprayed with cooking spray. (Discard Seasoning Packet or reserve for another use.) Bring up all sides of each foil sheet, leaving opening at top; place on rimmed baking sheet.
• Mix dressing and broth until blended; pour over noodles. Top with shrimp and vegetables. Fold ends of foil together to seal top of each packet, leaving room for heat circulation inside.
• Bake 22 to 26 min. or until noodles are tender and shrimp turn pink. Cut slits in foil to release steam before carefully opening packets. Stir ingredients in packets until blended; sprinkle with nuts.

ROASTED SHRIMP, CORN AND BACON RAMEN

Steps:

• For the dashi: Combine the kombu with 6 cups cold water in a medium pot and slowly bring to a simmer over medium heat, about 10 minutes; do not boil or the kombu will turn bitter. Just as the water reaches a simmer, remove and discard the kombu and add the bonito flakes. Heat to just shy of a boil, remove from the heat and set aside to steep for a few minutes. Strain into a bowl and discard the bonito flakes.
• For the ramen broth: Wipe out the pot, add the oil and set over medium-high heat. Add the reserved shrimp shells and scallion whites. Cook, stirring, until the shells are brown all over, 4 to 5 minutes; the shells should make a crackling sound as they toast and brown. Add the dashi and shiitakes and bring to a simmer. Cook for 30 minutes, then strain the broth, reserving the shiitakes. Return the broth to the pot, stir in the mirin and seafood seasoning and set over low heat until ready to serve. You should have about 3 cups of broth. Stem and slice the shitakes and set aside.
• Bring a large pot of water to a boil over high heat and cook the ramen noodles according to package instructions. Drain and rinse the noodles with cold water to remove surface starch and stop the cooking. Leave to drain.
• Cook the bacon in a large skillet over medium heat until crisp, about 5 minutes, then transfer to a paper towel-lined plate. Pour half of the bacon fat from the pan into a small container to save for frying the noodles. Raise the heat to medium-high, add the shrimp and corn to the remaining bacon fat in the skillet and sprinkle with salt and pepper. Saute until the shrimp are cooked through, about 4 minutes. Remove the shrimp and corn to a plate, then add the reserved bacon fat to the skillet. Let the skillet get good and hot before adding the ramen noodles. Cook, stirring minimally, until the noodles are crispy and charred in places, about 3 minutes.
• Divide the noodles among four bowls. Top with shrimp, corn, bacon, sliced shiitakes, scallion greens and shredded nori. Ladle ramen broth into the bowls and serve.

THAI RAMEN SHRIMP AND VEGGIES

Steps:

• Heat oil in 12-inch nonstick skillet over medium-high heat. Cook shrimp in skillet 2 to 4 minutes, stirring occasionally, until pink. Remove shrimp from skillet; keep warm.
• In same skillet, heat coconut milk and water to boiling. Break up noodles from soup mix into coconut milk mixture; stir until slightly softened. Stir in vegetables. Heat to boiling. Reduce heat to medium and cook uncovered 4 to 6 minutes, stirring occasionally, until vegetables are almost crisp-tender.
• Stir in seasoning packet from soup mix and peanut sauce. Cook, stirring frequently, about 3 minutes or until hot. Stir in cilantro and lime peel; stir in shrimp. Sprinkle with pepper flakes. Garnish with peanuts.

FOIL-PACK SHRIMP RAMEN RECIPE

Steps:

• Heat oven to 350°F.
• Break block of Noodles in half. Place each half on separate large sheet of heavy-duty foil sprayed with cooking spray. (Discard Seasoning Packet or reserve for another use.) Bring up all sides of each foil sheet, leaving opening at top; place on rimmed baking sheet.
• Mix dressing and broth until blended; pour over noodles. Top with shrimp and vegetables. Fold ends of foil together to seal top of each packet, leaving room for heat circulation inside.
• Bake 22 to 26 min. or until noodles are tender and shrimp turn pink. Cut slits in foil to release steam before carefully opening packets. Stir ingredients in packets until blended; sprinkle with nuts.