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When dinner needs to happen fast but I’m craving something cozy, this Shrimp Ramen is a quick fix. In just 15 minutes – yes, really! – you can have a steaming bowl of ramen that puts takeout to shame. The simple combination of tender shrimp and garlicky, ginger-infused broth prove that a few well-chosen ingredients can create serious flavor without hours of simmering.

A bowl of ramen with shrimp, bok choy, a halved soft-boiled egg, and noodles in broth. Side dishes include sliced green onions, sesame seeds, and soy sauce, with chopsticks resting on the bowl.
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I love that this ramen takes exactly as long as the eggs need to get that perfect jammy yolk. While they cook, the shrimp get a quick sauté in butter until just pink, and ribbons of bok choy add a delicate crunch to every spoonful. A final drizzle of toasted sesame oil and soy sauce turns your everyday chicken broth into something that’ll make you want to lick the bowl clean.

Shrimp Ramen Ingredients

Ingredients for shrimp ramen displayed: baby bok choy, ginger, garlic, shrimp, soy sauce, sriracha sauce, toasted sesame oil, chicken broth, green onion, butter, eggs, and ramen noodles on a light surface, each labeled.
  • Eggs: Fresh eggs are key for those perfectly jammy yolks – they’ll peel more easily too.
  • Butter: Just a small pat makes a big difference in flavor when sautéing the shrimp.
  • Shrimp: Look for medium-sized shrimp that are pink-gray and firm. If buying frozen, thaw them completely and pat dry before cooking.
  • Chicken Broth: I prefer chicken broth for its lighter flavor, but any broth works well here.
  • Ramen Noodles: I often use noodles from instant ramen packages (toss those seasoning packets!) or try my Homemade Ramen Noodles recipe.
  • Fresh Ginger: Choose firm, smooth pieces – young ginger will have thinner skin and a milder flavor.
  • Fresh Garlic: Pick heads with tight, firm cloves. One medium clove equals about a teaspoon when minced.
  • Baby Bok Choy: Look for compact heads with crisp stalks and perky leaves.
  • Soy Sauce: Regular or light soy sauce works here – I avoid dark soy sauce as it can overwhelm the delicate broth.
  • Toasted Sesame Oil: A little goes a long way – make sure it’s toasted sesame oil for that rich, nutty flavor.
  • Sriracha Sauce: Add as much or as little as you like for heat.
  • Green Onions: Choose bunches with bright green tops and firm white bases.

4 Recipe Tips

  1. Mind Your Shrimp: Watch carefully as they sauté – they’re done as soon as they turn pink and curl into a loose ‘C’ shape.
  2. Prep Before You Start: Have all ingredients ready before heating the broth – this recipe moves quickly once you begin.
  3. Time Those Eggs: Set a timer for exactly 7 minutes for jammy yolks – I sneak them into an ice bath right when the broth is ready.
  4. Layer Your Flavors: Add the sesame oil and soy sauce after removing from heat to keep their flavors bright and fresh.
A bowl of ramen with shrimp, half a boiled egg, bok choy, and noodles on a textured surface. Wooden chopsticks rest on the bowl's edge. Small bowls of sauce, sliced green onions, and sesame seeds are nearby.

Recipe Options

  • Switch Your Broth: While I prefer chicken broth, pork or vegetable broth work beautifully too.
  • Noodle Choices: Fresh udon or even rice noodles can stand in for ramen noodles.
  • Green Swaps: Try spinach, watercress, or even thinly sliced Napa cabbage instead of bok choy.
  • Heat Options: Swap sriracha for chili oil, sambal oelek, or a dash of your favorite hot sauce.
  • Add More Veggies: Corn kernels, sliced mushrooms, or bean sprouts add extra texture and flavor.
  • Make It Richer: A splash of coconut milk or a dollop of miso paste adds depth to the broth.
A bowl of ramen with shrimp, bok choy, and a soft-boiled egg, garnished with green onions. Wooden chopsticks rest on the rim of the bowl. The dish is served in a rustic, gray ceramic bowl on a textured surface.

The simplicity of this Shrimp Ramen is what makes it so satisfying – first you taste the ginger and garlic blooming in the broth, then the sweet, buttery shrimp, and finally those perfectly jammy eggs adding richness to every spoonful. Even on the busiest weeknights, those 15 minutes feel like time well spent.

How to Make Shrimp Ramen

Start with the eggs – lower them into gently boiling water and set your timer for 7 minutes. While they cook, gather and prep your remaining ingredients since the rest moves quickly. Meanwhile, sauté the shrimp in a pat of butter just until they turn pink and form a loose ‘C’ shape. Set them aside with any buttery juices.

Bring your chicken broth to a boil and drop in the ramen noodles. When they’re almost tender, add ginger, garlic, and bok choy. Once the noodles are done and bok choy is bright green, return the shrimp to the pot just to heat through. Remove from heat before stirring in soy sauce and sesame oil. Divide everything between your bowls. Top with the peeled, halved eggs and finish with a drizzle of sriracha and scatter of green onions.

Shrimp Ramen

Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Course: Main Course
Cuisine: Asian
Calories: 659
Servings: 2 people
Restaurant-style ramen made at home in just 15 minutes. Garlicky broth, buttery shrimp, and jammy eggs make this better than takeout.

Ingredients  

  • 2 large eggs
  • 1 tablespoon butter
  • 1/2 pound medium shrimp peeled and deveined
  • 4 cups chicken broth or beef broth or pork broth
  • 6 ounces dry ramen noodles from 2 ramen noodle packages, seasoning packets discarded or 1/2 recipe of Homemade Ramen Noodles
  • 1 teaspoon grated fresh ginger or more
  • 1 teaspoon minced fresh garlic or more
  • 2 heads baby bok choy thinly sliced crosswise into ribbons
  • 2 teaspoons soy sauce or more
  • 2 teaspoons toasted sesame oil or more
  • sriracha sauce as desired
  • chopped green onions as desired

Instructions 

  • Prepare ice bath for eggs.
  • Fill a small saucepan with enough water to cover eggs and bring to boil over high heat. Reduce heat to medium and slowly lower eggs into boiling water with a slotted spoon (to avoid cracking). Reduce heat to simmer and cook 7 minutes (or longer if you prefer firmer yolks); transfer eggs to ice bath for 5 minutes or more. (See recipe note.)
  • Meanwhile, heat butter in a medium nonstick skillet over medium heat until melted and sizzling. Add shrimp; cook and stir 3 minutes or until just cooked through (do not overcook). Remove from heat.
  • Bring chicken broth to boil in a medium saucepan.
  • Add ramen noodles to boiling broth and cook 1 minute. After 1 minute, add ginger, garlic and bok choy; bring to boil and cook 2 minutes more, or until noodles are tender. Add shrimp and and accumulated juices and stir to heat through. Remove from heat and stir in soy sauce and sesame oil. Taste for salt and add more soy sauce as desired.
  • Divide noodles, shrimp and bok choy evenly between two bowls. Peel and cut eggs in half lengthwise. Top each bowl with two egg halves and desired amounts of sriracha and green onions. Serve.

Notes

  1. Confession: I don’t always wait the full 5 minutes. If the soup is ready and I’ve just transferred the eggs to an ice bath, I peel them right away and it works well. Just be a bit gentle when cracking the shell and peeling.

Nutrition

Calories: 659kcal | Carbohydrates: 57g | Protein: 42g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 393mg | Sodium: 4062mg | Potassium: 630mg | Fiber: 2g | Sugar: 4g | Vitamin A: 509IU | Vitamin C: 1mg | Calcium: 151mg | Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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1 Comment

  1. Karen (Back Road Journal) says:

    Sounds like a comforting bowl of goodness.