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Quick Ramen with Shrimp

Featured in Family-Favorite Main Dishes.

Spicy ramen with shrimp, vegetables and coconut curry sauce. Prepared in 25 minutes, ideal for 3 servings. Simple and aromatic.
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Rehan Magic House Recipes
Updated on Sat, 05 Apr 2025 07:40:49 GMT
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Quick Ramen with Shrimp | magichouserecipes.com

A steaming bowl of ramen with juicy shrimp and crisp vegetables in a creamy coconut curry broth. This quick Asian dish combines the spiciness of curry paste with the sweetness of coconut milk to create an aromatic soup.

I discovered this simplified version of classic ramen at a street food market in Bangkok.

Our Key Ingredients

  • Ramen noodles: Stay al dente and absorb the flavors.
  • Frozen shrimp: Convenient and quick to prepare.
  • Red curry paste: Provides the characteristic spice.
  • Coconut milk: Makes the broth creamy.
  • Fresh vegetables: Provides vitamins and texture.

Perfect Preparation

Mise en Place:
Cut carrots into fine sticks, bell peppers into strips, and broccoli into bite-sized florets. Slice spring onions into fine rings, save green parts for garnish.
Develop broth:
Mix coconut milk with broth and curry paste. First briefly toast the curry paste in a little oil to intensify the flavors.
Quick Ramen with Shrimp – Spicy and Delicious Pin it
Quick Ramen with Shrimp – Spicy and Delicious | magichouserecipes.com

Final Preparation

Add the shrimp and vegetables to the boiling broth. Add ramen and simmer for five minutes. Season with lime juice.

Develop variations: With chicken or tofu instead of shrimp. Shiitake mushrooms for more umami. Bok choy or spinach as additional vegetables.

Combine Toppings

Roasted peanuts for crunch. Cilantro for freshness. Pickled vegetables for acidity.

Ramen with Shrimp – Super Quick and Aromatic Pin it
Ramen with Shrimp – Super Quick and Aromatic | magichouserecipes.com

Storage

Store broth and ingredients separately. Cook noodles separately when reheating.

The balance between spicy broth, tender shrimp, and crisp vegetables makes this ramen a quick but impressive dish.

Frequently Asked Questions

→ Can I use fresh instead of frozen shrimp?
Yes, but fresh shrimp need a shorter cooking time. Add them just 2-3 minutes before the end of cooking.
→ What other vegetables work well?
Snow peas, bamboo shoots, mushrooms or bok choy work very well. Feel free to substitute vegetables as desired.
→ Is the soup very spicy?
The spiciness comes from the red curry paste and is moderate. Adjust the amount for more or less heat.
→ Can I use other noodles?
Yes, udon or soba noodles are good alternatives. Adjust the cooking time according to package instructions.
→ How do I make this dish vegetarian?
Replace the shrimp with tofu and use vegetable broth instead of chicken broth.

Spicy Ramen with Shrimp

Aromatic ramen noodles with shrimp and vegetables in creamy coconut curry sauce. A quick Asian dish for everyday meals.

Prep Time
15 Minutes
Cook Time
10 Minutes
Total Time
25 Minutes
By: Reham

Category: Main Courses

Difficulty: Easy

Cuisine: Asian fusion

Yield: 3 Servings

Dietary: Dairy-Free

Ingredients

→ Main components

01 150g ramen noodles (dried)
02 200g frozen shrimp, peeled and deveined

→ Fresh vegetables

03 1 medium carrot, julienned into thin strips
04 1 small head of broccoli, cut into bite-sized florets
05 1 red bell pepper, thinly sliced
06 2 green onions, sliced into rings

→ For the curry broth

07 2 tablespoons red curry paste (adjust to taste for spice level)
08 4 tablespoons soy sauce
09 400ml coconut milk (full-fat for best flavor)
10 500ml chicken broth
11 Juice of 1/2 lime

→ For garnish

12 1 red chili pepper, thinly sliced (optional for extra heat)
13 1 tablespoon sesame seeds
14 1/2 lime, cut into wedges

Instructions

Step 01

Julienne the carrot into thin matchsticks. Slice the red bell pepper into thin strips. Cut the broccoli into small florets that will cook quickly. Slice the green onions into rings, setting aside about 2 tablespoons for garnish.

Step 02

In a large wok or deep skillet, place the dry ramen noodles, frozen shrimp (no need to thaw), and all prepared vegetables. Add the red curry paste, lime juice, soy sauce, coconut milk, and chicken broth.

Step 03

Cover and bring to a boil over medium-high heat. Once boiling, reduce to medium heat and simmer for about 5 minutes, stirring occasionally to prevent the noodles from sticking together. The dish is ready when the noodles are tender, the shrimp are pink and cooked through, and the vegetables are crisp-tender.

Step 04

Divide the ramen among serving bowls, making sure each portion gets plenty of shrimp and vegetables. Garnish with sliced chili (if using), the reserved green onions, a sprinkle of sesame seeds, and lime wedges for squeezing over the top just before eating.

Notes

  1. You can easily adjust the spiciness of this dish by increasing or decreasing the amount of red curry paste.
  2. This recipe also works beautifully with fresh shrimp - simply cook them for a minute or two less than frozen ones.

Tools You'll Need

  • Large wok or high-sided skillet with lid
  • Cutting board and sharp knife

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains shellfish (shrimp)
  • Contains gluten (ramen noodles)
  • Contains soy

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 490
  • Total Fat: 29 g
  • Total Carbohydrate: 42 g
  • Protein: 25 g