Shrimp With Ramen is truly a flavor-packed delight that brings together wonderfully plump shrimp, chewy ramen noodles, a harmony of crisp-tender veggies, and a sweet-savory sauce that ties the whole dish together. This is the kind of meal that’s impressive enough for dinner guests, but easy enough to whip up on a busy weeknight. It’s loaded with vibrant color, textures that just make every bite satisfying, and a bold, craveable taste that will have everyone quickly reaching for seconds. If you love quick meals that taste like something from your favorite takeout spot, Shrimp With Ramen is the recipe you need to add to your regular rotation.

Ingredients You’ll Need

Each ingredient in Shrimp With Ramen serves a purpose—building layers of flavor, offering pops of color, or providing that satisfying texture we all crave. With a few basic pantry items and fresh picks, you’re well on your way to a dinner that wows every time.

Regular soy sauce: Brings that unmistakable salty-savory foundation essential to the sauce.
Dark soy sauce: Adds depth, color, and a richer umami flavor—don’t skip this if you want a really bold sauce!
Hoisin sauce: Lends sweetness and complexity; it’s like a secret weapon for instant flavor.
Seasoned rice wine vinegar: Balances out sweetness with a gentle tang, brightening the dish.
Granulated sugar: Rounds out the salty and tangy flavors with just the right touch of sweetness.
Minced garlic: Fresh and aromatic, it infuses the sauce (and the whole kitchen!) with mouthwatering appeal.
Grated ginger: Brings zesty warmth that gives Shrimp With Ramen its signature Asian flavor.
Oyster sauce: Adds a silky, briny undertone that deepens the sauce’s complexity.
Sriracha: Offers just the right kick—adjust more or less to suit your spice level.
White ground pepper: Provides subtle heat and an aromatic finish to the sauce.
Ramen noodles (9 ounces): The chewy, slurp-worthy backbone of this entire dish (don’t use the flavor packets here).
Canola oil: Used twice, first for shrimp then for veggies—makes everything golden and perfectly cooked.
Medium shrimp (1 pound, 51–60 count): Tender and sweet, they cook up beautifully and don’t overwhelm the noodles.
Red bell pepper (diced): Adds crunch and gorgeous color, plus a gentle hint of sweetness.
Baby portabella mushrooms (sliced): Offer a meaty bite and soak up all those wonderful flavors.
Broccoli florets (bite-sized): Give the dish freshness and a pleasing crunch—don’t skip these green bursts!
Yellow onion (diced): Layers in natural sweetness and aromatic depth as it cooks.
Scallions (optional garnish): Slice and scatter at the end for pop of color and a little sharpness.
Toasted sesame seeds (optional garnish): Add lovely nuttiness and a hint of crunch right before serving.

How to Make Shrimp With Ramen

Step 1: Make the Sauce

Start by building the backbone of Shrimp With Ramen: the sauce! In a small mixing bowl, whisk together the regular soy sauce, dark soy sauce, hoisin sauce, seasoned rice wine vinegar, granulated sugar, minced garlic, grated ginger, oyster sauce, sriracha, and white ground pepper. This vibrant mixture is what transforms simple noodles and shrimp into a full-on flavor party. Set the bowl aside—you’ll need it in just a few minutes.

Step 2: Cook the Ramen Noodles

Bring a large saucepot of water to a rolling boil (about 8 cups). Add your ramen noodles and cook just until they begin to soften, which takes only 2 to 3 minutes. Make sure not to overcook them—they’ll finish in the skillet! Drain the noodles and give them a quick rinse in cool water to stop them from cooking further and getting sticky. Set them aside while you get the rest of the dish ready.

Step 3: Sauté the Shrimp

Heat up 1 tablespoon of the canola oil in a large skillet over medium-high heat. Drop in your shrimp—make sure they’re spread out in a single layer for even cooking. Let them sizzle for 3 to 4 minutes until they just turn pink and opaque. Don’t let them go too long; overcooked shrimp can turn rubbery in a flash. Once done, scoop them onto a plate while you work on the veggies.

Step 4: Cook the Vegetables

Add the remaining 2 tablespoons of canola oil to your hot skillet. Toss in the diced red bell pepper, sliced mushrooms, broccoli florets, and diced yellow onion. Sauté for 5 to 6 minutes, stirring now and then, until the veggies are tender but still have a bit of bite. You’re aiming for vibrancy and crunch—nothing mushy here!

Step 5: Toss Everything Together

Reduce the heat to medium and bring back your cooked shrimp and noodles. Pour in that gloriously fragrant sauce you mixed up earlier. Using tongs, toss everything together so that the veggies, shrimp, and noodles are all coated evenly in the sauce. Give it another 1 to 2 minutes—just enough time for everything to meld into shrimp with ramen perfection.

Step 6: Garnish and Serve

Transfer your finished Shrimp With Ramen to a large serving dish or directly to bowls. Sprinkle with your favorite garnishes, like sliced scallions and toasted sesame seeds, for that final, irresistible touch. The dish is at its absolute best when served while hot—get ready for oohs and aahs at the table!

How to Serve Shrimp With Ramen

Garnishes

Garnishes add the finishing sparkle that makes Shrimp With Ramen not just delicious, but stunning on the plate. Top with thinly sliced scallions for a punch of color and flavor, and shower on toasted sesame seeds for gentle crunch. You can also add a drizzle of chili oil for spice lovers or a wedge of lime for a little zip—whatever suits your crowd.

Side Dishes

To round out your meal, serve Shrimp With Ramen with simple steamed edamame, a crisp Asian slaw, or even some roasted bok choy. Light miso soup or delicate cucumber salad also make fantastic, palate-refreshing companions. These sides complement without stealing the spotlight from the star of the show.

Creative Ways to Present

For a fun twist, serve Shrimp With Ramen in big family-style bowls and let everyone dig in with chopsticks. Or, if you’re hosting guests, portion it into smaller bowls for an appetizer-sized starter. You could even serve it “deconstructed” with toppings on the side, letting people customize their bowls just the way they like.

Make Ahead and Storage

Storing Leftovers

To keep your Shrimp With Ramen tasting fresh, cool any leftovers as soon as possible and store them in an airtight container in the refrigerator. The flavors actually deepen a bit overnight, making it a fantastic lunch the next day. Just try to enjoy within 2 days for the best texture (shrimp, especially, is best eaten sooner rather than later).

Freezing

While you can technically freeze leftover Shrimp With Ramen, the noodles and shrimp might not be at their best after thawing, as they can become mushy or rubbery. If you do decide to freeze, let the dish cool thoroughly and pack it tightly in a freezer-safe container, enjoying within a month for optimal flavor and texture.

Reheating

For reheating, your best bet is a skillet over medium-low heat with a splash of water to help loosen the noodles and keep everything moist. If you’re short on time, the microwave works in a pinch—just cover the dish and heat in 30-second blasts, stirring in between so everything warms evenly. Avoid overcooking to protect the tender shrimp and springy noodles.

FAQs

Can I use frozen shrimp for this recipe?

Absolutely—you can use frozen shrimp, just be sure to thaw them fully according to package instructions and pat them dry before cooking. This prevents excess water from making your Shrimp With Ramen soggy and ensures a good sear on the shrimp.

What if I don’t have dark soy sauce?

No worries! If you don’t have dark soy sauce, simply use regular soy sauce in its place. Your sauce will be a touch lighter in both color and depth, but your Shrimp With Ramen will still taste delicious.

Is this dish spicy?

It has a mild kick thanks to the sriracha, but you can easily adjust the spice level by adding more or less. If you’re serving a crowd with varied spice tolerance, just set extra sriracha on the table so everyone can add heat to their own bowls.

Can I make Shrimp With Ramen gluten-free?

You sure can! Just use gluten-free ramen noodles (they’re widely available now) and double-check that your soy sauce, hoisin sauce, and oyster sauce are all gluten-free varieties. The flavors will remain wonderfully bold and satisfying.

What other vegetables work well in this recipe?

Feel free to get creative—snap peas, carrots, baby corn, or even spinach can be tossed in for extra color and crunch. Shrimp With Ramen is super flexible, so swap or add veggies to use what you have on hand.

Final Thoughts

There you have it—your new weeknight champion! Shrimp With Ramen is fast, flexible, and bursting with flavor in every bite. I hope you’ll give it a try soon, because there’s nothing quite like digging into a big, colorful bowl of shrimp, noodles, and veggies all tangled in that irresistible sauce. Gather your favorite people and enjoy!