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Skip the salty seasoning packets, because you’ll love the rich, creamy sesame peanut sauce that coats these shrimp ramen noodles. Best of all, it’s ready in just 15 minutes!
Easy shrimp recipes that come together on the stovetop (no oven required) are some of our favorites for simple, flavorful dinners. We often turn to my mom’s shrimp and grits, Charleston pickled shrimp, or skillet shrimp fajitas. Thanks to its ease and its delicious ingredients, this shrimp ramen recipe has earned a spot in our regular meal rotation, too!
OMG! I can’t believe how good this was! My husband wanted steak, so I fixed him steak. Then I had this delicious Shrimp Ramen. I think I got the better deal!
– Auntiepatch
Video: How to Make Shrimp Ramen
How to Elevate Shrimp Ramen Noodle Recipes
Those packets of Maruchan Instant Lunch shrimp ramen might be ideal for college dorms or for quick microwave snacks; however, we want something a little bit more flavorful, a tad healthier, and a little bit less salty when serving homemade dinners to our families. That’s where this easy recipe comes in!
You can use those affordable packages of dried ramen noodles, but discard the seasoning packets, add a homemade sesame peanut sauce, and mix in some cooked shrimp for a simple and delicious weeknight meal. The sauce is sweet, salty, and full of umami flavor. We use just a touch of sriracha to keep it kid-friendly, but a spicy shrimp ramen bowl is also great! Add extra hot sauce to suit your preferences.
Ingredient Notes and Tips for Success
- I use a creamy peanut butter like Jif or Skippy for the best flavor and texture.
- Warm water thins the sauce, but you can also use warm chicken broth or vegetable broth if you’ve got some on hand.
- Sesame oil gives the dish a nutty flavor that’s a classic hallmark of Asian cuisine. Don’t skip this key ingredient! If you have extra sesame oil leftover, use it in this egg roll in a bowl recipe or my kids’ favorite dump-and-bake sesame chicken noodles.
- Use three packets of uncooked ramen noodles, and just discard the seasoning packets.
- Purchase fresh or frozen cooked shrimp for a great weeknight shortcut that you can stir right into the noodles.
- For a more authentic shrimp ramen recipe, include soft-boiled eggs or hard boiled eggs on top of the finished dish.
- Optional garnishes include a squeeze of fresh lime juice, chopped fresh cilantro, crushed red pepper flakes or extra sriracha, or crunchy chow mein noodles.
Directions
Add just a few simple pantry staples to make shrimp ramen taste better! The homemade peanut sauce and the tender shrimp take this meal from good to great. You’ll find detailed instructions in the recipe card below, but here’s the overview:
- Whisk together the sesame peanut sauce. The peanut butter will separate briefly when combined with the other ingredients, but everything will emulsify and come together in a smooth sauce as you keep stirring.
- Boil the ramen noodles in water (discard seasoning packets), adding the cooked shrimp during the final 30 seconds. Drain.
- Stir the noodles and the shrimp into the sauce, and toss to coat.
- Ladle into serving bowls and garnish with desired toppings.
What to Serve with Ramen Noodles with Shrimp
Pair the shrimp and ramen noodles steamed broccoli or roasted sesame broccoli, store-bought frozen egg rolls, sesame ginger snap pea salad, sauteed spinach with garlic, Chinese ramen noodle coleslaw, and fortune cookies for dessert!
Preparation and Storage Tips
This shrimp ramen is best when served immediately, while the sauce and shrimp are still warm. Leftovers will keep in an airtight container in the fridge for up to 2 days. I don’t recommend freezing the noodles, as they will have a gummy, mushy texture when thawed.
You can enjoy the leftovers cold (like a pasta salad), or reheat individual servings in the microwave for about 1 minute. You may need to add some extra warm water to the dish to loosen the sauce, which firms up as it chills.
This was really simple and easy to make. I didn’t have any siracha on hand, but did have gochujang (the spicy Korean sauce used in Korean dishes.). It went well with the dish.
– Renee
- ¼ cup creamy peanut butter (such as Jif or Skippy brand)
- ¼ cup warm water
- ¼ cup plus 2 tablespoons low-sodium soy sauce
- 2 tablespoons seasoned rice vinegar
- 1 tablespoon plus 1 teaspoon sesame oil
- 1 tablespoon honey
- 1 teaspoon sriracha (or other hot sauce)
- 3 green onions, trimmed and thinly sliced, white and green parts separated
- 3 (3 ounce) packages ramen noodles, flavor packets discarded
- 1 lb. cooked shrimp, peeled and deveined
- ½ cup roasted salted peanuts, chopped
- Optional garnish: sesame seeds, crushed red pepper flakes, fresh cilantro, or chow mein noodles
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Bring a large pot of water to a boil. While you wait for the water to boil, prepare the sauce by whisking together the peanut butter and warm water in a large bowl. The peanut butter may separate, but it will come together as you continue to whisk. Whisk in the soy sauce, vinegar, sesame oil, honey, and sriracha. Stir in the white parts of the green onions.
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When the water comes to a boil, season with salt and cook the ramen noodles until al dente, according to package instructions (about 3 minutes). Add the cooked shrimp to the hot water during the final 30 seconds so that they warm through. Drain.
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Add the hot noodles and the shrimp directly to the peanut sauce. Toss to coat. Taste and season with salt and pepper, if desired.
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Garnish the noodles with the chopped peanuts and the green parts of the scallions. You can add sesame seeds, crushed red pepper flakes, or chow mein noodles if you like, too!
If you prefer to start with raw shrimp, you can either saute the shrimp in a skillet with olive oil or butter over medium-high heat until pink, or cook them in the boiling pasta water for 3-4 minutes (just until they turn pink and opaque).
Serving: 1/4 of the recipeCalories: 634kcalCarbohydrates: 52gProtein: 40gFat: 31gSaturated Fat: 8gPolyunsaturated Fat: 8gMonounsaturated Fat: 14gTrans Fat: 0.01gCholesterol: 183mgSodium: 2419mgPotassium: 681mgFiber: 4gSugar: 7gVitamin A: 9IUVitamin C: 1mgCalcium: 121mgIron: 4mg
Recipe Variations
- If you prefer to start with raw shrimp, you can either saute the shrimp in a skillet with olive oil or butter over medium-high heat until pink, or cook them in the boiling pasta water for 3-4 minutes (just until they turn pink and opaque).
- Spicy shrimp ramen recipe: add extra sriracha to the sauce, or garnish individual servings with extra hot sauce or crushed red pepper flakes to turn up the heat!
- Swap out the shrimp and use about 2-3 cups of cooked, shredded chicken (such as the meat from a store-bought rotisserie chicken) or pork instead.
- Sweeten the peanut sauce with brown sugar instead of honey. Add extra honey or brown sugar for a sweeter sauce.
- Add extra veggies to the dish, such as steamed or parboiled broccoli, peas, snow peas, carrots, baby spinach, mushrooms, red bell pepper, bok choy, or corn.
More Easy Shrimp Recipes to Try
This recipe was originally published in July, 2023. It was updated in February, 2025.
