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Asian Shrimp and Ramen Noodles

Asian Shrimp and Ramen Noodles
Asian Shrimp and Ramen Noodles
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A favorite flavor without the additives.

Salt is one of the “fisherman's four” food groups—sugar, salt, grease and alcohol. But its addition to food can often mask the flavor of the main ingredients. This recipe involves making the flavor stand out—with a scratch broth, fresh veggies, shrimp… and NO salty flavor packet!

Ramen Noodles with Shrimp*

Serves 4


You won't want the flavor packet again after you try this dish.

  • 3 packages instant ramen, flavor packets discarded

  • 1 tbsp. canola oil

  • 1 pound large shrimp, peeled and deveined

  • Kosher salt and freshly ground black pepper

  • 1 tbsp. sesame oil

  • 2 cloves garlic, minced

  • 1 tbsp. ginger, finely diced

  • ½ cup soy sauce

  • ¼ cup light brown sugar

  • Juice of 1 lime

  • 2 tsp. Sriracha sauce

  • 1 cup vegetable stock

  • 1 head broccoli, cut into florets

  • 1 red bell pepper, thinly sliced

  • 2 green onions (scallions), thinly sliced


Ramen made from scratch with fresh shrimp.

Cook the ramen noodles according to the package instructions and set aside.

Heat the oil in a large skillet and cook the shrimp until firm and pink. Sprinkle with salt and pepper.

Remove shrimp from skillet and add sesame oil. Bring to medium heat and add garlic and ginger. Cook for about a minute, then stir in soy sauce, brown sugar, lime juice, vegetable stock and Sriracha sauce. Bring to a boil, reduce heat and simmer for about 5 minutes, until thick.

Add the broccoli florets and bell pepper slices, then cover and cook until tender, about 5 minutes.

Finally, just before serving, stir the shrimp into the sauce, and add the noodles and scallion slices. Heat if necessary.

* There's no reason this recipe won't work with bay scallops or chunks of Florida lobster. As with the shrimp, take care not to overcook into eternal toughness! FS

Published Florida Sportsman Magazine May 2019

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