Shrimp Ramen

a cast iron skillet with ramen, shrimp, and vegetables in it and a wooden spoon for serving.

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5 from 3 votes

This quick and easy one skillet Shrimp Ramen dish will satisfy your comfort food cravings.

Course Main Course, pasta

Cuisine American

Keyword ramen, shrimp

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 643kcal

Author Debi

Ingredients

1 pound peeled and deveined extra-large shrimp 21 to 25 per pound
¼ teaspoon table salt
⅛ teaspoon pepper
Pinch sugar
2 tablespoons vegetable oil divided use
1 red bell pepper stemmed, seeded, and sliced thin
½ cup dry-roasted peanuts
3 garlic cloves minced
1 tablespoon grated fresh ginger
1 teaspoon red pepper flakes
3½ cups vegetable broth or chicken broth
4 packages ramen noodles (3-ounce each) seasoning packets discarded
2 tablespoons hoisin sauce
1 tablespoon unseasoned rice vinegar
2 teaspoons toasted sesame oil
3 scallions sliced thin on bias

Instructions

Toss shrimp, salt, pepper, and sugar together in medium bowl. Heat 1 tablespoon vegetable oil in 12-inch nonstick skillet over high heat until just smoking. Add shrimp in single layer and cook without stirring until beginning to brown, about 1 minute. Stir shrimp and continue to cook until light pink and all but very centers are opaque, about 30 seconds.
1 pound peeled and deveined extra-large shrimp, ¼ teaspoon table salt, ⅛ teaspoon pepper, Pinch sugar, 2 tablespoons vegetable oil
Transfer shrimp to bowl, cover to keep warm, and set aside.
Add remaining 1 tablespoon vegetable oil to now-empty skillet and heat over medium-high heat until shimmering. Add bell pepper and peanuts and cook until pepper is softened, about 2 minutes. Transfer to bowl with shrimp.
2 tablespoons vegetable oil, 1 red bell pepper, ½ cup dry-roasted peanuts
Add garlic, ginger, and pepper flakes to oil left in skillet and cook over medium-high heat until fragrant, about 30 seconds. Stir in broth. Break bricks of ramen into small chunks and add to skillet. Bring to simmer and cook, tossing ramen constantly with tongs to separate, until ramen is just tender but there is still liquid in pan, about 2 minutes.
3 garlic cloves, 1 tablespoon grated fresh ginger, 1 teaspoon red pepper flakes, 3½ cups vegetable broth or chicken broth, 4 packages ramen noodles
Stir in hoisin, vinegar, and sesame oil and continue to simmer until sauce is thickened, about 1 minute. Return shrimp-pepper mixture to skillet and cook until warmed through, about 1 minute. Sprinkle with scallions and serve.
2 tablespoons hoisin sauce, 1 tablespoon unseasoned rice vinegar, 2 teaspoons toasted sesame oil, 3 scallions

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