Better Than Takeout: Our New 30-Minute Recipe For Korean Shrimp Ramen

We’ve been busy, Seafoodies!

As seafood enthusiasts, our cooking bucket list is a mile long—and topping that list for a considerable amount of time? Mastering the art of elevated ramen. You know the kind—far from the bland, sodium-filled “college staple” most of us grew up with. No, we want a ramen experience that’s truly worthy of its full steaming, savory glory!

Well, we’re happy to finally report that this bucket list item has officially been checked off! Our new Korean shrimp and ramen bowl recipe takes just 30 minutes to make, proving that a homemade ramen dish can be just as easy as it is delicious and nutritious. Which, unfortunately, is not always the case when it comes to this popular noodle meal.

See, the main problem with most store-bought ramen is that it’s loaded with sodium and preservatives that can seriously affect the health factor. But when you make this shrimp ramen at home, you’re in control of every single component!

That means packing your bowl with wholesome, good-for-you ingredients—from the protein-rich shrimp to fiber-filled veggies to the complex carbs in the noodles. Speaking of shrimp, we have to mention why this crustacean is the ultimate ramen bowl addition. Not only is it a lean, mean protein machine—but shrimp also boasts a bounty of essential nutrients. We’re talking omega-3 fatty acids for heart health, selenium for immune support and vitamin B12 for energy production!

And as a bonus, the customization possibilities are endless when it comes to the easy homemade sauce. Spicy, savory or somewhere in between— your family can build up the flavor level to their heart’s content! So, what are you waiting for? It’s time to cross “elevated ramen” off your cooking bucket list, too!

As a weeknight dinner or any time those takeout cravings hit—all you need is 30 minutes, the following recipe and a simmering sense of kitchen adventure.

Prepare sauce by mixing soy sauce, sriracha or Gochujang, honey, rice wine vinegar and 2 Tablespoons of avocado oil in a small mixing bowl. Set aside.
Heat 1 Tbsp. avocado oil in large skillet or wok over medium-high heat. Add mushrooms and cook over medium-high heat until mushrooms have released water and are starting to brown, about 4 minutes. Using tongs, remove mushrooms and place on large plate to keep warm.
Add snow peas and red bell pepper to pan and cook for about 3 minutes or until vegetables are still crisp. Add frozen shrimp, remaining 1 Tablespoon avocado oil, water, garlic, kimchi and ginger; turn to high and bring to a simmer. Turn back down to medium-high heat and cook for 3 more minutes or until shrimp is cooked through and opaque in color. Remove and place on plate or in dish with mushrooms.
Put soy-sriracha sauce in pan and add noodles. Bring to a boil and reduce to a simmer, cooking for about 30 seconds. Using tongs, pull noodles apart and flip over. Repeat until noodles are soft, about 2-3 minutes. Add shrimp and vegetables back to skillet; toss to combine. Divide into 4 bowls and top with green onions, if desired.