Spicy Shrimp Ramen with Peanut Butter

This Spicy Shrimp Ramen with Peanut Butter is packed with flavor and easy to pull together any night of the week. This soup has sweet peanut butter, spicy Thai red curry, and creamy coconut milk for the perfect blend of delicious flavors.

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Why I love this Spicy Shrimp Ramen with Peanut Butter

I love this Spicy Shrimp Ramen with Peanut Butter because it has many of my favorite flavors all in one dish. Of course, the shrimp, ramen noodles, and coconut milk are at the top of my list. I’ve paired these ingredients with Thai red curry paste and peanut butter for a spicy and fun dish.

If you are looking for other Asina-Inspired dishes, check out my Pumpkin Curry Recipe and my Udon Noodle Stir Fry.

Ingredients Needed to Make This Thai-Inspired Peanut Ramen

Shrimp: you can use any shrimp you like, but I find a medium to large shrimp to be best in this ramen soup. You can also use fresh or frozen shrimp.

From the garden, you will need carrots, green onions (scallions), garlic, ginger, lime, and cilantro. Fresh is always best, especially when it comes to garlic and ginger.

And from the pantry, you will need Thai red curry paste, chicken stock (or vegetable/beef), coconut milk, peanut butter, soy sauce, brown sugar, sesame seeds, red pepper flakes, and ramen noodles. You can use the noodles right from the inexpensive packet you find at the grocery store or purchase uncooked ramen noodles on their own.

How to Make Spicy Shrimp Ramen with Peanut Sauce

• Soak the ramen noodles in hot water or cook according to the package.
• Clean and devein the shrimp. Then clean and prepare the carrots, scallions, garlic, and ginger. Juice 1 lime.
• Add the peanut butter to a bowl with 1 cup of stock and whisk to combine. Set it aside.
• In a large saucepan or pot, heat the oil over medium-high heat. Add the carrots and scallions and cook for 3 minutes. Add the shrimp to the vegetables and cook for an additional 4 minutes, flipping halfway through.

• Remove the shrimp and the vegetables and place them in a bowl. Lower the heat to medium and add the minced garlic, shredded garlic, and Thai red curry paste to the pan. Stir and cook for 1 minute.
• Add a splash of stock and clean off the bottom of the pan. Add the rest of the stock, the coconut milk, and the peanut butter mixture to the pan. Turn up the heat to medium-high, bring to a boil, and then turn down the heat to simmer.
• Stir in the soy sauce, brown sugar, and lime juice. Drain the ramen noodles and add to the pan. Add the shrimp and vegetables back to the pan and stir everything to combine.

How to Garnish This Shrimp Ramen

Garnishing this dish is almost as important as cooking it. A splash of fresh lime juice and a sprinkle of cilantro adds a fresh element. The crunch of chopped peanuts helps balance the texture and, if desired, a sprinkle of red chile flakes adds color and extra spice.

Can You Use Frozen Shrimp For This Dish?

Yes, you can use frozen shrimp for this recipe. Most shrimp has probably been frozen and then defrosted unless you catch it yourself or get it at a market.

Make sure you defrost the shrimp by placing it in the fridge or run it under cold water to defrost it before cooking. You will be surprised how quickly shrimp unfreeze under cold water.

How long to Cook Shrimp on the stovetop

Large shrimp will take about 2 minutes per side, extra-large 2 or 3 minutes per side, and jumbo 3 or 4 minutes per side. Remove one and slice it open. If it’s opaque (not translucent) the shrimp are done. 

Tools For Making Ramen At Home

Shrimp Peanut Ramen

5 from 13 votes

Print Pin Rate

Calories: 602kcal

Author: EmilyFabulous

Equipment

• 1 large saucepan or pot
• 2 medium mixing bowls
• 1 whisk

Ingredients

• 1 pound raw shrimp, peeled and deveined
• 2 tablespoons vegetable or canola oil
• 2 medium carrots, cut into sticks
• 3 green onions, sliced on the bias
• 3-4 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 tablespoon Thai red curry paste
• 4 cups chicken, beef, or vegetable stock
• 13.5 oz coconut milk, full fat (1 can)
• ½ cup peanut butter
• 2 tablespoons low sodium soy sauce
• 1 tablespoon brown sugar
• 1 lime, juiced
• 6 ounces ramen noodles (2 packages)

Garnishes

• ¼ cup chopped peanuts
• 1 handful fresh cilantro
• lime wedges
• red chile flakes

Instructions

• Open the ramen packets and place the noodles in a bowl of hot water to soak. Discard the flavor packets. Or, cook the noodles according to the package and set them aside.
• Clean and devein the shrimp. You can leave the tail on or remove it at this time.
• Add the peanut butter to a bowl with 1 cup of stock and whisk to combine. Set it aside.
• Clean and prepare the carrots, scallions, garlic, and ginger. Juice 1 lime. Have everything close to the stove for cooking.
• In a large saucepan or pot, heat the oil over medium-high heat. Add the carrots and scallions and cook for 3 minutes, stirring occasionally.
• Add the shrimp to the vegetables and cook for an additional 4 minutes (see notes), flipping halfway through. Remove the shrimp and the vegetables and place them in a bowl. The shrimp will continue to cook as they sit.
• Lower the heat to medium and add the minced garlic, shredded garlic, and Thai red curry paste to the pan. Stir and cook for 1 minute.
• Add a splash of stock and clean off the bottom of the pan. Add the rest of the stock, the coconut milk, and the peanut butter mixture to the pan and stir to combine. Turn up the heat to medium-high, bring to a boil, and then turn down the heat to simmer.
• Stir in the soy sauce, brown sugar, and lime juice. Drain the ramen noodles and add to the pan. Add the shrimp and vegetables back to the pan and stir everything to combine.
• Remove from the heat and serve immediately. Garnish with lime wedges, fresh cilantro, chopped peanuts, and a sprinkle of red chile flakes. Enjoy!

Notes

• Shrimp: Large shrimp will take about 2 minutes per side, extra-large 2 or 3 minutes per side, and jumbo 3 or 4 minutes per side. Remove one and slice it open. If it’s opaque (not translucent) the shrimp are done. 
• Don’t forget to soak the noodles while you are cooking and serve the soup right away after adding the noodles so they don’t get mushy. 

Nutrition

Serving: 1serving | Calories: 602kcal | Carbohydrates: 32.1g | Protein: 38.8g | Fat: 35.7g | Saturated Fat: 12.6g | Cholesterol: 239mg | Sodium: 2210mg | Potassium: 595mg | Fiber: 3.7g | Sugar: 9.1g | Calcium: 147mg | Iron: 5mg

Any nutrition calculations are only estimates using online calculators. Please verify using your own data.

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