These Peanut Butter Ramen Noodles with Spicy Shrimp are 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 Peanut Butter Ramen Recipe
I love this Spicy Shrimp Ramen with Peanut Butter because it's easy to make and everyone in my house loves it, just like my Easy Ramen Noodle Recipe and my Udon Noodle Stir Fry. Of course, the shrimp, ramen noodles, and coconut milk are at the top of my list.
I've paired shrimp and ramen noodles with Thai red curry paste and peanut butter for a spicy and fun dish similar to my Thai Red Curry Noodle Soup. And, if you are looking for other Asian-Inspired curry dishes, check out my Pumpkin Curry Recipe.
Key Ingredients For This Recipe
- Shrimp: I find medium to large shrimp work best in this ramen soup. You can also use fresh or frozen shrimp.
- Thai Red Curry Paste: This paste is a fragrant, spicy blend of red chilies, garlic, lemongrass, and spices. A little goes a long way and adds spice, so start with a smaller amount and add more as desired.
- Ramen Noodles: You can use the noodles from an inexpensive packet at the grocery store or purchase uncooked ramen noodles.
- Peanut Butter: Creamy or chunky peanut butter will work in this recipe. If your peanut butter has separated from the oil in the jar, ensure you stir it well to get everything combined before using.
*See the recipe card for the complete list of ingredients and quantities.
How to Make Peanut Butter Ramen Noodles
- Soak the ramen noodles in hot water or cook them according to the package.
- Clean and devein the shrimp. Then clean and prepare the carrots, scallions, garlic, ginger, and 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 them to the pan. Add the shrimp and vegetables back to the pan and stir everything to combine.
How to Garnish Shrimp Ramen
Garnishing this dish is almost as important as cooking it. A splash of fresh lime juice and a sprinkle of cilantro add 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.
Recipe FAQs
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. Defrost the shrimp by placing them in the fridge or running them under cold water to defrost them before cooking. You will be surprised how quickly shrimp unfreeze under cold water.
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.
If you get a chance to make this Peanut Butter Ramen with Shrimp, tag me on Instagram or Facebook and show me, or leave a review below! You can also follow me on Pinterest and sign up for my e-mail list to receive more fun and delicious recipes in your inbox.
Shrimp Peanut Ramen
Equipment
- 1 large saucepan or pot
- 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
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.
Andrea says
I've never had curry and peanut butter together. It sounds fabulous. Can't wait to try this.
Sara Welch says
Enjoyed this for dinner last night and it did not disappoint! Turned out perfectly sweet and savory with the right amount of kick! Easily, a new favorite dish!
Emily says
Thanks for trying out the recipe, Sara!
veenaazmanov says
Bursting with flavors and delicious combination of veggies and shrimps. My comfort meal for sure.
Emily says
I'm so glad you liked it!
Vicky says
Can I just say that this dish is gorgeous? It's so colorful and full of good for you ingredients. Plus, the addition of peanut butter just takes it to the next level.
Emily says
Thanks, Vicky!
Amy Nash says
Wow, the flavor is fantastic! Love the Thai red curry paste and that this used ramen noodle packets. This was a hit with the whole family!
Emily says
I'm glad to hear your family loved it. Thanks for giving it a try!
Lisa says
This is absolutely delicious! I'm always looking for ramen inspo for lunch, this is going to be on regular rotation. Thanks for the great recipe!
Emily says
You are so welcome!