Shrimp Peanut Ramen

top view of spicy shrimp ramen with peanuts

Course: Main Course, Soup

Cuisine: American, American-Thai

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: servings

Calories: 602kcal

Author: Emily

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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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.

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