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shrimp and ramen in a pan

Shrimp Ramen in Garlic and Ginger Sauce

  • Author: Jennifer McDaniel
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 6 1x


  • 1 T. sesame oil (can sub olive oil)
  • 6 c. chopped Napa cabbage (1/2 medium-sized cabbage)
  • 16 oz. mushrooms, sliced (1 package)
  •  1/2 c. vegetable or chicken broth, low-sodium
  • 1 lb. frozen or fresh deveined shrimp, rinsed  (we had tail on)
  • 2 packages, 3 oz, ramen noodles
  • 1 jalapeño, sliced
  • Chopped green onion

Garlic and Ginger Sauce

  • 1/4 c. brown sugar
  • 1/4 c. light soy sauce
  • 3 T. rice wine vinegar
  • 1/4 c. water
  • 2 garlic cloves
  • 1/4 in. slice of fresh ginger


  1. Warm sesame oil over medium heat, and add cabbage and mushrooms. Sauté until lightly wilted. Add broth to deglaze the pan.
  2. While vegetables cook, make sauce. Using an immersion blender or a regular blender, place all sauce ingredients in blender and blend until combined.
  3. Place ramen noodles in a heat resistant bowl. Add boiling water to noodles and let sit (about 4-5 minutes) until you can pull noodles apart.
  4. Add shrimp to the sauté pan with veggies and cook until shrimp turn pink and coil up.
  5. Add sauce and ramen noodles to shrimp and vegetable mixture.
  6. Simmer for ~5 minutes (so not to overcook the shrimp) and serve immediately.
  7. Garnish with jalapeños and onions, for those who like it spicy!