Coconut Shrimp Ramen

This speedy recipe for coconut shrimp ramen transforms that ramen package into an tropical seafood pasta supper in less than 30 minutes!

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• Why we love this recipe
• What is the proper way to clean shrimp?
• How to make this recipe
• Other ramen recipes we love!
• We want to know what you think! 🤔
• Coconut Shrimp Ramen

Why we love this recipe

I know, here I am back with more ramen (#sorrynotsorry) but I promise you that even if I didn’t tempt you with the ramen burger or the chicken ramen soup, if you are a shrimp lover like me this one might just hook you.

First of all, even though there is a time and a place for it (I’m looking at you, breakfast ramen) we are going to toss that flavor packet.

We are just using the curly twirly ramen noodles – yep, that kind in the cellophane packet that you haven’t eaten since your senior year in college.

And a pile of tender shrimp.

AND (here comes the magical part) instead of cooking the ramen and the shrimp in water, we are going to cook them in coconut milk.

I KNOW! Things are getting tropical in the kitchen! Let’s start with the shrimp.

What is the proper way to clean shrimp?

First up, you can buy raw shrimp already cleaned in most supermarkets these days. It’s a little pricier, but it’s widely available.

We tend to do our shrimp cleaning ourselves in my house (and by me I mean the Southern husband, who is Head Shrimp Peeler), and it’s pretty easy once you get the hang of it.

First, peel the shells off the shrimp – some places will prep the shrimp with the shell cut down the length of the shrimp which helps it just slide off (these are usually called EZ-peel shrimp).

If your shrimp are the regular kind, peel off the shell by breaking it on the bottom of the shrimp (where – sorry – the little legs are) and pulling it off.

Then take a paring knife and run it over the top of the shrimp to make a shallow cut so you can pull out the dark colored vein at the top.

Sometimes we do this and sometimes we don’t, depending on what the shrimp looks like. It is a-ok to leave it in, especially if you don’t see it – that part is totally up to you.

Now we are Ready To Ramen!

See the recipe card for full information on ingredients and quantities and nutritional information.

How to make this recipe

Toast up some sweetened flaked coconut in a small skillet until it is nice and golden and set it aside.

Now pour a can of coconut milk into a medium pot (I use the light coconut milk for this recipe, but you can use the regular kind too) and bring it to a simmer.

Add your cleaned shrimp and cook them just until they are done, about 3 minutes or so. Scoop ’em out.

Bring your coconut milk back up to a simmer and add the ramen noodles (toss the seasoning packet) and cook them until they are tender, which takes about 3 minutes.

Now stir in some fresh lime juice, a little chili powder for sass, and the cooked shrimp. Give it all a nice toss.

All that’s left to do now is to divide this glorious mixture between a couple of bowls, scatter some lime zest and some chopped scallions and the toasted coconut on top, and hand out the forks!

Other ramen recipes we love!

We want to know what you think! 🤔

If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section below the recipe.