Spicy Garlic Shrimp Ramen is not traditional but has become increasingly popular in modern and fusion ramen shops, especially in Japan’s urban centers and internationally.
This ramen reflects a modern fusion influence, often drawing from Southeast Asian or Korean spice traditions while staying rooted in Japanese technique. It’s a favorite for those who enjoy assertive flavors—spicy, savory, and aromatic—and offers a satisfying balance of heat, protein, and umami without the heaviness of pork-based ramen.
Spicy Garlic Shrimp Ramen is perfect for adventurous eaters and a standout example of how ramen continues to evolve globally.
Spicy Garlic Shrimp
Ramen Broth
The broth is typically a seafood-based or chicken-seafood blend, often light and clear or lightly creamy, designed to let the shrimp flavor stand out without being too heavy.
Garlic is used generously—sometimes roasted, sometimes in oil form—to infuse the broth with a deep, savory aroma. The heat comes from chili paste, chili oil, or fresh peppers, depending on the chef’s approach. The result is a broth that’s rich, spicy, and full of umami, yet still balanced enough to highlight the natural sweetness of the shrimp.
Spicy Garlic Shrimp
Ramen Noodles
Medium or thin straight noodles are commonly used, offering a firm bite that contrasts well with the smoothness of the broth and the tenderness of the shrimp. In some gourmet versions, squid ink noodles might be used to deepen the seafood theme and add visual contrast.
Spicy Garlic Shrimp
Ramen Toppings
The star of the bowl is usually grilled or sautéed shrimp, often seasoned with garlic, chili, and sesame oil. Additional toppings might include a soft-boiled ajitama egg, bok choy or spinach, green onions, corn, or a splash of spicy garlic oil. Fried garlic chips or minced raw garlic may be added as garnish to intensify the flavor profile.
Spicy Garlic Shrimp Ramen recipe
Ingredients For the Broth:
- 4 cups low-sodium chicken broth
- 2 cups water
- 1 tbsp dried shrimp or 1 dried scallop (optional, for umami boost)
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sake (optional)
- 1 tsp sesame oil
- 4 garlic cloves, thinly sliced
- 1–2 tsp chili oil or chili paste (adjust to taste)
Ingredients For the Shrimp:
- 12 medium raw shrimp, peeled and deveined
- 2 garlic cloves, minced
- 1 tsp grated ginger
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp chili flakes
- 1/2 tbsp oil for frying
For the Noodles and Toppings:
- 2 servings fresh ramen noodles (or dried ramen if unavailable)
- 2 soft-boiled eggs (ajitama-style, optional)
- Chopped green onions
- Roasted garlic chips (optional, for garnish)
- Blanched spinach or bok choy
- Corn kernels (optional)
- Extra chili oil for drizzling
Instructions:
Make the Broth:
In a pot, heat sesame oil over medium heat. Add sliced garlic and gently sauté until golden and fragrant—do not burn. Add chicken broth, water, soy sauce, mirin, sake, and dried shrimp or scallop (if using). Simmer on low heat for about 20 minutes. Stir in chili oil or paste to desired heat level. Strain if a clear broth is preferred.
Cook the Shrimp:
In a bowl, marinate the shrimp with garlic, ginger, soy sauce, sesame oil, and chili flakes for 10–15 minutes. Heat oil in a pan and sauté shrimp on medium-high until pink and slightly caramelized (about 2 minutes per side). Set aside.
Prepare the Noodles and Toppings:
Cook ramen noodles according to package instructions. Drain and rinse lightly in hot water to remove excess starch. Soft-boil eggs (6–7 minutes in boiling water, then chill and peel), blanch greens, and prepare any optional toppings.
Assemble the Ramen:
Divide noodles into bowls. Pour hot broth over the noodles. Arrange shrimp, soft-boiled egg (halved), greens, and corn neatly on top. Garnish with green onions, garlic chips, and an extra drizzle of chili oil if desired.
![Types of Ramen: Hakata Ramen. Image courtesy of [cipher] via Flickr Commons.](https://ramendatabase.com/wp-content/uploads/2024/06/Types-of-Ramen_Hakata-Ramen-768x510.jpg)
