BBQ Shrimp Ramen

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Bold BBQ-glazed shrimp served over smoky soy-infused ramen broth with a tangy twist.

Smoke and soy collide—Shrimp glazed with southern sunshine—Slurped in silence, joy

Ingredients

4 cups chicken broth (preferably low-sodium)
1 tablespoon soy sauce
1 teaspoon smoked paprika
1 tablespoon rice vinegar
4 portions ramen noodles (seasoning packets discarded)
12 large shrimp, peeled and deveined
2 tablespoons BBQ sauce (plus extra for drizzling, optional)
1 teaspoon toasted sesame oil
2 green onions, thinly sliced
1/4 cup pickled red onion, sliced
Kosher salt and black pepper, to taste

Preparation

In a pot, simmer chicken broth with soy sauce, smoked paprika, and rice vinegar for 5 minutes to blend flavors.
Pat shrimp dry, toss with BBQ sauce, and season lightly with salt and pepper. Sear in a skillet or grill over high heat until glazed and just cooked through, about 2–3 minutes per side.
Cook ramen noodles according to package instructions; drain well.
To assemble, divide noodles among bowls. Ladle smoky broth over noodles, then top with BBQ-glazed shrimp, green onions, and pickled red onion.
Finish with your choice of toppings: charred corn, jalapeños, crispy bacon bits, chopped cilantro, lime wedges, fried shallots, and extra BBQ sauce.

Perfect Pairings

Drink

Crisp Lager

A crisp, cold lager provides a refreshing counterpoint to the smoky and savory BBQ shrimp. Its clean finish and light carbonation help to cut through the richness and cool the palate, making it an excellent pairing for this flavorful dish.

Music

Bluesy southern guitar

Topping Ideas

Charred Corn Kernels
Add for sweet, smoky flavor and pop.
Sliced Jalapeños
Layer for fresh, zesty heat.
Crispy Bacon Bits
Sprinkle for savory Southern crunch.
Chopped Cilantro
Scatter for bright, herbal lift.
Lime Wedges
Serve for squeezing over the top.
Fried Shallot Rings
Top for extra crispy texture.
Extra BBQ Sauce Drizzle
Finish with more tangy, smoky flavor.