Garlic Butter Shrimp Ramen
Garlic butter shrimp already feels like a luxury, so dropping it into ramen just makes the whole thing ridiculous in the best way. The broth turns silky from butter, pungent with garlic, and loaded with briny sweetness from shrimp that only need a few minutes to cook. Toss noodles into the mix, add a squeeze of lemon, and suddenly you’ve got a bowl that’s over-the-top indulgent without losing its comfort-food soul.
Butter melts to gold—shrimp dance in garlic’s embrace—noodles soak it up.
Let Me Tell You...
The pan smelled like garlic fireworks the second butter hit the heat, loud and rich in that way only garlic butter can be.
Shrimp dropped in and curled instantly, soaking up flavor before they even knew what hit them, and I couldn’t help sneaking one before it ever touched the broth.
They tasted like they’d been dipped in luxury.
The noodles boiled on the side, patient and plain, waiting for their moment in the spotlight.
When the broth came together—garlic, butter, soy, stock, and just enough lemon to cut the richness—it felt like indulgence wrapped in steam.
When everything hit the bowl, it was indulgence you could slurp.
Butter coated every strand, garlic clung to shrimp, parsley sprinkled over the top like confetti, and the lemon wedge sat there daring you to squeeze it.
It wasn’t subtle, but subtlety is overrated when garlic butter is involved.
I leaned over the bowl, steam fogging up my glasses, and slurped like I’d been waiting my whole life for this particular combination.
By the end, I wasn’t sure if I’d eaten ramen or a seafood feast disguised as soup.
The bowl was empty, the kitchen smelled like an expensive steakhouse, and I was already planning the encore.
Garlic butter shrimp ramen isn’t weeknight food, it’s celebration food—except you don’t need an excuse.
Ingredients
- 2 bricks ramen noodles (about 8 oz dry)
- 1 lb large shrimp, peeled and deveined
- 4 tbsp unsalted butter, divided
- 6 cloves garlic, minced
- 1 small onion, diced
- 3 cups chicken or seafood broth
- 2 tbsp soy sauce
- 1 tbsp mirin or dry white wine
- Juice of 1/2 lemon (plus wedges for serving)
- Salt and black pepper to taste
- 2 tbsp fresh parsley, chopped
Preparation
- In a large skillet, melt 2 tbsp butter over medium heat; sauté garlic and onion until fragrant, 3–4 minutes.
- Add shrimp and cook until pink and just curled, about 2 minutes per side; remove and set aside.
- Pour in broth, soy sauce, and mirin; bring to a simmer.
- Stir in remaining butter and lemon juice; season with salt and pepper.
- Meanwhile, cook ramen noodles separately in boiling water for 3 minutes; drain.
- Divide noodles into bowls, ladle hot garlic butter broth over top.
- Add shrimp, garnish with parsley, and finish with optional toppings.
Chef's Tips
- Cook shrimp briefly to keep them tender and juicy.
- Stagger butter additions for depth and shine.
- Variation: Add scallops for an even richer seafood bowl.
Serving Suggestion
Serve in wide bowls with lemon wedges and a sprinkle of parsley, letting the garlic butter aroma take center stage.