Hawaiian Garlic Shrimp Ramen
Whoever decided that garlic should be used sparingly clearly never spent time at a Hawaiian shrimp truck, where they dump so much garlic on everything that vampires probably avoid the entire island chain. This bowl captures that same "more is more" philosophy and applies it to ramen, because apparently we're living in the best timeline. Those plump shrimp get tossed in enough butter and garlic to make your kitchen smell like paradise, while the light broth keeps everything from getting too heavy—which is important when you're basically eating liquid vacation food. The whole thing tastes like what would happen if a North Shore food truck decided to crash a Japanese noodle shop, and somehow everyone ended up being friends. It's the kind of fusion that shouldn't work on paper but makes perfect sense when you're actually eating it—like wearing flip-flops to a fancy restaurant and somehow pulling it off. Every slurp tastes like summer vacation mixed with comfort food, which is basically the holy grail of eating experiences if you ask me.
Waves of garlic crash—Shrimp sizzle on golden shores—Sunlight in the bowl
Let Me Tell You...
I was having one of those weeks where everything felt gray and monotonous, you know?
Like when you realize you've been wearing the same three shirts in rotation and eating the same sad desk lunch for two weeks straight.
My buddy Marcus called me up Thursday night, all excited because he'd just gotten back from Oahu and wouldn't shut up about this garlic shrimp he had from some random food truck on the North Shore. "Dude," he kept saying, "they use so much garlic it's basically a religious experience." I was only half-listening until he mentioned that the shrimp were swimming in this buttery, garlicky sauce that made him want to lick the plate clean in public.
The next day I found myself at the grocery store, standing in front of the seafood counter like some kind of shrimp-obsessed weirdo, trying to pick out the biggest, most beautiful shrimp they had.
The guy behind the counter kept giving me these knowing looks, probably thinking I was planning some fancy dinner party, but really I just wanted to recreate whatever magic Marcus had experienced.
I grabbed way too much garlic - like, an embarrassing amount - and headed home with this weird determination to turn my boring Friday night into something that felt like vacation, even if I was just standing in my own kitchen wearing yesterday's sweatpants.
When I started cooking, something shifted in my apartment.
The butter hit the pan, then the garlic, and suddenly my whole place smelled like I was standing next to a Hawaiian food truck instead of my sad little galley kitchen.
The shrimp sizzled and curled up all pink and perfect, and I found myself actually smiling for the first time in days.
I tossed in some lime juice at the end, and the whole thing just came together like it was meant to be.
The ramen noodles soaked up all that garlicky butter, and each bite tasted like sunshine and ocean breeze and the kind of simple happiness you forget exists when you're stuck in routine.
I ate the whole bowl standing at my kitchen counter, slurping loudly and not caring about proper etiquette, and for twenty minutes I wasn't thinking about work deadlines or laundry or any of the mundane garbage that usually fills my head.
I was just present, tasting every garlicky, buttery, lime-bright bite and feeling grateful that sometimes the best way to break out of a rut is to cook something that transports you somewhere else entirely.
Marcus was right - it really was kind of a religious experience, just me and a bowl of noodles and enough garlic to ward off vampires for the next month.
Ingredients
- 4 cups light chicken or seafood broth (preferably low-sodium)
- 1 pound large shrimp, peeled and deveined
- 6 cloves garlic, minced (about 3 tablespoons)
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 tablespoon fresh lime juice (plus extra wedges for serving)
- 1 teaspoon soy sauce
- 4 portions dried ramen noodles (seasoning packets discarded)
- 3 green onions, thinly sliced
- 1/4 teaspoon red pepper flakes (optional, for heat)
- Kosher salt and black pepper, to taste
Preparation
- Heat butter and olive oil in a large skillet over medium-high heat. Add minced garlic and sauté until fragrant and golden, about 2 minutes.
- Add shrimp to the skillet and cook for 2-3 minutes per side until pink and cooked through. Season with salt, pepper, and red pepper flakes if using.
- Meanwhile, bring broth to a gentle simmer in a pot. Stir in soy sauce and lime juice. Season with salt and pepper to taste.
- Cook ramen noodles according to package directions; drain well.
- To assemble, divide noodles among bowls. Ladle hot broth over the noodles and top with garlic shrimp.
- Garnish with green onions and desired toppings: macadamia nuts, charred pineapple, toasted coconut flakes, furikake, and lime wedges.
Chef's Tips
- Don't overcook the shrimp - they should be pink and just opaque to maintain their tender, sweet texture
- Use plenty of garlic and butter to create the signature Hawaiian garlic shrimp flavor that made this dish famous
- Variation: Try adding pineapple chunks for authentic Hawaiian sweetness, or substitute scallops for a different seafood option
Serving Suggestion
Serve with steamed white rice on the side and a cold Hawaiian beer to complete the plate lunch experience.