Eine Schüssel mit Ramen, goldgelbe Brühe mit Garnelen, Nudeln, Pak Choi, Limette und Ei, Stäbchen halten die Nudeln nach oben

Coconut Lime Shrimp Ramen

35 minutes

Leicht

2 people

Sometimes you don't need a lot of ingredients, but rather a clear focus on flavor. Our Coconut Lime Shrimp Ramen thrives on the full aroma of the whole shrimp. The shells are roasted, the stock gently simmered, and perfectly balanced with coconut milk, fresh lime, and chili. The result is a creamy broth with a clear crustacean depth, vibrant acidity, subtle heat, and perfectly al dente noodles for slurping. Warm, fragrant, and bursting with flavor.

Ingredients

500 g GOOD GAMBA shrimp
(approx. 8 shrimp per person)
200 g ramen noodles
2 tbsp coconut oil
150 ml coconut milk
800 ml vegetable broth
1 tbsp sugar
3 shallots, finely chopped
2 cm of fresh ginger, chopped
2 cloves of garlic, chopped
½ bunch of fresh coriander greens (stems and leaves separated)
3 limes, juice and zest
1 green chili pepper, halved and deseeded
1 egg
4 pak choi
Sesame seeds for garnish
Chili oil as needed
Salt

Also great with

Obsiblue South Sea Shrimp

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

First, peel and devein 500 g of GOOD GAMBA shrimp. Set the shells aside. Dry-roast the shells in a hot, dry pan until they are browned and fragrant. Then remove them from the pan and set aside.
Heat 2 tablespoons of coconut oil in the same pan. Sauté 3 finely chopped shallots until golden brown, then add 2 chopped garlic cloves and 2 cm of chopped fresh ginger and sauté briefly. Return the seared shrimp shells to the pan and roast everything together until a strong shellfish aroma develops. Pour in 800 ml of vegetable stock. Add the stems of ½ a bunch of fresh coriander and let the stock simmer gently over low heat for about 15 minutes. Add more broth if necessary.
Strain the stock through a fine sieve into a clean pot. Add 150 ml coconut milk and 1 halved, deseeded green chili pepper. Adjust the spiciness to your liking, being careful not to over-spice the delicate base. Reheat the broth, but do not boil.
Meanwhile, sear the peeled shrimp in a separate pan with a little coconut oil for about 3 minutes, so that they develop a light roasted aroma on the outside and remain juicy and crisp on the inside.
Add the zest and freshly squeezed juice of 3 limes, 1 tablespoon of sugar, and salt to taste to the broth. Halve 4 pak choi lengthwise and add them directly to the hot, coconut-creamy broth so that they wilt briefly.
Cook 200 g of ramen noodles separately according to the package instructions. Boil 1 egg for 6-7 minutes until soft-boiled, rinse with cold water and halve.
To serve, divide the noodles among bowls, pour over the broth, and top with the pak choi. Add the shrimp and halved egg, and garnish with fresh cilantro, sesame seeds, and chili oil to taste. Serve immediately.

Tip: Alternatively, the peeled shrimp can be added directly to the hot broth at the end. However, for particularly crisp shrimp with delicate roasted flavors, a separate, brief sauté is the much better method.