Shrimp and Zucchini Ramen

It’s funny how a warm bowl of something can feel like home when the day’s been long and your thoughts a bit scattered. This shrimp and zucchini ramen is just exactly that – brothy and fragrant, quick enough to land on your table before your stomach gets to complaining loud, and somehow cozy in the simplest way. There’s that soft steam rising when you ladle it out, delicate curls of shrimp tucked between noodles, zucchini slices slipping slightly translucent in the hot broth… it’s one of those dishes where you blink and the bowl’s already halfway gone.

Why You’ll Crave It

• It’s light but full-flavored – the broth catches all the little toasty bits from the pan and gives you that deep, comforting base without feeling heavy.
• Only five main ingredients, and none of them are fussy – no specialty store visits, just pantry and fridge basics.
• It’s forgiving – keep the shrimp tender, the zucchini crisp, and you’re golden. Everything else? It just comes together.
• One pot for cooking, one bowl for eating – less cleanup, more slurping.
• It satisfies that noodle craving without weighing you down (I love that sluggish comfort after a bowl of rich ramen, but this version is lighter on its feet).

The first time I made this, my sister and I ended up eating it right off the stove, standing, giggling like we were kids again… it’s that kind of meal.

What You’ll Need

• Ramen noodles: one 3-ounce package, preferably plain (discard the flavor packet unless, miraculously, it’s a good one)
• Shrimp: 8 to 10 medium shrimp, peeled, deveined – tails off if you like it easier to eat
• Zucchini: 1 small, sliced into thin-ish half moons (not too thick, not paper-thin)
• Broth: 2 cups low-sodium vegetable or chicken broth – the better the broth, the better everything tastes
• Soy sauce: about 1 tablespoon, maybe a little more depending on your taste (I always sneak in a bit extra)

Easy How-To

Chop, Slice, and Set the Mood

First, get your zucchini sliced and shrimp ready. If they’re not peeled yet… settle in for a little meditative shrimp peeling session (it’s quicker than you think). Then just set everything handy near the stove. This dish moves fast once things start sizzling.

Sauté and Build Flavor

In a medium pan, a little oil goes in – just enough to coat the base. Medium heat. Toss in the zucchini and let them cook for 2-3 minutes. You want them just starting to soften. Now add the shrimp – they’ll turn pink and curl up in no time, maybe 2-4 minutes, depending on size. Give it all a gentle stir so nothing sticks.

Noodles & Broth Magic

Meanwhile, bring your broth to a boil in another pot. Drop in the ramen noodles. Stir just a bit to keep them from clumping. Cook them till just soft, 2-3 minutes. Don’t let them get mushy. Then? Off the heat they go.. and drained if the broth is separate. (Or pour them broth and all into the shrimp pan – I usually do.)

Bring It All Together

Now everything’s warm and ready. Add the noodles (with or without broth depending on how you cooked them) into the pan with the shrimp and zucchini. Pour your soy sauce over – give it all a few soft turns with your spatula or tongs. Let things warm together for a minute or two, not long.

Serve with Whatever You Love

Ladle into bowls with care (don’t forget some of the shrimp for each bowl – or be ready for a side-eye). Top with a scattering of chopped scallions, a little sesame oil, maybe even a soft-boiled egg if you’ve got one lying around. Or keep it plain, it really shines either way.

Good to Know

• Use tongs to mix everything together gently – shrimp are delicate and break easily if you go in wildly with a spoon (guilty, more than once).
• You can spiralize the zucchini instead of slicing for a fancier noodle-within-noodles moment. It’s a texture thing, really.
• The broth slurped straight off the spoon is oddly addictive – make a little extra if you’re someone who likes sipping it solo.

Serving Ideas

• Top with toasted sesame seeds, fresh cilantro, or a drizzle of chili crisp – whatever adds a flair of heat or crunch.

Top Tricks

• Don’t overcook the noodles. If anything, pull them off the heat a little early – they’ll soften more when you mix them into the hot pan.

Frequently Asked Questions

Can I use frozen shrimp?

Yes, definitely. Just thaw them completely first, then pat dry. If you add them wet, they’ll steam instead of sautéing and the texture won’t be quite as nice.

Is there a way to make this gluten-free?

Yes – just use gluten-free ramen noodles and check your soy sauce (tamari works beautifully, and it adds a deeper umami flavor too).

Can I make the broth spicier?

Absolutely. Throw in a few slices of fresh chili or a spoon of chili paste when you’re heating the broth. A dash of sriracha never hurts either.

How long does it keep in the fridge?

It’s best fresh, but keeps okay for a day or two. The noodles soak up the broth, though, so add a splash of fresh broth or water before reheating.

Can I double the recipe?

Yes, it scales up easily. Just use a larger pan so nothing gets too crowded while sautéing – you want that golden sear, not a steam bath.