Shrimp "tonkatsu" ramen is a dead easy dinner recipe, an awesome instant ramen hack, and and absolutely rich and delicious shrimp recipe. This easy meal comes together in no time with just a few key ingredients. This is an instant ramen noodle recipe that you'll want to make weekly!
4cupsshrimp heads & shellsfrom ~2 lbs of head-on shrimp
1 ½tbspunflavored gelatin powdersee note
20shrimpmedium-sized; raw, shelled, and cleaned
1tbspbutter
1tbspinstant dashi granulessee note
2packsshrimp-flavored instant ramenyour fave--this works well with even the cheapest of options!
7ozfull-fat coconut milkcanned
scallionschopped for garnish
cilantrochopped for garnish
lime wedgesfor garnish
fish sauceto taste
Instructions
Combine the shrimp heads and shells with 2 quarts of water to a 4-6 quart Dutch oven or soup pot. Bring to a boil and then simmer until the stock reduces by half. This will take about 45-mintues to an hour.
While the shrimp stock is cooking, bloom the gelatin. Combine the gelatin and ¼ cup water in a small bowl. Let sit until needed.
When the stock is nearly reduced, sear the shrimp on each side over medium high heat in 1 tbsp of butter until cooked and they are starting to lightly brown in places. This shouldn't take longer than a couple of minutes on each side. Set aside.
When the shrimp stock is cooked and reduced by half, strain through a fine mesh sieve into another soup pot. Set over medium high heat.
Add the gelatin, dashi granules, and the seasoning packet(s) from ONE ramen pouch to the stock. Stir to combine and let these ingredients dissolve. Add the coconut milk and stir to combine. Then add the noodles from BOTH ramen pouches. Simmer for about three minutes or until cooked through. Times may depend on the brand of ramen you choose. Split noodles amongst bowls and distribute broth and cooked shrimp evenly. Garnish with scallions, cilantro, a squeeze of lime juice, and fish sauce to taste.
Notes
This makes 4 smaller sized, but still satisfying, bowls of soup; 2 two dinner sized bowls. You can easily double this recipe if necessary.
This stock smells VERY shrimpy when it's cooking. I enjoy this a lot because I'm a huge fan of seafood, but some folks in your household might not like it...just being real here!
The gelatin is a trick I got from Serious Eats. The gelatin adds extra richness to the mouthfeel in lieu of the collagen and gelatin you'd get from bone broth.
The dashi granules add extra seafood-y flavor to this dish. You can probably leave it out if you don't have it, but consider buying some because having this ingredient on hand makes it very easy to whip up a quick batch of miso soup!