Spicy Sweet Shrimp and Broccoli Ramen in 20 Minutes

This spicy sweet shrimp ramen brings together tender shrimp, crisp-tender broccoli and chewy ramen noodles in a luscious sweet soy and chili glaze. Finished with a sprinkle of chopped peanuts and a squeeze of fresh lime, every bite is a balance of heat, sweetness and tang.

Ready in just 20 minutes, this bowl is perfect for busy weeknights when you crave something satisfying but don’t want to spend hours in the kitchen. It’s a quick, flavor-packed meal that beats takeout any day.

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Ingredients

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 teaspoon Korean Chili FlakesView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 unit BroccoliView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

4.5 ounce Ramen NoodlesView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a medium pot of salted water to a boil. Wash and dry all produce. Cut broccoli into bite-size pieces. Quarter the lime. Roughly chop peanuts. For extra flavor, toast peanuts in a large dry pan over medium-high heat, stirring often, until golden, 2-4 minutes. Season with salt and cook 1 minute more, then set aside.
2. Once water is boiling, add ramen noodles and cook, stirring occasionally, until tender, 1-2 minutes. Drain and rinse thoroughly under cold water for at least 30 seconds to stop cooking.
3. While noodles cook, pat shrimp dry with paper towels. Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp and broccoli; season with garlic powder, salt and pepper. Cook, stirring occasionally, until shrimp are pink and cooked through and broccoli is crisp-tender, 4-6 minutes. If broccoli isn’t bright green after 2-3 minutes, cover the pan briefly.
4. Remove pan from heat. Add sweet soy glaze, sweet Thai chili sauce, butter and as many Korean chili flakes as you like (start with ½ teaspoon). Stir until butter melts and sauce coats the shrimp and broccoli. If the sauce seems too sweet, add a splash of water. Taste and adjust salt and pepper if needed.
5. Add drained noodles and a squeeze of lime juice (from one wedge) to the pan. Toss everything together until noodles are well coated. Divide between bowls, top with chopped peanuts and serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, thaw them completely and pat dry before cooking to ensure they sear properly.

What can I substitute for sweet soy glaze?

Mix 3 tablespoons soy sauce with 1 tablespoon brown sugar or honey as a quick substitute.

How do I make this dish less spicy?

Use fewer Korean chili flakes or omit them entirely. The sweet Thai chili sauce adds mild heat on its own.