RECIPE · SHRIMP · MAIN

Coconut Lime Shrimp Ramen

Sometimes it's not about having lots of ingredients, but a clear focus on flavor. This ramen thrives on the full flavor of whole shrimp: the shells are toasted, the stock is gently simmered, and everything is balanced with coconut milk, fresh lime and chili. The result is a creamy broth with distinct depth, lively acidity, subtle heat and al dente noodles perfect for slurping.

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Superior Taste Award 2026

  • Serves 2

  • Difficulty: Easy

  • Prep 35 min

  • Shell-Toasted Stock

  • Coconut · Lime · Chili

Ingredients:

  • 500 g whole white tiger shrimp (approx. 8 per person; as they can be removed individually, the rest can be refrozen)
  • 200 g ramen noodles
  • 2 tbsp coconut oil
  • 150 ml coconut milk
  • 800 ml vegetable stock
  • 1 tbsp sugar
  • 3 shallots, finely chopped
  • 2 cm fresh ginger, chopped
  • 2 garlic cloves, chopped
  • ½ bunch of fresh cilantro (stems and leaves separated)
  • 3 limes, juice and zest
  • 1 green chili, halved and deseeded
  • 1 egg
  • 4 pak choi
  • Sesame seeds for garnishing
  • Chili oil, to taste
  • Salt

How to cook it:

  1. First, peel and devein the shrimp and set the shells aside. Dry-fry the shells in a hot pan without any fat until they turn golden and give off a strong aroma. Then remove the shells from the pan briefly.

  2. Heat the coconut oil in the same pan. Sauté the chopped shallots over a high heat, followed by the garlic and ginger. Return the toasted shells to the pan and fry them along with the other ingredients until a distinct shellfish aroma develops. Pour in the vegetable stock, add the cilantro stems, including the roots, and simmer the stock gently over a low heat for about 15 minutes. Top up with a little more stock if necessary.

  3. Strain the stock through a fine sieve into a saucepan. Add the coconut milk and the halved, deseeded green chili — adjust the heat to your own taste here; this delicate base should not be overpowered. Reheat the stock, but do not bring it to the boil again.

  4. Meanwhile, in a separate pan, sear the shrimp briefly for about 3 minutes in a little coconut oil over a high heat, so that they develop a slight toasty flavor on the outside while remaining juicy and crisp on the inside.

  5. Add the lime zest, sugar and freshly squeezed lime juice to the stock and season everything lightly with salt. Add the pak choi directly to the hot, creamy coconut stock and let it wilt briefly.

  6. Cook the ramen noodles separately according to the instructions on the packet. Boil the egg for 6–7 minutes until soft-boiled, then rinse under cold water and cut in half.

  7. To serve, divide the noodles between bowls, pour the broth over them and top with the pak choi. Place the shrimp and the halved egg on top, garnish with fresh cilantro leaves, sesame seeds and a little chili oil to taste, and serve immediately.