Quick Spring Shrimp Ramen low calorie high protein recipes

This speedy shrimp ramen is built for busy spring nights and light lunches. It uses precooked shrimp, plenty of greens, and a simple broth to keep calories low while packing protein. Swap in tofu or an extra egg to boost protein without adding fuss. For more fast ideas and party snacks that pair well with quick bowls, check out this list of easy finger foods. The recipe focuses on speed, clean flavors, and pantry friendly steps so you can eat well in under 30 minutes.

Why This Recipe Works

This ramen works because it balances convenience with quality ingredients. Precooked shrimp heats fast and stays tender so the whole bowl finishes in minutes. Using a clear broth or low sodium vegetable broth keeps calories down while allowing fresh aromatics like ginger and garlic to shine. Ramen noodles cook quickly and absorb flavor without heavy oils. The method is flexible, so you can add seasonal spring vegetables for texture and volume while keeping the plate protein forward.

Flavor and Texture

The broth is savory with a light ginger and garlic lift to complement sweet shrimp. Tender noodles and crisp spring veggies give contrast on each bite. A soft poached egg or silken tofu adds creamy protein that rounds the bowl. A splash of soy sauce and a tiny drizzle of toasted sesame oil bring warmth without weighing the dish down. Finish with green onion for a fresh, crunchy note.

Ingredients

• 6 ounces ramen noodles or thin wheat noodles
• 8 ounces precooked shrimp, thawed if frozen
• 4 cups low sodium vegetable broth
• 1 cup thinly sliced bok choy or baby spinach
• 1 small carrot, julienned
• 1 clove garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon low sodium soy sauce
• 1 teaspoon toasted sesame oil
• 1 large egg or 4 ounces silken tofu for extra protein
• 2 green onions, sliced
• 1 teaspoon rice vinegar or lemon juice
• Optional: red pepper flakes and lime wedges for serving

Step by Step Instructions

1. Bring the vegetable broth to a gentle simmer in a medium pot.
2. Add garlic and ginger to the simmering broth and cook for 1 minute.
3. Stir in soy sauce and rice vinegar, then taste and adjust seasoning.
4. Add noodles and cook according to package directions until just tender.
5. In the last minute of noodle cooking add carrots and bok choy to blanch.
6. Gently heat precooked shrimp in the broth for 30 to 60 seconds until warmed through.
7. If using an egg, poach it directly in the simmering broth for about 3 minutes for a soft yolk.
8. Turn off heat and stir in sesame oil and tofu if using instead of egg.
9. Divide noodles, broth, shrimp, and vegetables between bowls.
10. Top with the egg or tofu, sprinkle green onions and optional red pepper flakes, and serve with lime wedges.

Quick Tips and Shortcuts

Use precooked shrimp to cut active time significantly and avoid overcooking. Swap noodles for shirataki or konjac noodles for even fewer calories but keep the same broth technique. Frozen mixed spring vegetables can save chopping time and still add crispness. For an easy beverage pairing, brew a small cup of Nescafe Gold Espresso while the broth simmers to keep your meal prep moving. If you need more ideas for fast dinners, visit this quick and effortless cooking hub for inspiration.

Storage and Meal Prep

Store leftover broth and components separately in airtight containers for up to three days. Keep noodles and shrimp chilled separately from hot broth to prevent sogginess. Reheat broth, then add noodles and shrimp just to warm to preserve texture. For a meal prep option pack noodles and vegetables in one container and shrimp and broth in another to combine quickly at mealtime.

Short Closing Note

This shrimp ramen is a fast, spring friendly meal that keeps protein high and prep minimal. Tweak vegetables and protein to match what you have on hand and enjoy a nourishing bowl anytime.

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Quick Spring Shrimp Ramen

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A speedy shrimp ramen recipe perfect for busy spring nights, featuring precooked shrimp and plenty of greens in a light broth.

• Total Time: 30 minutes
• Yield: 4 servings 1x

Ingredients

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• 6 ounces ramen noodles or thin wheat noodles
• 8 ounces precooked shrimp, thawed if frozen
• 4 cups low sodium vegetable broth
• 1 cup thinly sliced bok choy or baby spinach
• 1 small carrot, julienned
• 1 clove garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon low sodium soy sauce
• 1 teaspoon toasted sesame oil
• 1 large egg or 4 ounces silken tofu for extra protein
• 2 green onions, sliced
• 1 teaspoon rice vinegar or lemon juice
• Optional: red pepper flakes and lime wedges for serving

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Instructions

1. Bring the vegetable broth to a gentle simmer in a medium pot.
2. Add garlic and ginger to the simmering broth and cook for 1 minute.
3. Stir in soy sauce and rice vinegar, then taste and adjust seasoning.
4. Add noodles and cook according to package directions until just tender.
5. In the last minute of noodle cooking add carrots and bok choy to blanch.
6. Gently heat precooked shrimp in the broth for 30 to 60 seconds until warmed through.
7. If using an egg, poach it directly in the simmering broth for about 3 minutes for a soft yolk.
8. Turn off heat and stir in sesame oil and tofu if using instead of egg.
9. Divide noodles, broth, shrimp, and vegetables between bowls.
10. Top with the egg or tofu, sprinkle green onions and optional red pepper flakes, and serve with lime wedges.

Notes

Use precooked shrimp to cut active time significantly and consider swapping noodles for shirataki or konjac noodles for fewer calories.

• Author: Chef Hanna
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Boiling
• Cuisine: Asian

Nutrition

• Serving Size: 1 bowl
• Calories: 350
• Sugar: 3g
• Sodium: 400mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 44g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 185mg