📺 Watch How to Make This Easy Ramen Recipe with Shrimp Wontons
Shrimp Wonton Ramen Recipe! This recipe is full of plump shrimp & flavor. If you love shrimp, you are going to LOVE this recipe!!
Shrimp Wonton Ramen 🦐🍜
This recipe is full of shrimp meat & shrimp flavor. If you love shrimp, you are going to LOVE this recipe!!
The orange/red color is not from chili oil or spicy sauce. It is 100% from shrimp. I will share all my secrets on getting the most shrimp & shrimp flavor for less than $$ and making a fancy gourmet ramen dish!
The best part about this ramen? You don’t need hours to get that deep, soul-warming flavor. This Shrimp Wonton Ramen comes together in just 40 minutes. For a ramen recipe, that’s a total win.
Still skeptical? Keep reading and see for yourself!
This recipe starts with whole shrimp—because we’re going all in for this full-on, flavor-packed Shrimp Wonton Ramen! Let’s dive in!
Remove the heads and shells from the shrimp and place them in a medium pot for the broth. Set aside the shrimp meat (about 5 to 6 oz) for the wontons.
Add a bit of cooking oil to the pot and turn the heat to medium-high. Sauté the shrimp heads and shells, and here comes the magic! Use a wooden spoon to press down on the heads and release that rich, buttery orange “goo.” This step is crucial for getting that deep, umami-packed flavor in the broth. So don’t be shy—SQUEEEEEEEZE every drop out!
Once the shrimp heads and shells turn bright orange and you see lots of brown bits at the bottom of the pot (about 4 minutes), add rice wine to deglaze. This loosens all that flavorful goodness stuck to the bottom. If you prefer to skip alcohol, water with a splash of lemon juice works too!
Next, pour in 5 cups of chicken stock and 2 cups of unsweetened and unflavored soy milk or whole milk. Want a cleaner, shrimp-forward broth? Just use water instead of soy milk.
This recipe makes about 3 to 4 servings, depending on your bowl size. Bring everything to a boil, then reduce the heat to medium-low. Let it simmer uncovered for 30 minutes, stirring occasionally.
Meanwhile, let’s make the wontons! Devein the shrimp and chop the meat until it becomes sticky and pasty in texture. I usually smash it first with the side of my knife, then give it a good chop. But don’t worry—if that feels too much, just chop it the way you normally would. It’ll still turn out delicious!
Place the chopped shrimp in a mixing bowl, then add chopped 2 garlic cloves, 1 oz ginger, and green onions. Add 1 egg white, 1 tsp soy sauce, 1 tsp rice wine, 1 tsp sesame seeds, 1 tsp sesame oil, 1 1/2 tsp cornstarch, and a pinch of black pepper. Mix well together.
Take one wonton wrapper and place it on your palm. Lightly wet the edges with cold water. Spoon about 1 teaspoon of the shrimp filling into the center, then fold by bringing all the corners together. No fancy folding techniques needed—just be sure each one is sealed well so the filling doesn’t leak. Repeat with the remaining wrappers and filling. You’ll end up with around 20 to 22 wontons.
This is the brand of wonton wrapper I used. I personally like super-thin wonton wrappers for this recipe, but if you can’t find these extra thin wonton wrappers, you can use the regular one. That’s fine oo!
When the soup is done simmering, remove shrimp heads and shells from the soup.
I like to squeeze excess soup from the shrimp heads after I remove them from the soup. Then put the liquid back into the soup. This is a completely extra step you don’t have to do.
Keep it warm.
Bring a separate pot of water to a boil and add a generous pinch of salt. Blanch the bok choy for 1 minute, then remove it from the water. Drain well and set aside.
Drop wontons (7 per serving) into now-empty salted boiling water. 30 seconds later, add fresh ramen noodles and cook by following the directions of the package you’re using.
If you’re using dried ramen noodles, cook noodles ahead separately because wonton takes only 2 minutes to cook. (Don’t overcook wontons. Otherwise, the wrappers will start to melt.)
Meanwhile, wontons and noodles are cooking, grate 1 clove of garlic into a serving bowl and add 1 tbsp tsuyu.
Pour 1 1/2 cup to 2 cups of broth into the serving bowl.
Tsuyu is a Japanese soup base sauce with soy sauce, mirin, sake, sugar, and dashi (smoked bonito/katsuobushi broth). It is excellent to have in your pantry (refrigerator after open) if you love cooking ramen or Japanese cuisine at home.
Drain cooked ramen noodles and add into bowl. Stir noodles to coat evenly with broth and arrange them. Remove wontons and place them on top of the noodles. Now, arrange blanched bok choy, ramen egg, chopped green onions, sesame seeds, and rayu (chili oil) if you like.
Serve immediately! Enjoy!
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Shrimp Wonton Ramen
- Total Time: 45 minutes
- Yield: 3 to 4 1x
Description
Shrimp Wonton Ramen Recipe! This recipe is full of plump shrimp & flavor. If you love shrimp, you are going to LOVE this recipe!!
Ingredients
- 10 to 12 oz whole shrimp
For Soup (makes 3 to 4 serving)
- 2 tbsp cooking oil
- 1 cup rice wine
- 5 cups chicken stock
- 2 cup soy milk or water
For Wontons (makes 20 to 22 wontons)
- 2 cloves garlic, chopped
- 1 oz ginger, chopped
- 2 green onions, chopped
- 1 egg white
- 1 tsp soy sauce
- 1 tsp rice wine
- 1 tsp sesame seeds
- 1 tsp sesame oil
- 1 1/2 tsp cornstarch
- Pinch black pepper
- 20 to 22 wonton wrappers, extra thin square shape
For Ramen (per bowl)
- 1 clove garlic, grated
- 1 tbsp tsuyu, Japanese soup base sauce
- 1/2 bok choy
- 1 portion fresh or frozen ramen noodles
- 1/2 ramen egg
- chopped green onions
- black & white sesame seeds
- rayu, chili oil, optional
Get Recipe Ingredients
Instructions
- Remove heads and shells of shrimp and place in a medium size pot for soup. Keep meat (approximately 5 to 6 oz) for wontons. Add cooking oil into pot, turn on heat to medium high and sauté shrimp heads and shells. During this time, squeeze shrimp head with a wooden spoon to get beautiful buttery flavor orange “goo”.
- When shrimps heads and shells are orange color and bottom of pan has lots of brown bits, about 4 minutes, add rice wine. Deglaze bottom of pot. Now, pour chicken stock and soy milk (you can substitute soy milk with water if you prefer clean shrimp broth then creamy broth). Bring it to boil then reduce heat to medium low and simmer for 30 minutes without a lid. Stir occasionally.
- Meanwhile, let’s make wontons. Chop shrimp meat until it’s sticky and pasty texture. Place shrimp in a mixing bowl then add garlic, ginger, green onions egg white, soy sauce, rice wine, sesame seeds, sesame oil, cornstarch and black pepper. Mix well together.
- Bring one wonton wrapper at a time on your palm and wet edges with a little bit of cold water. Place about 1 tsp of filling in middle and fold by bring all edges together. No special folding skills required for this type of wonton, just make sure it’s well sealed. Repeat with rest of ingredients. You’ll make 20 to 22 wontons.
- When soup is done simmering, remove shrimp heads and shells from soup. Keep it warm.
- Bring another pot of water to boil and add generous amount of salt. Blanch bok choy for 1 minutes and remove from water, drain and set aside.
- Drop wontons (7 per serving) into now-empty salted boiling water. 30 seconds later, add fresh ramen noodles and cook by following directions of package you’re using. If you’re using dried ramen noodles, cook noodles ahead separately, because wonton takes only 2 minutes to cook. (Don’t over cook wontons, other wise the wrapper will start melt.)
- Meanwhile wontons and noodles are cooking, grate 1 clove garlic into a serving bowl and add 1 tbsp tsuyu. Pour 1 1/2 cup to 2 cups of broth into serving bowl. Drain cooked ramen noodles and add into bowl. Stir noodles to coat evenly with broth and arrange them. Remove wontons and place top of noodles. Now, arrange blanched bok choy, ramen egg, chopped green onions, sesame seeds and rayu if you like. Serve immediately! Enjoy!
- Prep Time: 5 minutes
- Cook Time: 40 minutes
25 comments
I havnt tried this yet, but I’m telling you guys, I made the last easy ramen soup from Seonkyoung and it was sensational. It actually could be the best thing I’ve ever made. So exciting. Can’t wait to try this!
Thank you for the feedback!
Every time I see your delicious recipes I get so hungry! Your some cook!
Thank you!
Can I use sake instead of rice wine?
Yes, that should be fine.
I know your dishes are all delicious but one thing more how come the egg is not fully cook? there’s still has a bacteria….anyway i still going to cook with out an egg ? I’m your fan and when you have a new dish i love it so keep it up more dishes to share and thank you so much for every dish you make….I LOVE IT!
Hi Seonkyoung Longest, I live in the UK and it’s a little difficult to get michiu/mijiu here. Would substituting with Japanese cooking sake work instead? Thanks!
Yes! subbing with Japanese cooking sake should work just fine!
Amazing website and Delicious recipes
Thank you!
Hi Seonkyong, I would like to ask that the soy milk you used was sweatened or unsweatened. Thank alot ^^
It was unsweetened!
I know the recipe said you didn’t strain so you wouldn’t lose the orange surface, but I tried it anyway. There was no noticeable loss of orange (especially since I used a silicone spatula to scrape the bowl I poured the strained broth into when I returned the broth to the pot.)
Anyway, I loved the final product and it is now my favorite ramen recipe ever. So delicious!
Hi Seonkyoung, can I substitute soy milk with cow milk ? Thanks
Yes you can!
This recipe was totally worth the extra hassle of finding head on shrimp. The broth was sooo delicious! My dumplings didn’t look beautiful, but the flavor made up for it! Thank you so much for sharing !
With this recipe that is exactly how it should look!
my mom said this was the best shrimp wonton ever!!!!
Hi.I love your recipes!!! I had never cooked any Asian food before I find you on facebook,now I am obsessed!! But I have a problem, I can’t find this tsuyu sauce anywhere!! Is there something I can replace it with ? Thank you! You are amazing! Thank you for great recipes and inspiration ❤
HI! Thank you for the support! Here is the link to amazon where you can buy and have it delivered! https://www.amazon.com/dp/B002Z3F0IW?ref=exp_seonkyoung_dp_vv_d Hope this helped (:
Can I use some heavy cream if I don’t have soy milk? What would the ratio be?
Love love all your recipes, some have been stuck with me now. Just wondering if I can use almond milk instead of soy on this recipe, do you think it would taste weird?
That should be fine as long as it is unsweetened, and doesn’t contain too much sugar. Hope this helped (:
Hi, I thought your video looked really good, going to try this, but I was wondering, if I needed to substitute Tsuyu for anything, what could I use instead?