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Hawaiian Garlic Shrimp Kimchi Ramen


Summertime vibes in this shrimp-ly delicious instant ramen bowl. This bowl was inspired by @stirandstyle and @eatshrimpdaddy's recipe. Perfect for days that you want to swim in a freshing bowl of organic ramen noodles. We all get that desire, right!?


  • 1 pound jumbo shrimp ( De-veined and dried with shell on )
  • 1 1/4 tablespoons flour
  • 1 teaspoon paprika
  • 1 pinch black pepper
  • 9 cloves minced garlic
  • 1 tablespoon extra virgin olive oil
  • 4 tablespoons unsalted butter
  • 3 tablespoons white wine
  • 1/4 cup chopped parsley ( Optional garnish )
  • 1 package Mike's Mighty Good Vegetarian Kimchi Ramen
  • 1 package pre-sliced pineapple

This Recipe Calls For Mike's Mighty Good Vegetarian Kimchi Ramen Noodle Pillow Pack, Which you can Purchase on


  1. In a large mixing bowl stir together flour, paprika, salt, and black pepper.
  2. Add the shrimp to the mixing bowl and coat the shrimp with the flour mixture, then set aside.
  3. In a large pan heat the butter and olive oil on medium heat until the butter melts.
  4. Add minced garlic to the pan and cook for 2-3 minutes (or until the garlic starts to brown).
  5. Add your shrimp to the pan and cook 2-3 minutes on each side (you may need to do this in 2 batches)
  6. Remove from heat and stir in white wine just before serving.
  7. Optional garnish with parsley
  8. Bring 1 3/4 cups water to a boil in a saucepan. Add dried ramen and boil for 4 minutes.
  9. Remove saucepan from heat. Add contents of flavor and oil packets to pot. Stir.
  10. Transfer ramen to a bowl. Top with pineapple and garlic shrimp. Enjoy!