Loaded Shrimp Ramen with Sausage, Eggs, and Potatoes
A rich, easy bowl that brings together shrimp, sausage, soft eggs, and potatoes in a savory ramen broth.
Ingredients
Main Ingredients
- 2 packages ramen noodles, seasoning packets discarded
- 12 to 14 large shrimp, peeled and deveined
- 8 ounces beef sausage or turkey sausage, sliced
- 1 pound small red potatoes, halved
- 3 large eggs
- 1 1/2 tablespoons butter
- 3 cloves garlic, minced
- 1 to 2 teaspoons chili oil or hot sauce (optional)
- 3/4 teaspoon paprika
- 3/4 teaspoon black pepper
- 3/4 teaspoon salt, plus more as needed
- 3 cups chicken broth or water
- 1 tablespoon dried parsley or 2 tablespoons chopped fresh parsley
Instructions
Preparation
- Place eggs in a saucepan, cover with water, bring to a boil, and cook 9 to 10 minutes. Cool, peel, slice, and set aside.
- Boil potatoes in salted water for 10 to 12 minutes until tender. Drain and set aside.
- Season shrimp with paprika, pepper, and a pinch of salt.
Cooking
- Melt butter in a skillet and cook sausage until browned.
- Add shrimp and cook 1 to 2 minutes per side until pink. Remove and set aside.
- Sauté garlic in the same skillet for 30 seconds until fragrant.
- Add broth and bring to a simmer. Cook ramen noodles according to package directions. Stir in chili oil if using.
- Divide noodles and broth into bowls. Top with shrimp, sausage, potatoes, and eggs.
- Garnish with parsley and serve hot.
Notes
Serve hot for best flavor. Offer extra chili oil or soy sauce for adjusting spice or salt as preferred. Store leftovers in an airtight container in the fridge and use within 2 days. Reheat gently on the stove or microwave with a splash of water or broth.