Loaded Shrimp Ramen with Sausage, Eggs, and Potatoes
A hearty bowl that mixes shrimp, sausage, eggs, and potatoes for a quick, filling meal.
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, cook sausage until browned.
- Add shrimp and cook 1 to 2 minutes per side until pink. Remove and set aside.
- Sauté garlic 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.
Serving
- Divide noodles and broth into bowls. Top with shrimp, sausage, potatoes, and eggs.
- Garnish with parsley and serve hot.
Notes
Use room-temperature shrimp to ensure they cook fast and stay tender. Slice sausage thin so it browns well and mixes easily into the bowl.