Shrimp Recipe

Prep aromatics

Peel and smash garlic cloves, then thinly slice. Peel ginger and slice into 1/8-inch coins or julienne. Keep garlic and ginger together for the broth.

In a large pot, add 6 cups broth and 1 cup water. Bring to a gentle simmer over medium heat.

Add the prepared garlic and ginger to the simmering broth. Stir in fish sauce, soy sauce, lime juice, brown sugar, and chili garlic sauce (if using). Reduce heat to low and simmer gently for 10 minutes to infuse flavors.

After 10 minutes, taste the broth and adjust seasoning: add a pinch more salt or 1/2 tsp more fish sauce for saltiness, or more lime juice for brightness. Keep broth warm on the lowest heat while you prepare noodles and shrimp.

Soak or cook noodles according to package instructions until just tender (al dente). For dried rice noodles, soak in hot water 5–8 minutes and drain; for ramen, boil 3–4 minutes. Drain and toss with a drizzle (about 1/2 tsp) of neutral oil to prevent sticking. Divide noodles among 4 bowls.

Pat shrimp dry with paper towels. Toss shrimp with kosher salt and black pepper.

Heat 1 tablespoon neutral oil in a skillet over medium-high heat until shimmering. Add shrimp in a single layer and sear 1.5–2 minutes per side, until pink and just cooked through (internal temperature ~125–135°F / 52–57°C). Remove from heat and set aside.

While noodles and shrimp cook, prepare vegetables: slice mushrooms, julienne carrot, and separate bok choy leaves (if using larger leaves) or rinse spinach. Slice scallion whites and greens separately.

Optional quick-blanch: Add the bok choy or spinach to the simmering broth for 30–60 seconds until bright green and just tender, then remove with tongs or a slotted spoon and divide among the bowls on top of noodles.

Place cooked shrimp on top of noodles and greens in each bowl.

Ladle the hot broth (strain out garlic/ginger pieces if you prefer a clear broth) over the noodles, just enough to cover them and warm the bowls, about 1.5 cups per bowl.

Top each bowl with sliced mushrooms and julienned carrot (raw for crunch or briefly added to broth for 30–60 seconds if you prefer them softened).

Finish with a drizzle of sesame oil (about 1/4 tsp per bowl), scatter sliced scallion greens, cilantro leaves, and toasted sesame seeds. Serve with lime wedges on the side to squeeze over the bowl.