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Temomi Ramen Shrimp Scampi

Temomi Ramen Shrimp Scampi

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  • Ponzu Butter Sauce:
  • 3 tablespoons Kikkoman® Ponzu Citrus Seasoned Dressing & Sauce

  • 2 tablespoons fresh lemon juice

  • 1 ½ pounds cold, cubed unsalted butter

  • 1 tablespoon cornstarch

  • Kosher salt to taste

  • ½ teaspoon shrimp paste (optional)

  • Garlic Bread Crumbs:
  • 5 tablespoons unsalted butter

  • 1 tablespoon olive oil

  • 3 cups Kikkoman® Japanese Style Panko Bread Crumbs

  • 1 tablespoon garlic powder

  • 1 tablespoon kosher salt

  • 2 teaspoons granulated sugar

  • Shrimp Scampi:
  • 2 teaspoons olive oil

  • ½ small red onion, medium dice

  • 1 clove garlic, thinly sliced

  • 9 (71-90 count) wild white shrimp

  • 1 tablespoon finely chopped parsley

  • 3 tablespoons sake

  • 2 ounces Ponzu Butter Sauce

  • 1 portion Temomi ramen noodles

  • 3 tablespoons Garlic Bread Crumbs


  • To prepare Ponzu Butter Sauce, place lemon juice and ponzu in a small saucepan and bring to a simmer. Add butter a little at a time, whisking until smooth and emulsified. Whisk in cornstarch and use a stick blender to blend it into the warm sauce if needed. Adjust with water if it becomes too thick and season with salt (about ½ teaspoon). Add shrimp paste if desired and blend again with stick blender. The sauce should be just thick enough to coat the back of a spoon.
  • To prepare Garlic Bread Crumbs, melt butter with olive oil in a large skillet over medium heat. Add breadcrumbs and toast until golden brown and crunchy, stirring constantly. Stir in garlic powder, salt and sugar. Transfer to a paper towel lined tray and let cool.
  • To prepare an individual serving of scampi, sweat the onion and garlic in olive oil in a medium sauce pan until translucent. (You do not want any browning). Add shrimp to the pan. Deglaze with sake and cook until dry; stir in Ponzu Butter Sauce.
  • Bring water to a boil and cook the ramen for 2½ minutes. Add to pan with sauce and cook for 1 minute more. Stir in parsley.
  • Plate the ramen in a bowl and top with Garlic Bread Crumbs.


  • Recipe created in partnership with Chef Robbie Felice at pastaRAMEN.     

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