🍣 Japanese · Main · Easy difficulty · Pescatarian
Shrimp Udon
A fragrant Japanese main built around shrimp, seasoned with udon noodles and soy sauce.
- Prep time
- 8 min
- Cook time
- 17 min
- Total time
- 25 min
- Servings
- 4
- Calories
- 509 kcal
- Protein
- 25 g
- Carbs
- 53 g
- Fat
- 22 g
- Course
- Main
About this Japanese pasta dish
Shrimp Udon is a Japanese main built around large shrimp. It takes about 25 min from start to finish, 8 minutes of prep and 17 minutes of cooking, and serves 4.
Cooking method: pasta dish. Difficulty is rated easy. Pescatarian.
Good for: under 25 minutes, kid friendly, comfort food.
Ingredients
Quantities are for 4 servings. Change the servings in the app to rescale them automatically.
- 500 g large shrimp, peeled and deveined
- 400 g udon noodles
- 1/4 cup soy sauce
- 2 tbsp mirin
- 3 cups dashi
- 2 spring onions
- 1 tbsp olive oil
- Salt and black pepper, to taste
Method
Step 1. Boil the pasta or noodles in well-salted water until al dente; reserve a cup of cooking water.
- Heat
- Low, with small lazy bubbles
- Look for
- Small bubbles break the surface gently; the sauce thickens and the food turns tender.
- Why it matters
- Gentle, steady heat softens tough fibres and lets flavours blend without drying things out.
- Avoid
- Letting it boil hard, which toughens meat and reduces the liquid too fast. Lifting the lid too often loses heat.
Step 2. Heat oil in a wide pan and cook the shrimp until done and lightly golden.
- Heat
- Medium to high
- Look for
- The oil shimmers and flows like water; a drop of water sizzles instantly.
- Why it matters
- Food added to a properly hot pan sears and browns instead of steaming and sticking.
- Avoid
- Adding food to a cold pan: it sticks, turns grey and soaks up oil.
Step 3. Add the soy sauce, mirin and dashi and cook for 2-3 minutes.
- Heat
- Keep the heat steady
- Look for
- The new ingredient is coated and the mixture returns to a gentle bubble.
- Why it matters
- Adding things in order lets each ingredient cook for just the right time.
- Avoid
- Dumping everything in at once: delicate items turn mushy before tougher ones are done.
Step 4. Toss the drained pasta through the sauce, loosening with splashes of cooking water until glossy.
- Heat
- Keep the heat steady
- Look for
- The new ingredient is coated and the mixture returns to a gentle bubble.
- Why it matters
- Adding things in order lets each ingredient cook for just the right time.
- Avoid
- Dumping everything in at once: delicate items turn mushy before tougher ones are done.
Step 5. Finish with the spring onions and a crack of black pepper.
- Heat
- Warm plates
- Look for
- Hot food on warm plates with a fresh, bright garnish on top.
- Why it matters
- Garnish adds colour, crunch and freshness. Tasting and adjusting salt or acid at the end lifts the whole dish.
- Avoid
- Waiting too long: the dish cools and crisp parts go soft.
Step 6. Serve straight away in warm bowls.
- Heat
- Warm plates
- Look for
- Hot food on warm plates with a fresh, bright garnish on top.
- Why it matters
- Garnish adds colour, crunch and freshness. Tasting and adjusting salt or acid at the end lifts the whole dish.
- Avoid
- Waiting too long: the dish cools and crisp parts go soft.
Chef's tip
Salt the water until it tastes like the sea.
Equipment you will need
- Large pot
- Wide pan
- Colander
Nutrition per serving
Estimated per serving: 509 kcal, 25 g protein, 53 g carbohydrate and 22 g fat. Roughly 20% of the energy comes from protein, 42% from carbohydrate and 39% from fat, using standard energy values.
Nutrition values are estimates from typical ingredient profiles. They are not medical data, and brands and portions vary. Consult a doctor or registered dietitian about your diet.
When to cook Shrimp Udon
Substitutions and variations
- Use gluten-free pasta for a wheat-free version and follow the packet timing.
- Keep a cup of starchy pasta water to loosen the sauce at the end.
- Add extra vegetables for fibre and colour, and serve a smaller pasta portion if you want fewer calories.
Frequently asked questions about Shrimp Udon
How long does Shrimp Udon take to make?
It takes about 25 min in total: 8 minutes of prep and 17 minutes of cooking. Times are estimates and depend on your stove, pan and how small you cut the ingredients.
How many calories are in one serving?
Each serving has about 509 kcal, with 25 g protein, 53 g carbohydrate and 22 g fat. These are estimates for the recipe's 4 servings.
Is Shrimp Udon gluten-free?
It is not marked gluten-free in our data. Use certified gluten-free alternatives for any sauces or stocks if you need to avoid gluten.
Is it suitable for vegetarians or vegans?
It is pescatarian: it contains fish or seafood but no meat or poultry.
How difficult is it to cook?
It is an easy recipe with simple steps and minimal timing pressure, so it suits beginners.
Can I make Shrimp Udon ahead or freeze it?
Store leftovers in airtight containers in the fridge for 3-4 days. Most baked and saucy dishes freeze well for up to 3 months, but avoid freezing crisp items and salads.
How many servings does it make?
This recipe makes 4 servings. To change the amount, scale each ingredient in proportion. The interactive app's servings control does this automatically.