Broccoli Slaw Shrimp Ramen Salad

 

Broccoli Slaw Shrimp Ramen Salad combines tender Gulf shrimp, crunchy slaw, and a Creole‑Italian dressing inspired by the classic Asian ramen salad. It's a perfect make‑ahead dish and great for these hot summer days.

Broccoli Slaw Shrimp Ramen Salad

If you grew up in the South, you probably remember that old‑school Asian ramen slaw that showed up at pretty much every potluck - crunchy noodles, cabbage mix, and a sweet‑tangy Asian-style dressing. So good!

This recipe is inspired by that nostalgic classic, but with a little of my own Gulf Coast flair.

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I swap in broccoli slaw for extra crunch and brightness, add poached tender Gulf shrimp, and toss everything in a Creole‑Italian dressing that hits every note from sweet to savory with just a tad bit of spicy.

It’s cool, refreshing, and downright addictive and perfect for any time of the year, but especially when the summer heat is turned on.

And since The Cajun (aka my husband) won’t touch anything that looks remotely like this kind of salad, this one ends up being all mine - which is perfectly fine with me because it keeps beautifully and I can eat on it for days - while he chows on other leftovers.

Why This Works

• Quickly poached Gulf shrimp stay tender and sweet - no rubbery shrimp here.
• Broccoli slaw gives crunch without all the prep work.
• Ramen noodles soften into the perfect texture overnight.
• Creole‑Italian dressing hits every note: tangy, sweet, savory, and a little spicy.
• Make‑ahead friendly - tastes even better after a rest.

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Here's what you'll need to make my Broccoli Ramen Shrimp Salad:

For the Shrimp:

• 1/2-pound large raw shrimp (preferably Gulf), peeled and deveined
• Large pinch kosher salt
• 1 small lemon, half sliced (reserve other half for juicing for the dressing)
• 1 bay leaf
• Dash granulated sugar
• 1/4 teaspoon Old Bay seasoning (optional)

For the Dressing:

• 1/3 cup salad oil (vegetable, canola, light olive)
• 3 tablespoons apple cider vinegar
• 1 tablespoon lemon juice
• 1 tablespoon honey
• 1 teaspoon Creole mustard
• 2 tablespoons creamy Italian dressing (I used Imo’s brand (#ad))
• 1 teaspoon Cajun or Creole seasoning (Slap Ya Mama (#ad) used)
• 1 tablespoon Salad Supreme seasoning (#ad), or to taste (optional but suggested)
• 1 packet ramen seasoning (reserved from 3-ounce ramen pack)
• Black pepper, to taste

For the Salad:

• 1 (16 ounce) bag broccoli slaw mix
• 1-2 (3 ounce) packs ramen noodles, crushed (I used one)
• 2 green onions, sliced
• 1/4 cup sliced almonds

Now, y'all know I am all about Gulf shrimp. I grew up on the Gulf Coast. I've eaten our Gulf seafood all my life. Gulf shrimp are the only shrimp I buy, and the most budget friendly way is to meet the boats right at the dock.

I found this shrimp company recently via the Shop app and I love having them on hand! Important Note: I have no affiliate relationship with Last Island - I'm just sharing a seafood source that I love.

Last Island shrimp are wild Gulf shrimp out of Louisiana and because they are already peeled, deveined and fresh frozen flat, they take just minutes to thaw in a bowl of water, making them great for those last-minute meals.

Of course, the work is done for your so they're a premium price for that, but they are super handy to have on hand in your freezer when you have a busy life. I find that many of my recipes I make for the two of us work out just fine with these 1/2-pound packages. The shrimp are gorgeous, beautifully clean, prepped and ready, and on the large size, about 28 count per pound - and more important, zero work on my part and they are delicious!

First things first, I'm going to do a quick poach of these shrimp. It's a great method for all kinds of dishes that call for cooked shrimp because the poaching liquid I'm using adds just a subtle flavor that doesn't take away from the natural sweetness of the shrimp.

Bring a medium saucepan of water to a boil. Add salt, lemon, bay leaf, sugar and Old Bay. I'm using some already sliced lemon wedges I had in the fridge and needed to use up but, if you use a fresh whole lemon, you'll slice up half and save the other half to juice for the dressing.

Add shrimp to the boiling water and cook about 1 to 2 minutes only, just until shrimp begins to curl and in no longer translucent.

Immediately remove from the boiling water to avoid overcooking them.

Transfer to an ice bath, drain and refrigerate until needed. You can also put them in a bowl and top with a zippered storage bag filled with ice to quickly cool them down, without diluting them.

Meanwhile, in a large, lidded bowl, whisk together oil, cider vinegar, lemon juice, honey, Creole mustard, Italian dressing, Cajun/Creole seasoning, Salad Supreme, ramen seasoning packet, and black pepper.

Adding the seasoning packet is totally optional, but it really boosted the flavor.

Whisk until blended together.

Grab your nicely chilled shrimp.

Add broccoli slaw, crushed ramen noodles, green onions, sliced almonds, and chilled shrimp directly on top of dressing. I only used one package of ramen, and it was just right for me, but if you like extra noodles, you might want to use 1-1/2 to 2 packs. Also, since I'm using large shrimp, I've cut them into thirds for more bite sized pieces.

Toss everything together until well coated.

Taste and add additional Salad Supreme seasoning as needed to taste.

Cover and refrigerate for several hours or up to overnight before serving to let noodles soften and flavors to meld together. Toss again just before serving, taste and add additional Salad Supreme if needed.

Posted by DeepSouthDish.com on July 21, 2026

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