Directions

• In a medium pot over high heat, heat 1 tablespoon of olive oil until it shimmers. While heating, pat the shrimp dry with a paper towel and season with ¼ teaspoon salt. Working in batches if needed, arrange the shrimp in a single layer, making sure not to overcrowd the pot. Sear until lightly browned and pink all the way through, about 30 seconds on each side. Transfer to a plate.
• In the same pot, lower the heat to medium and add the remaining 1 tablespoon of oil, the onion, bell pepper, and garlic. Stirring frequently to avoid over-browning, cook until the mixture is softened and fragrant, about 3 minutes.
• Add 4 cups of water, sazón, dashi, the remaining ½ teaspoon salt, and half of one ramen seasoning packet (about 1¼ teaspoons) into the pot. Increase the heat to high and bring to a boil. Add both packages of ramen noodles and cook according to the package directions. Remove from the heat and stir in the spinach until just wilted. Reserve the remaining seasoning for another use.
• Divide the soup between two bowls and top with a few pieces of shrimp, cilantro, eggs, and sesame seeds, if using. Serve immediately with lime wedges for squeezing over.