These Spicy Shrimp Ramen Bowls have tender shrimp, crisp veggies, and spicy Sriracha!
Fall is here and that would mean soup season and comfort food is here too. Hot bowls of soup on chilly nights...Mmmmm These spicy shrimp Ramen bowls are super simple to make, comes together in about 20 minutes. If you're craving some comfort food that's a little more hearty you've got to try my Oven baked BBQ Ribs, always a huge hit!
As a kid I don't ever remember having Ramen noodles, I think I first had them after I got married. They were just ok for me, but my kids always loved it. Making it with the fresh veggies and shrimp turns it into yummy noodle goodness. You will never go back to the plain Ramen with just the seasoning packet after you try this.
We love shrimp in our house. I make it quite often, not only is it delicious but it makes for a super quick meal. Check out my Shrimp with Hot Garlic Sauce, Crispy Shrimp Tacos, or my Honey Garlic Butter Shrimp and Broccoli.
The fresh veggies and tender shrimp gives boring old Ramen a burst of flavor and is amazingly delicious! I use my Cast Iron Dutch Oven for this recipe and serve it in these ramen bowls my kid's love!
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Spicy Shrimp Ramen Bowls
Ingredients
- 3 pkgs ramen seasoning packet discarded
- 1 1/2 lbs med-large shrimp peeled and deveined
- 6 cups chicken vegetable or seafood stock
- 2 tablespoons olive oil
- 1-2 tablespoons sriracha depending on your heat level
- 3 tablespoons soy sauce
- 3 cloves garlic minced
- 1 teaspoon grated fresh ginger
- 1 1/2 tablespoons brown sugar
- 2 cups shredded green cabbage
- 3/4 cup carrots thinly sliced
- 3/4 cup sweet peppers thinly sliced
- 1/2 cup onion thinly sliced
- juice of 1 lime
- Cilantro
Instructions
- In a skillet on medium heat add 1 tablespoon olive oil. Add shrimp, season with salt and pepper and cook for 1-2 minutes on each side or until firm and pink. Set aside
- In a large pot on medium-high heat add 1 tablespoon olive oil. Add carrots, onions, cabbage and peppers and cook for 2-3 minutes add garlic and ginger cook another minute. Add stock, soy sauce, brown sugar, lime juice, and sriracha mix until combined. Bring to a rapid boil then reduce heat to medium and let simmer for 8 minutes.
- Add the dry ramen noodles to the broth and cook for another 2-3 minutes. Remove from heat and serve into bowls, add in shrimp and garnish with cilantro.
My nutritional info is automated and the seasoning pkg in ramen has a lot of sodium and was calculating that in there, even though it's discarded. I have since adjusted that but if you use low-sodium stock it will reduce even more.
This recipe looks delicious and I was wondering why the sodium is so high. If I used low sodium soy sauce and no salted chicken broth would it take a lot of the sodium out of dish? Thank you.
I'm sorry Barbara I don't create recipes specifically for diabetics.
Every recipe I have seen is wonderful and we truly love the ones we've tried.
?--do you have recipes that lend themselves to diabetics
So happy you loved it Shery. Hmmm you shouldn't have been locked out of facebook maybe just the group if they don't allow people to share, all facebook groups have different rules.
Wendi, my recipe turned out great. I tried adding your recipe to a group I belong to on Facebook. When I did that they locked me out of Facebook. NowI can't log back in. Any suggestions?
Yes, this recipe only serves 4.
I'm making this for 5 of us.Do you think I should use more of each ingredient?