Spicy Shrimp Ramen Bowls
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This Shrimp Ramen Recipe turns a few packs of instant ramen into a real dinner with seared shrimp, crisp veggies and a spicy sriracha soy broth. For another quick shrimp dinner, try my Shrimp with Hot Garlic Sauce.
It's ready in about 20 minutes, so it's an easy weeknight dinner when it's cold out. Shrimp night at our house is also my Crispy Shrimp Tacos with Cilantro Lime Slaw, and if you want something heartier, my Easy BBQ Oven Baked Ribs are always a hit.
Quick Look: Spicy Shrimp Ramen Bowls
- ⏱️ Prep Time: 10 minutes
- 🕒 Total Time: 20 minutes
- 👨👩👧👦 Servings: 4
- 📊 Calories: 677 per serving
- 🥣 Ingredients: Ramen noodles, shrimp, stock, cabbage, carrots, sweet peppers, onion, garlic, ginger, soy sauce, brown sugar, sriracha, lime, cilantro
- ⭐ Difficulty: Easy. One skillet and one pot.
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Why You'll Love This Recipe
Ready in 20 Minutes. Ten minutes of prep and ten at the stove.
Better Than the Packet. The broth is soy sauce, garlic, ginger, lime and sriracha instead of the seasoning packet.
Loaded with Veggies. Cabbage, carrots, peppers and onion go into every bowl.
For more takeout-style dinners at home, try my Honey Garlic Butter Shrimp & Broccoli or Classic Pork Fried Rice.
Ingredients Needed
- Ramen: Use 3 packs of instant ramen and toss the seasoning packets.
- Shrimp: Medium to large shrimp, peeled and deveined.
- Stock: Chicken, vegetable or seafood stock all work.
- Sriracha: Start with 1 tablespoon and add more if you like it spicier.
How to Make Spicy Shrimp Ramen Bowls
- Step 1: Sear the shrimp in a hot skillet with a little oil, salt and pepper.
- Step 2: Move the shrimp to a plate and set it aside.
- Step 3: Cook the cabbage, carrots, peppers and onion in a Dutch oven, then stir in the garlic and ginger.
- Step 4: Pour in the stock, soy sauce, brown sugar, lime juice, and sriracha, bring it to a boil, then let it simmer.
- Step 5: Add the ramen noodles and cook until they're tender.
- Step 6: Add the shrimp back in, then ladle it into ramen bowls and top with cilantro.
Recipe Tips
- Cook the shrimp first and add it at the end so it stays tender.
- Slice the veggies thin so they cook in just a couple of minutes.
- If you're not eating it right away, cook the noodles separately. They soak up the broth and get soggy if they sit.
Recipe FAQ's
No, toss it. The broth gets its flavor from soy sauce, garlic, ginger, brown sugar, lime and sriracha.
Use 1 tablespoon of sriracha, or leave it out and let everyone add their own at the table.
Yes. Thaw it and pat it dry before you sear it.
Make the broth and shrimp ahead, then cook the noodles separately and put it all together when you serve it.
Keep the broth and shrimp in an airtight container in the fridge for up to 3 days, with the noodles stored separately. Reheat the broth on the stove.
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Spicy Shrimp Ramen Bowls
Equipment
Ingredients
- 3 pkgs ramen seasoning packet discarded
- 1 1/2 lbs med-large shrimp peeled and deveined
- 6 cups chicken stock or 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 green cabbage shredded
- 3/4 cup carrots thinly sliced
- 3/4 cup sweet peppers thinly sliced
- 1/2 cup onion thinly sliced
- juice of 1 lime
- Cilantro
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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. Re
- Remove the cooked shrimp to a plate and 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.
Love that Rafael 🙂
Thank you! Made a few changes to the vegetables I added, to the sauce I used shrimp stock I made with the shells, and added sambal to make it spicier. Topped with green Onions and a 6.5-minute boiled egg. Great dinner!
want to try, looks soooo good.
Changes I made. Sorry about the changes but some ingredients we didn’t care for. I used your recipe as a guide. Thanks for the suggestions.
Homemade chicken broth with 2 ramen pkgs with soy seasoning packets. Add sliced garlic, 1 cap full teriyaki sauce, 1\2 cap hot sauce. Fresh parsley in bowls. Coat shrimp with my seafood seasoning. Scrap bits from pans where seafood was cooked. Add to pot of broth. Very good.
Yay Cindy happy you enjoyed it 🙂
Oh my gosh this was so good. I can't get enough of it. Will definitely make this again.
My pleasure Sharon 🙂 happy you enjoyed it and thanks for the great review!