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.
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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.
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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.
Wendie
Yay Tara! Bok Choy and mushrooms would be fantastic too.
Tara
I just made this for dinner with a couple changes. I omitted the brown sugar & used bok choy & mushrooms instead of the peppers (personal preference) next time I will season the vegetables I used low sodium soy sauce & stock so I think it needed a little more salt. Other than that it was delicious. I will definitely make again
Wendie
The noodles tend to get a bit soggy the longer they sit in the broth.
Lynette
Can this be good for a meal prep? I have some Mason jars and I was thinking about using this recipe for lunch. I love raman noodles!!!
Wendie
So glad you liked it Elizabeth! I have a couple of those teenage boys too that can easily demolish a few Ramen bowls 🙂
Elizabeth
Just made this and cut back the sugar based on comments. Also cut back on the garlic and used garlic/red pepper paste since we didn't have sriracha. Thought it was okay when I tasted it out of the pan, but once I garnished with the cilantro and a squeeze of lime, it really came to life. My teenage son ate two huge servings. Will definitely make again!
Wendie
Hi Beth, It makes 4 large servings. I hope you love it, its one of my favorites. 🙂 ~Wendie
Beth
This looks delicious, not to mention also easy and fast! How many servings does the recipe provide for?
Wendie
Hi Tina, Thanks for catching that whoopsie! I fixed it 🙂 Glad you enjoyed the ramen bowls.
Tina
Really good recipe I enjoyed it though it was a little too sweet for my taste and I even cut back to only 2 tbsp of brown sugar. * also it says that cabbage in the directions but isn't in the ingredient list, just fyi!