Spicy Shrimp Ramen Bowls

ByWendie Williams Updated on
87 Comments

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These Spicy Shrimp Ramen Bowls have tender shrimp, crisp veggies, and spicy Sriracha!

Spicy shrimp ramen bowl on chopsticksFall 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!

Spicy shrimp ramen bowlAs 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.

Spicy shrimp ramen 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.

Spicy shrimp ramen bowl with chopsticksThe 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!

Spicy shrimp ramen bowl with sriracha bottleMAKE SURE TO FOLLOW ME ON FACEBOOK, INSTAGRAM, PINTEREST FOR ALL MY LATEST RECIPES.

 

Spicy shrimp ramen bowl

Spicy Shrimp Ramen Bowls

4.41 from 435 votes
Written By: Wendie Williams
These Spicy Shrimp Ramen Bowls have tender shrimp, crisp veggies and spicy Sriracha!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 355
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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

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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. 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.

Video

Notes

**If you don't plan on eating this right away make the ramen noodles separately then add them together as served. The noodles soak up the broth and become more soggy if they sit for a long time.

Nutrition

Serving: 4ServingsCalories: 355kcalCarbohydrates: 70gProtein: 20gFat: 22gSaturated Fat: 7.2gPolyunsaturated Fat: 38gCholesterol: 130mgSodium: 424mgFiber: 9gSugar: 17g
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!
Course Entrees
Cuisine Chinese
4.41 from 435 votes (414 ratings without comment)

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Recipe Rating




87 Comments

  2. 5 stars
    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

  4. 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!!!

  5. So glad you liked it Elizabeth! I have a couple of those teenage boys too that can easily demolish a few Ramen bowls 🙂

  6. 4 stars
    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!

  8. This looks delicious, not to mention also easy and fast! How many servings does the recipe provide for?

  9. Hi Tina, Thanks for catching that whoopsie! I fixed it 🙂 Glad you enjoyed the ramen bowls.

  10. 4 stars
    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!