Spicy Shrimp Ramen Bowls
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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
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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.
Sorry Jennifer I don't put the calorie count at this time. You could do it at https://www.calorieking.com if you would like.
Do you have a calorie count for a serving?
Woohoo those additions sound delicious Meghan!
I added sweet chili sauce, mushrooms and bamboo shoots! Yummy! It’s one of our favorites!
Yay Greg! Glad you liked it and thanks for taking the time to come back here to let me know 🙂
I followed the directions. Result was it had good texture, hearty and flavorful, and simple. I book marked it for future use. Thank you. greg
I'm so glad you loved it Ashley! Thank you for taking the time to come back here and let me know. 🙂
Thanks for this recipe. It was delicious. I used spinach because I didn’t have any cabbage and I used honey instead of brown sugar. Turned out great!
Yes Toni that would work fine 🙂
Can you use other noodles like chow mein lo mein?