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.
I have made this recipe several times already and making again tonight. We love it! I've used rice noodles 1 of the times and it was a nice change. i also used some chicken Pho liquid broth concentrate. AMAZING flavors in this dish!
So happy you loved it Shannon!
This was by far the best ramen recipe. Was delicious. I used Ramen Broth instead of chicken broth. I will defiantly put on the dinner rotation!!!
I prepared this for dinner last night... It was delicious.... I will definitely make this again.
Ive never added Miso paste to this recipe Emily. Let me know how it is 🙂
This recipe looks perfect, want to try it tonight. Could I add some miso paste? I love the umami flavor it adds plus the added benefit of eating more fermented foods, yum! Any idea how much or how it would affect the taste here?
I made this tonight for the first time. I added fresh jalapeno's, chicken and a fair amount more Sriracha. Amazing! Thanks for sharing 🙂
Vicki
So happy to hear that Sue!
I made this for our supper last night for my husband and myself. I cut back the ramen noodles to two package as there was only the two of us. That was a big mistake as there was too much broth for two packages of the noodles. My husband does not like new recipes, as he is quite satisfied with the meals I have prepared for us over the 56 years of marriage - however, he loved this! I will make this more often now. Thank you for a delicious bowl of food!
I added a half a can of Campbell's chicken and vegetable soup with some water..... It was good... 🙂