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
These Spicy Shrimp Ramen Bowls have tender shrimp, crisp veggies and spicy Sriracha!
- 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
- 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.
**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.
Serving Size4 Servings
Amount Per Serving Calories 555Total Fat 22gSaturated Fat 7.2gTrans Fat 0gUnsaturated Fat 38gCholesterol 130mgSodium 1124mgCarbohydrates 70gFiber 9gSugar 17gProtein 20g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline.
Yay Dottie! You're so sweet! So happy you loved it 🙂
Wendie, you are the best. Your recipes are simple, colorful and delicious. We loved the "Spicy Shrimp Ramen Bowls" so very, very good. Keep up the good recipes.....and thank you.
This looks fantastic for my tastes, but my husband a son both prefer beef ramen bowls. Do you have a recipe that uses beef?
So happy it was delicious Jimmy!
This was so delicious and easy to make. Definitely a keeper💕
Was simple enough, great favor but mine was not as pretty lol
Loved this dish! Great for a week night meal.. thanks for a wonderful recipe
The flavors meld together beautifully. It was delicious!
Six cups of one of those choices. You can use chicken, vegetable or seafood stock