Published: · Modified: by Wendie · 77 Comments
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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
Wendie
These Spicy Shrimp Ramen Bowls have tender shrimp, crisp veggies and spicy Sriracha!
4.41 from 431 votes
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Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Entrees
Cuisine Chinese
Servings 4
Calories 355 kcal
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.
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
Keyword ramen, shrimp, soup
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Reader Interactions
Comments
WendieSo happy you loved it Julie 🙂
- Julie
Thanks again!! Loved the Stuffed Poblano recipe, I added Green Chili Verde sauce to the chicken/veggie mixture. Can't wait to try this Spicy
Shrimp Ramen recipe. Julie P. - Wendie
Love that Vicki 🙂
- Vicki
Love this. And I make it about twice a month. I don’t always use shrimp. I use leftover other proteins like pulled pork and /or chicken. Even left over roast. Great recipe. - Deguello
I have a suggestion: instead of the shredded cabbage cut the white part out of Napa Cabbage leaves and diced the green part. Serve the hot soup over the diced Napa leaves in the bowls. The Napa will retain much of its crunch and flavor.
- Wendie
Yay Deb I'm so happy you enjoyed it 🙂
- deb
This shrimp ramen was really good - will be making it again. I'm so glad I found your posts - I love everything I have tried from your recipes!!! Thank you for sharing this one!!!
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