If there’s one thing I look forward to as soon as the weather starts to dip, it’s that first big slurp of a spicy, steamy bowl of noodle soup. This Spicy Shrimp Ramen Bowl is one of those recipes I pull out when I want something quick, comforting, and a little fiery. It’s loaded with juicy shrimp, fresh crisp veggies, and a good hit of Sriracha that warms you from the inside out.
I didn’t grow up eating Ramen — not the packet kind, at least. That came much later, somewhere between moving out and learning to cook on a student budget. But once I started playing around with it — tossing out the flavor packet, adding my own broth, and loading it up with shrimp and veggies — it became something I actually looked forward to. And now, it’s a go-to for quick weeknight dinners that feel a lot fancier than they are.
Why I Keep Coming Back to This Bowl
I’ve made all sorts of noodle soups, but this one hits differently. Maybe it’s the balance — the soft noodles against the bite of sautéed veggies, the richness of the broth paired with that spicy kick. It’s a meal that feels like a hug but still wakes you up with heat.
I usually make this when I’ve got leftover veggies that need using up — a stray bell pepper here, some mushrooms there. And shrimp? Always stocked in my freezer. They thaw fast and cook even faster, which means dinner doesn’t have to be a whole production.
This bowl comes together in 20-ish minutes, which is honestly faster than waiting for takeout. And the bonus? You get full control over the spice level. I go heavy on the Sriracha, but my kid dials it down. Everyone’s happy.
My Favorite Way to Make It
A good pot really helps here. I use my cast iron Dutch oven because it heats evenly and makes the broth simmer gently without boiling over. I usually start by sautéing garlic and ginger until my whole kitchen smells amazing — don’t skip that part, it’s the base of the flavor.
Then it’s in with the broth, noodles, and whatever veggies I have on hand. I love using mushrooms, bok choy, and carrots, but I’ve thrown in broccoli, spinach, even shredded cabbage when I didn’t want to run to the store.
The shrimp go in last since they cook in just a few minutes — you’ll know they’re done when they curl and turn pink.
Tips That Make a Difference
- Use raw shrimp: If you’re buying frozen, look for raw peeled and deveined shrimp. Pre-cooked ones tend to get rubbery if you reheat them in the broth.
- Add the noodles at the end: Ramen noodles cook fast — too long in the broth and they’ll get mushy.
- Layer your heat: Don’t just rely on Sriracha at the end. Try stirring a bit into the broth while it simmers. A little goes a long way.
- Finish with something fresh: A handful of chopped green onions or a squeeze of lime brightens the whole bowl.
Make-Ahead Thoughts
This isn’t a make-ahead kind of meal in the traditional sense, but you can prep it in parts. Chop your veggies, clean the shrimp, and make the broth in advance. When you’re ready to eat, all that’s left is boiling the noodles and warming everything through.
I’ve even stored the cooked broth separately in the fridge and just added fresh noodles and shrimp on reheating — works great when you want that just-made texture.
How We Serve It at Home
At our place, everyone builds their own bowl. I line up the noodles, shrimp, veggies, and toppings like a mini ramen bar. My daughter loves a soft-boiled egg in hers, while I go for extra green onions and a drizzle of sesame oil.
We eat it straight from those oversized noodle bowls with chopsticks and soup spoons, usually perched on the couch with a movie playing. Total comfort food setup.
Leftovers and Storage
Ramen doesn’t store well with the noodles in the broth — they soak up all the liquid and get soggy. If you’re planning for leftovers, keep the noodles and broth separate.
Store the broth, shrimp, and veggies in one container and the cooked noodles in another. Reheat gently on the stove and combine right before serving.
Leftover broth and shrimp are good for about 2 days in the fridge. I wouldn’t freeze it — shrimp doesn’t reheat well from frozen once it’s been cooked.
Spicy Shrimp Ramen
This spicy shrimp ramen is pure cozy-in-a-bowl comfort. Juicy shrimp, crisp veggies, and a slurp-worthy broth spiked with sriracha and lime—this one’s a weeknight favorite around here. Best part? It’s ready in just 20 minutes, start to finish!
Ingredients
- 1½ lbs medium to large shrimp, peeled and deveined
- 3 packs of ramen noodles (discard the seasoning packets)
- 6 cups chicken, seafood, or vegetable broth
- 2 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1½ tablespoons brown sugar
- 3 tablespoons soy sauce
- 1–2 tablespoons sriracha (adjust to taste)
- Juice of 1 lime
- 2 cups shredded green cabbage
- ¾ cup sweet peppers, thinly sliced
- ¾ cup carrots, thinly sliced
- ½ cup onion, thinly sliced
- Fresh cilantro, for garnish
- Salt and pepper, to taste
Instructions
- Start by heating 1 tablespoon of olive oil in a skillet over medium heat. Season the shrimp lightly with salt and pepper, then cook them for about 1–2 minutes per side, just until they turn pink and curl. Set the shrimp aside once cooked.
- In a separate large pot, heat the remaining tablespoon of olive oil over medium-high heat. Toss in the carrots, onions, cabbage, and sweet peppers. Sauté for a couple of minutes until they just begin to soften. Add the garlic and ginger, cooking for another minute until fragrant.
- Pour in the broth and stir in the soy sauce, brown sugar, sriracha, and lime juice. Give everything a good mix and bring it to a boil. Once boiling, reduce the heat and let the soup simmer gently for about 8 minutes.
- Add the dry ramen noodles straight into the pot and cook until just tender, around 2–3 minutes. Turn off the heat.
- To serve, divide the noodles and broth into bowls, top with the cooked shrimp, and finish with a sprinkle of fresh cilantro.
Notes
- If you're making this ahead of time, cook the noodles separately and combine them just before serving. This keeps them from soaking up too much broth and going soggy.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 966Total Fat 46gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 28gCholesterol 216mgSodium 3665mgCarbohydrates 69gFiber 7gSugar 20gProtein 67g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Common Questions
Can I use chicken or tofu instead of shrimp?
Absolutely. I’ve done this with pan-fried tofu cubes and even leftover rotisserie chicken. Just adjust the cook time — tofu can go in with the broth, and cooked chicken just needs to be warmed through.
What kind of ramen noodles should I use?
I usually just use the cheap instant ramen noodles and toss the seasoning packet. But if you have access to fresh ramen or something from an Asian grocery store, that’s even better.
How spicy is it?
That depends on how heavy-handed you are with the Sriracha. I usually start with a teaspoon in the broth and add more to taste. You can always pass the bottle at the table.
Can I make this vegetarian?
Yes — swap the shrimp for tofu or mushrooms and use veggie broth. It’s just as comforting and still packs plenty of flavor.
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