The first time I coaxed a perfectly silky bowl of ramen out of a small weeknight kitchen, I remember the steam fogging the window and the bright pop of chili oil against tender shrimp. That simple ritual—tasting the broth, arranging shrimp like little crescents, and pausing for a moment before digging in—made Spicy Shrimp Ramen Bowls feel like a small, stylish celebration on an ordinary evening.
Why You’ll Love It
This recipe balances showstopping plating with real-life ease. It comes together quickly on busy nights yet looks layered and thoughtful, so it works for cozy dinners, casual date nights, or when friends drop by. The spicy, savory broth warms the bowl while seared shrimp and a soft-boiled egg add texture and visual contrast. If you love bold flavors and Instagram-friendly presentation without hours of work, this hits the sweet spot.
Serves 4
Prep Time: 20 minutes |
Cook Time: 15 minutes |
Total Time: 35 minutes
Ingredients
- 1 lb (450 g) large shrimp, peeled and deveined
- 12 oz (340 g) fresh or dried ramen noodles
- 6 cups (1.4 L) chicken or vegetable broth
- 3 tablespoons soy sauce
- 2 tablespoons gochujang or red chili paste
- 1 tablespoon chili oil plus extra for drizzling
- 1 tablespoon sesame oil
- 3 garlic cloves, minced
- 1 inch fresh ginger, grated
- 4 large eggs
- 4 scallions, thinly sliced
- 1 lime, cut into wedges
- 1 tablespoon neutral oil for searing shrimp
- 1 teaspoon sugar
- Salt and black pepper to taste
Instructions
- Start eggs for soft-boiled: bring a small pot of water to a simmer, gently lower eggs and cook 6 minutes. Transfer to an ice bath, peel, and set aside.
- Season shrimp lightly with salt and pepper. In a bowl, toss shrimp with 1 tablespoon gochujang and a drizzle of sesame oil to coat.
- Heat neutral oil in a skillet over medium-high heat. Sear the shrimp 1 to 2 minutes per side until just cooked and slightly charred. Remove and keep warm.
- In a medium pot, warm sesame oil over medium heat. Add garlic and ginger, sauté 30 seconds until fragrant. Stir in remaining gochujang, soy sauce, sugar, and chili oil.
- Pour in the broth and bring to a gentle simmer. Taste and adjust salt and soy sauce as needed. Keep the broth hot while noodles cook.
- Cook ramen noodles according to package instructions until al dente. Drain and divide noodles among four bowls.
- Ladle hot broth over the noodles, arrange seared shrimp on top, and add two soft-boiled egg halves per two bowls or one half per bowl depending on preference.
- Garnish with sliced scallions, a lime wedge on the rim, and a light drizzle of chili oil. Serve immediately.
Recipe Variations
- Coconut Curry Twist: Replace half the broth with coconut milk and stir in 1 tablespoon red curry paste for a creamy, aromatic bowl.
- Veggie-Forward: Swap shrimp for marinated tofu cubes and add blanched bok choy and sliced shiitake for a vegetarian version.
- Milder Miso Ramen: Use white miso paste instead of gochujang and reduce chili oil to 1 teaspoon for a gentler, umami-rich soup.
- Citrus-Ginger Heat: Add orange zest and a splash of yuzu or extra lime for a brighter, citrus-accented heat profile.
Make Ahead: – Broth can be made up to 48 hours ahead and refrigerated in an airtight container. Reheat gently before serving.
– Chili paste mixture and seasoned oil can be mixed and refrigerated up to 3 days; bring to room temperature before using.
– Soft-boiled eggs can be prepared up to 24 hours ahead and stored peeled in an airtight container in the refrigerator.
– Cooked shrimp are best seared right before serving but can be marinated up to 6 hours in advance.
Frequently Asked Questions
What if I only have frozen shrimp
Thaw shrimp fully in the refrigerator overnight or under cold running water, pat dry, and proceed. Frozen shrimp may release more water so patting dry is important for searing.
Can I make this gluten free
Use gluten free tamari or coconut aminos instead of soy sauce and choose gluten free noodles. Check gochujang label for gluten if needed.
How spicy is this and can I tone it down
The heat comes mainly from gochujang and chili oil. Reduce gochujang to 1 tablespoon and use 1 teaspoon chili oil to make it milder. Add more later to taste.
Can I use store-bought broth
Yes, a good quality store-bought broth works well. Boost flavor with fresh ginger and garlic and a splash of soy to round it out.
Spicy Shrimp Ramen Bowls
This recipe balances showstopping plating with real-life ease. It comes together quickly on busy nights yet looks layered and thoughtful, so it works for cozy dinners, casual date nights, or when friends drop by. The spicy, savory broth warms the bowl while seared shrimp and a soft-boiled egg add texture and visual contrast. If you love bold flavors and Instagram-friendly presentation without hours of work, this hits the sweet spot.
Ingredients
- 1 lb (450 g) large shrimp, peeled and deveined
- 12 oz (340 g) fresh or dried ramen noodles
- 6 cups (1.4 L) chicken or vegetable broth
- 3 tablespoons soy sauce
- 2 tablespoons gochujang or red chili paste
- 1 tablespoon chili oil plus extra for drizzling
- 1 tablespoon sesame oil
- 3 garlic cloves, minced
- 1 inch fresh ginger, grated
- 4 large eggs
- 4 scallions, thinly sliced
- 1 lime, cut into wedges
- 1 tablespoon neutral oil for searing shrimp
- 1 teaspoon sugar
- Salt and black pepper to taste
Instructions
- Start eggs for soft-boiled: bring a small pot of water to a simmer, gently lower eggs and cook 6 minutes. Transfer to an ice bath, peel, and set aside.
- Season shrimp lightly with salt and pepper. In a bowl, toss shrimp with 1 tablespoon gochujang and a drizzle of sesame oil to coat.
- Heat neutral oil in a skillet over medium-high heat. Sear the shrimp 1 to 2 minutes per side until just cooked and slightly charred. Remove and keep warm.
- In a medium pot, warm sesame oil over medium heat. Add garlic and ginger, sauté 30 seconds until fragrant. Stir in remaining gochujang, soy sauce, sugar, and chili oil.
- Pour in the broth and bring to a gentle simmer. Taste and adjust salt and soy sauce as needed. Keep the broth hot while noodles cook.
- Cook ramen noodles according to package instructions until al dente. Drain and divide noodles among four bowls.
- Ladle hot broth over the noodles, arrange seared shrimp on top, and add two soft-boiled egg halves per two bowls or one half per bowl depending on preference.
- Garnish with sliced scallions, a lime wedge on the rim, and a light drizzle of chili oil. Serve immediately.
Conclusion
These Spicy Shrimp Ramen Bowls are a lovely way to bring a little editorial polish to an everyday meal without fuss. The contrast of silky broth, perfectly seared shrimp, and a custardy egg makes each spoonful interesting, while quick steps keep it realistic for weeknights. Trust small adjustments to suit your spice level and finish with simple garnishes that look intentional. Treat the bowl as both comfort food and a canvas—arrange, taste, and make it your version.
