Spicy Shrimp Ramen
Spicy Shrimp Ramen is a bold and flavorful dish combining tender shrimp with fresh veggies and a delicious broth, infused with chili, garlic, and ginger. This simple recipe makes a great weeknight dinner and is one the whole family will love!
Shrimp Ramen Bowls
Who needs take-out when you can make your own ramen bowls at home. Plus you’re getting to customize these according to what you like and you can make extra for leftovers. We’ve never been grab food on the way home from work type people, so this recipe just makes sense.
Are you asking, what exactly IS ramen? Ramen is a staple of Japanese cuisine and has many regional variations. It has also gained worldwide popularity and is loved for its comforting taste and versatility.
Ramen is famous for its deeply flavored broths, ranging from light and clear to thick and creamy. We’re making Shoyu broth, or soy sauce – which is savory and slightly salty.
Since we really enjoy our Chicken Curry Ramen, this recipe is a nice change.
Why This Recipe Works:
- FULL OF FLAVOR – The flavors really shine through in this ramen bowl. We’re including plenty of large shrimp, lots of veggies, simple ramen noodles, and a spicy sauce.
- CUSTOMIZABLE – Feel free to customize these shrimp ramen bowls according to your taste buds. Don’t like spicy? Use less chili garlic sauce and ginger. Want more veggies? Add more!
- GREAT WEEKNIGHT MEAL – If you prep the shrimp and veggies in advance, this meal will come together quickly after a busy day at school or the office.
What You’ll Need:
- Sesame Oil
- Shrimp
- Veggies – a combo of carrots, broccoli, cabbage, garlic, and ginger
- Soy Sauce
- Chili Garlic Sauce
- Brown Sugar
- Fish Stock
- Ramen
To serve, add some diced green onions and chopped cilantro. You could add other toppings as well. Try a soft boiled egg, bamboo shoots, or Spicy Pickled Onions.
How to make Spicy Shrimp Ramen:
Step 1
Cook shrimp. In a skillet over medium heat, add 1 tablespoon sesame oil. Add shrimp, season with salt and pepper, and cook for 1-2 minutes on each side or until pink. You may need to cook in batches. Set aside.
Step 2
Cook veggies. Heat a stock pot to medium-high heat and add 1 tablespoon sesame oil. Add carrots, broccoli, cauliflower, and onions and cook for 3-4 minutes or until slightly softened. Then add garlic and ginger and cook for another minute, stirring constantly.
Step 3
Add liquids. Add soy sauce, chili garlic sauce, brown sugar, and stir to combine. Simmer for 4-5 minutes.
Step 4
Add broth and ramen. Add fish stock, lime zest, and bring to a rolling simmer. Then add ramen noodles (no seasoning packets) and cook for a few minutes, or until tender.
Step 5
Serve. Add ramen to individual serving bowls. Add shrimp to bowls and top with green onions and chopped cilantro.
We love pairing our ramen with a refreshing side salad or a bowl of lightly salted edamame for a perfect balance of flavors.
Storing: Store leftover ramen and shrimp separately, in containers, for up to four days in the refrigerator. Reheat in microwave or on the stovetop.
Recipe FAQs:
Add chili paste (like this recipe), red pepper flakes, or fresh chili peppers to your broth, adjusting the amount to your spice preference.
Popular toppings include soft-boiled eggs, fresh cilantro, sliced green onions, sesame seeds, lime wedges, and crispy chili oil.
Fresh or dried ramen noodles work best, but you can also use udon or rice noodles if preferred.
Add a splash of coconut milk or butter for extra depth and creaminess.
Other Shrimp Recipes:
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Spicy Shrimp Ramen Recipe
Ingredients
For the shrimp:
- 1 Tablespoon light sesame oil – or avocado oil
- 2 pounds raw shelled and deveined shrimp
- kosher salt and freshly ground black pepper – to taste
For the veggies:
- 1 Tablespoon light sesame oil – or avocado oil
- 2 cups thinly sliced carrots
- 2 cups broccoli florets
- 2 cups cabbage mix
- 3 cloves garlic – minced
- 1 Tablespoon ginger – minced
For the ramen:
- 1/4 cup lower-sodium soy sauce
- 1-2 Tablespoons chili garlic sauce
- 2 Tablespoons brown sugar
- 6-7 cups seafood stock
- 6 oz. ramen noodles – 3 pkgs without seasoning packet
- lime zest
- diced green onions and chopped cilantro – to serve
Instructions
- Cook shrimp. In a skillet over medium heat, add 1 tablespoon sesame oil. Add shrimp, season with salt and pepper, and cook for 1-2 minutes on each side or until pink. Set aside.1 Tablespoon light sesame oil, 2 pounds raw shelled and deveined shrimp, kosher salt and freshly ground black pepper
- Cook veggies. Heat a stock pot to medium-high heat and add 1 tablespoon sesame oil. Add carrots, broccoli, and cabbage and cook for 3-4 minutes or until slightly softened. Then add garlic and ginger and cook for another minute, stirring constantly. 1 Tablespoon light sesame oil, 2 cups thinly sliced carrots, 2 cups broccoli florets, 2 cups cabbage mix, 3 cloves garlic, 1 Tablespoon ginger
- Add liquids. Add soy sauce, chili garlic sauce, brown sugar, and stir to combine. Simmer for 4-5 minutes. 1/4 cup lower-sodium soy sauce, 1-2 Tablespoons chili garlic sauce, 2 Tablespoons brown sugar
- Add broth and ramen. Add fish stock, lime zest, and bring to a rolling simmer. Then add ramen noodles (no seasoning packets) and cook for a few minutes, or until tender.6-7 cups seafood stock, lime zest, 6 oz. ramen noodles
- Serve. Add ramen to individual serving bowls. Add shrimp to bowls and top with green onions and chopped cilantro. diced green onions and chopped cilantro
Notes
- Popular toppings include soft-boiled eggs, fresh cilantro, sliced green onions, sesame seeds, lime wedges, and crispy chili oil.
- We love pairing our ramen with a refreshing side salad or a bowl of lightly salted edamame for a perfect balance of flavors.