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This 20-Minute Sriracha Shrimp Ramen is so easy and delicious! A flavorful ramen noodle soup recipe the whole family will love!
Shrimp Ramen
Ramen is at the top of my list of favorite foods to eat in the Winter. It’s fast, flavorful, moderately healthy, and fantastically filling. Each slurpy bite warming both belly and soul. It’s kind of like magic. (Insert blissful sigh here.)
One of the best things about this ramen recipe is it’s FAST. Ready in just 20 minutes; 25 if you’re really taking your time. I like quick dinner recipes, especially in the Winter when the days seem to fly by so fast. So this one is for all my friends who want to get in and out of the kitchen in a jiffy… but still create a memorable meal. Hooray for ramen!
Shrimp Ramen Noodles
You might recall me sharing a ramen recipe not too long ago, ya? It was this 20-minute spicy sriracha ramen noodle soup. I know… It sounds pretty similar to this recipe, right? But I promise, the differences are there! For starters, this recipe is sans poached egg. A gift to all of my readers who don’t fancy a yolky egg in their soup (my better half included).
Also, there’s shrimp in this soup! Shrimp flavored ramen was always my favorite growing up (and yes, I’m talking about the pink packaged stuff they sell for 37 cents in the grocery store). I was determined to make an authentic shrimp ramen this Winter that was full of plump meaty (real) shrimp bites and whoo-boy —> this is just that. All you shrimp lovers are going to go wild for this, so um, consider yourself warned 😉
Shrimp Ramen Recipe
Ingredients:
- Sesame Oil
- Large Shrimp
- Dried Basil
- Salt and Pepper
- Sriracha Hot Sauce
- Yellow Onion
- Red Bell Pepper
- Fresh Ginger
- Garlic Cloves
- Chicken Stock
- Water
- Tomato Paste
- Garlic Powder
- Onion Powder
- Celery Salt
- Soy Sauce
- Rice Vinegar
- Ramen Noodles
- Baby Spinach
- and Lemon Juice
I know that looks like a long list! But you probably already have a lot of those ingredients in your kitchen!
Everything is cooked in one pot, and you can probably get 4 meals out of this recipe. If I know it’s going to be a busy week, I’ll sometimes make the broth ahead of time, and heat the noodles up day-by-day as I polish the pot off. Since the noodles cook so quickly (I’m talking a matter of minutes) it’s really easy to fall in love with this as a make ahead meal standby 😉
This 20-Minute Sriracha Shrimp Ramen is a total home run. If you love ramen, I have a good feeling this is going to become a new favorite in your life and home. I hope the rest of your day is deeply satisfying and delicious 🙂 xo
More Ramen Recipes:
20-Minute Sriracha Shrimp Ramen
Ingredients
- 3 tablespoons sesame oil, divided
- 1/2 pound large shrimp, peeled and devined
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons sriracha hot sauce
- 1 small yellow onion, diced
- 1 small red bell pepper, diced
- 1 tablespoon ginger, grated
- 6 cloves garlic, minced
- 4 cups chicken stock
- 2 cups water
- 2 tablespoons tomato paste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon celery salt
- 1 1/2 tablespoons soy sauce
- 1 teaspoon rice vinegar
- 3 packages ramen noodles
- 1 cup baby spinach, roughly chopped
- 2 tablespoons fresh lemon juice
Instructions
- Heat 1 tablespoon of sesame oil in a large soup pot or dutch oven over medium-high heat. Once the oil is sizzling, add shrimp in a single layer; sprinkle the shrimp with dried basil, salt, and black pepper. Cook shrimp for about one minute on each side, or until firm and pink. Use a slotted spoon to transfer the cooked shrimp to a cutting board.
- In the same soup pan add the remaining sesame oil. Bring oil to a low sizzle over medium heat.
- Add in the sriracha sauce, yellow onion, and red bell pepper; sauté for 4 minutes, stirring occasionally, or until the onion and pepper have softened. Add in the ginger and garlic and cook for about 1 minute or until fragrant.
- Add the chicken stock and water to the soup pot, stir well to combine. Turn the heat up to high and allow the soup to come to a rapid boil, this should take only a minute or so. Add in tomato paste, garlic powder, onion powder, celery salt, soy sauce, and rice vinegar; stir well to combine. Reduce heat to medium and simmer broth for 8 minutes.
- While the soup is simmering, chop the cooked shrimp into bite sized pieces; set aside. Roughly chop the baby spinach; set aside.
- Add the dry ramen noodles to the broth and cook for 2 minutes, stirring as needed. Stir in chopped shrimp, spinach, and lemon juice, mixing well to combine before removing the pan from heat. Taste the broth and adjust spices as needed. Ladle the soup into bowls and serve at once.
Need.that.now.
This looks excellent. I realize that this post was created a couple of years ago, but I just found it and am off to the store to get some ingredients and make me some soup. Thanks, I live alone and need some inspiration to get meals made, this made my day, maybe my month.
lovin’ this recipe because I am on a HUGE ramen kick these days, I went to Ippudo in the East Village two weeks ago and legit can’t stop eating the stuff! pinned 🙂
I need to try that place! I’m in the city tomorrow and seriously may go there for lunch 😉
I’m wishing I could eat my screen right about now. YUMMMMM!!!!!!!
Thank you, lovely! I feel like that all the time when I’m on pinterest 😉
Seriously cannot stop drooling! This looks suuuhh goooood!
Tried this last night. The flavor is amazing–seriously so good!
So happy to hear it, Vicki!
I made this tonight for dinner and I have to give it an A+. Amazing. It’s the first time all four of us sat down and thoroughly enjoyed the same dish!
My only concern is that it definitely didn’t take 20 minutes – more like an hour. I’m not a terribly slow cook, but getting all the ingredients out, chopping, etc. just didn’t make for a super quick meal. Perhaps it’s 20 minutes after everything is mise en place?
However – EVERYONE – make this because it is so amazing!
made this tonight with shirataki noodles and since I’m vegetarian. Used mushroom broth instead. So delicious it’s now in my rotation of easy meals!!
Hi Vic. That’s awesome! So happy to hear your variation worked out 🙂
My entire family, including a 2 and 4 yo, loved this recipe. Thank you!
Absolutely amazing meal. Thank you so much. I’ve made this meal several times and I follow the recipe as closely as I can so I don’t miss a thing.
Made this the other night. Had to tweak a few things, but it came out amazingly delicious!! I used sweet chili sauce instead of sriracha, because I didn’t want the heartburn. And I didn’t have any celery salt, so I just skipped that. It took me WAY more than 20 minutes to make, but it was worth it!! Thanks so much for the recipe!!!! LOVED it!!! Can’t wait to make it again!
Made this the other night……amazing!! Family loved it!! Only thing I did different was add fresh basil at the end and served with hard boiled egg, will be making it again and again!!
I love the idea of adding fresh basil! Thank you for letting me know you enjoyed the recipe, Jeanine 🙂
Can I substitute grated ginger for ground ginger? And if so how much do I use?
Hi Dama. I think the taste would be much different with ground ginger. I’ve never made the recipe using it, so I am unable to say how much to use. If you try it, I’d love to hear how it turns out!
Your great recipe made it to an Albanian dinner table 🙂 Just tried it and loved it!
Made this a few nights ago and just enjoyed the last bowl as leftovers. I thought the flavor was even better after a few days “marinating” in the fridge. I took your advice and cooked the noodles fresh to add to the leftovers. Spicy, flavorful, and delicious!
So happy you enjoyed this recipe, Amanda!
Made this last night. It was delicious. Followed exact recipe but I added too much noodles. So then I added more stock and seasonings but didn’t measure– just kind of winged it. So much flavor. Definitely didn’t take 20 mins to make.
Just realized I forgot the lemon juice lol. Hmm I wonder what that does. Oh and I was forced to use organic frozen spinach instead of fresh spinach–the grocery store was still empty after the blizzard we just had.
This soup was delicious. Everyone had a 2nd bowl. Make sure that you have everything on counter before starting. If you don’t like spicy cut the Sriracha in half. Also added frozen spinach instead of fresh and some tofu.
So happy everyone enjoyed this recipe, Kim! And thank you for your suggestions – they will be helpful to other readers 🙂
This was, by far, one of the best recipes I’ve found on Pinterest! I thought the flavor here was amazing – fresh but still somehow reminiscent of the packaged brick of noodles/seasoning from college days but without all the harsh chemicals, preservatives, and MSG. I think the variations on this are seemingly endless – and I’m planning to make a big batch of the broth, freeze it in quart containers, and then thaw it to cook with noodles on nights when I want an easy, solo dinner. Thank you so much!
You’re very welcome, Sara! So happy you’re enjoying this ramen recipe as much as I do 🙂
Just made this and didn’t have spinach so I used Napa cabbage in its place!!! Absolutely, positively, amazing! I left the tomato paste out too because after realizing I forgot it, I was already in love with the flavors! I never ate packages ramen, but I will make this forever!
I’m so happy to hear it, Megan! And I love the idea of using Napa cabbage – trying that soon.
This looks relish. I’ve never cooked ramen…other than the packaged. What kind or brand ramen noodles do you use?
I am definitely going to try this recipe! I love my Ramen and am always looking for different ways to be creative with it. I am absolutely drooling right now!
Hope you enjoy, Tracey 🙂
I don’t normally leave comments but OMG this is amazing!!!!
I’m so glad you did! Thanks for letting me know it was a hit 🙂
This soup was absolutely delicious! The flavor is outstanding (although it did take me more than 20 minutes to do the prep work). I did make a few alterations…I added a half pound of fresh shiitake mushrooms with the peppers and onions. I also used 6 cups of stock instead of adding any water. Other than that, I followed the recipe exactly. Again, this is a winner! Thanks for a new favorite 🙂
I replaced the water with kombu and shitake dashi. Excellent and easy recipe.
What is it that makes this “authentic” exactly?.
what type of Ramen noodles do people use? do you just buy the Ramen Noodles that come with a seasoning package? or another variety?
Thanks,
S
Hi Shirley. My grocery store sells ramen noodles on their own, but you could definitely just buy the ramen noodle soup packages and discard the seasoning packet.
Made this last night, it was fabulous. Wonderful flavors. It did take longer than 20 minutes. Between peeling the shrimp and chopping the vegetables, it does take a little longer, but not much and so worth it. Next time, taking Laura’s advise and adding Shitake mushrooms. I made extra broth for leftovers. Just heat the broth and throw in the Ramen noodles for a quick and easy lunch!
So happy you enjoyed it, Regina 🙂 And adding mushrooms is a delicious idea. Let us know how it turns out! xoxo
Just finished the broth and had some for lunch with shrimp and scallops. Plan is for adding the ramen for dinner. This is an amazing dish that is relatively easy to prepare. Very spicy, but our family loves spices. A great blend of flavors. Can’t wait to taste it with the noodles.
I made this for my boyfriend tonight…. AMAZING!!!!!! Thank you for sharing!
You’re so welcome, Ashley! Glad you and your boyfriend enjoyed it 🙂
Thank you for your recipe! I am going to cook this for my family on the weekend. I hope they will like the taste.
Best Ramen recipe ever!! I add poached eggs to finish this off, and some cilantro
Hi there! When you say three packages of ramen which brand are you talking about? I want to use fresh ramen noodles, but I am not sure of the weight/volume.
Thanks!
Following this! Wondering the same, if I can stay away from the ramen noodle soup packs and just buy ramen noodles in the asian aisle, I’m down for that!
This did not take anywhere NEAR 20 minutes…I made it on a weeknight and will make it again, but will search for some shortcuts in the future (e.g., pre-chopped onion, frozen peeled shrimp). That said, it was totally delicious. I subbed sliced crimini mushrooms for the red bell peppers due to personal preference, used all chicken stock (still added a bit of extra water at the end), and upped it to 3/4lb shrimp. Will definitely be making this one regularly.
I’m really in the mood to prepare this recipe, here is making a very rigorous winter, I need that delight.
Hi Ashley, this looks incredibly delicious! I was wondering is it okay if I substitute the broth with chicken bouillon cubes? If yes how many cubes do you suggest for this recipe? Thanks!
Hi Brenda! I haven’t tried this myself, but I think it should work!
Did it work work with stock cubes?