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January 29, 2015

20-Minute Sriracha Shrimp Ramen

This 20-Minute Sriracha Shrimp Ramen is so easy and delicious! A flavorful ramen noodle soup recipe the whole family will love!

20-Minute Sriracha Shrimp Ramen

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!

20-minute sriracha shrimp 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:

  • Blackened Chicken Ramen Noodle Soup
20-Minute Sriracha Shrimp Ramen

3 votes

Print

20-Minute Sriracha Shrimp Ramen

Prep 5 mins

Cook 15 mins

Total 20 mins

Author bakerbynature

Yield 6 bowls

An easy 20-minute Shrimp Ramen Noodle Soup spiked with sriracha hot sauce - one of our favorite weeknight meals!

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

  1. 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.
  2. In the same soup pan add the remaining sesame oil. Bring oil to a low sizzle over medium heat.
  3. 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.
  4. 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.
  5. While the soup is simmering, chop the cooked shrimp into bite sized pieces; set aside. Roughly chop the baby spinach; set aside.
  6. 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.

Notes

If you plan to make this ahead of time, I advise making the broth and noodles separately. Drain the noodles and pat them dry, then stir them in right before re-heating and serving. This will help avoid the noodles becoming soggy and soaking up all of the broth.

Courses Dinner

Cuisine Asian

Nutrition Facts

Serving Size 1 bowl

Amount Per Serving

% Daily Value

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

10K Shares

Filed Under: Dinner, Savory Tagged With: 20 minute meal, dinner, easy dinner, ramen noodles, shrimp, soup, sriracha

Reader Interactions

Comments

  1. Nicole ~ Cooking for Keeps says

    January 30, 2015 at 7:03 pm

    Need.that.now.

    Reply
    • Charles Martin says

      February 1, 2017 at 5:49 pm

      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.

      Reply
  2. Christine @ Cooking with Cakes says

    January 30, 2015 at 7:51 pm

    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 🙂

    Reply
    • bakerbynature says

      January 30, 2015 at 8:58 pm

      I need to try that place! I’m in the city tomorrow and seriously may go there for lunch 😉

      Reply
  3. Senika @ Foodie Blog Stalker says

    January 30, 2015 at 9:57 pm

    I’m wishing I could eat my screen right about now. YUMMMMM!!!!!!!

    Reply
    • bakerbynature says

      January 30, 2015 at 10:33 pm

      Thank you, lovely! I feel like that all the time when I’m on pinterest 😉

      Reply
  4. Stephanie @ Girl Versus Dough says

    January 31, 2015 at 3:42 am

    Seriously cannot stop drooling! This looks suuuhh goooood!

    Reply
  5. Vicki says

    February 4, 2015 at 3:48 pm

    Tried this last night. The flavor is amazing–seriously so good!

    Reply
    • bakerbynature says

      February 4, 2015 at 4:24 pm

      So happy to hear it, Vicki!

      Reply
  6. Alison says

    February 21, 2015 at 2:57 am

    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!

    Reply
  7. Vic says

    March 24, 2015 at 12:37 am

    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!!

    Reply
    • bakerbynature says

      March 24, 2015 at 12:52 am

      Hi Vic. That’s awesome! So happy to hear your variation worked out 🙂

      Reply
  8. Kristen says

    November 6, 2015 at 1:09 am

    My entire family, including a 2 and 4 yo, loved this recipe. Thank you!

    Reply
  9. Doug says

    November 6, 2015 at 1:16 am

    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.

    Reply
  10. Deborah Ribak says

    November 8, 2015 at 10:52 pm

    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!

    Reply
  11. Jeanine says

    December 16, 2015 at 8:22 pm

    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!!

    Reply
    • bakerbynature says

      December 19, 2015 at 8:12 pm

      I love the idea of adding fresh basil! Thank you for letting me know you enjoyed the recipe, Jeanine 🙂

      Reply
  12. Dama says

    January 7, 2016 at 6:11 pm

    Can I substitute grated ginger for ground ginger? And if so how much do I use?

    Reply
    • bakerbynature says

      January 7, 2016 at 9:22 pm

      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!

      Reply
  13. Jora says

    January 16, 2016 at 7:12 pm

    Your great recipe made it to an Albanian dinner table 🙂 Just tried it and loved it!

    Reply
  14. Amanda says

    January 21, 2016 at 7:16 pm

    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!

    Reply
    • bakerbynature says

      January 23, 2016 at 2:58 pm

      So happy you enjoyed this recipe, Amanda!

      Reply
  15. Anntoinette says

    January 28, 2016 at 6:31 am

    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.

    Reply
    • Anntoinette says

      January 28, 2016 at 6:34 am

      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.

      Reply
  16. Kim says

    January 29, 2016 at 2:21 am

    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.

    Reply
    • bakerbynature says

      February 2, 2016 at 3:37 pm

      So happy everyone enjoyed this recipe, Kim! And thank you for your suggestions – they will be helpful to other readers 🙂

      Reply
  17. Sara says

    February 9, 2016 at 2:01 am

    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!

    Reply
    • bakerbynature says

      February 10, 2016 at 3:23 pm

      You’re very welcome, Sara! So happy you’re enjoying this ramen recipe as much as I do 🙂

      Reply
  18. Megan says

    February 11, 2016 at 1:16 am

    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!

    Reply
    • bakerbynature says

      February 11, 2016 at 2:54 pm

      I’m so happy to hear it, Megan! And I love the idea of using Napa cabbage – trying that soon.

      Reply
  19. Marja says

    February 13, 2016 at 3:24 am

    This looks relish. I’ve never cooked ramen…other than the packaged. What kind or brand ramen noodles do you use?

    Reply
  20. Tracey says

    May 1, 2016 at 1:56 am

    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!

    Reply
    • bakerbynature says

      May 2, 2016 at 3:21 pm

      Hope you enjoy, Tracey 🙂

      Reply
  21. Erin says

    May 9, 2016 at 1:55 am

    I don’t normally leave comments but OMG this is amazing!!!!

    Reply
    • bakerbynature says

      April 30, 2017 at 4:23 am

      I’m so glad you did! Thanks for letting me know it was a hit 🙂

      Reply
  22. Laura says

    May 27, 2016 at 11:39 pm

    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 🙂

    Reply
  23. Kit says

    September 22, 2016 at 6:04 pm

    I replaced the water with kombu and shitake dashi. Excellent and easy recipe.

    Reply
  24. Nodoka says

    October 25, 2016 at 11:34 pm

    What is it that makes this “authentic” exactly?.

    Reply
  25. Shirley Argatoff says

    February 8, 2017 at 7:36 pm

    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

    Reply
    • bakerbynature says

      February 10, 2017 at 12:17 am

      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.

      Reply
  26. Regina says

    February 9, 2017 at 4:59 pm

    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!

    Reply
    • bakerbynature says

      February 10, 2017 at 12:08 am

      So happy you enjoyed it, Regina 🙂 And adding mushrooms is a delicious idea. Let us know how it turns out! xoxo

      Reply
  27. Sheryl says

    February 10, 2017 at 7:06 pm

    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.

    Reply
  28. Ashley George says

    March 15, 2017 at 2:36 am

    I made this for my boyfriend tonight…. AMAZING!!!!!! Thank you for sharing!

    Reply
    • bakerbynature says

      April 30, 2017 at 4:24 am

      You’re so welcome, Ashley! Glad you and your boyfriend enjoyed it 🙂

      Reply
  29. Nhu Dinh says

    April 5, 2017 at 6:24 am

    Thank you for your recipe! I am going to cook this for my family on the weekend. I hope they will like the taste.

    Reply
  30. Christena Larsen says

    September 6, 2017 at 11:34 am

    Best Ramen recipe ever!! I add poached eggs to finish this off, and some cilantro

    Reply
  31. Michelle says

    October 16, 2017 at 8:21 pm

    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!

    Reply
    • Jillian says

      October 19, 2017 at 11:13 am

      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!

      Reply
  32. W. says

    December 5, 2017 at 11:03 pm

    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.

    Reply
  33. aqui says

    February 20, 2018 at 9:37 pm

    I’m really in the mood to prepare this recipe, here is making a very rigorous winter, I need that delight.

    Reply
  34. brenda says

    July 23, 2018 at 6:04 am

    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!

    Reply
    • bakerbynature says

      July 24, 2018 at 1:27 pm

      Hi Brenda! I haven’t tried this myself, but I think it should work!

      Reply
    • Clare says

      September 19, 2018 at 4:51 pm

      Did it work work with stock cubes?

      Reply

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Meet Ashley

Hey! I’m Ashley, a creative spirit with a major sweet tooth. Most days you can find me in my happy place: the kitchen. If I’m not there, I’m probably snapping photos of food, planning a party… or dreaming about my next trip to Paris (AKA my favorite place in the entire world). I’m a story teller, recipe developer, and photographer who firmly believes that a homemade life is a happy life. Learn More.

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