Nothing beats the fiery kick of these Spicy Shrimp Ramen Bowls when you’re craving big flavors fast. Noodles swim in a rich, spicy broth topped with plump shrimp and crisp veggies – it’s takeout-level delicious without the delivery fee. Perfect for when you want to feel fancy but only have energy for “dump and stir” cooking.
Why This Recipe Works
- Flavor bomb broth: A clever combo of pantry staples creates complex depth
- Perfectly cooked shrimp: Quick-seared to maintain that sweet, juicy texture
- Textural balance: Silky noodles, crisp veggies, and tender protein
- Heat control: Adjustable spice level from “pleasant tingle” to “call the fire department”
- Time efficient: Faster than delivery with fresher ingredients
Ingredients
- 1 lb large shrimp, peeled and deveined (tails on for pretty)
- 3 packs instant ramen noodles, seasoning packets discarded
- 2 tbsp vegetable oil, divided
- 4 cloves garlic, minced
- 1 tbsp ginger, freshly grated
- 4 cups chicken broth
- 1/4 cup soy sauce
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp brown sugar
- 1 tsp sesame oil
- 2 cups baby bok choy, chopped
- 1 cup shiitake mushrooms, sliced
- 2 green onions, thinly sliced
- 1 tbsp lime juice
- 1 tsp red pepper flakes (optional)
Equipment Needed
- Large pot for broth and noodles
- Medium skillet for shrimp
- Wooden spoon
- Small bowl for mixing paste
- Tongs for flipping shrimp
Instructions
Step 1: Build the Flavor Foundation
Heat 1 tbsp oil in your large pot over medium heat. Add garlic and ginger, cooking 1 minute until fragrant but not browned. Whisk in gochujang until it forms a paste. Pro tip: Lower heat if needed – burnt garlic equals bitter broth.
Step 2: Create the Spicy Broth
Pour in chicken broth, soy sauce, and brown sugar. Bring to a gentle simmer (about 190°F) and cook 5 minutes to let flavors meld. Meanwhile, in a separate bowl, toss shrimp with 1/2 tsp salt and set aside.
Step 3: Cook the Noodles Right
Add ramen noodles to simmering broth and cook 2 minutes. Then add bok choy and mushrooms, cooking 1 minute more until noodles are al dente and veggies are crisp-tender. Remove from heat and stir in lime juice.
Step 4: Sear the Shrimp Perfectly
While noodles cook, heat remaining 1 tbsp oil in skillet over high heat. Add shrimp in single layer and cook 90 seconds per side until opaque with golden edges. They’ll finish cooking in residual heat.
Step 5: Assemble Your Masterpiece
Divide broth and noodles between bowls. Top with shrimp, green onions, and a drizzle of sesame oil. For extra heat, sprinkle with red pepper flakes. Serve with extra lime wedges if you’re fancy.
Tips and Tricks
- Shrimp prep: Pat shrimp very dry before cooking – moisture is the enemy of good searing.
- Broth control: For clearer broth, strain after simmering aromatics before adding noodles.
- Noodle texture: Undercook noodles slightly as they’ll continue softening in hot broth.
- Spice adjustment: Start with 1 tbsp gochujang, then add more to taste – some brands are spicier than others.
- Make ahead: Broth base (without noodles) keeps 3 days refrigerated – just reheat and add fresh noodles.
Recipe Variations
- Coconut Twist: Add 1/2 can coconut milk to broth for creamy Thai-inspired flavor.
- Vegetarian Version: Swap shrimp for tofu and use vegetable broth.
- Miso Boost: Stir in 2 tbsp white miso paste with the gochujang.
- Extra Umami: Add 1 tsp fish sauce or 1 tbsp oyster sauce.
- Protein Swap: Try scallops or thinly sliced chicken instead of shrimp.
Frequently Asked Questions
Can I use frozen shrimp?
Absolutely! Thaw overnight in fridge or place in cold water for 30 minutes. Pat extra dry before cooking.
What if I can’t find gochujang?
Substitute 1 tbsp sriracha + 1/2 tsp smoked paprika, though flavor will be different.
How do I store leftovers?
Store components separately: broth up to 4 days, noodles and shrimp up to 2 days. Reheat broth first, then add other ingredients.
Is this gluten-free adaptable?
Use tamari instead of soy sauce and gluten-free ramen (like Lotus Foods). Check gochujang label.
Can I make it less spicy?
Reduce gochujang to 1 tsp and omit red pepper flakes. Add sweetness with extra 1 tsp honey.
Summary
These Spicy Shrimp Ramen Bowls deliver restaurant-quality flavors in 20 minutes flat. Plump shrimp, chewy noodles and crisp veggies swim in a spicy-savory broth that’s completely customizable. Perfect for impressing dinner guests or treating yourself to something special.
Spicy Shrimp Ramen Bowls – Fire & Flavor in 20 Minutes
4
servings10
minutes10
minutes420
kcalIngredients
1 lb large shrimp, peeled/deveined
3 packs instant ramen noodles
2 tbsp vegetable oil, divided
4 cloves garlic, minced
1 tbsp fresh ginger, grated
4 cups chicken broth
1/4 cup soy sauce
2 tbsp gochujang
1 tbsp brown sugar
1 tsp sesame oil
2 cups baby bok choy
1 cup shiitake mushrooms
2 green onions, sliced
1 tbsp lime juice
1 tsp red pepper flakes (optional)
Directions
- Cook garlic/ginger in 1 tbsp oil 1 min. Whisk in gochujang.
- Add broth, soy sauce, sugar. Simmer 5 mins.
- Add noodles, cook 2 mins. Add veggies, cook 1 min more. Stir in lime juice.
- Meanwhile, sear shrimp in 1 tbsp oil 90 secs per side.
- Divide broth between bowls. Top with shrimp, green onions, sesame oil.