Home » Ramen » Spicy Shrimp Ramen Bowls
Published: June 3, 2020Updated: April 19, 2022Author: Jenn Laughlin
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These one-pot Spicy Shrimp Ramen Bowls are quick, easy, and full of flavor!
Are you ready slurp some noodles?!
You KNOW I am!
A mash-up between my Sriracha Shrimp Ramen Noodle Shrimp and my Spicy Vegetarian Ramen, these spicy shrimp ramen bowls are the best of both worlds!
They’re spicy, flavorful, and easily made in just one pot <— hellooooo easy clean up! I cannot wait for you guys to try it!
Meal Prep + Leftovers
The leftovers taste FANTASTIC the following day, so feel free to go ahead and factor this recipe into your meal prep shenanigans for the week.
You could even make a double-batch and portion it out for heat-and-eat lunches. It’s perfect for a take along lunch for work or even just a no fuss dinner that you can warm up and faceplant into at the end of a long day.
Shrimp Ramen Topping Ideas
- fresh cilantro
- sliced green onion (scallions)
- mushrooms
- toasted sesame seeds
- chili garlic sauce
- thinly sliced carrots
- edamame (cooked + shelled)
- bok choy
- pan-fried or oven-fried tofu
- bean sprouts
- thinly sliced jalapeño
- lime wedges
- fried garlic
- crushed red pepper flakes
- jammy soft-boiled eggs
- toasted sesame seeds
- chili oil (recipe below)
This time around I topped my ramen with fried garlic chili oil (featuring toasted sesame seeds and crushed red pepper flakes – yum!) along with baby bok choy, assorted mushrooms, sliced jalapeño, sriracha, and scallions.
Fried Garlic Chili Oil Recipe
- 1/4 cup avocado oil or vegetable oil
- 3 cloves garlic , thinly sliced
- 1 TBSP sesame seeds
- 1 TBSP crushed red pepper flakes
Heat 1/4 cup oil in a medium pot over medium heat. Once hot, add thinly sliced garlic and pan fry, stirring often, until garlic is just beginning to turn golden, approx. 3 minutes. Stir in sesame seeds and cook an additional minute until garlic is crisp and toasty. Carefully transfer mixture to a small bowl and add crushed red pepper flakes. Mix well and set aside
Spicy Shrimp Ramen Bowls with Mushrooms, Bok Choy, and Jalapeño
Feel free to keep things mild with just a dash of Sriracha or embrace the heat by adding extra. The spice level is entirely up to you! My idea of sizzling perfection is 2-3 TBSP of Sriracha to pair with my sliced jalapeno and crushed red pepper flake kissed chili oil.
When it comes to the spice, start small and add more as you go for a totally customizable heat level.
The recipe below serves two but can easily be doubled to yield 4 meal-sized servings if needed. Enjoy!
Spicy Shrimp Ramen Bowls
These one-pot Spicy Shrimp Ramen Bowls are quick, easy, and full of flavor!
5 from 20 votes
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Course: Main Dish, Soup
Cuisine: Asian, Fusion
Keyword: Shrimp Ramen Bowls, Spicy Shrimp Ramen
Prep Time: 20 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 30 minutes minutes
Servings: 2 servings
Author: Jenn Laughlin – Peas and Crayons
Ingredients
- 6-8 oz raw shrimp (fresh or defrosted from frozen)
- 4 oz mixed gourmet mushrooms (baby bella, shiitake, and oyster mushrooms)
- 2-3 cloves garlic
- 1 jalapeño
- 3-4 scallions
- 1-2 heads baby bok choy
- 2 tsp light sesame oil or avocado oil (I use 1 tsp of each for mild sesame flavor)
- 4 cups low-sodium vegetable broth or chicken broth
- 2 TBSP Sriracha or sesaon to taste
- 2 TBSP low-sodium soy sauce or season to taste
- 4-5 ounces uncooked ramen noodles see notes
Instructions
Thaw shrimp if using frozen. You can buy pre-prepped shrimp or add a few minutes to your prep time to peel/clean the shrimp yourself.
Next prep your veggies and measure out remaining ingredients. This dish comes together fast so prepping it all at once is the way to go!
Thinly slice jalapeño. Peel and thinly slice garlic. Use a sharp knife to separate both the green onion and the bok choy into white and green segments. Thinly chop each and set aside.
Bring a large pot to medium-high heat with 2 tsp oil. Add mixed mushrooms, sliced jalapeño, and the sliced white portions of your bok choy and green onion. (Save the tender green parts for the end) Saute for approx. 4 minutes or until tender, adding the garlic towards the end and cooking an additional 30 seconds or until fragrant.
Add your broth, soy sauce, and Sriracha. Mix well and switch to high heat to bring broth to a boil.
Once boiling, add shrimp and ramen noodles. Cook for approx 3-4 minutes or until shrimp are curled and opaque and ramen noodles are tender. Add the thinly sliced bok choy and stir to separate noodles.
Give the broth a little taste and further season if/as desired. A little extra Sriracha will add heat while extra soy sauce will add saltiness.
Ready to eat? Top ramen and broth with the sliced green onion tops and any extras your heart desires. You can check out the blog post for even more tasty topping ideas!
Notes
Like it SPICY!? Add extra Sriracha, jalapeño, chili oil to taste, or control the heat with crushed red pepper flakes if desired.
I like to use about 4 oz dried ramen noodles here but you can adjust this if desired. My favorite ramen to use is a little less traditional, as it’s not fried and does not come with a seasoning packet. They’re labeled as KA-ME Curly Noodles (in a red package) and are a great healthier option for ramen bowls! They’re also pretty easy to find! I’ve found them at Publix, Target, and on Amazon.
Nutrition facts below are estimated for the above recipe by an online nutrition calculator. Adjust as needed by adding nutrition facts for any additional toppings added.
Nutrition
Calories: 380kcal, Carbohydrates: 57g, Protein: 28g, Fat: 6g, Saturated Fat: 1g, Fiber: 2g, Sugar: 7g, Vitamin C: 26mg, Calcium: 162mg, Iron: 4mg
Did you make this recipe?I want to see! Tag @peasandcrayons on Instagram and Facebook!
If you get a chance to try these spicy shrimp ramen bowls, let me know!
Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!
Awesome Appetizers to Pair with Ramen Bowls
- NEW! Shrimp Stir Fry with Ramen Noodles
- Sweet Chili Edamame
- Spicy Edamame Appetizer
- Crispy Baked Shrimp Wontons
- Speedy Pot-Stickers
- Spicy Sriracha Crab and Cucumber Salad
Have an Instant Pot? Try my Instant Pot Ramen Bowls next!
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About The Author:
Jenn Laughlin
Hi! I’m Jenn and I’m here to help you eat your veggies! It'll be fun, painless, and pretty darn delicious as I teach you to plan your meals around fresh, seasonal produce with a little help from healthy freezer and pantry staples.
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