Recipes 67 300x300 1

Spicy Shrimp Ramen Bowls

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  • 3 packages ramen seasoning packets discarded
  • 1 1/2 pounds med-large shrimp peeled and deveined
  • 6 cups chicken stock may also use vegetable or seafood stock
  • 2 tablespoons olive oil
  • 1 – 2 tablespoons sriracha depending on your heat preference
  • 3 tablespoons soy sauce
  • 3 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • 1 1/2 tablespoons brown sugar
  • 2 cups shredded green cabbage
  • 3/4 cup carrots thinly sliced
  • 3/4 cup sweet peppers thinly sliced
  • 1/2 cup onion thinly sliced
  • Juice of 1 lime
  • Cilantro


  • In a skillet on medium heat add 1 tablespoon olive oil. Add shrimp, season with salt and pepper and cook for 1-2 minutes on each side or until firm and pink. Set aside
  • In a large pot on medium-high heat add 1 tablespoon olive oil. Add carrots, onions, cabbage and peppers and cook for 2-3 minutes add garlic and ginger cook another minute. Add stock, soy sauce, brown sugar, lime juice, and sriracha mix until combined. Bring to a rapid boil then reduce heat to medium and let simmer for 8 minutes.
  • Add the dry ramen noodles to the broth and cook for another 2-3 minutes. Remove from heat and serve into bowls, add in shrimp and garnish with cilantro.

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