Spicy Ramen Shrimp Sriracha
Serves 6
A quick an easy way to spice up the traditional Ramen noodle recipe. Fresh ingredients and spices should make this a household favorite for any family.
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
  1. sesame oil: divided 3 tablespoons
  2. large shrimp: peeled and de-vined 1/2 pound
  3. dried basil 1 teaspoon
  4. salt 1/2 teaspoon
  5. black pepper 1/2 teaspoon
  6. sriracha hot sauce 2 tablespoons
  7. small yellow onion: diced 1
  8. small red bell pepper: diced 1
  9. ginger: grated 1 tablespoon
  10. cloves garlic: minced 6
  11. chicken stock 4 cups
  12. water 2 cups
  13. tomato paste 2 tablespoons
  14. garlic powder 1/2 teaspoon
  15. onion powder 1/2 teaspoon
  16. celery salt 1/2 teaspoon
  17. soy sauce 1 1/2 tablespoons
  18. rice vinegar 1 teaspoon
  19. packages ramen noodles 3
  20. baby spinach: roughly chopped 1 cup
  21. fresh lemon juice 2 tablespoons
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  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.
  1. 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.
Adapted from bakerbynature.com
Adapted from bakerbynature.com
Momofuku Ando http://momofukuando.com/

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