20-Minute Sriracha Shrimp Ramen
User Reviews
5
20-Minute Sriracha Shrimp Ramen
Description
This ramen starts with sautéing shrimp in sesame oil, seasoning them lightly with dried basil and pepper for a subtle herbaceous note. The shrimp are removed once pink and firm. Vegetables such as diced onion and red pepper are then softened in the same pot with additional sesame oil and sriracha, building a flavorful base. Fresh ginger and garlic are added for fragrance and depth.
The broth is created by adding chicken stock, water, tomato paste, garlic and onion powder, celery salt, soy sauce, and rice vinegar. It is brought to a boil, then simmered before adding ramen noodles to cook until tender. Baby spinach is stirred in near the end to wilt gently. The shrimp are returned to the pot and fresh lemon juice is added to finish, contributing brightness that balances the spiciness.
The dish results in a rich, slightly spicy broth with firm-succulent shrimp, softened vegetables, and wilted spinach over chewy ramen noodles. Preparing components stepwise ensures that textures remain distinct and flavors layered. For make-ahead, the broth and noodles can be prepared separately to keep noodles from becoming soggy.
Ingredients
- 3 tablespoons sesame oil divided
- 1/2 pound Shrimp large size, peeled and deveined
- 1 teaspoon basil dried
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons sriracha hot sauce
- 1 yellow onion small, diced
- 1 red bell pepper small, 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 ramen noodles packages
- 1 cup spinach baby, roughly chopped
- 2 tablespoons lemon juice fresh
Instructions
- 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.
- In the same soup pan add the remaining sesame oil. Bring oil to a low sizzle over medium heat.
- 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.
- 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.
- While the soup is simmering, chop the cooked shrimp into bite sized pieces; set aside. Roughly chop the baby spinach; set aside.
- 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
- For make-ahead, cook broth and noodles separately; drain and pat noodles dry before reheating together to avoid soggy noodles.
User Reviews
Overall Rating
5
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