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20-Minute Sriracha Shrimp Ramen
5 from 12 votes

20-Minute Sriracha Shrimp Ramen

20-Minute Sriracha Shrimp Ramen is a spicy noodle soup featuring quickly cooked shrimp seasoned with basil, salt, and black pepper. The broth blends chicken stock, tomato paste, soy sauce, sriracha, and spices to offer a tangy and mildly hot flavor. Fresh vegetables like onion, bell pepper, ginger, garlic, and spinach add texture and brightness, making a balanced, hearty meal.

Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 6 bowls
Course: Dinner
Cuisine: Asian

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

    Cup of Yum
  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.

Notes

  • For make-ahead, cook broth and noodles separately; drain and pat noodles dry before reheating together to avoid soggy noodles.