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Spicy Shrimp Ramen Bowls

These one-pot Spicy Shrimp Ramen Bowls are quick, easy, and full of flavor!

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 2 servings
Calories: 380 kcal
Course: Main Course , Soup
Cuisine: Asian , Fusion

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

    Cup of Yum
  1. 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.
  2. 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!
  3. 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.
  4. 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.
  5. Add your broth, soy sauce, and Sriracha. Mix well and switch to high heat to bring broth to a boil.
  6. 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.
  7. 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.
  8. 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 Information

Calories 380kcal (19%) Carbohydrates 57g (19%) Protein 28g (56%) Fat 6g (9%) Saturated Fat 1g (5%) Fiber 2g (8%) Sugar 7g (14%) Vitamin C 26mg (29%) Calcium 162mg (16%) Iron 4mg (22%)

Nutrition Facts

Serving: 2servings

Amount Per Serving

Calories 380

% Daily Value*

Calories 380kcal 19%
Carbohydrates 57g 19%
Protein 28g 56%
Fat 6g 9%
Saturated Fat 1g 5%
Fiber 2g 8%
Sugar 7g 14%
Vitamin C 26mg 29%
Calcium 162mg 16%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.