Spicy Shrimp Ramen
Dive into a bowl of bold flavors with this Spicy Shrimp Ramen recipe—a tantalizing mix of tender shrimp, perfectly cooked ramen noodles, and a spicy, savory broth that brings it all together. Infused with a combination of garlic, ginger, and red chili paste, this dish is packed with aromatic warmth, balanced by the fresh crunch of julienned carrots and the vibrant addition of baby spinach. Soft-boiled eggs, green onions, and a sprinkle of fresh cilantro add layers of richness and color, while a squeeze of lime offers the perfect zesty finish. Ready in just 35 minutes, this hearty, homemade ramen is an irresistible fusion of heat, spice, and comfort, perfect for chilly nights or when you're craving an elevated takeout classic.
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Recipe Information
Ingredients
- 1 pound shrimp (peeled and deveined)
- 10 ounces ramen noodles
- 2 tablespoons sesame oil
- 4 cloves garlic (minced)
- 1 tablespoon ginger (grated)
- 2 tablespoons red chili paste (like gochujang or sambal oelek)
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce
- 6 cups chicken or vegetable broth
- 2 cups baby spinach
- 1 carrot (julienned)
- 2 egg (soft-boiled)
- 2 green onions (sliced)
- 2 tablespoons fresh cilantro (chopped)
- 4 lime wedges
- 1 teaspoon red chili flakes
- salt (to taste)
- pepper (to taste)
Instructions
Heat the sesame oil in a large pot over medium heat.
Add the minced garlic and grated ginger to the pot and sauté for 1-2 minutes until fragrant.
Stir in the red chili paste, soy sauce, and fish sauce. Cook for another 1-2 minutes.
Pour in the chicken or vegetable broth and bring it to a simmer.
In a separate pan, lightly season the shrimp with salt, pepper, and a pinch of red chili flakes. Sauté them in a bit of sesame oil over medium heat until they turn pink and are fully cooked (about 2-3 minutes per side). Set aside.
Add the ramen noodles to the simmering broth and cook according to the package instructions (usually 3-4 minutes).
During the last minute of cooking the noodles, stir in the baby spinach and julienned carrots to wilt slightly.
Ladle the broth and noodles into bowls, dividing them equally.
Top each bowl with sautéed shrimp, soft-boiled egg halves, sliced green onions, chopped cilantro, and extra chili flakes if desired.
Serve with lime wedges on the side for a bright, citrusy finish.
Nutrition Facts
Calories |
2142 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.5 g | 65% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 1258 mg | 419% | |
| Sodium | 11664 mg | 507% | |
| Total Carbohydrate | 264.2 g | 96% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 24.1 g | ||
| Protein | 177.6 g | 355% | |
| Vitamin D | 22.5 mcg | 112% | |
| Calcium | 466 mg | 36% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2362 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
