(Easy) Spicy Shrimp Ramen Noodles Recipe

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This easy recipe for spicy shrimp ramen bowls is perfect for a chilly day when you’re craving comfort food. You can dress the ramen up with a variety of toppings, and customize the flavor to your liking. And, it takes under 30 minutes from start to finish to prepare!

Spicy shrimp ramen noodles

We make vegetable and chicken ramen pretty frequently at home. Occasionally, we like to mix it up and add shrimp. In this shrimp ramen recipe, we boil the shrimp shells to make a tasty umami stock.

Spicy soups are an easy way to use up fresh veggies from the garden any night of the week. And, we love making easy meals that don’t require too much time in the kitchen!

Ingredients needed for this recipe

Spicy shrimp ramen noodles ingredients
  • 4 oz. shrimp (with shells on) – We use the shrimp shells to make our own flavorful stock. If you’re not a fan of seafood, you can substitute 4 oz. of a different protein for this recipe.
  • 3-4 Thai chilies – You can use any small hot pepper from your garden, or fresh Thai chilis from the grocery store. We like growing Santaka peppers as they are perfect for recipes like this one.
  • 2 packs ramen noodles (without seasoning packet) – Buldak Korean ramen noodles were used for this recipe, but you can use any brand you like.
  • 2-3 cloves garlic – Fresh garlic cloves add more spicy flavor and perfectly compliment the hot peppers.
  • 2 cups stock – You can use chicken stock, veggie stock, or seafood stock in this recipe. If you’re watching your sodium intake, you can also use a low-sodium vegetable broth or chicken broth.
  • 2 tbsp. soy sauce – We recommend using traditional soy sauce for this recipe, but you can also use tamari or liquid aminos.
  • 2 tsp sugar – You can use white sugar or brown sugar in this recipe. 
  • ⅓ cup corn – A small amount of corn goes a long way in this ramen. We love the sweet flavor and satisfying texture it brings.
  • Scallions / green onion (For garnish)
  • Olive oil (for cooking)

Optional add-ins and toppings

​There are so many ways you can customize this ramen, and you really can’t go wrong with adding any fresh veggies. Here are some optional add-ins to change up the flavor of this ramen or bulk up the recipe with more veggies. 

  • Fresh ginger – If you like fresh ginger, add in a tbsp. of freshly grated ginger to add a bit of spice and zing to this ramen.
  • Sweet peppers – Red bell pepper or other sweet peppers add extra crunch and flavor to this ramen recipe. You can add them in along with the Thai chilies.
  • Lime juice – Before serving, squeeze some fresh lime juice on your ramen for a burst of citrus flavor.
  • Red pepper flakes – Use red pepper flakes to kick up the spice level.
  • Baby bok choy – This is one of our favorite vegetable additions to ramen. Mix it in during the last couple minutes of cooking until it is just wilted.

How to make spicy shrimp ramen noodles

Spicy shrimp ramen noodles

Time needed: 25 minutes

Steps to make shrimp ramen:

  1. Cook the shrimp.

    Remove the shrimp shells and set aside (do not discard the shells). Bring a pan to medium-high heat and cook the shrimp until they turn opaque and curl. This takes about 2 minutes on each side. After cooking, set the shrimp aside. Spicy shrimp ramen noodles prep

  2. Bring stock to a boil.

    In a large pot, bring stock to a boil and add the shrimp shells. Simmer for 10 minutes, then strain the broth and discard the shells.Spicy shrimp ramen noodles prep

  3. Cook the garlic and peppers.

    Mince the garlic and Thai chili (or hot peppers of choice). Add a splash of olive oil to your saucepan and sauté until the garlic becomes fragrant, about 2 minutes.Spicy shrimp ramen noodles prep

  4. Finish the broth.

    Combine the garlic, peppers and broth. Add soy sauce and sugar to taste. Adjust to taste by adding additional salt if desired. Stir broth and let it sit on low heat, keeping it warm until ready for serving.

  5. Cook the ramen noodles.

    Ramen noodles cook quickly, so you’ll be cooking them separately as the broth stays warm. Be sure not to overcook the noodles. We like to cook them al dente as the broth will continue to soften them up a bit.

  6. Prepare your toppings.

    In this recipe, we use corn, scallions and additional chilis for garnish. Spicy shrimp ramen noodles

  7. Assemble your ramen bowl.

    Assemble the ramen noodle bowl by the adding the cooked noodles to a medium bowl. Then, carefully pour in your broth and add your cooked shrimp. Garnish with sesame seeds and toppings of choice.

Frequently Asked Questions

Spicy shrimp ramen noodles

What size shrimp do I use? In this recipe, I used size 16/20 shrimp (16-20 shrimp per pound), but any size shrimp can work here. You can refer to this shrimp sizing guide for reference.

What type of ramen noodles should I use? In this recipe, I used the Buldak Korean ramen noodles because I like the bouncy texture of the noodles. Any ramen brand you prefer would work well for this recipe.

How do you make this in advance? To make this recipe in advance, pre-cook the shrimp, the broth, and the toppings. Keep the broth and noodles separate until you are ready to serve. Combine everything together with the noodles when you are ready to eat to prevent the noodles from becoming mushy.

Spicy shrimp ramen noodles

Spicy Shrimp Ramen Noodles

These spicy shrimp ramen noodles are the perfect comfort food for a chilly night.
5 from 1 vote
Print Pin Rate
Course: Main Course
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 2 servings


  • 1 large pot
  • 1 Saucepan


  • 4 oz shrimp preferably with shells on
  • 3-4 Thai chilies
  • 2 packs ramen noodles without seasoning
  • 2-3 cloves garlic
  • 2 cups stock chicken or veggie
  • 2 tbsp soy sauce
  • 2 tsp sugar brown or white
  • cup corn
  • scallions chopped, for garnish
  • sesame seeds for garnish
  • olive oil for cooking


  • Remove the shrimp shells and set aside. Do not discard your shrimp shells. Bring a pan to medium-high heat and cook the shrimp for about 1-2 minutes on each side, or until they begin to turn opaque and curl. Set the shrimp aside.
  • In a large pot, bring the stock to a boil and add the shrimp shells. Let simmer for about 10 minutes, then strain the broth and discard the shells.
  • Add a thin layer of olive oil in the sauce pan. Add the minced garlic and Thai chili. Sauté until aromatic, about 1-2 minutes.
  • Add in the broth and stir to combine. Add the soy sauce and sugar and taste. Adjust to taste by adding salt if needed.
  • Cook the noodles separately. Bring to a boil and cook for about 1-2 minutes, or until the noodles are al dente.
  • Prepare the toppings. In this recipe, I used corn, chopped scallions, and additional Thai chilis to garnish.
  • Assemble the noodle bowls by adding the cooked noodles, broth, shrimp, and toppings.
  • Garnish with sesame seeds and serve.

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