This piping hot Sriracha Shrimp Ramen Noodle Soup is quick, easy, and crazy delicious!

It’s alarming how much of my day is spent pacing around the house trying to figure out which random @$$ place I put my coffee this time.

Anyone else? It’s a never ending cycle of sip-lose-reheat-repeat up in here.

This type of hot beverage abuse is pretty much exclusive to coffee and tea because there is no way I’d pull that stunt with a piping hot bowl of soup.

Not now. Not evahhh.

With over thirty soup recipes on this little blog of mine, I think it’s safe to say that you will have to pry the bowl from my hands to get me to put it down before I’ve finished every last drop.

Sriracha Shrimp Ramen Noodle Soup

These spicy ramen bowls are insanely good!

Paul and I basically licked our bowls clean and I’ve made this soup twice more since then. I’m a wee bit addicted to say the least!

Feel free to keep things mild with just a dash of Sriracha or embrace the heat by adding extra, the spice level is up to you! My idea of perfection is 2 glorious spoonfuls. Start small, and add more as you go for a totally customizable bowl of ramen.

5 from 5 votes Print Sriracha Shrimp Ramen Noodle Soup This piping hot Sriracha Shrimp Ramen Noodle Soup is quick, easy, and crazy delicious! Prep Time 10 minutes Cook Time 10 minutes Total Time 20 minutes Servings 2 servings Calories 434 kcal Author Jenn Laughlin – Peas and Crayons Ingredients 8 oz raw shrimp (fresh or defrosted from frozen)

1 tsp sesame oil or avocado oil

3 TBSP minced shallot

4-6 oz baby portobello mushrooms

4 cups quality vegetable broth*

4 oz ramen noodles

1/2 tsp soy sauce

2 TBSP Sriracha

2-3 TBSP chopped green onions

1/2 lime (cut into wedges, plus 1/2 tsp fresh lime juice) TASTY TOPPING OPTIONS sesame seeds

red pepper flakes

extra sriracha for drizzling

sliced jalapeño

fresh spinach

bok choy

soft-boiled eggs Instructions Thaw shrimp if using frozen. If you can, buy cleaned tail-on shrimp and keep the tail on for extra flavor for your broth. It basically turns vegetable broth into a seafood stock of sorts and is totally optional but totally tasty! You’ll remove the peel/tail before diving in. In a medium pot over medium-high heat, add a teaspoon of oil and sauté your shallot and mushrooms. Once golden and tender, remove the veggies (set aside on a plate) and add a quart of broth to your pot. Bring broth to a boil and cook ramen noodles per package instructions. When you have about a minute left on the noodle’s cook time, add soy sauce, Sriracha, and shrimp to the pot. Stir in your lime juice. Give the broth a little taste and further season if/as desired. Extra Sriracha will add heat while extra soy sauce will add saltiness and umami. Use tongs to divide your ramen between to 2 bowls. Repeat for your sautéed veggies. Pour the broth and shrimp over each bowl and top with lime wedges, green onion, sesame seeds and all your favorite toppings from the list above. Enjoy while it’s hot! Recipe Notes * chicken broth may be used in place of veggie broth if needed Add as much extra shrimp and mushrooms as your heart desires. The recipe above has lunch-appropriate serving sizes but if you need a big ole filling dinner, load it up! This dish is crazy flexible like that. No shallots? No problem! You could also use minced garlic in place of the shallots, just adjust the amount based on garlic preference. I’d use maybe 1-2 cloves max. Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on toppings and extras and enjoy! Nutrition Facts Sriracha Shrimp Ramen Noodle Soup Amount Per Serving Calories 434 Calories from Fat 108 % Daily Value* Fat 12g 18% Saturated Fat 4g 25% Cholesterol 285mg 95% Sodium 4348mg 189% Potassium 432mg 12% Carbohydrates 48g 16% Fiber 2g 8% Sugar 7g 8% Protein 31g 62% Vitamin A 1060IU 21% Vitamin C 22.5mg 27% Calcium 186mg 19% Iron 5.2mg 29% * Percent Daily Values are based on a 2000 calorie diet.

special diets and swaps

Feel free to use either fresh or dried ramen noodles.

Chicken broth and veggie broth are totally interchangeable here.

Gluten-Free? Swap ramen for zucchini noodles and use your favorite GF soy sauce!

Want to add a jammy soft boiled egg? Budget Bytes has a step by step guide!

Add as much extra shrimp and as many veggies as your heart desires to these shrimp ramen bowls.

The recipe above has lunch-appropriate serving sizes but if you need a big ole filling dinner, then go nuts and load up your bowl with even more of your favorite ingredients. Anything goes when it comes to ramen!

Looking for more noodle bowls?

Check out my Vegan Ramen with Edamame and Mushrooms or Spinach Mushroom Leek Noodle Bowls, next! They’re in heavy rotation around here and my friends have been raving about them too – woot!

If you get a chance to try this Sriracha Shrimp Ramen Noodle Soup, let me know!

You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations! I can’t wait to see what you whip up!