If you’re looking for a quick, flavorful dinner that packs a punch, you’ve found it with this 20-Minute Sriracha Shrimp Ramen. This dish is perfect for busy weeknights or spontaneous gatherings, bringing warmth and spice to your table in no time. With succulent shrimp and a spicy broth, each bowl is a satisfying explosion of flavor that will have everyone asking for seconds.

Why It’s Crowd-Pleasing

This 20-Minute Sriracha Shrimp Ramen is not just quick to prepare; it’s also incredibly versatile and customizable. The combination of fresh vegetables, succulent shrimp, and a kick of sriracha sauce creates a bowl that is both comforting and exciting. Plus, it’s a complete meal in one bowl, making cleanup a breeze. Whether you’re serving it at a cozy dinner for two or a gathering of friends, it’s bound to impress!

What Goes Into 20-Minute Sriracha Shrimp Ramen

To create this delightful dish, you’ll need a few fresh ingredients and some pantry staples:

3 tablespoons sesame oil, divided
1/2 pound large shrimp, peeled and deveined
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons sriracha hot sauce
1 small yellow onion, diced
1 small red bell pepper, 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 packages ramen noodles
1 cup baby spinach, roughly chopped
2 tablespoons fresh lemon juice

Essential Tools for Success

Having the right tools can make all the difference in preparing your 20-Minute Sriracha Shrimp Ramen. Here’s what you’ll need:

Large pot: For boiling the broth and cooking the ramen noodles.
Wooden spoon: For stirring and mixing ingredients.
Measuring spoons: To ensure precise ingredient quantities.
Knife and cutting board: For chopping vegetables and preparing shrimp.
Colander: To drain the ramen noodles if necessary.

Directions: 20-Minute Sriracha Shrimp Ramen

Get ready to whip up your 20-Minute Sriracha Shrimp Ramen in just a few simple steps!

Step 1: Sauté the Shrimp

In a large pot, heat 1 tablespoon of sesame oil over medium-high heat. Add the shrimp, dried basil, salt, and black pepper. Sauté for about 2-3 minutes until the shrimp are pink and opaque. Remove the shrimp from the pot and set aside.

Step 2: Cook the Vegetables

In the same pot, add the remaining 2 tablespoons of sesame oil. Sauté the diced onion, red bell pepper, grated ginger, and minced garlic for about 3-4 minutes, or until the onion is translucent and fragrant.

Step 3: Make the Broth

Pour in the chicken stock and water. Stir in the tomato paste, garlic powder, onion powder, celery salt, soy sauce, and rice vinegar. Bring the mixture to a boil.

Step 4: Add the Noodles

Once boiling, add the ramen noodles into the pot and cook according to the package instructions, usually about 3-4 minutes. Stir occasionally to prevent the noodles from sticking.

Step 5: Combine Everything

After the noodles are cooked, return the sautéed shrimp to the pot. Stir in the baby spinach and fresh lemon juice until the spinach is wilted, which should take about 1 minute.

Step 6: Adjust Seasoning

Taste your broth and adjust the seasoning if needed. If you want more heat, feel free to add an extra drizzle of sriracha.

Make It Your Way

One of the best things about 20-Minute Sriracha Shrimp Ramen is how easily you can customize it to your taste. Here are some ideas to make it your own:

Add extra vegetables like carrots, snap peas, or mushrooms for more crunch and nutrition.
Swap shrimp for chicken, tofu, or your favorite protein to suit your dietary preferences.
Use different types of broth, such as vegetable broth, for a lighter option.
Experiment with various spices or hot sauces to change up the flavor profile.

Pro Perspective

As a quick and flavorful meal, 20-Minute Sriracha Shrimp Ramen can easily become a weeknight staple. The balance of spice from the sriracha and the freshness of the vegetables creates a dish that’s satisfying yet light. Plus, it’s an excellent way to use up any leftover veggies you might have in the fridge. Don’t hesitate to get creative with the ingredients you have on hand!

Keep It Fresh: Storage Guide

If you find yourself with leftovers, no worries! Store the ramen in an airtight container in the refrigerator for up to 2-3 days. However, it’s best to keep the noodles separate from the broth if possible to prevent them from getting mushy. Reheat on the stove or in the microwave, adding a splash of water or broth to revive the noodles.

Common Qs About 20-Minute Sriracha Shrimp Ramen

Can I make this recipe vegetarian?

Absolutely! Simply substitute the shrimp with tofu or tempeh and use vegetable broth instead of chicken stock for a delightful vegetarian version.

How can I make the broth less spicy?

To reduce the spice level, you can omit the sriracha or use it sparingly. Adding a bit of sugar or honey can also help balance the heat.

What if I can’t find fresh shrimp?

Frozen shrimp are a great alternative and can be used directly in the recipe. Just make sure to thaw them beforehand for even cooking.

Can I use instant ramen noodles?

Yes! Instant ramen noodles work perfectly for this recipe. Just adjust the cooking time according to the package instructions, as they usually cook faster.

Make It Tonight

There’s no reason to wait for the weekend to enjoy a delicious meal. With just a few ingredients and a quick cooking time, you can have this 20-Minute Sriracha Shrimp Ramen on your table in no time. So gather your ingredients, put on your favorite music, and get ready to indulge in a bowl of spicy, savory goodness tonight!

This dish is sure to become a favorite, combining speed and flavor in a way that will delight everyone at your table. Enjoy!