Spicy Garlic Shrimp Ramen with Spinach and Lime

Spicy Garlic Shrimp Ramen

Curly noodles and large shrimp fill these bowls, with orange-red garlic-chile broth visible around the edges. Spinach wilts into the broth, while scallions and lime add a fresh finish. This is a savory ramen soup, not a dry noodle stir-fry.

The shrimp leave the pot before the broth simmers so they stay tender. The noodles cook in separate water and go into the bowls just before serving, keeping them springy and the broth from turning starchy.

Ingredients for Spicy Garlic Shrimp Ramen

• 12 ounces large shrimp, peeled and deveined, tails on (340g)
• 2 packages plain ramen noodles, about 3 ounces each (170g total); discard the seasoning packets
• 1 tablespoon neutral cooking oil
• 1/2 small onion, thinly sliced (about 75g)
• 5 garlic cloves, minced
• 2 teaspoons grated fresh ginger
• 1 tablespoon tomato paste
• 1 tablespoon sriracha, plus more to taste
• 3 cups low-sodium chicken broth
• 1 tablespoon soy sauce
• 2 loosely packed cups baby spinach (about 60g)
• 1 lime, half juiced and half cut into 2 wedges
• 2 scallions, thinly sliced

Yield: 2 generous bowls. Time: About 15 minutes prep and 15–18 minutes cooking; 30–35 minutes total.

How to Make Spicy Garlic Shrimp Ramen

1. Prepare the ingredients: If using frozen shrimp, thaw, drain, and pat them dry. Slice the onion and scallions, mince the garlic, grate the ginger, and prepare the lime. Bring a medium saucepan of water to a boil for the noodles.
2. Cook the shrimp: Heat the oil in a wide 3- to 4-quart pot or deep skillet over medium-high heat. Add the shrimp in a single layer, cooking in two quick batches if needed. Start checking after about 1 minute per side; turn once and cook for about 1–2 minutes per side, until pink, opaque, and just firm. Transfer to a plate so they do not continue cooking while the broth simmers. If using a thermometer, check for 145°F (65°C).
3. Cook the aromatics: Reduce the heat to medium. Add the onion to the same pot and cook for 2–3 minutes, until it begins to soften. Stir in the garlic and ginger for about 30 seconds, then add the tomato paste and 1 tablespoon sriracha. Stir for another 30–60 seconds without letting the garlic scorch.
4. Simmer the broth: Pour in the chicken broth and soy sauce, scraping up any bits from the bottom of the pot. Simmer gently, uncovered, for about 5 minutes. Keep it at small bubbles rather than a hard boil. Taste before adding anything salty; the soy sauce and sriracha already season the broth.
5. Cook the noodles separately: While the broth simmers, add the ramen to the boiling water and loosen the strands. Start checking at the earliest package time, typically around 2 minutes. Drain when just tender, usually after 2–3 minutes. Briefly rinse with cool water to stop the cooking, drain well, and divide between two deep bowls.
6. Finish the broth: Stir in the spinach and simmer for about 1 minute, until just wilted but still green. Turn off the heat and stir in the juice from half the lime. Taste and add more sriracha if desired.
7. Assemble: Ladle the hot broth, onion, and spinach over and around the noodles, leaving broth visible at the edges. Arrange the shrimp on top, scatter with scallions, and tuck a lime wedge into each bowl. Serve immediately; diners can remove the shrimp tails at the table.

How to Keep the Shrimp and Noodles Tender

Shrimp size and pan heat affect cooking time, so use their appearance and texture rather than the clock alone. Remove them as soon as they are opaque and just firm; leaving them in the pot through the broth simmer can make them tough.

Ramen softens quickly in hot liquid. Cooking it separately keeps excess starch out of the broth and lets you stop while the strands still have some spring. Add the broth only when you are ready to eat.

Adjusting the Broth’s Heat

Start with the tablespoon of sriracha in the ingredients, then taste the finished broth. Brands vary in heat and seasoning. Add more to individual bowls if some diners want a spicier serving without changing the whole pot.

Simple Ingredient Swaps

Vegetable broth can replace chicken broth, though the dish still contains shrimp. Baby bok choy can replace spinach; add its chopped stems before the leaves to give them more time to soften. If using coconut aminos instead of soy sauce, taste the broth and adjust the seasoning as needed.

For another brothy shrimp bowl, try this shrimp ramen noodle soup.

Make-Ahead and Leftovers

The broth can be made up to 2 days ahead. Cool and refrigerate it separately from the noodles, then reheat it to a gentle simmer and finish with the spinach and lime. Keep any cooked shrimp separate and warm them only briefly in the hot broth rather than boiling them again.

For leftovers, separate the broth and noodles when possible. Noodles that have already sat in broth will be softer when reheated. Freezing fully assembled ramen is not recommended.

Nutrition

Approximate per generous bowl, based on 2 servings: 650 calories, 46g protein, 23g fat, and 69g carbohydrates. Approximate per 100g of prepared ramen: 80 calories, 6g protein, 3g fat, and 9g carbohydrates. Values vary with ramen and broth brands, noodle water absorption, and the amount of broth served in each bowl.