This spicy shrimp ramen is the ultimate cozy comfort meal—packed with flavor from Thai red curry, garlic, coconut cream, and juicy shrimp. Quick, easy, and absolutely delicious.
If there’s one thing I’ll never get tired of, it’s a hot bowl of ramen. Not the kind you just toss in the microwave and call it a day (although, no shade to college me for doing just that). I’m talking about real, souped-up ramen that hits all the right notes—comforting, flavorful, spicy, and just a little indulgent. Ramen has always been that girl in my kitchen.
Back in college, I was known as the roommate who could whip up a bowl of late-night ramen that, according to everyone, “had healing powers.” Whether it was stress from finals or one too many drinks at the party, my ramen always made people feel better. I didn’t think much of it at the time, but looking back? It was my first signature dish. The magic was in the broth, the toppings, and maybe the love I put into it (even at 2 a.m. in pajama pants).
Fast forward to now, and I still make ramen whenever I want something warm, cozy, and packed with flavor. But these days, I like to elevate it a bit. This spicy shrimp ramen is one of my favorite ways to enjoy it. The shrimp are sautéed with garlic, onion, and Thai red curry for that rich, savory base. The broth is creamy thanks to a splash of coconut cream, balanced out with soy sauce, lime juice, and a little heat from the sriracha. It’s a whole moment in a bowl.
I love using spinach or bok choy for that pop of green, and ramen noodles (of course) keep things nostalgic. What makes this version so good is that it still feels easy and quick, but gives full restaurant-style flavor with very little effort. It’s great for solo lunches, cozy weeknight dinners, or impressing your partner when you don’t feel like ordering takeout again.
And yes—this ramen still has healing powers. Only now it heals my tired-mom soul after a long day and keeps me comforted and full when I need a quick and yummy easy weeknight meal. It’s spicy, cozy, and absolutely delicious.
Here’s how to make it:
Spicy Shrimp Ramen
Ingredients
- 6 large shrimp tail on
- 1 package ramen noodles + seasoning
- 1 stalk green onion sliced
- 1/2 small white onion sliced
- 1 tbsp soy sauce
- 1 tbsp Thai red curry paste
- Sriracha to taste
- 2 tbsp unsweetened coconut cream
- 1 cup spinach or bok choy
- 1 tsp sesame oil
- 1 tbsp olive oil
- 1 1/2 cups chicken broth or shrimp stock
- 1/2 lime juiced
Instructions
- In a medium pot, heat olive oil over medium heat. Add the sliced white onion and cook until soft, about 3 minutes.
- Add shrimp and cook for 2–3 minutes per side until pink and slightly crisped. Remove and set aside.
- To the same pot, add Thai red curry paste and stir for 1 minute until fragrant.
- Pour in broth and bring to a gentle simmer. Stir in soy sauce, coconut cream, sesame oil, and sriracha to taste.
- Add the ramen noodles and cook according to package instructions.
- In the last minute of cooking, add spinach or bok choy to wilt.
- Return shrimp to the pot, squeeze in lime juice, and stir.
- Top with green onions and serve hot.
