Sriracha Shrimp Ramen

Spicy sriracha shrimp deliver a punch in this fiery, satisfying noodle bowl with bold broth and a bright finish.

Ingredients

• 4 cups chicken broth (preferably low-sodium)
• 2 tablespoons sriracha (plus more for extra heat)
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 4 portions dried ramen noodles (seasoning packets discarded)
• 12 large shrimp, peeled and deveined
• 1 tablespoon toasted sesame oil
• 1 garlic clove, minced
• 1 lime, cut into wedges
• 1/2 cup fresh cilantro, chopped
• 1 avocado, sliced
• 1 cup bean sprouts
• 1/2 cup corn kernels
• 1 jalapeño, thinly sliced
• 1/2 cup crispy fried onions
• Kosher salt and black pepper, to taste

Preparation

1. In a saucepan, bring chicken broth to a simmer. Stir in sriracha, soy sauce, and sugar. Simmer 3–4 minutes to blend flavors.
2. Meanwhile, heat sesame oil in a skillet over medium-high heat. Add minced garlic and sauté until fragrant, about 30 seconds. Add shrimp and cook until pink and just cooked through, 2–3 minutes. Season with salt and pepper.
3. Cook ramen noodles according to package instructions; drain well.
4. To assemble, divide noodles among bowls. Ladle spicy broth over noodles, then top with shrimp.
5. Garnish with avocado slices, bean sprouts, corn, jalapeños, crispy fried onions, chopped cilantro, and lime wedges as desired.