Sriracha Shrimp Ramen
Sometimes you need a bowl that hits you in the face with flavor before you've even finished sitting down, and this is exactly that bowl. The sriracha doesn't mess around—it announces itself immediately with this sweet-spicy punch that makes your sinuses clear and your taste buds wake up from whatever food coma they were in. The shrimp are like little pink life rafts floating in this sea of red-hot broth, providing these sweet, tender bites that somehow cool things down just enough to keep you going back for more. It's the kind of meal you make when you want something that tastes complicated but comes together in about fifteen minutes, because sometimes you don't have time for slow-simmered broths and elaborate preparations. The avocado and cilantro add this fresh, cooling element that doesn't kill the heat but just makes it more manageable, like having a friend talk you through a crisis. Each slurp is this perfect balance of fire and comfort that makes you understand why sriracha became a condiment empire. It's fast food that doesn't make you hate yourself afterward.
Chili swirls the bowl—Shrimp flash bright against the red—Heat with every bite
Let Me Tell You...
It was one of those Mondays where everything that could go wrong did go wrong - my alarm didn't go off, I spilled coffee on my only clean shirt, and my boss decided that 5 PM was the perfect time to dump a "quick" project on my desk that would definitely take until midnight.
By the time I dragged myself home, I was in that dangerous mood where you either order terrible takeout or do something dramatic like dye your hair purple.
I opened my fridge and stared at the sad collection of condiments and leftover shrimp from yesterday's grocery run, feeling like the universe was personally mocking me.
That's when I spotted the bottle of sriracha sitting there like a red beacon of hope.
I'd been hoarding it for "special occasions," which is ridiculous because what's more special than rescuing yourself from a garbage day with something that actually tastes good?
I started building this broth with way more sriracha than any reasonable person would use, and the smell alone started improving my mood.
The kitchen filled with this sweet-spicy aroma that made me feel like I was doing something rebellious and therapeutic at the same time.
When I tossed those shrimp into the hot sesame oil with garlic, they sizzled and curled up like little pink commas, and I realized I was actually smiling for the first time all day.
The whole thing came together in about fifteen minutes, which felt like a small miracle considering how complicated my life had been feeling lately.
I loaded up the bowl with avocado and cilantro and bean sprouts, creating this colorful, fresh-looking masterpiece that looked way too good for a Monday night pity party.
I ate that bowl while standing in my kitchen, slurping loudly and not caring about proper table manners, and with each spicy, satisfying bite I felt my terrible day melting away.
The heat cleared my sinuses and somehow also cleared my head, reminding me that sometimes the best way to deal with life's nonsense is to make something that tastes like a small victory.
By the time I finished, I was already planning what I'd make tomorrow, because apparently sriracha therapy is a real thing and I'm completely here for it.
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
- In a saucepan, bring chicken broth to a simmer. Stir in sriracha, soy sauce, and sugar. Simmer 3–4 minutes to blend flavors.
- 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.
- Cook ramen noodles according to package instructions; drain well.
- To assemble, divide noodles among bowls. Ladle spicy broth over noodles, then top with shrimp.
- Garnish with avocado slices, bean sprouts, corn, jalapeños, crispy fried onions, chopped cilantro, and lime wedges as desired.
Chef's Tips
- Don't overcook the shrimp - they should be pink and just cooked through to maintain their tender texture.
- Add sriracha gradually to the broth and taste as you go to achieve your preferred heat level.
- Variation: Try with scallops or chunks of firm white fish for different seafood options.
Serving Suggestion
Serve in deep bowls with lime wedges on the side and cold beer to balance the spicy heat, perfect for a quick weeknight dinner.