Make it an oodles of noodles sort of night with this delicious and speedy Sriracha Lime Shrimp Ramen recipe for dinner!
Peanut Butter and Jelly. Cookies and Cream. Sriracha and Lime. Yes I’m totally lumping this flavor combo up there with the greats because it’s just so reliably awesome.
If you’ve been around this blog a while, you’ve probably seen me use this sriracha lime pairing quite a bit and *spoiler alert* you’ll for sure see it again. It’s delish! I’ll often let cilantro in on the fun and usually can’t resist reaching for shrimp as the protein source because they all just team up for some serious flavor magic.
Today’s sriracha lime lovin’ comes to you in the form of a rockin’ ramen bowl and I just know you’re going to adore it. I mean hello! Who doesn’t want a big bowl of noodles in their face for lunch or dinner?
I’ll even scarf this for breakfast given the opportunity. Let’s get our ramen on!
Serving Suggestions
The intent for this recipe was to a super simple main dish for dinner.
Since I’m always advocating for you to get your veggies in, you can add some in stir fry style into the actual dish itself (see my vegetable stir fry noodles recipe for inspo and instructions) or serve them up as an app or side dish along with this recipe.
Here are some vibrant vegetable sides to serve alongside your spicy sriracha noodle bowl:
Sriracha Lime Shrimp Ramen Noodles
This saucy stir fry recipe yields 2 meal-sized servings but can easily be doubled and adjusted to serve more if needed! Only need a single serving? Feel free to cut it in half or save the other portion for lunch the next day.
If you’re serving this dish alongside an assortment of sides and want to stick with a 2 oz serving of noodles, you can absolutely stretch the portions into 4 smaller servings. You do you!
Sriracha Lime Shrimp Ramen Noodles
Ingredients
- 8-10 oz fresh or frozen peeled and cleaned shrimp (smaller/medium size work great)
- salt and pepper to taste
- 6 oz ramen noodles
- 2 TBSP sriracha chili sauce plus extra to taste
- 2 TBSP low sodium soy sauce
- 2 TBSP brown sugar
- 1 lime
- 1-2 TBSP olive oil or butter for sautéing
- 2 cloves garlic
- 2-3 strips scallions or green onions
- 3-4 TBSP fresh chopped cilantro
Instructions
- Defrost shrimp if using frozen. Pat dry, season with a teeny bit of salt and pepper, and set aside.
- Cut the lime in half. Use half for the sauce and cut the remainder into wedges for a garnish for the dish. This way additional lime juice can be squeezed on top of the noodles, to taste.
- In a small bowl, whisk together sriracha, soy sauce, brown sugar, and the juice from half a lime. For a little something extra, fresh grated ginger makes a tasty add-in if you have it!
- Next cook ramen noodles via package instruction but don't use the seasoning packet if your ramen comes with one. Drain in a colander or mesh strainer.
- Peel and mince garlic and thinly slice the green onion, whites and greens. Reserve a portion of the greens for topping your noodles and set that aside.
- Bring a large skillet to medium heat. Add oil or butter and, once hot, add garlic to the pan and saute vigorously for 30-60 seconds.
- Next add the seasoned shrimp to the pan and saute until the shrimp is opaque and starting to curl. Add scallions and mix well, then remove skillet from heat.
- Add noodles and sauce and mix well to coat. Top with reserved scallions and fresh cilantro. Garnish with remaining lime wedges and feel free to add an extra drizzle or two of Sriracha to your bowl, to taste. Let your taste buds guide the spice level and enjoy!
Notes
Nutrition
If you get a chance to try this sriracha lime shrimp ramen skillet, let me know!
Leave me a comment or review using the form below. I’m always so excited to hear from you, and can’t wait to hear all about your tasty noodle bowl!
Questions & Reviews
Top tier flavors here! Good work.
Yay! Thanks Jeff!