Today in this recipe, I’ll show you how to prepare 20-Minute Sriracha Shrimp Ramen or you can say that you will know the great recipe to make 20-Minute Sriracha Shrimp Ramen, today. So, without wasting time let’s start:
Time To Make It
The approximate time to make the 20-Minute Sriracha Shrimp Ramen is shown in table which is given below:
| Prep Time | Cook Time | Total Time | Servings |
| 5 minutes | 15 minutes | 20 minutes | 6 bowls |
Ingredients To Make 20-Minute Sriracha Shrimp Ramen
To make the 20-Minute Sriracha Shrimp Ramen, the ingredients which are required to make this recipe are the following which are shown below:
- Three teaspoons, divided, of sesame oil
- big prawns, skinned and devined, half a pound
- One tsp of dried basil
- Half a teaspoon each of salt and black pepper
- Two teaspoons of spicy Sriracha sauce
- One little yellow onion, chopped
- One little red bell pepper, chopped
- One tablespoon of grated ginger
- six minced garlic cloves
- Four cups of chicken broth
- two cups of water
- TWO TABLEspoONS tomato paste
- half a teaspoon of powdered garlic
- Half a teaspoon of powdered onion
- 1 1/2 teaspoons soy sauce and 1/2 teaspoon celery salt
- One tsp of rice vinegar
- Three packets of ramen noodles
- 1 cup finely chopped baby spinach
- two tsp freshly squeezed lemon juice
Instructions To Make 20-Minute Sriracha Shrimp Ramen
To make the 20-Minute Sriracha Shrimp Ramen, these are some very important instructions that you have to follow while making it. So by following these ones you will be able to make the 20-Minute Sriracha Shrimp Ramen and the instructions are the following which are shown below:
- In a large soup pot or Dutch oven, heat 1 tablespoon of sesame oil over medium-high heat. Shrimp should be added in a single layer to the sizzling oil, and they should be sprinkled with salt, black pepper and dried basil. Cook until prawns are firm and pink, about 1 minute per side. Transfer the cooked prawns to a chopping board using a slotted spoon.
- Pour the leftover sesame oil into the same soup pan. Heat the oil to a medium-low sizzling.
- Add the red bell pepper, yellow onion, and sriracha sauce; sauté, stirring occasionally, for 4 minutes, or until the pepper and onion are softened. When aromatic, add the ginger and garlic and simmer for about one minute.
- Stir thoroughly to blend the chicken stock and water into the soup pot. Increase the heat to high and quickly bring the soup to a boil; this should happen in about one minute. Stir together rice vinegar, soy sauce, onion powder, celery salt, garlic powder, and tomato paste well. For eight minutes, boil the broth over medium heat.
- Chop the cooked prawns into bite-sized pieces and lay them aside while the soup simmers. Chop the baby spinach coarsely and save.
- To the broth, add the dry ramen noodles and boil, stirring occasionally, for two minutes. Remove the skillet from the heat and thoroughly stir in the chopped prawns, spinach and lemon juice. If necessary, adjust the seasonings by tasting the broth. Spoon soup into dishes and serve immediately.
NOTES
To make this ahead of time, I suggest preparing the noodles and broth separately. Just before cooking and serving, drain and pat dry the noodles and then toss them in. By doing this, you may prevent the noodles from being too soft and absorbing the entire soup.
Conclusion (20-Minute Sriracha Shrimp Ramen)
So, this is all about “20-Minute Sriracha Shrimp Ramen” from our side. And we hope that you understand and like the Recipe. Please share your ideas and recommendations in the comments section below!