Easy Shrimp Ramen Bake
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This Shrimp Ramen Bake is a creamy, cozy, one‑dish wonder that layers rich coconut milk, fragrant red curry, garlicky‑ginger goodness, bok choy, ramen noodles, and plump shrimp, all baked to perfection and finished with chili crisp, green onions, and fresh cilantro. It’s like a shrimp ramen casserole meets one‑pan ramen bake, streamlined for busy cooks craving comfort and flavor in one go.
Like half the internet, we fell in love with the magic of one-pan baking when we tried the viral One‑Pan Baked Dumplings. That simple concept of assembling everything in a single pan and letting the oven do the work (with minimal cleanup!) makes me so happy!
We couldn’t resist reimagining that method with ramen. Suppose you love our other ramen creations like our creamy Easy Peanut Butter Ramen, indulgent Easy Ramen Carbonara, or speedy Quick and Easy Ramen Stir‑Fry. In that case, this Shrimp Ramen Bake needs to be next on your list!
Ingredients You’ll Need
- Coconut milk – adds rich, silky body to the bake. Use full‑fat for creaminess; light coconut milk works in a pinch.
- Red curry paste – delivers that fragrant, spicy punch. Substitute with Thai green curry paste or even go milder with yellow curry paste if preferred.
- Garlic (minced) – essential for depth and aroma; garlic powder can stand in if needed.
- Fresh ginger (grated) – adds warmth and zing. Ground ginger works if fresh isn’t on hand.
- Soy sauce – brings umami; tamari makes it gluten‑free, or try coconut aminos for soy‑free.
- Rice wine vinegar – balances richness with bright acidity.
- Sesame oil – infuses nutty flavor.
- Bok choy – leafy green that softens beautifully. Try baby spinach or napa cabbage for variation.
- Ramen noodles – we use two packages.
- Shrimp – peeled and deveined; chicken or tofu makes a great swap for pescatarians or vegetarians.
- Chili crisp – fiery crunch on top; use sriracha, chili oil, or crushed red pepper flakes if needed.
- Green onion (green part) – adds freshness; chives or thinly sliced scallions work well.
- Cilantro – bright, herbal finish; parsley or Thai basil are fine stand‑ins.
Step‑by‑Step Instructions
Step 1- Prepare oven and dish. Preheat your oven to 400 °F (205 °C) and grease a 9×13″ baking dish.
Step 2 – Make sauce. In the dish, whisk together coconut milk, red curry paste, minced garlic, grated ginger, soy sauce, rice wine vinegar, and sesame oil until smooth and aromatic.
Step 3 – Veggies. Add chopped bok choy, stirring to combine. This will wilt beautifully under the noodles.
Step 4 – Noodles. Nestle the ramen noodles right into the saucy base, ensuring they are submerged.
Step 5 – Bake. Cover the dish tightly with foil and bake for 15 minutes. This lets the noodles soften and absorb the flavors.
Step 5- Add shrimp. Carefully uncover, nestle shrimp into the mostly-cooked noodles, then re-cover and bake another 15 minutes until shrimp are pink and the bake is bubbling.
Step 6 – Add toppings and serve. Carefully remove foil, top with chili crisp, green onions, and cilantro. Let it rest briefly, then serve warm.
Frequently Asked Questions (FAQs)
Can I use instant ramen seasoning packets?
Skip them! The rich flavor here comes from red curry paste, coconut, sesame, and aromatics. Adding packet seasoning would make it overly salty and clutter the curry profile.
What if my shrimp are frozen?
Thaw completely, pat dry, and add a couple minutes to bake time. Tightly stack shrimp to ensure they cook evenly.
Can I prep this in advance?
Yes! Assemble everything (except green onions, cilantro, and chili crisp) and refrigerate for up to 24 hours. Bake as directed, adding ~5 extra minutes since it starts cold.
Is it freezer‑friendly?
You can freeze the baked casserole (before garnish). Thaw overnight and reheat at 375 °F for ~20–25 minutes before serving.
Storage & Reheating
To reheat individual bowls: Microwave on medium power, stirring halfway, until heated. You can add a splash of coconut milk or broth if needed to keep it creamy.
To store: Cover leftovers and refrigerate for up to 3 days.
To reheat: Sprinkle a bit of water or broth over the top, cover with foil, and bake at 350 °F for 10–15 minutes until warmed through.
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Shrimp Ramen Bake
Ingredients
- 28 ounces Coconut milk
- 4 tablespoons Red curry paste
- 4 cloves Garlic, finely minced
- 2 tablespoons Fresh ginger, grated
- ¼ cup Soy sauce
- 2 tablespoons Rice wine vinegar
- 1 tablespoon Sesame oil
- 1 Bok Choy, chopped
- 2 packages Ramen, no flavor packet
- 1 pound Shrimp
- 2 tablespoons Chili crisp
- 2 Green onion, green part only, chopped
- 2 tablespoons Cilantro, chopped
Instructions
- Preheat the oven to 400 degrees F. Grease a 9×13 inch baking dish.
- Pour the coconut milk into the pan followed by red curry paste, minced garlic, grated ginger, soy sauce, rice wine vinegar, and sesame oil. Stir everything together.
- Once mixed add the chopped bok choy to the mixture.
- Place the ramen on top of the bok choy, nestling it into the dish so it rests in the liquid. You won't use the ramen flavor packet you can throw that away.
- Cover with foil and place in oven to bake for 15 minutes.
- Remove from oven, uncover and add shrimp, then place the foil back on top and put it back in the oven to bake for an additional 15 minutes.
- Remove from oven and top with chili crisp, green onions, and cilantro before serving.
Nutrition
