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A close-up of a pan filled with spicy shrimp ramen noodles, bok choy, green onions, and chili oil in a rich orange broth.
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Shrimp Ramen Bake

Baked coconut milk & red curry shrimp ramen bake—one‑pan comfort that’s creamy, flavorful, and easy cleanup.
Course Main
Cuisine American
Keyword baked shrimp ramen casserole, coconut milk ramen bake, one‑pan ramen bake, Shrimp Ramen Bake
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 584kcal
Author Kat Jeter & Melinda Machado

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 9x13 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

Calories: 584kcal | Carbohydrates: 15g | Protein: 32g | Fat: 48g | Saturated Fat: 39g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 183mg | Sodium: 1120mg | Potassium: 1341mg | Fiber: 3g | Sugar: 4g | Vitamin A: 11819IU | Vitamin C: 100mg | Calcium: 364mg | Iron: 10mg