This shrimp ramen noodle bake is an easy, one-dish, no-boil pasta bake with a tasty twist. Made with gluten-free rice ramen, shrimp, vegetables, and a simple savory sauce, it’s family-friendly and fast to prepare.
Quick Overview
- Servings: 4
- Calories: 404
- Protein per serving: 34g
- Difficulty: Easy
- Diet types: Gluten-free, & soy-free
- Flavor notes: Rich and flavorful
Table of contents
- Quick Overview
- Why you’ll love this shrimp ramen noodle bake
- Recipe Ingredients
- How to Make Shrimp Ramen Noodle Bake
- Michelle’s Tip & Tricks
- Other Ramen Noodle Recipes to Try…
Why you’ll love this shrimp ramen noodle bake
I’ve been gluten-free for years and still crave comforting pasta and ramen dishes. Gluten-free rice ramen makes this bake possible and versatile, and it’s a great base for many flavors.
After the original gluten-free ramen noodle bake became a family favorite, I wanted to change things up from our usual chicken dinners. Shrimp keeps the recipe simple and speeds up the bake even more.
What makes this dish a winner:
- Minimal prep. This is essentially a dump-and-bake recipe — no chopping or long prep required if you use peeled, deveined shrimp and frozen vegetables.
- No-boil, hands-off baking. Everything goes into the casserole dish, is covered, and bakes in the oven. You do a quick stir halfway through, then add the shrimp and finish baking.
- Family-friendly. The mild, savory sauce and familiar textures make this a hit with kids and adults alike.
Recipe Ingredients
See the recipe card below for exact quantities and notes.
- Shrimp — use peeled and deveined shrimp to save time.
- Gluten-free rice ramen — rice ramen bricks hold up well in the oven and soak up the sauce.
- Sauce ingredients — coconut aminos, orange juice, coconut sugar, fish sauce, rice vinegar, ginger, garlic, onion powder, salt and pepper, and arrowroot starch to thicken if needed.
- Vegetables — frozen mixed vegetables (peas and carrots work great) for convenience, or swap in broccoli, bok choy, or other veggies you prefer.
- Chicken broth — used to hydrate the ramen and build the sauce base.
- Green onion — for a fresh finish.
How to Make Shrimp Ramen Noodle Bake
Below are the main steps. Full, printable instructions are in the recipe card.
Step one. Preheat oven to 375°F and grease a 9×13-inch casserole dish. Whisk the sauce ingredients in a bowl, then add the ramen bricks, frozen vegetables, sauce, and chicken broth to the dish. Cover and bake.
Step two. After about 25 minutes, remove the cover and use a fork to separate and stir the ramen so it mixes fully with the sauce.
Step three. Toss the shrimp with salt and pepper, add them to the casserole, gently mix to combine, and return the dish to the oven uncovered.
Step four. Bake about 10 more minutes, or until the shrimp reach 145°F. Remove from the oven, sprinkle with chopped green onion, and serve.
Michelle’s Tip & Tricks
- Check shrimp doneness. Shrimp cook quickly; make sure they reach an internal temperature of 145°F or are opaque and firm before serving.
- Use versatile veggies. Frozen peas and carrots keep this recipe quick, but you can easily substitute broccoli, bok choy, or other favorites.
Other Ramen Noodle Recipes to Try…
- Sheet Pan Beef and Broccoli Ramen
- Egg Roll Ramen
- Bacon Ranch Ramen Bake
If you made this Shrimp Ramen Noodle Bake or another recipe here, please leave a star rating and share how it went in the comments. Thanks for stopping by!
Shrimp Ramen Noodle Bake
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Ingredients
For the sauce
- ¾ cup coconut aminos
- ¼ cup orange juice
- 2 tsp coconut sugar
- 2 tsp fish sauce
- 2 tsp rice vinegar
- 1 thumb ginger, minced
- 1 clove garlic, minced
- 1 tsp onion powder
- Salt and pepper
- 1 tablespoon arrowroot starch
For the ramen bake
- 3 bricks gluten-free rice ramen
- 1 lb shrimp, peeled and deveined
- Salt and pepper
- 1 cup frozen mixed vegetables (peas & carrots)
- 1 ½ cup chicken broth
- 2 tbsp green onion, chopped
Instructions
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Preheat the oven to 375°F and grease a 9×13-inch casserole dish.
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Whisk together the sauce ingredients until smooth, then set aside.
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Place the ramen bricks, frozen vegetables, sauce, and chicken broth in the casserole dish. Cover and transfer to the preheated oven.
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Bake about 25 minutes. Carefully remove the cover and separate the ramen bricks with a fork, tossing to combine with the sauce.
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Season the shrimp with salt and pepper, add to the casserole, and gently mix to combine.
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Return to the oven and bake uncovered for 10 minutes, or until the shrimp reach 145°F and are opaque.
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Remove from the oven and top with chopped green onion before serving.