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Creamy Shrimp Ramen Noodle Casserole Recipe

This shrimp ramen noodle bake is a simple, one-dish, no-boil pasta bake with a flavorful twist. It features gluten-free rice ramen, shrimp, vegetables, and an easy savory sauce—perfect for busy weeknights or family dinners.

Cooked shrimp and ramen in a large white glass baking dish.

Quick Overview

  • Servings: 4
  • Calories: 404
  • Protein per serving: 34g
  • Difficulty: Easy
  • Diet types: Gluten-free, soy-free
  • Flavor notes: Rich and savory

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

Being gluten-free doesn’t mean giving up comforting noodle dishes. Gluten-free rice ramen has become widely available and transforms this bake into an easy, satisfying meal. After the success of a previous ramen bake, swapping chicken for shrimp made the dish even quicker and lighter.

Highlights:

Headshot of Michelle Hoover, a brunette woman with pigtails in a pink sweater.
  • Minimal prep. This is a dump-and-bake recipe—no chopping or long prep needed if you buy peeled, deveined shrimp and use frozen veggies.
  • No-boil method. The ramen cooks in the oven with the sauce and broth, so you skip boiling and keep it hands-off.
  • Family friendly. Mild, savory flavors and tender shrimp make this a hit for kids and adults alike.

Recipe Ingredients

See the recipe card below for complete ingredient amounts and details.

All the ingredients needed to make the shrimp ramen noodle bake before cooking begins.
  • Shrimp: Use peeled and deveined shrimp for the quickest prep.
  • Rice ramen: Gluten-free rice ramen bricks are the base of this casserole.
  • Sauce ingredients: Coconut aminos, orange juice, coconut sugar, fish sauce, rice vinegar, fresh ginger, garlic, onion powder, arrowroot starch (for thickening), plus salt and pepper.
  • Other: Frozen mixed vegetables (peas and carrots work well), chicken broth, and sliced green onion for garnish.

How to Make Shrimp Ramen Noodle Bake

The method is straightforward. Full, step-by-step instructions are in the recipe card below.

A white casserole dish with mixed vegetable and sauce topped with two ramen bricks.

Step 1. Preheat oven to 375°F and grease a 9×13″ casserole dish. Whisk the sauce ingredients together. Place ramen bricks in the dish with frozen vegetables, pour the sauce and chicken broth over the top, cover, and bake.

A white casserole dish with mixed vegetable, sauce, and ramen mixed in it.

Step 2. After about 25 minutes, carefully remove the cover and separate the ramen with a fork. Stir to combine noodles with the sauce.

A white casserole dish with raw shrimp on top of a ramen and vegetable mixture.

Step 3. Season shrimp with salt and pepper, add to the casserole, and gently fold to combine.

A white casserole dish with cooked shrimp on top of a ramen and vegetable sauce mixture.

Step 4. Return uncovered to the oven and bake about 10 more minutes, or until shrimp reach 145°F. Remove, garnish with chopped green onion, and serve warm.

Michelle’s Tip & Tricks

  • Check shrimp temperature. Shrimp cook quickly—ensure they reach 145°F for safe, tender results.
  • Swap vegetables freely. Frozen peas and carrots are convenient, but broccoli, bok choy, or any quick-cooking vegetable would work well.
A pair of metal thongs lifting some of the shrimp ramen noodle bake out of the white ceramic dish it was baked it.

Other Ramen Noodle Recipes to Try…

  • Sheet Pan Beef and Broccoli Ramen
  • Egg Roll Ramen
  • Bacon Ranch Ramen Bake

If you try this Shrimp Ramen Noodle Bake, please leave a star rating and share how it turned out in the comments. Thanks for visiting!

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Shrimp Ramen Noodle Bake

Yield: 4
Author: Michelle
This shrimp ramen noodle bake is the ideal no-boil, one-dish meal—gluten-free ramen, shrimp, veggies, and a simple sauce come together in under an hour.

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 fresh ginger, minced
  • 1 clove garlic, minced
  • 1 tsp onion powder
  • Salt and pepper, to taste
  • 1 tbsp arrowroot starch (for thickening if needed)

For the ramen bake

  • 3 bricks gluten-free rice ramen
  • 1 lb shrimp, peeled and deveined
  • Salt and pepper, to taste
  • 1 cup frozen mixed vegetables (peas and carrots)
  • 1 ½ cup chicken broth
  • 2 tbsp green onion, chopped (for garnish)

Instructions

  • Preheat oven to 375°F and grease a 9×13″ casserole dish.
  • Whisk the sauce ingredients together and set aside.
  • Add ramen bricks to the casserole dish with frozen mixed vegetables, pour the sauce and chicken broth on top, cover, and transfer to the oven.
  • Bake about 25 minutes. Remove the cover, separate the ramen with a fork, and toss well to combine with the sauce.
  • Season the shrimp with salt and pepper, add to the casserole, and gently fold to combine.
  • Return to the oven uncovered and bake 10 minutes more, or until shrimp reach 145°F.
  • Remove from the oven and top with chopped green onion before serving.

Notes

Thickening the sauce: If the sauce seems thin after baking, mix 1 tsp arrowroot with a little chicken broth, stir into the dish, and toss. Add more as needed until you reach the desired consistency.
Calories: 404kcal
, Carbohydrates: 57g
, Protein: 34g
All nutrition facts are estimated and will vary.