This shrimp ramen noodle bake is the perfect one-dish, no-boil pasta bake with a twist! It’s made with gluten-free ramen, shrimp, veggies, and an easy sauce.

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 flavorful

Table of contents

Why you’ll love this shrimp ramen noodle bake

I’ve been gluten-free for well over a decade, but I refuse to give up pasta and ramen. Luckily, there are more and more options for great gluten-free ramen these days, and there’s just so much you can do with it!

After my gluten-free ramen noodle bake went viral, I knew my family wasn’t going to be done with it in our rotation for a while! However, we do eat a lot of chicken, so I decided to mix it up by adding shrimp. And good news… It’s even easier.

Here’s why you’ll love it too…

Headshot of Michelle Hoover, a brunette woman with pigtails in a pink sweater.
  • No chopping or intense prep required. This is a dump-and-bake dish that honestly could not be easier.
  • Quick and easy no boil pasta bake with a twist! From start to finish, this recipe is done in less than an hour (with extremely minimal prep time), and it’s totally hands-off. No boiling, no stove, just your oven.
  • A complete family-friendly meal. This meal is a hit with my whole family, which is always a huge hit when you have young kids.  

Recipe Ingredients

See the recipe card below for full information on ingredients and quantities.

All the ingredients needed to make the shrimp ramen noodle bake before cooking begins.

How to Make Shrimp Ramen Noodle Bake

Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.

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

Step one. Make the sauce then add the ramen bricks to the casserole dish along with the mixed vegetables, sauce, and chicken broth. Cover and transfer bake.

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

Step two. After baking 25 minutes, remove and mix the ramen bricks with a fork well with the sauce.

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

Step one. Then add the shrimp with salt and pepper to the ramen bake, lightly mixing and return to the oven uncovered.

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

Step two. After baking, remove from the oven and top with green onion. Enjoy!

Michelle’s Tip & Tricks

  • Make sure the shrimp is cooked through. Shrimp will cook fast, but make sure it’s cooked through to 145 F before serving.
  • Mix up the vegetables. I love using frozen peas and carrots to make this recipe as easy as possible, but you can also add broccoli, bok choy, etc!
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…

If you tried this Shrimp Ramen Noodle Bake or any other recipe on my blog please leave a star rating and let me know how it went in the comments below. Thanks for visiting!

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Shrimp Ramen Noodle Bake

Yield: 4
Author: Michelle
This shrimp ramen noodle bake is the perfect one-dish, no-boil pasta bake with a twist! It's made with gluten-free ramen, shrimp, veggies, and an easy sauce.
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Ingredients
 

For the sauce

For the ramen bake

  • 3 bricks gluten-free rice ramen
  • 1 lb shrimp, peeled and deveined
  • Salt and pepper
  • 1 cup frozen mixed vegetables, I use a mix of carrots and peas
  • 1 ½ cup chicken broth
  • 2 tbsp green onion , chopped

Instructions
 

  • Preheat the oven to 375 F and grease an 9×13″ casserole dish.
  • Combine the ingredients for a sauce and whisk well. Set aside.
  • Add the ramen bricks to the casserole dish along with the mixed vegetables, sauce, and chicken broth. Cover and transfer to the preheated oven.
  • Bake in the oven for about 25 minutes. Carefully remove the cover and seperate the ramen bricks with a fork. Toss and mix well with the sauce.
  • Toss the shrimp with salt and pepper and add it to the ramen bake, lightly mixing to combine the flavors.
  • Return to the oven and bake uncovered for 10 minutes, or until the shrimp reads 145 F.
  • Remove from the oven and top with green onion.

Notes

Note on the sauce: If your ramen bake sauce comes out too thin, simply combine 1 tsp or arrowroot starch with chicken broth, add it to the casserole dish and toss. Add more to thicken further as needed. 
Calories: 404kcal, Carbohydrates: 57g, Protein: 34g, Fat: 3g, Saturated Fat: 0.2g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 0.2g, Trans Fat: 0.01g, Cholesterol: 183mg, Sodium: 1463mg, Potassium: 454mg, Fiber: 5g, Sugar: 3g, Vitamin A: 2372IU, Vitamin C: 13mg, Calcium: 94mg, Iron: 1mg
All nutrition facts are estimated and will vary.
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