This easy Shrimp Ramen Dumpling Bake combines a rich coconut curry broth, tender ramen noodles, juicy shrimp, savory pork dumplings, and fresh vegetables in one comforting meal.
This recipe is inspired by the popular “dump-and-bake” style dinners that have become favorites for busy families. Everything bakes together in one casserole dish, creating tender ramen noodles, savory shrimp dumplings, and a creamy coconut curry broth that’s perfect for soaking up every bite.
The noodles absorb the flavorful coconut curry broth while the dumplings heat through, creating a comforting meal that’s both simple and impressive. The combination of red curry paste, garlic, fresh ginger, peanut butter, and coconut milk creates a rich sauce with just the right balance of creamy, savory, and slightly spicy flavors. Fresh cabbage and spinach add color and texture while the dumplings make this meal extra satisfying.
Just assemble the ingredients, bake, stir, and finish with fresh herbs, peanuts, and a squeeze of lime. Whether you’re feeding the family or looking for something a little different than your usual casserole, this easy ramen bake delivers restaurant-inspired flavors with very little effort.
Why You’ll Love This Recipe
- Easy one-pan dinner with very little cleanup.
- Ready in about one hour.
- Creamy coconut curry broth packed with flavor.
- Frozen dumplings make dinner quick and convenient.
- Customizable with your favorite vegetables or dumplings.
Easy Shrimp Ramen Bake with Pork Dumplings (One-Pan Dinner)
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Kitchen Essentials
Ingredients
- 13.5 Ounces Coconut Milk 1 can
- 2 Tablespoons Red Curry Paste
- 3 Tablespoons Peanut Butter
- 4 Cloves Garlic minced
- 2 Inches Ginger minced
- 3 Scallions chopped (use whites now and save he greens for topping)
- 2 Tablespoons Soy Sauce
- 1 Cup Chicken Stock or vegetable stock
- 2 Packs Ramen Noodles don’t use the spice package
- 1 Cup Purple Cabbage rough chopped
- 1 Cup Spinach chopped
- 8 Pork Dumplings Frozen
- 24 Large Raw Shrimp peeled and deveined, I used frozen
- ½ Cup Peanuts chopped
- ½ Cup Cilantro chopped
- 8 Lime Wedges
- Sriracha to taste if desired
Instructions
How to Make Shrimp Ramen Dumpling Bake
- Preheat the oven to 350°F.
- In a 9×13-inch baking dish, add the coconut milk, red curry paste, peanut butter, garlic, ginger, scallion whites, soy sauce, and chicken stock. Stir until well combined.13.5 Ounces Coconut Milk, 2 Tablespoons Red Curry Paste, 3 Tablespoons Peanut Butter, 4 Cloves Garlic, 2 Inches Ginger, 3 Scallions, 2 Tablespoons Soy Sauce, 1 Cup Chicken Stock
- Break the ramen noodles into large pieces and add them to the baking dish.2 Packs Ramen Noodles
- Add the chopped cabbage and spinach, then nestle the frozen dumplings and raw shrimp, I used frozen, into the mixture.1 Cup Purple Cabbage, 1 Cup Spinach, 8 Pork Dumplings, 24 Large Raw Shrimp
- Bake uncovered for 45 minutes.
- Stir everything together until the noodles are coated in the creamy broth.
- Top with the reserved scallion greens, chopped peanuts, cilantro, lime wedges, and drizzle with sriracha if desired.½ Cup Peanuts, ½ Cup Cilantro, 8 Lime Wedges, Sriracha
- Serve immediately while hot.
Your Own Private Notes
Notes
Tips for Success
- Don’t use the seasoning packets from the ramen noodles since the homemade curry broth provides plenty of flavor.
- Stir well after baking to evenly coat the noodles in the sauce.
- If you like a thinner broth, stir in an extra ½ cup of chicken stock after baking.
- Fresh lime juice brightens the rich coconut curry sauce, so don’t skip it.
Nutrition
Variations
Make it vegetarian. Use vegetable dumplings and vegetable broth.
Add more vegetables. Broccoli, mushrooms, carrots, snap peas, or bell peppers all work well.
Turn up the heat. Add extra red curry paste or more sriracha for a spicier meal.
Try different dumplings. Chicken, pork, or vegetable dumplings are all delicious in this recipe.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
The noodles will continue absorbing the broth as they sit. When reheating, add a splash of chicken stock, vegetable broth, or water to loosen the sauce before warming in the microwave or on the stovetop.
Freezing isn’t recommended since the ramen noodles can become overly soft after thawing.
Can I use fresh ramen noodles?
Yes. Fresh ramen cooks more quickly than dried noodles, so check for doneness about 10 minutes before the baking time is complete.
Can I use a different type of dumpling?
Absolutely! We used frozen pork dumplings, but chicken, shrimp, or vegetable dumplings all work well. Use your favorite variety or whatever you have in the freezer.
Is this recipe spicy?
It has a mild kick from the red curry paste. You can make it milder by using less curry paste or spicier by adding more sriracha.
Can I make this ahead of time?
You can prepare the sauce and chop the vegetables a day ahead. Assemble everything just before baking for the best noodle texture.
What to Serve with Shrimp Ramen Dumpling Bake
Since this is a complete meal, it pairs nicely with lighter sides such as:
- Asian cucumber salad
- Steamed edamame
- Roasted broccoli
- Crispy spring rolls
- Mango slices for dessert
Whether you’re looking for a quick weeknight dinner or something a little different to shake up your meal routine, this Easy Shrimp Ramen Dumpling Bake is sure to satisfy. With tender shrimp, savory pork dumplings, ramen noodles, and a creamy coconut curry broth, every bite is packed with comforting flavor.
Such an easy way to make this restaurant favorite.