Easy Shrimp Ramen Bake with Pork Dumplings (One-Pan Dinner)

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.

Prep Time15

Cook Time45

Total Time1

Course: Dinner, Main Course

Cuisine: American

Keyword: Asian Recipe, easy meals, easy recipe, One Pot Meal, restaurant recipe

Servings: Servings

Calories: 237kcal

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Kitchen Essentials

Aluminum Cake Pan

Casserole Set

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 9x13-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.

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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.

The noodles continue absorbing the broth as the dish rests, so it's best served soon after baking.

Nutrition