Spicy Shrimp and Saucy Guacamole Ramen Noodle Bowl

When spring starts to creep in, pushing winter out, I get the most persistent cravings for guacamole.

One day not too long ago, while the ground was still covered in snow, I was whipping up an avocado sauce for dinner when a little inspiration hit. Along with the coconut milk, I added some green onions, a fistful of cilantro, a little lime juice, and a big squeeze of lemon. And it was amazing, so fresh and springy. It begged for further experimentation.

Spicy Shrimp and Saucy Guacamole Ramen Noodle Bowl from SoupAddict.com

(Actually, “it begged…” is my way of avoiding admitting yet another recipe obsession. If you were to go by this blog alone, you’d think I was obsessed with a new ingredient every week. But actually, I cook a lot of food, and only the stuff I really, really love makes it to the blog. Like this guacamole sauce, because right now it’s my favorite dressing, and I pour it on everything.)

Remember my ramen noodle stir fry from a couple of weeks ago? It’s been stuck in my head like a maddeningly catchy tune ever since. Ramen noodles. I’m so bummed I ignored those rumbly-tummy-saving college staples all these years. Not the flavor packet, mind you, or the resulting over-MSG’d soup, but the noodles themselves.

Spicy Shrimp and Saucy Guacamole Ramen Noodle Bowl from SoupAddict.com

Those curly wunderkind pasta twirls. I love them in everything, and all-grown-up-meal-ify them by creating recipes such as this spicy shrimp and guacamole ramen noodle bowl.

Lots of tasty things going on in here. Fresh shrimp that’s spicy but not set-your-mouth-on-fire hot. Plenty of my favorite veggies, like tomatoes and cucumbers (it will be amazing when I can use picked-from-my-garden produce). Lots and lots of fresh herbs.

And don’t forget the guacamole sauce.

Spicy Shrimp and Saucy Guacamole Ramen Noodle Bowl from SoupAddict.com

We’re finally emerging from the season where rich and ultra-comfy foods keep us fueled (and sane), but that doesn’t mean we can’t still take comfort in a big ramen noodle bowl full of shrimp, veggie, and guacamole goodness.

My gardens and fresh greens and snappy peas, I’m sad to say, will be delayed by more than a month, but in the meantime this — this — is my happy springtime food. Ramen noodles. {Swoon.}

Karen xo


Spicy Shrimp and Saucy Guacamole Ramen Noodle Bowl
Prep time
Cook time
Total time
Serves: 2
for the guacamole sauce
  • 1 avocado, peeled and cubed (discard the pit)
  • 2/3 cup canned coconut milk, well-shaken
  • juice from 1/2 fresh lime (the other half will be used for the shrimp)
  • juice from 1/2 fresh lemon (optional, but adds brightness)
  • 1 scallion, roughly chopped
  • 1 heaping tablespoon roughly chopped cilantro leaves and stems
  • 1 teaspoon chopped garlic (about 1 medium to large clove)
  • 1 teaspoon chopped jalapeno or serrano pepper (seeds removed)
  • 1/2 teaspoon kosher salt
for the shrimp
  • 1 tablespoon, plus 1 teaspoon, olive oil
  • 1 pound medium-large raw shrimp, peeled, deveined, rinsed, and patted dry
  • 1 teaspoon southwest seasoning blend or chipotle chili powder (I used Mrs. Dash's Southwest Chipotle Blend)
  • 1/2 teaspoon pimenton (smoked paprika)
  • juice from 1/2 fresh lime
  • big pinch of kosher salt
for the noodle bowl
  • 3 packages ramen noodles, 9 ounces total (discard the flavor packets)
  • 1 tablespoon chopped cilantro leaves
  • 1 tablespoon chopped dill leaves
  • 1 cup cherry tomatoes, sliced in half
  • 1 small or mini cucumber, sliced
  • cooked bacon bits (pork or vegetarian) for garnish (optional)
for the guacamole sauce
  1. Add all sauce ingredients to a blender or food processor and puree. The sauce will be thick - thin with additional lime or lemon juice or water until it just reaches a pourable consistency. Taste, and season with additional salt, if necessary. Set aside.
for the shrimp
  1. Heat 1 tablespoon of olive oil in a large skillet over medium heat until the oil shimmers. Toss the shrimp with 1 teaspoon of olive oil, plus the remainder of the marinade ingredients. Add the shrimp and saute on one side for several minutes. Flip each shrimp, and continue cooking until opaque, pink, and plump. Remove from heat and set aside.
for the ramen noodle bowl
  1. Prepare the ramen noodles according to package directions. Drain, and let cool for several minutes. Transfer to a large mixing or serving bowl. Pour in about 3/4ths of the guacamole sauce and a big pinch each of cilantro and dill. Use tongs to gently toss the herbs and noodles with the sauce. Gentle fold in the tomatoes and cucumbers. Top with the shrimp, more herbs, a big drizzle of guacamole sauce, and the bacon bits (if using).

Equipment you might find helpful for this recipe:

These are items I use in my own kitchen and can recommend to any home cook. I’m a big fan of cast iron. My skillets see almost daily use. I have two sizes that serve me really well: an 8-inch and a 12-inch. The sear that cast iron creates on shrimp is incomparable, and the pans will outlive me. Hands down, the best bargain in kitchenware (and Lodge is American-made!).

The links above are Amazon affiliate links. If you click through and place an order, I earn a small commission, which does not increase the price you pay.


  1. Great way to spice up some boring Ramen. Definitely got to try this one.

  2. What a gloriously colorful picture. We are so lucky as a specie to be able to see color. I commented on your top ramen stir fry blog. It brought up memories for me too. I checked my pantry to see if I had any lurking in there. Nada. This seals the deal of getting a couple/three packages. The avocados are ripe in the store now. I live in a town on the water, so there are shrimps. I have no choice, but to proceed. Albeit I think your African peanut soup is going to be manifested first.

    • Ohhh, the peanut soup … it’s like a big ole hug. I hope you enjoy it! I’m so food-envious of people who live near water and can get really fresh seafood. But at least avocados ship well out here in the middle of Midwest.

  3. Karen,
    I get food obsessions, too–and I can see why you’re obsessed with these noodles. They look delicious! I have an ongoing New Years Resolution to add more avocados to my life, and this is a terrific way to do that.

  4. I think this dish you came up with has to be the most inventive ramen dish I’ve seen yet. And it looks so tasty! I really love what how you did the avocado sauce. Yummy!

  5. Okay. I can’t stop looking at those shrimp.

    I think I am still traumatized from my college years by the concept of ramen – but those shrimp!!!!

  6. I am ready for spring even though spring won’t be here for a while – it snowed this morning! This might hold me over for a while until the real thing appears.

  7. Michelle says:

    We are not a fan of coconut milk in our house. Do you think it would be ok without? Or do you have an idea for a substitution?

    • When I’m making dressings, I use coconut milk and plain yogurt interchangeably – whatever I have on hand. If necessary, thin with small amounts of water or milk. Hope that helps!

      • Do you use the canned coconut milk? (i.e. the kind you’d put in a coconut curry dish)

      • We made this last night and it was absolutely delicious! My husband even requested it again next week. Thanks for such a great recipe!

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