In a medium bowl, combine shrimp with salt, pepper, chili powder, and garlic powder. Toss to coat evenly.

In a large pot over medium heat, add sesame oil. Once hot, add minced garlic and grated ginger. Stir until aromatic, about 1 minute.

Add the broth, soy sauce, and sriracha if using. Bring to a boil, then reduce heat to a simmer.

In another skillet set over medium heat, pour in 1 tablespoon of sesame oil.

Place the shrimp in a single layer and cook for 2 to 3 minutes on each side, until they turn pink and become opaque.

Take the shrimp out of the skillet and set them aside.

Add ramen noodles to the simmering broth. Cook according to the package instructions, usually about 3 to 4 minutes, until just tender.

Return the cooked shrimp to the broth. Stir gently and let it warm through for another minute.

Divide the noodles and broth into serving bowls. Add shrimp on top and finish with your choice of toppings—soft boiled eggs, green onions, cilantro, steamed broccoli, sesame seeds, or a squeeze of lime.