Crispy Noodle Wrapped Shrimp


1 pound Jumbo shrimp, peeled, tail on, deveined (16-18 shrimp)

2 tablespoons Siracha

½ teaspoon onion powder

Cooking spray

4-6 ounces cooked Asian (long, thin) Egg noodle

Vegetable oil for frying


Dipping sauces:

Sweet Soy

½ cup low sodium soy sauce

1/3 cup honey

¼ bunch green onions, thinly sliced

Spicy Chili Aioli  or Bang Bang Chili Sauce

½ cup mayonnaise

¼ cup sweet chili sauce

1 tablespoon Siracha

3 teaspoons rice wine vinegar



Pat dry shrimp thoroughly with a paper towel and place in a bowl. Toss shrimp with Siracha and onion powder. Coat a large saute pan with cooking spray over to medium heat. Add shrimp it the pan and cook until opaque, about 1-2 minutes per side. Careful not to brown or overcook shrimp. Remove from pan and set aside to slightly cool.


Prepare noodles according to package directions. Do not rinse or toss noodles in oil. Noodles need to be sticky. Once noodles are cooked, arrange in long strands on paper towels.


Taking up several strands of noodles (about 6-8 strands), starting at the head of the shrimp wrap noodles around shrimp until reaching the tail.

Do not wrap noodles too tight around shrimp. Tuck in any loose ends of the noodles.  Continue until all of the shrimp are wrapped.

Pour oil in sauce pot until it is half full. Heat oil to high heat, approximately 350-375 degrees. Using a slotted spoon, gently lower shrimp into hot oil. Fry until noodles are crispy and lightly golden brown, approximately 30 seconds to 1 minute. Remove from oil and drain on paper towels.


Dipping Sauce #1: In a small bowl, whisk soy sauce, honey, and green onions.

Dipping Sauce #2: In a small bowl, whisk mayo, chili sauce, siracha, and vinegar.


Yield: serves 6-8 people

Prep Time: 20 minutes

Cook Time: 5-10 minutes

Ease of Preparation: Easy

Total Time: 30 minutes


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