Crunch, crunch, crunch, and mmmm! My Crispy Noodle Wrapped Shrimp are lip-smacking scrumptious! I marinate jumbo shrimp in Siracha (for just a little heat and sweet!) – and create the perfect bird’s nest effect by wrapping the shrimp in par-cooked noodles before deep frying until crispy, golden brown. Serve with my two easy dipping sauces – Spicy Chili Aioli for that extra kick, and Sweet Soy for that extra
pop! Impress your guests with this beautiful dish with Asian flare – watch the video and try not to
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. Be 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 a saucepot until it is half full. Heat oil to high heat, approximately 350˚F-375˚F.
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.
Serving Size 6 shrimp