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Crispy Egg Noodle-Wrapped Shrimp

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  • Level: Intermediate
  • Total: 35 min
  • Active: 30 min
  • Yield: 6 to 8 servings
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1 pound jumbo shrimp with tails on, deveined

2 tablespoons hot sauce, such as sriracha 

1/2 teaspoon onion powder 

Nonstick cooking spray, for the pan 

4 to 6 ounces thin fresh egg noodles 

Vegetable oil, for frying 

Sweet Soy Dipping Sauce:

1/2 cup low-sodium soy sauce

1/3 cup honey 

1/4 cup thinly sliced scallions

Spicy Chili Aioli:

1/2 cup mayonnaise

1/4 cup sweet chili sauce 

1 tablespoon hot sauce, such as sriracha 

1 tablespoon rice wine vinegar 


Special equipment:
a deep-frying thermometer
  1. For the shrimp: Pat the shrimp dry thoroughly with a paper towel and place in a large bowl. Toss the shrimp with the hot sauce and onion powder.
  2. Coat a large saute pan with cooking spray and place over medium heat. Add the shrimp to the pan and cook, being careful not to brown or overcook, until opaque, 1 to 2 minutes on each side. Set aside the shrimp and let cool.
  3. Starting at the top of each shrimp, wrap 6 to 8 strands of noodles around the shrimp until reaching the tail (do not wrap the noodles too tightly). Tuck in any loose ends.
  4. Add enough oil to fill a small saucepot halfway. Heat the oil over medium-high heat to 350 to 375 degrees F. Gently lower the shrimp into the oil with a slotted spoon. Fry in batches until the noodles are crispy and light golden brown, 30 seconds to 1 minute. Drain the shrimp on a paper towel or cooling rack.
  5. For the sweet soy dipping sauce: Whisk together the soy sauce, honey and scallions in a small bowl. Serve on the side with the shrimp.
  6. For the spicy chili aioli: Whisk together the mayonnaise, sweet chili sauce, hot sauce and vinegar in a small bowl. Serve on the side with the shrimp.