I’ve wanted to do a series on Dragon Noodle variations for a while. The wildly popular original Dragon Noodle recipe is so simple that it’s the perfect jumping off point for several interpretations. You’ve all chimed in with your own favorite ways to personalize the recipe, so I thought I’d bring some of those ideas to life and give direction to those who are not ready to experiment on their own. First up, Lime Shrimp Dragon Noodles! 👏👏👏 (that’s the crowd applauding, btw)
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This version is a great demonstration of three ways to customize the original recipe: switch out the protein, use a different type of noodle, and add to the sauce. So, I used shrimp for protein instead of egg this time around. While shrimp are just as easy to cook as eggs, they can be a little more expensive, so I also switched out my favorite wide lo mein noodles for a less expensive ramen (because once they get drenched in that spicy sweet sauce, who cares what kind of noodle it is, gnome sayin’??). Finally, I added some fresh lime juice to the sauce (and served it with wedges for squeezing over the noodles) to add freshness and help highlight the seafood flavor.
Can I Use a Different Type of Noodle?
Yep! I’ve made variations of my Dragon Noodles many types of noodles. My favorite are the wide lo mein noodles, but these inexpensive ramen noodles also work well. If you’re in a pinch you can even use regular pasta, although lighter egg noodles will probably be a better fit (and are also inexpensive).
Do I Have to Use Shrimp?
Nope. The original Dragon Noodle recipe uses scrambled eggs and I think that would work just as well here, and cut the cost even further.
How Spicy Are Dragon Noodles?
Dragon Noodles are VERY SPICY. They’re for spicy food lovers. If you want to lighten up the heat just a bit you can opt for half the amount of sriracha. If you want to make something like this with absolutely no heat, I suggest trying my Garlic Noodles recipe instead.
Lime Shrimp Dragon Noodles
Servings 2 to 4 servingsIngredients
- 1/2 lb frozen peeled & deveined shrimp (51/70 size) ($3.00)
- 2 packs (3 oz. each) ramen noodles ($0.50)
- 2 Tbsp sriracha ( $0.18)
- 2 Tbsp soy sauce ($0.10)
- 2 Tbsp brown sugar ($0.08)
- 1 lime ($0.50)
- 2 Tbsp butter ($0.18)
- 2 cloves garlic ($0.16)
- 2 green onions ($0.17)
- Handful fresh cilantro ($0.10)
Instructions
- Place the shrimp in a colander and rinse with cool water until thawed. Let the shrimp drain until ready to use.
- In a small bowl stir together the sriracha, soy sauce, brown sugar, and about 1 Tbsp juice from the lime. Set the sauce aside.
- Fill a medium sauce pot with water, place a lid on top, and bring to a boil over high heat. Once boiling, add the ramen noodles (without the flavoring packet) and continue to boil until the noodles are tender. Drain the noodles in a colander (if using the same colander for the shrimp, make sure to wash it with soap and water first).
- While waiting for the water to boil, mince two cloves of garlic. Add the butter and garlic to a large skillet and sauté over medium heat until the garlic is soft (about one minute). Add the shrimp and continue to sauté until the shrimp turn pink and opaque (about 3-5 minutes). Remove the skillet from the heat.
- Once the noodles have drained, add them to the skillet with the shrimp, then pour the prepared sauce over top. Toss the noodles in the sauce until everything is coated in sauce. Top the dragon noodles with sliced green onion, fresh cilantro leaves, and a squeeze of lime.
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Nutrition
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How to Make Lime Shrimp Dragon Noodles – Step by Step Photos
Defrost 1/2 lb. of frozen peeled and deveined shrimp. They defrost quickly if you place them in a colander and run cool water over them. Let them drain until you’re ready to use them. I used 51/70 size, which I found to be just right for the noodles. “51/70” means there are on average between 51 and 70 shrimp per pound.
Next, prepare the Dragon Noodle dressing so it will be ready to go when you need it. In a small bowl stir together 2 Tbsp sriracha, 2 Tbsp soy sauce, 2 Tbsp brown sugar, and about 1 Tbsp of lime juice. Save the rest of the lime to serve as wedges with the meal.
Bring a medium sauce pot full of water to a boil, then add two packages of ramen noodles (without the seasoning packet). Boil the noodles until tender, then drain in a colander. If you use the same colander to drain the noodles as you used to rinse the shrimp, make sure to wash it out with soap and hot water first.
While you’re waiting for the water to boil, you can continue preparing the shrimp. Mince two cloves of garlic and add them to a large skillet along with 2 Tbsp butter. Sauté the garlic in the butter over medium heat for about a minute, or just until it softens a bit and gets really fragrant, but doesn’t brown.
Then add the thawed and drained shrimp and continue to sauté until they turn pink and opaque. Shrimp cook really quickly, so this should only take a few minutes. If you continue to cook them, they will shrink and become very tough, so remove the skillet from the heat at this point.
Finally, add the cooked and drained noodles to the skillet and pour the sauce over top. Toss the noodles in the sauce until everything is coated.
Slice up a couple of green onions and pull a handful of cilantro leaves from the stems.
Sprinkle the green onions and cilantro over the noodles. Cut the remaining lime into wedges to serve with the noodles.
#dragonnoodlelove
Could I swap the soy sauce for Worcestershire sauce? Also at the moment ALL i have is frozen shrimp that’s already cooked (what I get for sending my son to the grocery store lol) so jw if this would still work?
Also I’m NOT very familiar w Asian cuisines n proper flavors,etc, as I’m a southern gal from Alabama lol
Even though I’ve been cooking since i was 6
(35 now) n am an amazing cook, this cuisine as I said is new territory. So any & ALL info is much needed and welcomed!
BTW, this is SOOO VERY URGENT!!!!!
Wanted to make tonight
HELP PLZ LOL
I don’t think Worcestershire sauce would be that great here. It’s much sweeter than soy sauce, so it would totally change the flavor dynamic. You could use frozen cooked shrimp, though. Just make sure to make the sauté step super brief (just to warm it through) so the shrimp doesn’t overcook. :)
Just wanted to say that the flavors in this one are SO good. Very easy and quick to make. Added salted peanuts and avocado on top, it was BOMB :)
This recipe looks SO good, definitely going to make it. Thanks for sharing it!
My husband and I love this recipe! So much flavor and soooo easy. I’ve used chili garlic sauce and curry paste in place of the sira ha and they both taste awesome! Also added mushrooms and snap peas. Yummy! It’s became a regular weekly dinner in my house! Thank you!
This came out amazingly well despite having to make having to make a few adjustments for dietary issues. Gluten free low sodium tamari sauce, gluten free brown rice noodles, and a handful of julienned carrots and snap peas. Also doubled the sauce but reduced the spiciness for the kids. It still honestly tastes like something I’d get at an Asian restaurant, only I made it ,myself and made it gluten free.
Could you swap lemon for the lime? I have more lemons than I know what to do with.
I think lime is definitely better suited for this recipe.
pasta and shrimp a perfect mix for me, I adore this recipe.
Perfect quick meal! I added a scrambled egg and some wasabi peas as well which worked really nicely in contrast to the lime flavor. So delicious and perfect for spicing up college life. Thanks, Beth!
I’m in love with this recipe! Do you think that chicken could be easily swapped for the shrimp, or should the spices be adjusted as well? I have a few people in my family who can’t eat seafood, so an alternative would be much appreciated!
Yep, I think that would be an easy swap! :)
I really liked this recipe for it’s simplicity, but it was too spicy and too sweet for my taste. Next time I make it I will be reducing the siracha and sugar. Other than that I enjoyed it very much!
DEFINITELY A RE DO!!!! so delicious! I added fresh ginger to the ship and garlic and it was fantastic. Next time I’ll serve it with chopped peanuts on top. Way better than Chinese
Thanks for a great recipe. I made extra sauce because we like things saucy. Just the right amount of heat and the pop from the cilantro made for great flavours. I think the leftovers will be even better because the noodles will have absorbed the sauce.
Wow, is this good! As usual :) We ate it with a side of roasted honey balsamic Brussel sprouts.
I finally tried this recipe, and it’s great! I love that you have these fast, simple, “oh no I didn’t have time to get groceries” recipes, because that’s exactly the situation I was in yesterday. Didn’t have time to run to the store, but I did have cilantro and limes leftover from making a Mexican dish earlier in the week, and I had frozen shrimp and rice noodles stocked up. I realized later I could’ve added some scrambled eggs, but it was still good without them. The sauce is super easy to remember so it will become an “emergency” staple for me. To be sure I got all the sauce and sugar out of its mixing bowl, I picked up some noodles with my tongs and wiped the bowl. I think I’ll also add a little bit of sesame oil (1/4 to 1/2 tsp?) to the sauce – my boyfriend and I each added a couple drops to our bowls and it really tied everything together. A bit of peanut butter would be great too. So many options!
Oh, wow! I have found your blog just last week due to I have been looking for great recipes that won’t break the bank. I am so glad I found you! I tried this recipe and I thought I would just cook just enough for the 5 of us (me, husband and 3 boys) since every time I cook something new they tend to not eat a lot and I have a lot of leftovers. Well, I couldn’t believe it! My family was digging in like there was no tomorrow! It was a hit! This was so good even my husband who is picky said it was good! I will be trying more of your recipes soon :)