This recipe was conceived one evening when I could not find bread crumbs to coat some shrimp and grouper filets I was preparing for dinner.
Using a package of ramen noodles crushed and chopped to very small pieces, I coated the fish and shrimp with the ramen noodles and fried them to a golden fuzzy brown. The results were delicious and very crunchy. Hence "Fuzzy Shrimp" was born and now I often forgo the bread crumbs for ramen, chow mein noodles or even rice noodles (although rice noodles are less crunchy).
A cooks fundamental role is to improvise and create with whatever is available in the pantry. That is the fun of cooking!