An alternative use for ramen noodles: "Fuzzy Shrimp" recipe

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Fuzzy Shrimp


2 eggs


Salt and pepper to taste


1/2 teaspoon paprika


1/4 teaspoon cumin


1/4 teaspoon garlic powder or chopped fresh garlic


1/4 teaspoon of oregano, Italian seasoning or Old Bay seasoning


2 tablespoons of flour


1/4 teaspoon of sesame oil


3 tablespoons heavy cream or half and half


Lime or lemon juice to taste (you don’t need much)


1 package ramen noodles (minus the seasoning packet)


1/2-3/4 pounds medium-sized shrimp, peeled, deveined and tail removed


Oil for frying, as needed


1. Add eggs through lemon/lime juice into a medium bowl and whisk until well combined -- should have the consistency of a light batter. If you like a spicy batter you can also add a 1/2 teaspoon of chili powder or hot sauce. If you like a thicker batter add more flour.


2. Chop and crush 1 package of ramen noodles until very small. You can crush them in the package first then chop very fine.


3. Place shrimp into the batter, coat and let the excess drip off. Then place the battered shrimp into the chopped noodles and coat evenly.


4. Fill a large pot with a few inches of cooking oil over medium-high heat and fry shrimp until golden brown. Place on paper towels after frying to soak up excess oil.

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 cook’s fundamental role is to improvise and create with whatever is available in the pantry. That is the fun of cooking!

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