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LIME SH RI MP DRAGON
NOODLES
$4.97 RECIPE / $2.49 SERVING

BUDGET BYTES » RECIPES » GLOBALLY INSPIRED RECIPES » EAST ASIAN INSPIRED RECIPES » LIME
SHRIMP DRAGON NOODLES

JUMP TO RECIPE  GROCERY LIST  FAVORITES

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)

30 -MIN UTE SPICY LI M E S HR I M P DR AGO N

NOODLES
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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
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(and served it with wedges for squeezing over the noodles) to add freshness and help
highlight the seafood flavor.

It’s a winner winner (budget) shrimp dinner!

CAN I USE A DIF F ERENT 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
These spicy Lime Shrimp Dragon Noodles are a fast, easy,
and inexpensive alternative to take out. This version
features tender shrimp and fresh lime.
TOTAL COST: $4.97 recipe / $2.49 serving
AUTHOR: Beth - Budget Bytes
PREP TIME: 10 mins
PRINT RECIPE 
COOK TIME: 20 mins
GROCERY LIST 
 TOTAL TIME: 30 mins FAVORITES

SERVINGS: 2 to 4 servings

4.79 from 61 votes

INGREDIENTS
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

1. Place the shrimp in a colander and rinse with cool water until thawed. Let the
shrimp drain until ready to use.
2. In a small bowl stir together the sriracha, soy sauce, brown sugar, and about 1 Tbsp
juice from the lime. Set the sauce aside.
3. 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).
4. 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.
5. 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.
See how we calculate recipe costs here.
 Tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram! 

NUTRITION
Serving: 1 Serving・ Calories: 676.4 kcal ・ Carbohydrates: 73.5 g ・ Protein: 33.8 g ・
Fat: 28.1 g ・ Sodium: 3442.45 mg ・ Fiber: 4.35 g
Nutritional values are estimates only. See our full nutrition disclaimer here.

The equipment section above contains affiliate links to products we use and love. As an
Amazon Associate I earn from qualifying purchases.

Scroll down for the step by step photos!

HOW TO MAKE LIME S HR I M P DR AGO N

NOODLES – STEP BY STEP PHOTO S
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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.
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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.
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#dragonnoodlelove
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POSTED ON MAY 31, 2016 IN EAST ASIAN INSPIRED 117 COMMENTS »

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117 COMMENTS ON “LIME SHRIMP DRAGON NOODLES”

« Older Comments

AMANDA —
03.31.21 @ 7:18 PM REPLY

This is my favorite of the dragon noodle versions, and a frequent go to lunch or

dinner. Even better is that my picky kids love it too (with the Sriracha level toned
down). I could eat it every day!

CAROL S-B —
10.23.20 @ 10:04 PM REPLY

I’d flagged this recipe earlier, thinking to try it: Had it for supper tonight, and we were
not disappointed!

I love how versatile this recipe is, very accepting of slight changes (added frozen
green beans, used broken linguini for the noodles, added a drizzle of sesame oil to
the cooked noodles just before tossing them into the skillet). Such a winner! my
partner and I were almost silent throughout the meal other than to remark
repeatedly how delicious the meal was.

I also love that this uses pantry ingredients for the most part.

MAGS —
04.30.20 @ 6:53 PM REPLY

My mouth is on fire…but in a good way! Since we’re in quarantine I’m not keeping
cilantro or green onions on hand, but I added steamed broccoli to add some green
and round out the dish. I also halved the recipe since I just had 4 oz. of shrimp in the
freezer to use up. It was the perfect sized dish for a good dinner.

KRISTIN DEWEESE —
04.25.20 @ 12:54 PM REPLY
A recommendation for dragon noodles is what originally brought me to this site

years ago. I have so many favorites but come back dragon noodle variations again
and again. Today, I used the poured the shrimp and sauce over shredded  cabbage
and it was amazing!

SANGITA —
04.13.20 @ 7:00 PM REPLY

Thank you so much for another simple yet decadent recipe! Didn’t change anything
on the recipe. It’s another keeper.

DONNA TATUM —
03.29.20 @ 12:52 PM REPLY

This was delicious! I was just trying to use up pantry ingredients, as well as a lime that
was about to go bad. I used rice noodles bc that’s what I had on hand. I think I may
use it again as a dipping sauce 

ANWESHA NAG —
02.23.20 @ 3:42 PM REPLY

This was delicious! Will make it again and again! 

Found you through TFD. Looking forward to trying more recipes.

JENNIFER —
02.14.20 @ 6:58 PM REPLY

This is going to be my son and mine Valentine’s dinner tonight pair with some
Corona’s and limes
 
RITA BRADDOCK —
12.09.19 @ 10:10 PM REPLY

We loved this quick easy delicious recipe.  It almost reminded me of shrimp Lomein
with a little kick to it with the Siracha. I did cut it down to only 1 TB.  I also added
zucchini zoodles to the pan for a balanced meal.  I will make it again for sure!!!!

KELLY - TEAM BUDGET BYTES —

12.11.19 @ 1:12 PM REPLY

Oh awesome Rita! Zucchini noodles are becoming so versatile these days.

KELLYANN REUTER —
12.06.19 @ 10:56 AM REPLY

I made this recipe last night and it was good, but all my noodles stuck together. Any
suggestions? Should I make more sauce, did I over boil the Ramen. My bottomless pit
of a 10 year old ate almost the whole thing so I will have to double for sure next time.

BETH - BUDGET BYTES —

12.09.19 @ 10:46 AM REPLY

Hmm, do you mean they stuck together after they were in the skillet? You
might try rinsing them briefly with warm water just before they go in the skillet
to loosen them up and remove some of the sticky starch.

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