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Spicy Sriracha Shrimp with Rice Noodles


Article by Gaby Talarico

Photography by Gaby Talarico

If anything on the menu is spicy with shrimp in it, I always order the dish. Now you don't have to go to a restaurant; you can make amazing Asian food in the comfort of your home. This dish also doesn't have all the added fat and sugar of a traditional Thai or Vietnamese restaurant. So flavorful, healthy and easy too!! Throw out your menus, and make this healthy, delicious version instead!

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  • 2 Small Yellow Onions, cut in half and thinly sliced (around 2 cups of cut onions)
  • 1 tbsp Extra-Virgin Olive Oil
  • 1 tbsp Butter
  • 7-8 oz Vermicelli Rice Noodles
  • Lime wedges for serving

Marinade Ingredients + Shrimp:

  • 30-40 Count Tail Off Shelled Shrimp, defrosted and pat dry
  • 1/4 cup Sriracha
  • 2 tbsp Low-Sodium Soy Sauce
  • 1 tbsp Teriyaki Sauce
  • The Juice of 1/2 of a Lime 
  • 1/2 tsp Ground Ginger
  • 1 tbsp Corn Starch


  1. Combine the marinade ingredients in a large bowl and then add the shrimp. Mix to thoroughly coat the shrimp and marinate on the counter for a minimum of 15 minutes.
  2. While the shrimp are marinating, in a large pan, add the onions, butter and oil and cook on medium-high heat for 4 min; stirring occasionally. Then, turn the heat to medium and cook for an additional 8 min, or until caramelized; stirring occasionally. Turn off the heat and reserve on the stove.
  3. Simultaneously, prepare the vermicelli noodles as the package directs and add the shrimp with all of the sauce to the pan with the onions. 
  4. Cook the shrimp on medium-high heat until all of the shrimp are cooked through and pink (around 5-6 min); stirring occasionally. 
  5. Turn off the heat, add your cooked noodles to the pan and thoroughly combine the mixture with the noodles.
  6. Serve immediately with a squeeze of a lime wedge!