Defrost shrimp if using frozen. Pat dry, season with a teeny bit of salt and pepper, and set aside.
Cut the lime in half. Use half for the sauce and cut the remainder into wedges for a garnish for the dish. This way additional lime juice can be squeezed on top of the noodles, to taste.
In a small bowl, whisk together sriracha, soy sauce, brown sugar, and the juice from half a lime. For a little something extra, fresh grated ginger makes a tasty add-in if you have it!
Next cook ramen noodles via package instruction but don't use the seasoning packet if your ramen comes with one. Drain in a colander or mesh strainer.
Peel and mince garlic and thinly slice the green onion, whites and greens. Reserve a portion of the greens for topping your noodles and set that aside.
Bring a large skillet to medium heat. Add oil or butter and, once hot, add garlic to the pan and saute vigorously for 30-60 seconds.
Next add the seasoned shrimp to the pan and saute until the shrimp is opaque and starting to curl. Add scallions and mix well, then remove skillet from heat.
Add noodles and sauce and mix well to coat. Top with reserved scallions and fresh cilantro. Garnish with remaining lime wedges and feel free to add an extra drizzle or two of Sriracha to your bowl, to taste. Let your taste buds guide the spice level and enjoy!
Notes
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!