Last Updated on: February 27, 2024
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Make this easy shrimp lo mein for dinner! This dish features shrimp, egg noodles, and veggies soaked in a savory sauce.
It might sound complicated, but it actually comes together in under 30 minutes.
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You can even customize it with ingredients you have on hand. It’s easy, tasty, and versatile. What’s not to love?
Skip takeout and whip up some delicious homemade shrimp lo mein tonight!
What Is Shrimp Lo Mein?
Shrimp lo mein is a popular Chinese stir-fry. It’s a mix of egg noodles, plump shrimp, and crisp veggies tossed in a flavorful sauce.
The sauce has brown sugar, soy sauce, and sesame oil. It creates a thick, sweet-savory coating.
Common vegetables include carrots, snow peas, peppers, and cabbage. Feel free to throw in other veggies if you like.
While similar, lo mein is different from chow mein. Lo mein uses soft noodles, while chow mein uses thinner crunchy noodles.
Ingredients
Here’s what you need to make this classic noodle dish. The full list of ingredients with measurements is at the bottom of the page.
- Lo mein noodles or spaghetti – The base of the dish. Fresh egg noodles are best, but dried noodles also work well.
- Shrimp – They add protein, tenderness, and sweetness. Use peeled, deveined shrimp for easy prep.
- Olive Oil – A healthy swap for typical cooking oils and provides flavor.
- Mixed Vegetables – Garlic and green onions provide aromatic flavor. Cabbage and carrots add crunch, color, and nutrients. Customize it with your favorites!
- Sauce – Soy sauce, oyster sauce, hoisin, and sesame oil make up the savory-sweet sauce.
- Garnishes – Sesame seeds and green onions provide texture and visual appeal.
How to Make Shrimp Lo Mein
This easy 6-step recipe makes delicious shrimp lo mein in under 30 minutes. Here’s how:
1. Cook the noodles. Boil the lo mein noodles according to package directions. Drain and set aside.
2. Make the sauce. Whisk the soy sauce, oyster sauce, hoisin, oil, sugar, ginger, cornstarch, and pepper.
3. Sauté the shrimp. Cook the shrimp in oil over medium-high heat until pink. Remove it from the pan.
4. Stir-fry the vegetables. Sauté the garlic, green onions, and vegetables until crisp-tender.
5. Toss everything. Add the noodles, shrimp, sauce and toss to coat. Cook for 2 minutes more.
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6. Garnish and serve. Top it with green onions and sesame seeds. Enjoy!
Tips for Success
Follow these tips for flavorful, restaurant-quality shrimp lo mein at home.
- Don’t forget to devein. It’s not just about looks. It removes the gritty texture and highlights the shrimp’s sweet, clean taste.
- Pay attention! Cook the shrimp until they’re just starting to turn pink. They’ll finish cooking when you mix everything together at the end.
- Keep things even. Ensure the veggies are about the same size. This small step ensures everything cooks at the same pace.
- Undercook the noodles to perfection. Noodles continue cooking in the pan, so pull them out 1-2 minutes early. They’ll end up perfect after a final toss with everything else.
- Make a veggie rainbow. Stir fries are a chance to eat colorfully. Mix in veggies like bok choy, mushrooms, baby corn, etc. Just don’t add them all at once if their cooking times vary.
- Don’t be stingy with the sauce. If adding more vegetables, you’ll need more sauce. Keep it balanced by increasing your sauce proportionally.
- No lo mein noodles? Spaghetti, linguine, or ramen work in a pinch. Just don’t overcook them, or you’ll end up with mush.
- Pick the right pan. A large cast iron skillet or wok gives you the space and heat your ingredients need.
How to Store
I highly doubt you’ll have leftovers, but storing and reheating shrimp lo mein is simple.
To Store: Let shrimp lo mein cool completely, then transfer to an air-tight container. Refrigerate for 3-4 days.
To Freeze: For longer storage, freeze leftovers in a freezer-safe, air-tight container. It’ll keep well for 1-2 months. Thaw overnight in the fridge before reheating.
To Reheat: Reheat shrimp lo mein in a skillet over medium heat. Add a splash of water to loosen up the sauce. Be careful not to overheat the dish, or it’ll make the shrimp rubbery.
More Asian-Inspired Recipes
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Shrimp Lo Mein
Course: Main Course, DinnerCuisine: American, Asian
Servings
4
servings
Prep time
15
minutes
Cooking time
10
minutes
Total time
35
minutes
This easy shrimp lo mein comes together in 30 minutes or less! The delicious dish of shrimp and noodles is reminiscent of your favorite takeout food.
Ingredients
8 ounces lo mein noodles or spaghetti
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 teaspoon sesame oil
1 teaspoon sugar
1/2 teaspoon ground ginger
1 teaspoon cornstarch
1/4 teaspoon black pepper
2 tablespoons olive oil, divided
1 pound shrimp, peeled and deveined
2 cloves garlic, minced
2 -3 green onions, chopped, reserve some for garnish
2 cups mixed vegetables like shredded cabbage, and sliced carrots
Sesame seeds for garnish, optional
Instructions
- Cook the lo mein noodles according to the package instructions. Drain and set aside.
- In a small bowl, whisk together the soy sauce, oyster sauce, hoisin, sesame oil, sugar, ground ginger, cornstarch, and black pepper. Set aside.
- Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the shrimp and cook until they’re pink and opaque, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
- In the same skillet, add the remaining olive oil. Add the minced garlic, most of the chopped green onions, and mixed vegetables. Stir-fry for about 3-4 minutes or until the vegetables are tender but still crisp.
- Add the cooked noodles and shrimp back into the skillet with the vegetables. Pour the sauce over the top and toss everything together to combine well.
- Cook for another 2 minutes, stirring frequently, until everything is heated through and evenly coated in the sauce.
- Garnish with chopped green onions and sesame seeds if desired. Serve hot and enjoy!
Notes
- You can use any type of vegetables you like in this recipe. Other options include snow peas, bok choy, sliced peppers, mushrooms, or baby corn.
- You can add 1 tablespoon of Shaoxing wine to the sauce if you desire.
- To make the dish gluten-free, use gluten-free lo mein noodles or rice noodles.
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