Shrimp Lo Mein
on May 29, 2019, Updated Jan 01, 2025
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A healthy and quick shrimp lo mein recipe that's colorful and so easy. It's a perfect stir-fry recipe for a satisfying weeknight dinner.
I have solidly documented my family’s love of stir-fries on this website. What I may not have done justice to is their love for stir-fries that involve noodles, lo mein in particular. This simple and easy shrimp lo mein recipe is chock full of shrimp and also has loads of vegetables but not much oil. It is absolutely delicious, light, and fresh tasting.
This is an all-in-one meal, and there is no need to serve anything else. But, if you are looking to create a larger Asian-inspired spread, you can serve the lo mein with Sesame Asparagus and Shiitake Mushrooms, Slaw with Miso-Ginger Dressing, or Kimchi Brussel Sprouts.
Table of Contents
A healthy and quick shrimp lo mein recipe, colorful and so easy; perfect for a satisfying weeknight dinner.
Ingredients
- Lo mein noodles or spaghetti – You can use any long skinny wheat-based noodle here, and you might find some noodles labeled lo mein noodles in Asian markets. Regular spaghetti makes an excellent substitute for lo mein.
- Shrimp – I like to use extra large shrimp in this recipe, but you can really use any size you prefer. Defrost frozen shrimp thoroughly, and peel and devein it if needed.
- Vegetable or chicken broth – Based on your preference. I like to use less sodium broth as the soy sauce provides saltiness.
- Cornstarch – Cornstarch is a thickening agent and is often added to recipes after being mixed in with a bit of liquid. When the cornstarch is heated in the sauce, it allows the sauce to thicken, thanks to its chemical structure, and the sauce can then really cling to the noodles and vegetables in this recipe.
- Sugar – Adds a hint of sweetness.
- Soy sauce – Provides some savory, umami flavor.
- Sesame oil – Offers a nutty and smoky flavor.
- Minced garlic – Mincing the garlic will allow its flavor to permeate the sauce.
- Broccoli florets, carrots, and bell pepper – Or any vegetable your family likes!
Variations
- You can use vegetable broth and leave out the shrimp for a fully vegetarian lo mein dish. You could also sauté the about 1/2 pound shrimp in one pan with 2 teaspoons of oil, and then add a couple of teaspoons of oil to that same pan and another to a second pan. When heated, divide the vegetables between the pan you used to sauté the shrimp and the second pan. Divide the noodles and sauce evenly between the two pans, and return the shrimp to the pan you started cooking the shrimp in. You will have one version that’s vegetarian and one that features shrimp.
- This lo mein recipe calls for shrimp, but you can sub in cubed chicken, beef or steak, or pork loin for other versions of this ever-popular Chinese-American dish.
- Other vegetables to consider are water chestnuts, sugar snap peas, snow peas, scallions or green onions, baby corn, shredded napa cabbage, and bean sprouts.
- Add some Sriracha, or other Asian hot sauce, or red pepper flakes if you want the lo mein to have a bit of a kick.
How to Make Shrimp Lo Mein
- Cook noodles and prep sauce: Start by cooking the noodles, setting them aside, and mixing up the simple stir-fry sauce.
- Sauté the shrimp: Saute your shrimp until they get a bit firm and pink but are not cooked all the way through. Set them aside.
- Cook the veggies: Sauté the broccoli, carrots, and red bell pepper. Return the shrimp to the pan.
- Combine everything: Add the sauce and stir to mix. Then add the cooked noodles and toss to combine everything. Continue tossing until everything is hot.
- Serve: Top with sliced scallions for a nice, fresh final touch.
FAQs
Lo mein dishes are made with long-cooked noodles mixed with vegetables and sauce (and, often, shrimp, chicken, or pork). Chow mein is made with fried noodles and is usually crunchy. It typically doesn’t have as much sauce as lo mein.
You can buy lo mein noodles in the Asian section of many supermarkets or in Asian specialty stores. You might find them fresh as well, and there are also fresh lo mein egg noodles. And you can order lo mein noodles online. Feel free to use spaghetti instead of the lo mein noodles. Cook the noodles before adding them to the stir fry, but don’t overcook them as they will continue cooking a bit in the sauce.
Pro Cooking Tips
- This is a nice opportunity to let kids pick the vegetables they like to include in this recipe. They can also peel the carrots, measure and mix up the ingredients for the sauce, and peel the shrimp (wash hands thoroughly before and after!).
- You can use either long spaghetti-thickness Chinese noodles, which might be labeled lo mein noodles, or you can use spaghetti. Just cook them according to package directions and make sure not to cook them past just al dente tender, as they will cook a bit more in the stir frying process.
- You can also bump up the ratio of vegetables and shrimp to noodles, resulting in a meal that looks and tastes great and does the right thing by your family nutritionally. My kids never flinch at a vegetable when it’s in the context of a stir-fry.
Leftovers and Storage
Keep leftover shrimp lo mein in an airtight container in the refrigerator for up to 3 days. You can reheat lo mein in the microwave or over medium heat on the stovetop, just until heated through.
What to Serve With Shrimp Lo Mein
More Stir-Fry Recipes
- Vegetable Yaki Udon
- Pineapple Shrimp Fried Rice
- Shrimp Fried Rice
- Chicken, Broccoli, and Sugar Snap Pea Stir-Fry
- Stir-Fried Scallion Chicken
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Shrimp Lo Mein
Ingredients
- ½ pound lo mein noodles or spaghetti
- 2 teaspoons salt
- ¾ cup reduced sodium chicken or vegetable broth
- 2 tablespoons less-sodium soy sauce
- 1 teaspoon cornstarch
- ½ teaspoon sugar
- 1 teaspoon sesame oil
- freshly ground black pepper (to taste)
- 2 tablespoons vegetable or canola oil (divided)
- 1 teaspoon minced garlic
- 2 cups very small broccoli florets
- ¾ cup thinly sliced carrots
- ¾ cup thinly sliced red bell pepper
- 1 pound peeled and deveined extra large shrimp
Instructions
- Bring a large pot of water to a boil. Add the salt to the water, return the water to a boil, and cook the noodles according to package directions, stopping 2 minutes or so before it is fully cooked. Drain the noodles.
- Meanwhile, in a small bowl or container, combine the broth, soy sauce, cornstarch, sugar, sesame oil, and pepper.
- In a large skillet or wok over high heat, heat 1 1/2 teaspoons of the oil, then add the shrimp and sauté until the shrimp are almost (but not quite!) cooked, about 2 minutes. Transfer them to a plate and set aside. Add the remaining 1 1/2 teaspoons of oil to the skillet, add the garlic, broccoli, carrots, and red pepper, and sauté for 3 to 4 minutes until everything starts to soften.
- Return the shrimp to the pan along with the drained pasta and the sauce. Toss (tongs are great for this) over the high heat until the noodles absorb some of the sauce, everything is well mixed, and the rest of the sauce is slightly thickened, another 2 minutes or so. Serve hot.
Notes
- This is a nice opportunity to let kids pick the vegetables they like to include in this recipe. They can also peel the carrots, measure and mix up the ingredients for the sauce, and peel the shrimp (wash hands thoroughly before and after!).
- You can use either long spaghetti-thickness Chinese noodles, which might be labeled lo mein noodles, or you can use spaghetti. Just cook them according to package directions and make sure not to cook them past just tender.
- You can also bump up the ratio of vegetables and shrimp to noodles, resulting in a meal that looks and tastes great and does the right thing by your family nutritionally. My kids never flinch at a vegetable when it’s in the context of a stir-fry.
Absolutely delicious! Thank you for sharing your recipe.
Thank you for such a wonderful recipe! Not only did it taste fantastic is was super easy.
Amazing Dish! How do you think this would reheat the next day?
It would be fine, though the shrimp kight get a bit tougher, but I have absolutely reheated leftovers in the microwave the next day to much happiness!
Tried it , Liked it . Wonderful recipe. Thanks
Totally loved this recipe!!!! Needed some more soy sauce but was really good. Next time will add mushrooms to the recipe!!! Very very good!!!!
I was so hungry for oriental and this was easy to make and I had all ingredients.
This is definitely a make again recipe.
JUST RAN JNTO YOUR POST, AND WANTED A DELICIOUS RECEIPE FOR A EASY BUT CLASSY LOOKING SHRIMP LO MEIN RECEIPE TO MAKE FOR SUPPER. THIS IS IT! ALL THE INGREDIENTS WE LOVE. WE ARE BIG FISH EATERS, AS WE HAVE ALWAYS LIVED ON THE WATER. WILL LET YOU KNOW HOW IT TURNED OUT.
VERY NICE TO SEE A ENDORSEMENT FROM REE, AS SHE IS
ANOTHER ONE OF MY FAV’S.
thank you! let me know how it goes!