Shrimp Lo Mein

5 from 9 votes

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A healthy and quick shrimp lo mein recipe that's colorful and so easy. It's perfect for a satisfying weeknight dinner.

Wok filled with colorful Shrimp Lo Mein.

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 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.

Woman serving Shrimp Lo Mein in small bowl from wok.

A healthy and quick shrimp lo mein recipe, colorful and so easy; perfect for a satisfying weeknight dinner.

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Shrimp Lo Mein 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.
  • Shrimp – I like to use extra large shrimp here, but you can really use any size you prefer.
  • Chicken or vegetable broth – Based on your preference and if you want to make this a vegetarian dish. 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 you and your family like!
Wok filled with colorful Shrimp Lo Mein.

Variations

  • You can use vegetable broth and leave out the shrimp for a fully vegetarian lo mein. 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, return the shrimp to the pan you started cooking the shrimp in and 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, steak or pork loin for other versions of this ever-popular Chinese-American dish.

How to Make Shrimp Lo Mein

  1. Cook noodles and prep sauce: Start by cooking the noodles, setting them aside, and mixing up the simple stir-fry sauce.
  2. Saute the shrimp: Saute your shrimp until they get a bit firm and pink, but are not cooked all the way through. Set them aside.
Sauteing shrimp in pan on stove.
  1. Cook the veggies: Sauté the broccoli, carrots, and red bell pepper.
  2. Add the shrimp: Return the shrimp to the pan.
Sauteing vegetables in wok and adding cooked shrimp.
  1. 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.
Adding sauce and noodles to wok filled with shrimp lo mein.
  1. Serve: Top with sliced scallions for a nice, fresh final touch.
Topping bowl of Shrimp Lo Mein with chopped scallions.

FAQs

What’s the difference between Lo Mein and Chow Mein?

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.

Where can you find lo mein noodles?

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 you can order lo mein noodles online. Feel free to use spaghetti instead of the lo mein noodles.

Shrimp Lo Mein 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 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.

What to Serve With Shrimp Lo Mein

Woman holding bowl of Shrimp Lo Mein over wok on the stove.

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5 from 9 votes

Shrimp Lo Mein

A healthy and quick shrimp lo mein recipe that's colorful and so easy. It's perfect for a satisfying weeknight dinner.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 People

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 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.

Nutrition

Calories: 413.01kcal, Carbohydrates: 51.76g, Protein: 33.68g, Fat: 7.49g, Saturated Fat: 3.48g, Cholesterol: 285.76mg, Sodium: 2360.03mg, Potassium: 549.14mg, Fiber: 4.32g, Sugar: 5.3g, Vitamin A: 5167.63IU, Vitamin C: 82.56mg, Calcium: 205.64mg, Iron: 3.93mg
Like this recipe? Rate and comment below!

About Katie Workman

Katie Workman is a cook, a writer, a mother of two, an activist in hunger issues, and an enthusiastic advocate for family meals, which is the inspiration behind her two beloved cookbooks, Dinner Solved! and The Mom 100 Cookbook.

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9 Comments

  1. Thank you for such a wonderful recipe! Not only did it taste fantastic is was super easy.

    1. 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!

  2. Totally loved this recipe!!!! Needed some more soy sauce but was really good. Next time will add mushrooms to the recipe!!! Very very good!!!!

  3. I was so hungry for oriental and this was easy to make and I had all ingredients.
    This is definitely a make again recipe.

  4. 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.