Shrimp lo mein is the ultimate weeknight dinner that tastes like it came straight from your favorite Chinese takeout restaurant. This easy shrimp lo mein recipe comes together in just 30 minutes, making it perfect for busy evenings when you want something delicious without the delivery fees. The beauty of this dish lies in its simplicity: tender shrimp, silky noodles, and crisp vegetables all tossed together in a savory sauce that’ll have everyone asking for seconds.
What makes this shrimp lo mein recipe so special is how customizable it is. You can add your favorite vegetables, adjust the sauce to your taste preferences, and even swap out the shrimp for chicken or tofu if you’d like. The key to restaurant-quality lo mein at home is having all your ingredients prepped and ready before you start cooking. This mise en place approach means you’re just minutes away from a restaurant-quality meal.
If you’re looking for other quick Asian-inspired noodle dishes, you might also enjoy exploring Greek Yogurt Pancakes for breakfast or Oat Flour Pancakes for a protein-packed morning. For those nights when you want something completely different, French Brioche French Toast offers a delightful sweet option.
This shrimp lo mein recipe serves 4 people generously and can easily be doubled if you’re feeding a crowd. The noodles should be cooked until they’re tender but still have a slight chew to them, and the vegetables should retain some of their crunch for the best texture contrast. The sauce coats everything beautifully without being overly greasy or heavy.
One of my favorite things about this recipe is how it teaches you fundamental stir-frying techniques that you can apply to countless other dishes. The high heat, quick cooking time, and constant movement ensure that everything stays fresh and flavorful. For more detailed guidance on Asian cooking techniques, check out Serious Eats, which has excellent resources on stir-frying fundamentals.
The shrimp in this lo mein recipe cooks incredibly quickly, which is why timing is everything. You want to add them to the pan at just the right moment so they’re succulent and tender, not rubbery and overcooked. The sauce comes together with just a few pantry staples: soy sauce, sesame oil, garlic, and ginger. If you want to explore more Asian-inspired flavors, Buckwheat Flour Pancakes offer an interesting twist for breakfast.
This easy shrimp lo mein recipe is also incredibly budget-friendly. Shrimp is often more affordable than you’d think, especially if you buy frozen shrimp, which works beautifully in this recipe. The vegetables are flexible based on what you have on hand or what’s on sale at your local market. Regular pasta can even substitute for lo mein noodles if needed, though the authentic noodles do make a difference in texture and authenticity.
For additional inspiration on noodle dishes and Asian cuisine, Bon Appétit offers creative takes on classic recipes. The beauty of learning to make shrimp lo mein at home is that you’ll never need to order takeout again, and you’ll have complete control over the sodium content, oil amount, and ingredient quality. This recipe has become a staple in my kitchen, and I’m confident it will become one of your favorites too.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 8 ounces lo mein noodles or spaghetti
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 2 teaspoons sugar
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 tablespoons vegetable oil, divided
- 2 cups broccoli florets
- 1 red bell pepper, sliced into thin strips
- 1 cup snap peas
- 3 green onions, cut into 2-inch pieces
- 1/2 teaspoon red pepper flakes, optional
- 2 teaspoons cornstarch mixed with 2 tablespoons water
- Sesame seeds for garnish
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook the lo mein noodles according to package directions until al dente. Drain and set aside, tossing lightly with a bit of sesame oil to prevent sticking.
- While the noodles cook, prepare the sauce by whisking together soy sauce, sesame oil, rice vinegar, and sugar in a small bowl. Set aside.
- Prepare all vegetables: mince the garlic and ginger, slice the bell pepper, cut the broccoli into bite-sized florets, slice the snap peas, and chop the green onions. Pat the shrimp dry with paper towels and season lightly with salt and pepper.
- Heat 1.5 tablespoons of vegetable oil in a large wok or skillet over high heat until it’s shimmering and very hot.
- Add the shrimp to the hot pan in a single layer and cook for 2-3 minutes without stirring, allowing them to develop a light golden color on the bottom.
- Stir the shrimp and cook for another 1-2 minutes until they’re just cooked through and pink. Remove the cooked shrimp to a clean plate and set aside.
- Add the remaining 1.5 tablespoons of oil to the same pan, which should still be over high heat.
- Add the minced garlic and ginger to the hot oil and cook for about 30 seconds, stirring constantly until fragrant but not browned.
- Add the broccoli florets and bell pepper slices to the pan and stir-fry for 3-4 minutes until the vegetables are tender-crisp and starting to caramelize slightly at the edges.
- Add the snap peas to the pan and stir-fry for another 1-2 minutes until they’re bright green and still crisp.
- Return the cooked shrimp to the pan along with the cooked noodles and pour in the prepared sauce.
- Toss everything together over the heat for 1-2 minutes, ensuring the sauce coats all the noodles and vegetables evenly.
- If you want a slightly thicker sauce, push the noodles to the side and pour the cornstarch slurry into the pan, stirring to combine, then mix everything together.
- Remove from heat and stir in the green onions and red pepper flakes if using.
- Divide the shrimp lo mein among serving bowls and garnish with sesame seeds and additional green onions if desired. Serve immediately while hot.
Pro Tips
Noodle Alternatives: Traditional lo mein noodles are available in the Asian section of most grocery stores and have the ideal texture. However, you can substitute with spaghetti, linguine, or even fresh ramen noodles if that’s what you have on hand.
Wok Technique: A wok is ideal for this recipe because of its shape and high heat capacity, but a large skillet works just fine. The key is having high heat and constant movement to keep everything from sticking and to ensure even cooking.
Vegetable Customization: This recipe is very forgiving with vegetables. You can add or substitute based on your preferences or what you have available. Carrots, water chestnuts, mushrooms, bok choy, and cabbage all work wonderfully in shrimp lo mein.
Make-Ahead Tips: You can prep all your vegetables and make the sauce up to one day in advance. Store everything in separate containers in the refrigerator. The noodles should be cooked just before serving for the best texture, but you can cook them a few hours ahead and reheat by tossing them in a skillet with a bit of oil.
Sauce Adjustments: If you prefer a sweeter lo mein, add an extra teaspoon of sugar. For more heat, increase the red pepper flakes or add a splash of sriracha. For a saltier version, add more soy sauce, but taste as you go.
Leftovers and Storage: Shrimp lo mein keeps well in an airtight container in the refrigerator for up to three days. Reheat gently in a wok or skillet over medium-high heat, adding a splash of water or a bit more oil if needed to prevent sticking.
Protein Swaps: While shrimp is the star here, you can easily substitute with chicken breast cut into bite-sized pieces, beef sirloin strips, or extra-firm tofu for a vegetarian version. Adjust cooking times accordingly based on your chosen protein.
Serving Suggestions: This dish is delicious on its own but pairs beautifully with fried rice, spring rolls, or steamed dumplings. A simple side salad with sesame dressing also complements the meal nicely.