Easy Shrimp Lo Mein Recipe

Shrimp lo mein is my weeknight Hail Mary: glossy noodles, snappy veggies, and garlicky soy-ginger sauce that clings to everything in the best way. It’s fast, it’s comforting, and it tastes like takeout—except you made it in your socks at home and can eat it straight from the pan if that’s the kind of Tuesday you’re having.

My husband calls this “noodle night” and the kids do that feral little slurp-and-giggle thing that makes the dog tail-wag under the table for fallen peas. It started as a clean-out-the-fridge situation and somehow turned into a tradition. I’ll toss the shrimp in a quick marinade while someone finds chopsticks, someone else sets out chili crisp, and I pretend I didn’t just eat a shrimp standing at the stove. We always finish the pan. Always.

Kitchen Talk

I used to crowd the pan like a fool and wondered why my shrimp steamed into little pink commas. Now I sear them in batches—just a quick kiss of heat—and slide them out until the noodles are ready. Also, yes, I have 100% made this with spaghetti when I couldn’t find lo mein noodles. It’s fine! Sauce does the heavy lifting. One time I swapped bell pepper for zucchini because it was the only survivor in the crisper, and it turned out great—still crunchy, still bright. What didn’t work: dumping the sauce in too early. It boiled off before the noodles hit, and I ended up with sadness. Sauce goes in after the noodles so it can hug every strand.

Shopping Tips

– Seafood: Grab raw, peeled, deveined shrimp. Medium to large cooks fast but stays juicy; avoid pre-cooked since it turns rubbery.
– Grains/Pasta: Lo mein or yakisoba noodles are ideal; in a bind, regular spaghetti works—just cook shy of done so they finish in the pan.
– Vegetables: A bag of coleslaw mix (shredded cabbage + carrots) is a weeknight hero. Bell peppers, snow peas, and broccoli stems add snap.
– Fats & Oils: Toasted sesame oil is the perfume—check the label says “toasted” and keep it away from high heat until the end.
– Spices: White pepper adds that takeout vibe. Chili flakes or chili crisp if you like a kick.
– Specialty Item: Oyster sauce or hoisin brings glossy, savory depth. If you’re gluten-free, look for a GF oyster-style sauce or use extra tamari.

Prep Ahead Ideas

– Mix the sauce in a jar the night before and stash it in the fridge—shake before using.
– Peel and pat dry the shrimp; keep in a covered container with a paper towel to wick moisture.
– Pre-slice veggies and store in separate containers so you can cook in stages (quick-cook vs. sturdy).
– Cook noodles a touch under, rinse, and toss with a little neutral oil; chill in a lidded container. They’ll finish perfectly in the pan at dinner time.

✔Time-Saving Tricks

– Use thawed frozen shrimp—run under cold water for a few minutes, then dry well.
– Bagged coleslaw mix = instant veggie load with zero chopping.
– Start boiling noodles first; stir-fry veg while they cook so everything lands hot at once.
– Keep the pan hot and don’t crowd the shrimp; quick sear, remove, then finish in sauce.
– Don’t rush the sauce activation—let noodles toss in it for a minute so it thickens and coats.

✔Common Mistakes

– Overcooking shrimp: if they curl tight like ringlets, you went too far. Pull them when just pink—carryover heat finishes the job.
– Soggy noodles: cook them shy of al dente, and don’t let them sit wet. Oil toss = non-stick magic.
– Watery stir-fry: wet veggies steam. Pat dry, crank heat, and cook in batches.
– Too salty: balance with a splash of water and a dash of sugar or a squeeze of rice vinegar. Toss in extra noodles or veg to stretch.
– Burnt garlic: add aromatics after the pan is slick with oil and keep things moving. If it scorches, wipe the pan and start over—bitterness lingers.

What to Serve It With

– Sesame cucumber salad with rice vinegar and a pinch of sugar.
– Garlicky sautéed bok choy or steamed broccoli.
– Miso soup if you’re feeling cozy.
– Crispy spring rolls or potstickers for the takeout-at-home fantasy.

✔Tips & Mistakes

– Heat matters: high heat for searing shrimp and veggies; medium-high when tossing noodles with sauce.
– Big skillet or wok, always. Space = caramelization, not steam.
– Salt timing: taste after the sauce goes in—soy and oyster sauce already bring salt.
– If noodles clump, splash in water or broth and toss; they’ll relax.
– Finish with sesame oil off-heat so it stays fragrant.

✔Storage Tips

Fridge it for up to 3 days in a lidded container. Reheat on the stove with a splash of water until glossy again, or microwave in short bursts and toss between zaps. Cold from the fridge is wildly good—extra sesame oil and chili crisp and call it lunch. Breakfast? Throw a fried egg on top and live your truth. I don’t recommend freezing; shrimp texture gets weird and noodles break.

✔Variations and Substitutions

– Noodles: lo mein, udon, or spaghetti. Gluten-free? Rice noodles work—soak/cook gently so they don’t shatter.
– Sauce swaps: tamari or coconut aminos instead of soy; honey or maple instead of sugar.
– No oyster sauce: use hoisin plus a splash of fish sauce for depth, or extra tamari with a pinch of brown sugar.
– Veg swap: broccoli, snap peas, mushrooms, baby corn—use what you’ve got.
– Protein flip: chicken thigh strips, pork, tofu (press first), or a mix of shrimp and scrambled egg.
– Spicy version: chili crisp, sambal, or gochujang whisked into the sauce.

Frequently Asked Questions

Easy Shrimp Lo Mein Recipe

This quick and flavorful shrimp lo mein comes together in about 30 minutes with tender noodles, juicy shrimp, and crisp veggies tossed in a savory-sweet garlic ginger sauce.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 8 ounces lo mein noodles dried; substitute spaghetti if needed
• ▢ 1 pounds large shrimp peeled and deveined
• ▢ 2 tablespoons vegetable oil
• ▢ 1 tablespoons toasted sesame oil divided
• ▢ 3 cloves garlic minced
• ▢ 1 tablespoons fresh ginger minced
• ▢ 1 cups carrot matchsticks
• ▢ 1 cups red bell pepper thinly sliced
• ▢ 1 cups snow peas trimmed
• ▢ 0.5 cups green onions sliced; divided
• ▢ 0.25 cups low sodium soy sauce
• ▢ 2 tablespoons oyster sauce
• ▢ 1 tablespoons hoisin sauce optional
• ▢ 1 tablespoons brown sugar
• ▢ 1 tablespoons rice vinegar
• ▢ 0.5 cups low sodium chicken broth
• ▢ 1 teaspoons cornstarch
• ▢ 0.25 teaspoons black pepper
• ▢ 0.25 teaspoons crushed red pepper flakes optional
• ▢ 1 teaspoons toasted sesame seeds for garnish; optional

Instructions

Preparation Steps

• In a bowl, whisk soy sauce, oyster sauce, hoisin, brown sugar, rice vinegar, chicken broth, and cornstarch until smooth; set aside.
• Cook noodles according to package directions until just tender; drain and toss with 0.5 teaspoons sesame oil to prevent sticking.
• Pat shrimp dry and season with black pepper.
• Heat 1.0 tablespoons vegetable oil in a large skillet or wok over medium-high heat. Sear shrimp 1 to 2 minutes per side until pink and opaque; transfer to a plate.
• Add remaining 1.0 tablespoons vegetable oil to the pan. Sauté garlic and ginger for 0.5 minutes until fragrant.
• Add carrots and bell pepper; stir-fry 2 minutes. Add snow peas and cook 1 minute more until crisp-tender.
• Return noodles and shrimp to the pan. Pour in the sauce and toss constantly for 1 to 2 minutes until the noodles are glossy and coated. If needed, splash in a bit more broth to loosen.
• Stir in green onions and the remaining sesame oil. Taste and adjust seasoning, then garnish with sesame seeds and serve hot.

Notes

Do not overcook the shrimp—pull them as soon as they turn pink. Swap veggies with what you have (mushrooms, cabbage, or broccoli work well). For gluten-free, use tamari and rice noodles.