Skip the take-out and enjoy this Shrimp Lo Mein recipe instead! This quick and easy recipe for Shrimp Lo Mein is filled with tender shrimp, tons of fresh veggies, and the most delicious sweet and savory Lo Mein Sauce. It is better for you, better-tasting, and ready in under 25 minutes! Talk about a winning weeknight dinner recipe!
![Easy Shrimp Lo Mein Shrimp Lo Mein in bowl topped with fresh cilantro.](https://amindfullmom.com/wp-content/uploads/2024/04/Easy-Shrimp-Lo-Mein.jpg)
When it comes to getting a quick and flavorful dinner on the table, shrimp is always a good option. From shrimp stir-fry to shrimp tacos to Instant pot Shrimp Boil, shrimp is a lean protein that cooks up fast.
Not to mention, shrimp is a blank canvas to absorb intense flavor. Making shrimp the perfect option for this quick-cooking flavorful Lo Mein recipe.
Reasons to Love Homemade Shrimp Lo Mein
- Quick & Easy Recipe. Made with quick-cooking shrimp and veggies that cook up fast, this dish only takes about 15 minutes to cook. Add in a generous 10 minutes to prep your veggies and this dish is on the table in under 30 minutes, making it perfect for any night of the week.
- Intense Flavor. The homemade Lo Mein sauce is salty, sweet, tangy, and full of rich, umami flavor. It is a knockout and is a great contrast to the fresh veggies and briny shrimp in the dish.
- Adaptable. Feel free to use any vegetables you like for this recipe. And even though this is a recipe for Shrimp Lo Mein, you can swap out the shrimp for chicken, pork, beef, or tofu if desired.
- Better for You. Take-out Lo Mein dishes are known to be greasy, high in sodium, calories, and excess fat. When you make Shrimp Lo Mein at home, you can enjoy a dish lower in sodium, fat, and calories, without sacrificing any flavor. In fact, I will argue that this homemade shrimp lo Mein is better tasting than take-out as well.
- One-Pot Dinner Recipe. Shrimp Lo Mein is a one-pot meal, complete with protein, starch, and vegetables. No need to pair this dish with any other sides. Unless of course you want to start off your meal with homemade egg rolls. No one would complain about that!
Notes on Ingredients & Substitutions
![Recipe for Shrimp Lo Mein Ingredients for shrimp lo Mein labeled on counter.](https://amindfullmom.com/wp-content/uploads/2024/04/Recipe-for-Shrimp-Lo-Mein.jpg)
I know this looks like an overwhelming amount of ingredients. But the majority of the ingredients are for the Lo Mein Sauce and don't need all the veggies pictured.
- Noodles: Look for fresh Chinese egg noodles or Lo Mein noodles. However, fresh noodles can be harder to find, so feel free to use a dried variety. While not authentic, feel free to use spaghetti or linguine in a bind.
- Shrimp: Use medium or large fresh or defrosted shrimp that has been shelled and deveined. It is up to you whether you want to leave the tails on or off. The tails add more flavor, but make the dish a bit cumbersome to eat.
- Vegetables: While I love using red bell peppers, snow peas, green onions, napa cabbage, and carrots to make Shrimp Lo Mein, you can use any quick-cooking vegetable you like, such as mushrooms, bok choy, green beans, or even a bag of broccoli slaw or coleslaw mix.
- Lo Mein Sauce: This sweet and savory sauce is made with several ingredients, but you likely have most of them on hand and if not, I have provided substitutions in the recipe card and in substitutions at the bottom of the post.
How to Make Shrimp Lo Mein
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
Prepare Noodles First
Begin this recipe by brining a large pot of water to a boil. That way the noodles will be done cooking when it is time to add them to the stir-fry. Keep in mind that the cooking time of the noodles will vary depending on if you are using fresh or dried noodles.
![Easy Shrimp Lo Mein Noodles Lo Mein Noodles being cooked in pan.](https://amindfullmom.com/wp-content/uploads/2024/04/Easy-Shrimp-Lo-Mein-Noodles.jpg)
Prep Lo Mein Sauce Before Stir-Frying Shrimp
Because the shrimp and veggies cook up fast, whisk together the sauce before beginning to cook the shrimp or vegetables.
![homemade lo mein sauce Lo Mein sauce in small glass mixing cup.](https://amindfullmom.com/wp-content/uploads/2024/04/Homemade-Lo-Mein-Sauce.jpg)
Stir Fry Shrimp without Veggies
The shrimp will cook faster than the veggies, so it is best to sauté the shrimp first, then transfer it to a plate and set aside so you can sauté the veggies.
![Shrimp Lo Mein Noodles Sauteed shrimp in large saute pan next to garlic and green onions.](https://amindfullmom.com/wp-content/uploads/2024/04/Shrimp-Lo-Mein-Noodles.jpg)
Cook Vegetable Until Just Crisp-Tender
You don't want to overcook the vegetables, but keep in mind sturdier vegetables, like peppers, carrots, and snow peas will need a bit longer than softer vegetables, like green onions and cabbage. I recommend sautéing the sturdier veggies first, then add in the garlic, ginger, green onions, and cabbage and sauté briefly to gently wilt the cabbage and toast the aromatics.
![Sauteed veggies for shrimp lo mein in saute pan.](https://amindfullmom.com/wp-content/uploads/2024/04/Homemade-Shrimp-Lo-Mein-edited-e1713807082423.jpg)
Thicken the Sauce
Now it is time to combine all the components and make this dish into Shrimp Lo Mein. Add the cooked shrimp, cooked noodles, and prepared sauce to the pan along with the veggies and toss it all together to combine. Let cook for 1-2 minutes, or until the sauce has thickened and everything is warmed through.
![Homemade Lo Mein with Shrimp Shrimp, Lo Mein noodles, and vegetables in saute pan.](https://amindfullmom.com/wp-content/uploads/2024/04/Homemade-Lo-Mein-with-Shrimp.jpg)
Substitutions
- Soy Sauce: Most recipes call for using both dark and light soy sauce. Unless you have both on hand, simply use one or the other. Regardless of using dark soy sauce or light sauce or a combination, be sure the soy sauce(s) are low-sodium to control the overall sodium in the sauce.
- Toasted Sesame Oil: This is darker in color and should be stored in the refrigerator once opened. There really is no substitute for this ingredient, but it is delicious in so many other recipes like Thai Noodles, Asian Noodle Salad, and Spring Rolls.
- Honey: Feel free to replace the honey with equal parts brown sugar, granulated sugar, or maple syrup.
- Oyster Sauce: Is a thick, savory and tangy sauce made with oysters. It reminds me of Asian BBQ sauce. If you don't have it on hand, use equal parts Hoisin sauce in its place. Alternatively, replace the oyster sauce with an additional 1 tablespoon soy sauce and 1 tablespoon honey.
- Shaoxing wine: This is a Chinese rice wine that is dry, tangy, and slightly sweet. Feel free to replace it with dry sherry or Mirin.
- Hot Sauce: A little bit of Sriracha adds depth and balances out the sauce. Feel free to omit or use a pinch of red pepper flakes in place of the Sriracha.
- Cornstarch: Is used to thicken the sauce. Feel free to replace it with arrowroot or tapioca starch.
Storage & Reheating Instructions
- Refrigerate: Shrimp is always best served immediately after preparation. However, any leftovers can be stored in the refrigerator for up to 3 days in an airtight container.
- Reheat: Reheat in a dry skillet over low heat or in the microwave on 50% power, adding a splash of water to thin if needed.
More Copycat Chinese-American Recipes
- Instant Pot Beef and Broccoli
- Moo Goo Gai Pan
- Hunan Chicken
- Easy Orange Chicken
- Hunan Beef
- PF Chang Copycat Vegetarian Lettuce Wraps
If you enjoyed this recipe for Quick and Easy Shrimp Lo Mein, I would greatly appreciate it if you took the time to leave a comment and review below.
![Shrimp Lo Mein made with lo mein noodles and vegetables in bowl topped with fresh cilantro.](https://amindfullmom.com/wp-content/uploads/2024/04/Shrimp-Lo-Mein-Recipe-360x360.jpg)
Shrimp Lo Mein
Ingredients
For the Noodles
- 1 pound lo mein noodles fresh or dry
Lo Mein Sauce
- ¼ cup reduced-sodium soy sauce
- 2 tablespoons Shaoxing wine or dry sherry
- 2 tablespoons oyster sauce
- 1 tablespoon Sriracha
- 1 teaspoon honey
- 1 teaspoon toasted sesame oil
- ¼ cup water or low-sodium chicken stock
- 2 teaspoons cornstarch or arrowroot starch
Stir-Fry
- 1 tablespoon oil, divided peanut oil, extra virgin olive oil, or canola
- 1 pound raw large shrimp peeled and deveined, tail on or off
- salt and pepper to taste
- 1 cup shredded carrots
- 1 cup snow peas trimmed
- 1 large red bell pepper thinly sliced
- 1 cup shredded napa or green cabbage
- 6 green onions thinly sliced
- 1 tablespoon minced garlic
- 2 teaspoons grated fresh ginger
- cilantro for serving
Instructions
- For the Lo Mein Noodles: Cook the noodles according to package directions in a large pot of lightly salted boiling water. Once al dente, drain and set aside.
- Make the Sauce. While the noodles are cooking, prepare the sauce by whisking together the soy sauce, Shaoxing wine, oyster sauce, Sriracha, honey, sesame oil, water (or stock), and cornstarch in a large glass measuring cup. Whisk until the cornstarch has dissolved and set aside.
- For the Stir Fry: Heat a wok or large (12-inch) skillet over high heat until very hot. Add ½ tablespoon oil and shrimp. Season lightly with salt and pepper. Sauté the shrimp for about 2-3 minutes per side until cooked through. Transfer to a plate and set aside. If using smaller shrimp, they will cook faster.
- Add the remaining ½ tablespoon of oil to the hot skillet and let heat briefly. Add in the carrots, snow peas, and red bell peppers. Sauté for 2 minutes until crisp-tender.
- Add the cabbage, green onions, garlic, and ginger and sauté for 1-2 minutes, until fragrant and the cabbage has wilted.
- Add the cooked shrimp and noodles to the skillet. Quickly whisk the Lo Mein sauce again and then add to the skillet. Cook, stirring and tossing constantly, for 1-2 minutes until the sauce has thickened and the dish is warmed through.
- Serve with minced cilantro and additional hot sauce as desired.
Mij
This was s good! The blend of soy sauce, Sriracha, and oyster sauce created a perfect balance of flavors. Exactly what I was craving for! Yum!
Kristen Chidsey
Love hearing that you enjoyed, Mij! Thanks for sharing 🙂