This post may contain affiliate links. Please see our disclosure policy.
Skip the takeout and make this quick and easy Shrimp Lo Mein at home in just 25 minutes! Made with tender shrimp, crisp vegetables, and a perfectly balanced sweet and savory sauce, it's better for you, more flavorful, and faster than delivery.
Looking for more easy weeknight dinner recipes starring shrimp? Don't miss my recipes for shrimp stir-fry, Hunan Shrimp, General Tso shrimp, shrimp tacos, and Instant Pot shrimp boil.
Shrimp Lo Mein at a Glance
We love this shrimp lo mein for so many reasons. It's incredibly easy to make, bursting with flavor, and far more affordable (and delicious!) than takeout.
- Quick & Easy. The shrimp and veggies cook fast! So fast, that you'll want to have your noodles and sauce ready to go before touching the shimp.
- Flavorful. Juicy shrimp, tender-crisp veggies, and lo mein noodles are tossed in a savory, umami-packed sauce that's simple to prepare yet tastes restaurant-worthy.
- Forgiving & Versatile. This recipe is hard to mess up and easy to adapt. Swap in different proteins, vegetables, or even noodle varieties and still deliver a delicious dish.
Happy Cooking! xo Kristen
Notes on Ingredients
Shrimp Lo Mein is a very forgiving recipe. If you don't have an ingredient, don't rush out to buy. Look over the substitution suggestions provided and see if you can use something you already have on hand.
- 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 makes the dish a bit cumbersome to eat.
- Noodles: Fresh Chinese egg noodles or lo mein noodles are best, but can be harder to find, so feel free to use a dried variety or even spaghetti or linguine in a bind.
- 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. Mushrooms, bok choy, green beans, or even a bag of broccoli slaw or coleslaw mix are good alternatives.
- Aromatics: Minced garlic and freshly grated ginger.
- Lo Mein Sauce: Soy sauce, honey, oyster sauce, shaoxing wine, toasted sesame oil, and cornstarch to thicken. If you have a well stocked pantry, you may have everything you need. If not, browse through the substitutions provided and use what you have on hand.
Ingredient Substitutions
- 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.
- 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--so worth keeping on hand.
- Cornstarch: Is used to thicken the sauce. Feel free to replace it with arrowroot or tapioca starch.
How to Make Shrimp Lo Mein
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Prepare Noodles. Begin this recipe by bringing a large pot of water to a boil. Once boiling, drop the noodles into the boiling water and cook according to package directions.
- Prep Lo Mein Sauce. While the noodles are cooking, whisk together soy sauce, oyster sauce, Shaoxing wine, honey, hot sauce, and cornstarch until well combined and the cornstarch dissolves.
Time-Saving Tip
While the water is coming to a boil, use that time to chop the veggies for the lo mein.
- Stir Fry Shrimp. Stir fry the shrimp in heated oil until cooked through in a bit of heated oil. Once opaque and pinkish in color, remove the shrimp to a plate and set aside so you can sauté the veggies.
- Cook Vegetables Until Just Crisp-Tender. 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.
- Toss Together. 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.
More Copycat Takeout Recipes
- Instant Pot Beef and Broccoli
- Moo Goo Gai Pan
- Hunan Chicken
- Chicken and Broccoli
- Quick & Easy Homemade Ramen
- Easy Orange Chicken
- Hunan Beef
- Vegetarian Lettuce Wraps
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Shrimp Lo Mein
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.
Video
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 Mirin or dry sherry
- 2 tablespoons oyster sauce
- 1 tablespoon Sriracha
- 1 teaspoon honey, or brown sugar
- 1 teaspoon toasted sesame oil
- ¼ cup water
- 2 teaspoons cornstarch, or arrowroot starch
Stir-Fry
- ½ tablespoon oil, peanut oil, extra virgin olive oil, or canola (used in 2 steps*)
- 1 pound raw large shrimp , peeled and deveined, tail on or off
- salt and pepper to taste
- ½ tablespoon oil, peanut oil, extra virgin olive oil, or canola (used in 2 steps*)
- 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
- Cook 1 pound lo mein noodles according to package directions in a large pot of lightly salted boiling water. Once al dente, drain, and set aside.
- While the noodles are cooking, prepare the lo mein sauce by whisking together the ¼ cup reduced-sodium soy sauce, 2 tablespoons Shaoxing wine, 2 tablespoons oyster sauce, 1 tablespoon Sriracha, 1 teaspoon honey, 1 teaspoon toasted sesame oil, ¼ cup water, and 2 teaspoons cornstarch in a large glass measuring cup. Whisk until the cornstarch has dissolved and set aside.
- Heat a wok or large (12-inch) skillet over high heat until very hot. Add ½ tablespoon oil and 1 pound raw large 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. NOTE: If using smaller shrimp, they will cook faster.
- Add the remaining ½ tablespoon oil to the hot skillet and let heat briefly. Add in the carrots, snow peas, and red bell pepper and sauté for 2 minutes until crisp-tender.
- Add the shredded cabbage, green onions, 1 tablespoon minced garlic and 2 teaspoons grated fresh 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.
Notes
Oyster 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.
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.
Storage: 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 in a dry skillet over low heat or in the microwave on 50% power, adding a splash of water to thin if needed.
Nutrition
Calories: 389kcalCarbohydrates: 64gProtein: 19gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 95mgSodium: 881mgPotassium: 358mgFiber: 4gSugar: 4gVitamin A: 4897IUVitamin C: 54mgCalcium: 84mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @amindfullmom or tag #amindfullmom!
This shrimp lo mein was everything and more that I wanted! Thank you so much for sharing this amazing recipe
Thrilled to hear this hit the spot and appreciate you leaving a comment and review 🙂
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!
Love hearing that you enjoyed, Mij! Thanks for sharing 🙂