Easy Shrimp Lo Mein Recipe for a Quick, Tasty Meal

Some nights call for a steaming bowl of noodles that tastes like your favorite takeout but comes together right in your own kitchen. That’s where shrimp lo mein shines: springy noodles tossed with juicy shrimp, crisp vegetables, and a glossy savory-sweet sauce.

In just about 30 minutes, you can have this classic stir-fry on the table. If you’re eager to get straight to cooking, scroll down to the recipe card or use the Table of Contents to hop to the section you need.

Ingredients

• Shrimp – 1 pound medium shrimp (31/40 count), peeled, deveined, and patted dry
• Lo mein or egg noodles – 8 ounces (thick and chewy noodles are best; spaghetti works in a pinch)
• Garlic – 2 cloves, minced
• Ginger – 1 teaspoon freshly grated (or 1/2 teaspoon ground if that’s what you have)
• Vegetables (about 4 cups total, thinly sliced):
  • 3/4 cup bell pepper (green, red, or mixed)
  • 3/4 cup broccoli florets
  • 3/4 cup snap peas
  • 1/2 cup onion, thinly sliced
  • 1/2 cup cabbage, shredded
  • 1/2 cup celery or carrot, thinly sliced
  • 2 green onions, sliced (for garnish)
• Sauce (mix together before cooking):
  • 1/3 cup low-sodium soy sauce
  • 1 tablespoon oyster sauce
  • 3/4 cup water or unsalted chicken broth
  • 2 teaspoons cornstarch
  • 1 teaspoon sugar (optional, balances the salt)
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon toasted sesame oil (added at the end)
• Oil – 2 tablespoons neutral oil (such as canola, avocado, or peanut)
• Optional heat – pinch of red pepper flakes or 1 teaspoon chili-garlic sauce
• Salt & black pepper – to taste

Step-by-Step Instructions

Step 1: Boil the noodles

Bring a large pot of salted water to a boil. Add the noodles and cook until just shy of tender (about 1 minute less than package directions). Drain well, do not rinse, and toss with a drizzle of oil to keep them from sticking.

Step 2: Prepare the sauce

In a small bowl, whisk together soy sauce, oyster sauce, water or broth, cornstarch, sugar, and rice vinegar until smooth. Keep the sesame oil aside for finishing later.

Step 3: Sear the shrimp

Heat 1 tablespoon of oil in a wok or large skillet over high heat. Season shrimp lightly with salt and pepper, then stir-fry for about 90 seconds per side, until just pink and curled. Transfer to a plate and set aside.

Step 4: Stir-fry the vegetables

Add the remaining oil to the pan. Stir-fry onion, broccoli, and celery for about 2 minutes. Add bell peppers, snap peas, cabbage, garlic, and ginger, cooking another 2 minutes until vegetables are crisp-tender.

Step 5: Add the sauce and thicken

Pour the prepared sauce into the pan. Stir constantly until the sauce bubbles and thickens enough to coat the back of a spoon, about 1 minute.

Step 6: Toss everything together

Add the noodles and shrimp back into the pan. Toss everything well until coated in the sauce and heated through, 1–2 minutes. Finish with sesame oil and sprinkle with sliced green onions. Serve hot.

Shrimp Lo Mein Recipe

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• Author: Maya Marin
• Total Time: 27 minutes
• Yield: 4 servings 1x

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Description

This easy shrimp lo mein comes together in just 30 minutes with tender shrimp, crisp vegetables, and springy noodles tossed in a savory-sweet sauce.

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Ingredients

Scale 1x2x3x

• 1 pound medium shrimp (31/40 count), peeled and deveined, patted dry
• 8 ounces lo mein or egg noodles
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated (or 1/2 teaspoon ground)
• 3/4 cup bell pepper, thinly sliced
• 3/4 cup broccoli florets
• 3/4 cup snap peas
• 1/2 cup onion, thinly sliced
• 1/2 cup cabbage, shredded
• 1/2 cup celery or carrot, thinly sliced
• 2 green onions, sliced for garnish
• 1/3 cup low-sodium soy sauce
• 1 tablespoon oyster sauce
• 3/4 cup water or unsalted chicken broth
• 2 teaspoons cornstarch
• 1 teaspoon sugar (optional)
• 1 teaspoon rice vinegar
• 1/2 teaspoon toasted sesame oil
• 2 tablespoons neutral oil (canola, avocado, or peanut)
• Pinch red pepper flakes or 1 teaspoon chili-garlic sauce (optional)
• Salt and black pepper to taste

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Instructions

1. Boil a large pot of salted water. Cook noodles just shy of package time. Drain well and toss with a little oil.
2. In a bowl, whisk soy sauce, oyster sauce, water or broth, cornstarch, sugar, and rice vinegar until smooth. Set aside sesame oil for finishing.
3. Heat 1 tablespoon oil in a wok or large skillet over high heat. Season shrimp with salt and pepper, stir-fry 90 seconds per side until just pink. Transfer to a plate.
4. Add remaining oil to the pan. Stir-fry onion, broccoli, and celery for 2 minutes. Add bell pepper, snap peas, cabbage, garlic, and ginger. Cook another 2 minutes.
5. Pour in the prepared sauce and stir until it bubbles and thickens, about 1 minute.
6. Add noodles and shrimp back into the pan. Toss until evenly coated and heated through, 1–2 minutes. Finish with sesame oil and green onions. Serve hot.

Equipment

8 Quart Stock Pot

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Carbon Steel Wok

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Kitchen Spider Strainer

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Notes

Use medium shrimp for the best texture. Spaghetti works if you can’t find lo mein noodles. Prep all ingredients ahead of time since cooking goes quickly.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Seafood
• Method: Stir-Fry
• Cuisine: Chinese-American

Nutrition

• Serving Size: 1 serving
• Calories: 335
• Sugar: 5g
• Sodium: 960mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 4g
• Protein: 25g
• Cholesterol: 180mg

Pro Tips

• Prep before you cook – Have all veggies sliced, sauce whisked, and shrimp ready. Lo mein cooks fast, and stopping mid-stir-fry will cool the pan.
• High heat is key – A hot wok or skillet gives you that restaurant-style sear and keeps veggies crisp instead of soggy.
• Finish with sesame oil, not before – Add it right at the end for its nutty aroma; cooking it too early dulls the flavor.

Did you know? The name “lo mein” literally means “tossed noodles,” which is exactly how you’ll finish this dish in the pan.

FAQs

Can I use frozen shrimp for lo mein?
Yes, just thaw them first under cold running water and pat dry before cooking. This helps them sear instead of steaming.

What kind of noodles work best?
Traditional lo mein noodles are ideal, but fresh egg noodles, yakisoba, or even spaghetti make good substitutes if that’s what you have.

How can I make this dish vegetarian?
Swap the shrimp for tofu or mushrooms, and replace oyster sauce with a vegetarian stir-fry sauce.

Can I make shrimp lo mein ahead of time?
It’s best fresh, but you can cook the noodles and prep the veggies in advance. Stir-fry everything just before serving to keep the texture crisp.

How do I reheat leftovers?
Reheat quickly in a hot skillet with a splash of water or broth. This keeps the noodles from drying out and brings back the glossy sauce.

A Tasty Way to Wrap Up

Shrimp lo mein is one of those dishes that proves weeknight dinners don’t have to be boring. With juicy shrimp, crisp veggies, chewy noodles, and a glossy sauce, it feels like takeout but fresher and faster. Once you’ve tried it, you’ll see how easy it is to swap in your favorite vegetables or even change up the protein.

You may also like:
– Fried Fish and Shrimp Recipe
– Shrimp Egg Foo Young Recipe
– Shrimp with Lobster Sauce
– Chicken and Shrimp Carbonara

I hope this recipe finds its way into your regular rotation. Give it a try, share it with family or friends, and let me know how it turned out for you in the comments below. Until then, happy cooking!