Shrimp Lo Mein Recipe

There’s just something about shrimp lo mein that feels like the ultimate weeknight indulgence. It’s fast, packed with savory flavors, and comes together in a single pan—my kind of recipe! Whether you’re tackling a busy day or just craving a takeout-style dish without the delivery wait, this shrimp lo mein is the perfect solution. The tender shrimp, chewy noodles, and aromatic soy-garlic sauce create a dish that feels fancy but couldn’t be easier to whip up.

I first made this recipe on a whim after finding some forgotten shrimp in my freezer. It was one of those “What do I have in the fridge?” moments where everything seemed random—carrots, green onions, noodles—but together, they created magic. The kitchen smelled like my favorite noodle spot, and I was amazed at how quickly it came together. I’ve been hooked ever since, and now it’s a go-to when I want comfort food with minimal effort.

this RECIPE

The backstory of lo mein

Lo mein, which translates to “tossed noodles” in Cantonese, has long been a staple in Chinese cuisine. Originating in southern China, it traditionally features wheat-based noodles that are boiled, then stirred into a flavorful sauce. Unlike chow mein, where noodles are stir-fried until crispy, lo mein noodles remain soft, soaking up all the rich flavors of the sauce. Over time, this dish has been embraced globally, adapting to regional ingredients and tastes. Today’s versions often include everything from beef to tofu, but shrimp remains a classic choice for its delicate sweetness and quick cooking time.

Let’s talk ingredients: Shrimp, noodles, and a whole lot of flavor

Each ingredient in this shrimp lo mein plays an important role, and there’s plenty of room to make it your own:

• Shrimp: The star of the show! Medium-sized shrimp cook quickly and add a mild, slightly sweet flavor to the dish. Look for fresh or frozen shrimp that are already peeled and deveined to save time. If you’re out of shrimp, try substituting with thinly sliced chicken or tofu for a different twist.
• Lo mein noodles: These are the foundation of the dish. They’re slightly chewy and perfect for soaking up the sauce. If you can’t find lo mein noodles, spaghetti or linguine works surprisingly well as a substitute.
• Carrot: Adds a touch of sweetness and crunch. Thinly slicing the carrot helps it cook quickly. If carrots aren’t your thing, try snap peas, broccoli, or even bell peppers for some extra color.
• Green onions: They add freshness and a pop of color. Save a few extra for garnish—they make the dish look so inviting!
• Soy sauce: This is where the dish gets its signature umami flavor. Opt for low-sodium soy sauce, and if you need a gluten-free option, tamari is a fantastic substitute.
• Garlic and crushed red pepper flakes: Garlic gives the dish its aromatic base, while the red pepper flakes bring optional heat. Feel free to adjust the spice level to suit your taste.

Kitchen gear: What you need (and what you can skip)

One of the best things about shrimp lo mein is how simple the equipment list is. You likely already have what you need:

• Large skillet or wok: A wok is ideal because its shape makes stirring and tossing a breeze. If you don’t have one, a large, deep skillet will work just fine.
• Tongs or a spatula: These are perfect for stirring and ensuring everything cooks evenly.
• Strainer: For draining the noodles once they’re cooked.

That’s it! No fancy gadgets required.

Step-by-step: How to make shrimp lo mein

Let’s dive into the fun part—cooking! Here’s how to bring this dish together, step by step:

1. Cook the noodles: Start by boiling your lo mein noodles according to the package instructions. Make sure not to overcook them—you want them firm enough to hold up in the stir-fry. Drain and set them aside.
2. Heat the skillet: Add the olive oil to your skillet or wok over medium heat. Let it get hot enough that a carrot sizzle-test works (just drop a tiny piece in to check).
3. Cook the carrots: Toss in the sliced carrots and sauté them for about 2 minutes. This softens them slightly while keeping some crunch.
4. Add the shrimp: Push the carrots to the side and add your shrimp. Let them cook for about 3 minutes, flipping halfway through. You’ll know they’re done when they turn pink and opaque.
5. Combine everything: Stir in the minced garlic and let it cook for about 30 seconds (just until fragrant). Then add the noodles, soy sauce, green onions, and red pepper flakes (if using). Stir everything together and cook for 2-3 minutes until the noodles are coated and heated through.
6. Garnish and serve: Remove the pan from the heat and sprinkle extra green onions on top for a bright, fresh finish.

Variations to make this your own

This recipe is super flexible, so don’t be afraid to experiment! Here are some ideas:

• Vegetarian: Swap out the shrimp for tofu or a mix of mushrooms. Shiitake mushrooms, in particular, add a nice umami kick.
• Gluten-free: Use rice noodles or gluten-free spaghetti, and make sure to use tamari instead of soy sauce.
• Extra veggies: Feel free to toss in bell peppers, broccoli, or baby corn. Just chop them small so they cook quickly.
• Seasonal swaps: In the spring, try adding snap peas or asparagus. During fall, thinly sliced sweet potatoes would be a fun addition.

I once tried this recipe with leftover roasted Brussels sprouts—sounds odd, but it worked surprisingly well!

Serving and presentation ideas

Shrimp lo mein is best served piping hot straight from the pan. Pile it high on a wide platter or serve it in individual bowls for a cozy, casual vibe. Sprinkle some sesame seeds on top for a bit of crunch, and don’t forget those extra green onions for garnish. If you’re hosting, pair it with a simple cucumber salad or steamed dumplings for a complete meal.

What to drink with shrimp lo mein?

Drinks pair beautifully with this dish. Here are some of my favorites:

• Iced green tea: Its light, earthy flavor complements the savory noodles without overpowering them.
• Ginger ale or ginger tea: The zing of ginger adds a refreshing contrast.
• Sparkling water with lime: Simple, crisp, and palate-cleansing—it’s always a good choice.

If you’re feeling adventurous, try a homemade mocktail like a cucumber mint cooler or a pineapple spritzer!

Storing and reheating tips

If you have leftovers (lucky you!), shrimp lo mein keeps well in the fridge for up to 3 days. Store it in an airtight container to keep the flavors fresh. To reheat, I recommend using a skillet over medium heat with a splash of water or soy sauce to keep the noodles from drying out. The microwave works too, but stir halfway through to heat everything evenly.

Pro tip: Don’t freeze this dish—the texture of the noodles and shrimp doesn’t hold up well after thawing.

Adjusting for different serving sizes

This recipe makes about 4 servings, but it’s easy to scale up or down. If you’re cooking for two, halve the ingredients but keep an eye on cooking times—shrimp cook fast, no matter the quantity! For a larger crowd, double everything and grab a bigger skillet (or work in batches if needed).

Troubleshooting common issues

• Noodles sticking together? Toss them with a bit of oil after draining to prevent clumping.
• Shrimp overcooked? Remember, shrimp cook quickly—watch for that pink, opaque color and pull them off the heat right away.
• Too salty? Use low-sodium soy sauce and taste as you go. You can always add more, but it’s hard to take it back.

Why you should try shrimp lo mein tonight

Shrimp lo mein is one of those dishes that checks all the boxes: quick, flavorful, and endlessly customizable. It’s perfect for a busy weeknight, a lazy weekend dinner, or even as a crowd-pleaser for gatherings. Once you try it, you’ll wonder why you ever waited for takeout—it’s that good. So grab your wok (or skillet), your favorite noodles, and some shrimp, and let’s get cooking!

Frequently asked questions

1. Can I use frozen shrimp?
Absolutely! Just make sure to thaw them first. You can do this quickly by running them under cold water for a few minutes.

2. What’s the best way to slice carrots for lo mein?
Thinly slicing them into matchsticks works best—they’ll cook faster and blend seamlessly into the dish.

3. Can I make this dish ahead of time?
Lo mein is best served fresh, but you can prep the ingredients (slice the veggies, peel the shrimp) ahead of time to save effort.

4. How do I make it spicier?
Add more crushed red pepper flakes or a splash of chili oil during the final stir.

5. Is it okay to use other noodles?
Totally! Spaghetti, udon, or rice noodles are great substitutes if you can’t find lo mein noodles.

Print