Shrimp Lo Mein Recipe

There’s something irresistibly comforting about a big bowl of Shrimp Lo Mein. The combination of tender noodles, juicy shrimp, and that slightly sweet and savory sauce is a total weeknight game-changer. It’s quick, it’s easy, and it feels like takeout, but better—because you made it at home! This recipe brings restaurant-quality flavors straight to your kitchen, and you don’t need a ton of ingredients or time to make it happen. Plus, the vibrant colors of the shrimp, carrots, and green onions make it as visually pleasing as it is delicious.

this RECIPE

A little story about my love for shrimp lo mein

I remember the first time I made Shrimp Lo Mein like it was yesterday. It was a chilly Thursday evening, and I was craving takeout but didn’t feel like waiting an hour for delivery. I decided to wing it with ingredients I already had in my pantry. Let me tell you, the sizzle of the wok, the aroma of garlic hitting the hot oil, and the sight of shrimp curling up into perfect pink bites—it was love at first stir-fry. My husband walked into the kitchen, took one look at the steaming bowl of noodles, and said, “We’re never ordering takeout again, are we?” He was right!

There’s something magical about the way the soy sauce coats the noodles and shrimp, giving each bite just the right amount of salty, umami-packed goodness. And ever since that night, this dish has been a regular on our weekly menu.

The origin story of lo mein

Lo mein, which translates to “tossed noodles” in Cantonese, is a classic Chinese dish with humble roots. Unlike chow mein, where the noodles are stir-fried to crispy perfection, lo mein noodles are boiled and then tossed with sauce and stir-fried ingredients. Traditionally, lo mein is made with egg noodles and a mix of meat, seafood, and vegetables, but the dish is endlessly adaptable. Over time, it’s become a favorite across the globe, with countless variations popping up in home kitchens and restaurants alike.

This recipe keeps things simple yet authentic, focusing on the delicate balance of flavors and textures that make lo mein so special.

Let’s talk ingredients: the stars of the show

Lo mein noodles

Lo mein noodles are soft, chewy, and the perfect base for this dish. If you can’t find them, fresh egg noodles or even spaghetti work surprisingly well as substitutes. Just make sure to cook them until al dente to keep that ideal texture.

Shrimp

The shrimp are the protein highlight here—juicy, tender, and full of flavor. Go for medium-sized raw shrimp that are peeled and deveined to save yourself time. If you’re out of shrimp, chicken, tofu, or even mushrooms make great alternatives.

Carrots

Thinly sliced carrots bring a pop of color and a touch of sweetness to the dish. You can swap them out for bell peppers, snap peas, or whatever veggies you have in the fridge.

Garlic

Garlic is the flavor base that ties everything together. Freshly minced garlic is a must here—don’t settle for the jarred stuff if you can avoid it.

Soy sauce

Low-sodium soy sauce keeps this dish lighter without sacrificing flavor. If you’re avoiding soy altogether, coconut aminos or tamari are great substitutes.

Green onions

These add freshness and a slight crunch, not to mention they make the dish look beautiful. Pro tip: use the white parts for cooking and the green tops for garnish.

Red pepper flakes (optional)

A pinch of red pepper flakes adds just the right amount of heat, but feel free to skip it if you’re not into spice.

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

To make Shrimp Lo Mein, you’ll want a large skillet or wok. The high sides and even heat distribution of a wok make it ideal for stir-frying, but if you don’t have one, a non-stick skillet works just as well. A sharp knife is essential for slicing those carrots nice and thin, and a colander will come in handy for draining the noodles. If you’re feeling fancy, a pair of tongs or chopsticks makes tossing the noodles super easy—but a trusty wooden spoon will do the trick, too.

Step-by-step: my foolproof method for shrimp lo mein

1. Cook the noodles
   Start by cooking your lo mein noodles according to the package directions. Drain them well and set them aside. I like to toss them with a tiny bit of oil to keep them from sticking together.
2. Prep the skillet
   Heat up your olive oil in a large skillet or wok over medium heat. Once it’s shimmering, toss in the carrots and sauté them for about 2 minutes. They should start to soften but still have a little crunch.
3. Cook the shrimp
   Push the carrots to one side of the skillet and add the shrimp. Sauté them for about 3 minutes, or until they turn pink and opaque. Don’t overcook them—shrimp go from perfect to rubbery fast!
4. Add the aromatics and sauce
   Stir in the minced garlic, soy sauce, green onions, and cooked noodles. If you’re using red pepper flakes, sprinkle them in now. Keep stirring everything together for another 2-3 minutes, ensuring the noodles are fully coated in the sauce.
5. Finish and garnish
   Remove the skillet from the heat and garnish with more green onions. Serve immediately and bask in the glory of your homemade lo mein.

Variations you’ll love

• Vegetarian version: Swap out the shrimp for tofu, mushrooms, or even scrambled eggs.
• Gluten-free option: Use gluten-free tamari instead of soy sauce and rice noodles in place of lo mein noodles.
• Low-carb alternative: Sub zucchini noodles or spaghetti squash for the lo mein noodles.
• Seasonal twist: In summer, toss in some fresh snap peas or julienned zucchini. In winter, broccoli and baby bok choy are great additions.

Serving and presentation ideas

Serve your Shrimp Lo Mein in wide, shallow bowls so the noodles can spread out beautifully. Sprinkle a handful of fresh green onions on top for garnish. A wedge of lime on the side adds a nice citrusy touch. Pair this dish with a simple cucumber salad or steamed edamame for a complete meal.

Beverage pairings

For a refreshing drink, I love serving this dish with iced green tea or a fizzy ginger ale. If you’re in the mood for something warm, a cup of jasmine tea is a perfect match. Want to go fruity? Try a mango or pineapple mocktail—the sweetness balances the savory soy sauce beautifully.

Storage and reheating tips

Leftovers? Lucky you! Store your Shrimp Lo Mein in an airtight container in the fridge for up to 3 days. Reheat it in a skillet over medium heat with a splash of water or soy sauce to keep the noodles from drying out. Microwaving works too, but stir halfway through for even heating.

Scaling the recipe for a crowd (or just yourself)

This recipe makes about 4 servings, but it’s super easy to scale up or down. For a larger group, just double or triple the ingredients. If you’re cooking for one, halve everything but keep the garlic at full strength (because can you ever have too much garlic?). When scaling up, make sure your skillet is large enough so everything cooks evenly.

Troubleshooting common issues

• Noodles clumping together: Toss them with a little oil after draining to keep them separate.
• Shrimp overcooking: Keep a close eye on the shrimp—they only need a few minutes. Remove them as soon as they turn pink.
• Sauce too salty: Use low-sodium soy sauce or balance it out with a pinch of sugar.

Ready to make Shrimp Lo Mein?

Trust me, this dish is worth every bite! Whether you’re looking for a quick dinner, a fun recipe to impress your friends, or just a way to satisfy those takeout cravings, Shrimp Lo Mein has got you covered. Feel free to tweak it to your taste and make it your own. Happy cooking!

FAQs

1. Can I use frozen shrimp?

Absolutely! Just make sure to thaw them completely before cooking.

2. What’s the best way to slice the carrots?

Use a sharp knife or a mandoline slicer for thin, even slices.

3. Can I make this ahead of time?

It’s best enjoyed fresh, but you can prep the veggies and sauce in advance to save time.

4. Is there a way to make this spicier?

Add extra red pepper flakes or a drizzle of chili oil to kick up the heat.

5. How do I keep the noodles from sticking?

Toss them with a little oil after cooking, and make sure your skillet is hot when adding them back in.

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