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A bowl of shrimp lo mein with noodles, broccoli, red bell peppers, mushrooms, green onions, and sesame seeds, with chopsticks placed above the bowl.
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5 from 3 votes

Shrimp Lo Mein 

🍤🥕🌶️🥦 This EASY better-than-takeout recipe has tender lo mein noodles, red bell peppers, carrots, broccoli, green onions, and plenty of juicy shrimp! This homemade recreation of the Chinese classic is ready in 30 minutes so it's perfect for busy weeknights! 
Prep Time15 minutes
Cook Time15 minutes
Course: 30-Minute Meals, Asian, Dinner
Cuisine: Asian, Chinese, Shrimp
Keyword: easy Asian noodles, Lo Mein with Shrimp, Shrimp Lo Mein
Servings: 4
Calories: 456cal

Equipment

Ingredients

Shrimp Marinade

  • 10 to 12 ounces medium shrimp peeled and deveined, with tails on or off (about 3/4 pound, fresh U20-count shrimp are what I use, see Notes below for more info)
  • 2 tablespoons soy sauce (I use reduced sodium soy sauce)
  • 1 tablespoon cornstarch
  • 1 tablespoon vegetable oil

Lo Mein

  • 8 ounces lo mein noodles (chow mein noodles, ramen noodles, or spaghetti noodles may be substituted)
  • 2 tablespoons vegetable oil divided
  • 2 to 3 cloves garlic finely minced
  • 1 tablespoon fresh ginger finely minced (or about 1 to 1 1/2 teaspoons ground ginger), or to taste
  • 1 small red bell pepper seeded and sliced into thin strips
  • 1 cup broccoli florets
  • 1 large carrot peeled and sliced into thin strips
  • 6 ounces cremini mushrooms sliced (white mushrooms or your favorite sliced mushrooms may be used; or omit if you prefer)
  • 3 green onions sliced into thin rounds
  • ¼ cup soy sauce (I use reduced sodium soy sauce)
  • 2 tablespoons oyster sauce
  • 2 tablespoons hoisin sauce
  • 1 to 2 tablespoons light brown sugar packed, or to taste
  • 1 tablespoon rice vinegar
  • 1 tablespoon toasted sesame oil

Instructions

  • Shrimp Marindade: Combine the shrimp, soy sauce, cornstarch, and vegetable oil in a small bowl, toss to combine and coat the shrimp evenly, and set aside on your counter top for about 10 minutes while you get the noodles boiling and slice/chop the other veggies.
    Raw shrimp marinating in a wooden bowl, surrounded by small bowls containing dark sauce, chopped garlic, and sliced vegetables.
  • Noodles: Cook according to the package instructions until al dente; tip - don't overcook or the lo mein will be mushy. Drain and rinse under cold water to prevent sticking; set aside.
  • Cook the Shrimp: To a large skillet, add the marinated shrimp and saute over medium-high heat for about 4 minutes or as needed until the shrimp are cooked and golden, flipping once halfway through. Tip - Shrimp cook very quickly so take care not to overcook them or they'll be rubbery and tough. When they're done, set them aside on a plate.
    Shrimp being sautéed in a white skillet with a reddish sauce, surrounded by some oil and seasoning.
  • Aromatics: Add the additional tablespoon of oil to the same skillet (don't wipe it out), and add the garlic, ginger, and cook for about 1 minute, or until fragrant; stir nearly continuously.
    Sliced red bell peppers, broccoli florets, carrot sticks, and sliced mushrooms are arranged in a skillet on top of a cooking surface.
  • Veggies: Add the bell peppers, broccoli, carrots, mushrooms, and saute for about 4-5 minutes, or until the veggies are crisp-tender; stir very frequently.
    Shrimp stir-fry with broccoli, red bell peppers, mushrooms, and carrots in a large pan on a stovetop.
  • Combine: Add the cooked shrimp and the cooked noodles into the skillet.
    A skillet containing cooked noodles, stir-fried vegetables, pieces of chicken, and sauce, all partially mixed together on a stovetop.
  • Sauce: To a small bowl, quickly whisk together the soy sauce, oyster sauce, hoisin sauce, brown sugar, rice vinegar, sesame oil, and pour it over everything in the skillet, and toss to incorporate and coat evenly. Cook for a minute or two, just to rewarm the noodles and shrimp, as desired.
  • Taste and Garnish: Taste and as desired, add salt, pepper, additional soy/oyster/hoisin sauces, red pepper flakes for heat, additional rice vinegar for sharpness, additional brown sugar for more sweetness. Tweak until you find the perfect balance and then garnish with green onions, as desired, and serve warm and fresh.
    Bowl of stir-fried noodles with shrimp, red bell peppers, broccoli, mushrooms, and green onions, topped with sesame seeds.

Video

Notes

Shrimp - When shrimp is the star of the show in any recipe, I always like to use fresh shrimp. I use peeled and deveined shrimp, with the tails still on and intact for visual effect, that I purchase from the seafood counter at my local grocery store. However, based on availability or your budget, you may use frozen shrimp. Make sure you know are aware if they are uncooked frozen shrimp OR cooked frozen shrimp.
 
Important Frozen Shrimp Tips – If using the former, thaw them and proceed with the recipe like you would if using fresh shrimp. If using the later (shrimp that have already been cooked, then frozen), I suggest not adding them until the very end of the recipe, when you add the sauce. You just want to warm them through and not actually cook them (again, since they’ve already been cooked once and then frozen).
 
Storage: Leftovers will keep airtight in the fridge for up to 3-4 days or in the freezer for up to 1-2 months. Reheat in the microwave for about 30 seconds, or as desired. 
 
Adapted from Pork Lo Mein
 

Nutrition

Serving: 1serving | Calories: 456cal | Carbohydrates: 60g | Protein: 20g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 2286mg | Potassium: 558mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3839IU | Vitamin C: 61mg | Calcium: 85mg | Iron: 2mg
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