Shrimp lo mein is filled with juicy noodles, colorful veggies, and a savory-sweet sauce. Get ready to slurp up your dinner and quench those hunger pangs!

Shrimp Lo mein in a pan

Hot tip: If you love lo mein, check out our veggie lo mein and beef lo mein too!

What Is Shrimp Lo Mein?

Shrimp lo mein is a popular Chinese takeout dish consisting of thick egg noodles tossed in a sweet and savory sauce. The sauce is made up of a delicious mix of brown sugar, soy sauce, and sesame oil. Often, a protein is added such as shrimp, chicken, or beef.

Lo mein is occasionally confused with “chow mein”, but the two dishes are different. Lo mein is made with soft noodles tossed in a rich and thick sauce, whereas chow mein has thinner, crunchier noodles tossed in a lighter sauce.

Hot tip: Not sure where to find lo mein noodles? They are typically found in the Asian or international food aisle at the grocery store. Or, pop into your local Asian specialty store for more authentic noodles.

Shrimp lo mein ingredients

How To Make Shrimp Lo Mein

30 minutes and five easy steps — that’s what makes this easy shrimp lo mein recipe the best! The taste of happiness is just a noodle away.

  • Make the lo mein sauce: Stir all the sauce ingredients together (except the soy sauce) in a small bowl until well combined. Then, add in the soy sauce and stir again.
  • Cook the shrimp: In a hot skillet with sesame oil, cook the shrimp on both sides until they turn pink and develop a golden brown crust. Remove from the skillet and set aside.
  • Sauté the veggies: Dice the veggies into two-inch pieces. In the same skillet, add more sesame oil and sauté the onions until golden brown. Remove, then sauté the carrots, followed by bell peppers and broccoli (cook all the veggies separately). Once all the veggies are cooked, return them back to the skillet and press in the garlic.
  • Add the shrimp & sauce: Return the cooked shrimp to the skillet, then pour in the lo mein sauce and simmer for about two minutes.
  • Toss in the noodles: Add the noodles and toss everything to combine. Cook another minute, then remove from the heat and enjoy!

Hot tip: To cut down on time, prep the veggies as you go (cut the next batch of veggies while the previous set cooks) and cook the noodles in the meantime.

Veggie Additions

Lo mein, or any stir fry, is a great way to integrate loads of vegetables into your diet. For a super colorful dish, toss in as many different colors of veggies as you can! But — remember to cook the veggies separately to accommodate their different cook times.

  • Green: Broccoli, Chinese broccoli, bok choy, green beans, sugar snap peas, snow peas, green onions, napa cabbage
  • Beige: Water chestnuts, garlic (minced), mushrooms, bean sprouts
  • Orange/Yellow: Carrots, orange/yellow/red bell peppers, baby corn

Hot tip: If you find yourself adding tons of additional veggies, make more lo mein sauce to compensate!

Tips for the Best Shrimp Lo Mein

Is it possible to make restaurant-quality shrimp lo mein from the comfort of your own kitchen? You bet it is! Follow these tips to make the stir fry noodle dish of your dreams.

  • Substitute the noodles: Although lo mein noodles are the main ingredient, feel free to use spaghetti or linguine in a pinch. No matter which noodle you use, cook them according to package instructions. Boiling them for too long results in mushy noodles.
  • Use a cast iron skillet or wok: For the best results, use a large skillet or wok to guarantee you’ll have enough room to toss the ingredients together.
  • Layer the ingredients: It might be tempting to dump all of your ingredients in the pan at once, but in order for this dish to cook evenly, the veggies need to cook separately.
  • Double the sauce (optional): If you love extra saucy, slurpy, and flavor-filled noodles, double the sauce! However, be careful with the soy sauce as too much can make the lo mein too salty. Even low sodium soy sauce still has salt, so swap a bit of the second portion of soy sauce with beef broth instead.
  • Opt for sesame oil: It might feel natural for you to reach for olive oil, but sesame oil is best for stir frying because of its nutty flavor and high smoke point.
  • Avoid overcooking the shrimp: Shrimp cook notoriously quick, so keep an eye on them. Remove the shrimp from the skillet as soon as they turn pink and take on a bit of a sear.
  • Garnish it up: Chop up fresh green onions and sprinkle them on top right before serving. Add a sprinkle of sesame seeds if you’d like, too!

Serving Shrimp Lo Mein

Shrimp lo mein is a whole meal in itself — carbs, protein, and veggies. But what’s lo mein without a few Asian-inspired appetizers as well? If you love spring rolls, take your pick of either shrimp spring rolls or spring rolls with salmon. Or, if you want something crispy, check out these crab puffs. For a side dish to complement your lo mein, sweet and sour chicken or wonton soup make the perfect pairings.

Storing & Reheating Tips

This shrimp lo mein recipe makes about six servings, so if you find yourself with leftovers, it’s a win for you! Store them in the fridge or freezer, then reheat on the stovetop when ready to enjoy again.

  • Refrigerator: Allow the leftover shrimp lo mein to cool completely, then transfer to an airtight container and store in the fridge for 3-4 days.
  • Freezer: To store for 1-2 months, freeze the leftovers in a freezer-safe, airtight container. Thaw in the fridge overnight.
  • Reheating: Reheat leftover shrimp lo mein in a skillet over medium heat. Add a splash of water to loosen up the lo mein sauce. Avoid overheating too much, as this may result in rubbery shrimp.

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About Author

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Natalya Drozhzhin

Natalya founded Momsdish to demonstrate that placing a homemade meal on the table is not hard at all. Natalya makes cooking easier and approachable, by simplifying the ingredients, while still producing the same great taste.