Shrimp Lo Mein Recipe

Shrimp lo mein is one of those dishes that feels fancy enough to impress but is incredibly easy to whip up, even on a busy weeknight. What makes this recipe so special is its perfect balance of flavors—savory soy sauce, tender shrimp, and a hint of sweetness from the sautéed carrots. Plus, the entire dish comes together in under 30 minutes! It’s takeout-style comfort food without leaving the house, and trust me, it’s way better than delivery.

this RECIPE

A little story about my lo mein obsession 🦐

I first fell in love with lo mein in my college days when takeout was practically a food group. The smell of that savory sauce clinging to chewy noodles is something I’ll never forget. Fast forward to adulthood, and I’ve learned that making lo mein at home is not only cheaper but also lets you control the ingredients (bye-bye overly greasy noodles). The first time I cooked shrimp lo mein, I was honestly surprised by how quickly it all came together—just a few pantry staples, some shrimp I had in the freezer, and a fresh carrot I almost forgot was in the crisper drawer. Now, it’s a regular part of my dinner rotation, especially when I want something quick but still satisfying.

Where does lo mein come from?

Lo mein has its roots in traditional Chinese cuisine and loosely translates to “tossed noodles.” Originating in China, it’s a dish that’s evolved as it traveled the globe. In Chinese-American cuisine, lo mein became the go-to comfort food with endless variations, thanks to its versatility. The original versions were often lighter, focusing on fresh vegetables and a light sauce. Over time, richer, soy-based sauces became more common, especially in Western adaptations. While this version leans into the takeout-inspired flavors we all know and love, it still feels fresh and light enough for a wholesome meal.

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

The beauty of this recipe is in its simplicity. Each ingredient brings something special to the table, and with a few tips, you’ll have everything you need for a delicious meal.

• Shrimp: The star of the dish! Medium-sized shrimp cook quickly, making them perfect for this recipe. Look for peeled and deveined shrimp to save time (bonus points if they’re already tail-off). If you don’t have shrimp on hand, you could swap them for chicken, tofu, or even mushrooms.
• Lo mein noodles: These egg noodles have just the right chewiness. If you can’t find lo mein noodles, spaghetti or linguine work as a great substitute—just cook them a bit al dente.
• Soy sauce: Low-sodium soy sauce adds that signature savory-salty flavor without overpowering the dish. For a gluten-free option, tamari works beautifully.
• Carrots: These add a slight sweetness and a pop of color. Slice them thinly so they cook quickly. Don’t have carrots? Snap peas or bell peppers would be delicious swaps.
• Green onions: These offer a fresh, oniony bite that balances the richness of the soy sauce. Save a few extra for garnishing—it makes the dish look so polished!
• Crushed red pepper flakes: Totally optional, but a little heat takes the dish to the next level. You can skip this if you’re cooking for kids or aren’t a fan of spice.

Kitchen gear: what you’ll need

A big skillet or wok is your best friend for this recipe. The wide surface area allows for even cooking, especially when stir-frying. If you don’t have a wok, a large non-stick skillet works just as well. A sharp knife will also come in handy for slicing those carrots and chopping green onions. Oh, and don’t forget a pair of tongs or chopsticks for tossing the noodles into the sauce—it makes mixing everything so much easier.

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

Step 1: Cook the noodles

Start by boiling your lo mein noodles according to the package instructions. Drain them well and set aside. Pro tip: Toss the cooked noodles with a drizzle of olive oil to prevent them from sticking together.

Step 2: Prep and sauté the veggies

In your skillet or wok, heat the olive oil over medium heat. Once it’s hot, toss in your sliced carrots and sauté for about two minutes. They should start to soften but still have a slight crunch.

Step 3: Add the shrimp

Push the carrots to the side of the skillet and add your shrimp. Let them cook undisturbed for about three minutes, or until they turn pink and opaque. Once they’re cooked, stir everything together.

Step 4: Build the sauce

Add the minced garlic, soy sauce, and chopped green onions to the skillet. Toss everything together, making sure the shrimp and carrots are evenly coated.

Step 5: Toss in the noodles

Finally, add your cooked noodles and sprinkle in the crushed red pepper flakes if you’re using them. Stir everything together for 2-3 minutes until the noodles are heated through and coated in the sauce. Remove from the heat and garnish with extra green onions before serving.

Variations to try (because who doesn’t love options?)

• Vegetarian lo mein: Skip the shrimp and load up on veggies like broccoli, snap peas, or mushrooms. Tofu is also a great protein alternative.
• Gluten-free version: Swap the lo mein noodles for gluten-free rice noodles and use tamari instead of soy sauce.
• Seasonal flair: Add whatever veggies are in season! In the spring, asparagus or sugar snap peas are wonderful. In the fall, try thinly sliced cabbage or even roasted butternut squash.
• International fusion: For a Thai-inspired lo mein, add a splash of fish sauce and a squeeze of lime juice. Or go Korean-style with a dollop of gochujang (Korean chili paste) for a smoky kick.

How to serve it (and make it look amazing)

Shrimp lo mein is a meal all on its own, but a little extra flair never hurts! Serve it in a shallow bowl or on a plate with a sprinkle of green onions and maybe even sesame seeds for texture. Pair it with a simple side salad or steamed edamame for a bit of contrast. If you’re feeling fancy, plate it with chopsticks for a takeout-inspired touch.

Drinks to pair with shrimp lo mein

• Iced green tea: The light, earthy flavor of green tea complements the rich soy sauce beautifully.
• Lemon-infused water: Sometimes, simplicity is best. A slice of lemon in sparkling water is refreshing and helps cleanse your palate.
• Ginger ale: The slight sweetness and spiciness of ginger ale balance the savory notes of the lo mein perfectly.
• Coconut water: For a tropical vibe, coconut water adds a touch of natural sweetness without overpowering the dish.
• Homemade iced tea: Brew some black tea and sweeten it with honey for a comforting, slightly sweet drink that pairs well with the noodles.

Storage and reheating tips

Got leftovers? Lucky you! Shrimp lo mein stores beautifully. Place it in an airtight container and refrigerate for up to three days. To reheat, warm it in a skillet over medium heat with a splash of water to loosen the sauce. Avoid microwaving if you can—it can make the shrimp rubbery.

If you want to freeze the dish, I recommend doing so without the noodles (they can get mushy). Instead, freeze the shrimp and veggie mixture, then cook fresh noodles when you’re ready to serve.

Adjusting for a crowd

This recipe makes about four servings, but it’s easy to scale up or down. If you’re cooking for a larger group, double all the ingredients and use a bigger wok or skillet to avoid overcrowding. For smaller portions, simply halve the recipe. Just keep in mind that shrimp cooks quickly, so you won’t need to adjust the cooking time much.

Common questions about shrimp lo mein

1. Can I use frozen shrimp?

Absolutely! Just make sure to thaw them first by running them under cold water for a few minutes.

2. What can I substitute for lo mein noodles?

Spaghetti or linguine are great substitutes if you can’t find lo mein noodles. Just cook them al dente.

3. How do I make it less salty?

Opt for low-sodium soy sauce, and you can always dilute the sauce with a splash of water or broth.

4. Can I make it spicy?

Of course! Add more crushed red pepper flakes, or drizzle in some sriracha for an extra kick.

5. How do I avoid overcooking the shrimp?

Keep an eye on the color—shrimp turn pink and opaque when done. Overcooking can make them tough, so three minutes is usually perfect.

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