Shrimp Lo Mein Recipe
A restaurant-worthy Shrimp Lo Mein with silky noodles, plump shrimp, and colorful veggies, all coated in a savory-sweet sauce that feels indulgent yet fresh.
This Shrimp Lo Mein fills the kitchen with a comforting savory aroma, and every strand of noodle glistens with a glossy, soy-scented sauce that clings to tender shrimp and crisp-tender vegetables perfectly.
It is ideal for a weeknight dinner when you want something faster than takeout but special enough to feel like a treat, and it works beautifully for meal prep since it reheats well and stores nicely in the fridge.
I love making this dish after a long day because the tender noodles and juicy shrimp feel deeply satisfying yet still light, and it is the kind of recipe I turn to when I want a reliable crowd pleaser that always comes together quickly.
Recipe at a Glance
Ingredients
Noodles and Aromatics
Shrimp and Vegetables
Sauce and Seasoning
Substitutions & Variations
Step-by-Step Instructions
Prep the shrimp and vegetables
Pat the shrimp dry and season lightly with salt and pepper. Slice the bell pepper, break the broccoli into florets, julienne the carrot, and slice the snap peas or cabbage. Have your sauce ingredients measured and the cornstarch sliper ready beside the stove.
Cook the noodles
Bring a large pot of salted water to a boil. Cook the fresh noodles according to package directions or for about 2 to 3 minutes until just tender but still firm, or cook dried noodles until al dente. Drain, rinse under cool water, toss with 1 tablespoon of vegetable oil to prevent sticking, and set aside.
Sear the shrimp
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp in a single layer and sear until pink and just cooked through, about 2 to 3 minutes per side. Transfer the shrimp to a plate and set aside.
Stir-fry the aromatics and vegetables
Add the remaining tablespoon of oil to the same skillet. Toss in the minced garlic and grated ginger, stirring for about 30 seconds until fragrant. Add the white parts of the sliced green onions, the bell pepper, broccoli, carrot, and snap peas, and stir-fry for about 3 to 4 minutes until the vegetables are crisp-tender.
Deglaze and build the sauce
Pour in the soy sauce, oyster sauce, rice vinegar, honey, black pepper, and red pepper flakes if using. Stir to coat the vegetables and let the sauce bubble for about 30 seconds to awaken the flavors.
Thicken the sauce
Give the cornstarch slurry a quick stir and pour it into the skillet. Cook for 1 to 2 minutes, stirring, until the sauce turns glossy and lightly thickened.
Combine everything
Return the cooked shrimp and any collected juices to the skillet along with the cooked noodles. Toss gently but thoroughly until the noodles and shrimp are evenly coated with the savory sauce and heated through.
Finish and serve
Turn off the heat, drizzle the sesame oil over the top, and fold once more to distribute it. Taste and adjust with a little more soy sauce or vinegar if you prefer a deeper salty or tangy bite.
Garnish and portion
Divide the lo mein among warm bowls, sprinkle with sesame seeds and the green parts of the sliced green onions, and serve immediately while hot and glossy.
Pro Baker Tips
Storage & Serving Notes
Serving Suggestions
Serve this Shrimp Lo Mein in shallow bowls to showcase the glossy noodles and vibrant vegetables, pairing it with simple steamed rice or an Asian slaw.
Frequently Asked Questions
Go Make It!
This Shrimp Lo Mein is quick to toss together, deeply satisfying, and perfect for both weeknight meals and relaxed weekend dinners; I hope it becomes a trusted go to in your kitchen.