Shrimp Lo Mein is one of those dishes that never fails to satisfy. With its glossy noodles, crisp vegetables, and tender shrimp tossed in a savory sauce, it’s the kind of meal that feels both indulgent and comforting. While many people associate it with Chinese takeout, it’s surprisingly easy to recreate at home, and the results are even more delicious.
The heart of any good lo mein is the noodles. Egg noodles are traditional, bringing a slight chew and a rich flavor that holds up well against the sauce. You can find them fresh or dried in most grocery stores or Asian markets. Once cooked, they’re stir-fried quickly with shrimp and a mix of vegetables such as bell peppers, carrots, snow peas, and cabbage.
The shrimp cook in just minutes, becoming plump and juicy in the pan. They add a delicate sweetness and a touch of luxury to the dish. You can use fresh or frozen shrimp, just make sure they’re peeled and deveined before cooking.
The sauce is where all the flavors come together. A simple combination of soy sauce, sesame oil, oyster sauce, garlic, and a hint of sugar creates a deeply savory and slightly sweet glaze. It clings to the noodles and gives every bite a perfect balance of umami and richness.
What makes Shrimp Lo Mein especially appealing is its versatility. You can add mushrooms, broccoli, bok choy, or whatever vegetables you have on hand. For a bit of heat, add crushed red pepper or a swirl of chili oil. It’s an excellent clean-out-the-fridge kind of meal, and it comes together in under 30 minutes.
Whether you’re cooking for one or feeding a family, Shrimp Lo Mein is a fast and flavorful dinner that brings the taste of your favorite Chinese restaurant into your own kitchen.
Ingredients
- 8 ounces lo mein noodles
- 1 pound shrimp peeled and deveined
- 2 tbsp vegetable oil
- 2 cloves garlic minced
- 1/2 cup carrots sliced
- 1/2 cup Bell peppers sliced
- 1/2 cup mushrooms sliced
- 1/2 cup snow peas sliced
- 1/4 cup soy sauce
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tsp sesame oil
- 1/4 tsp red pepper flakes
- Green onions sliced (for garnish)
Instructions
- Cook the lo mein noodles according to package instructions. Drain and set aside.
- In a wok or large skillet, heat the vegetable oil over high heat.
- Add the minced garlic and cook for 1 minute until fragrant.
- Add the shrimp and stir-fry for 2-3 minutes until pink and cooked through. Remove shrimp from the pan and set aside.
- In the same pan, add the sliced carrots, bell peppers, mushrooms, and snow peas. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
- In a small bowl, mix together soy sauce, oyster sauce, hoisin sauce, sesame oil, and red pepper flakes.
- Return the shrimp to the pan with the vegetables. Add the cooked noodles and sauce mixture. Stir-fry for an additional 2-3 minutes until everything is well coated and heated through.
- Garnish with sliced green onions and serve hot.
Easy to make! I just used frozen shrimp. My kids loved it.
Could’ve been better if I had fresh ingredients. Wish I had some ginger too. 2 stars.
I followed it mostly, but I didn’t have snow peas so I used zucchini and broccoli. Still tasted good, just not as crunchy. Would make again with the original veg.
The timing is pretty on point. I was worried 2-3 minutes for shrimp would overcook, but they came out juicy.
Totally agree—shrimp really can go from juicy to rubber fast. Your 2-3 min window is the sweet spot.
The noodle part was easy, but I accidentally overcooked the shrimp on high heat. Next time I’ll pull them sooner. Sauce saved it.
Perfect weeknight meal! Quick and easy, just what I needed. I added extra veggies and it turned out great!
This was a total flop in my kitchen… I’m not that great with cooking so my family didn’t like it.
Not gonna lie, I used regular spaghetti because I couldn’t find lo mein noodles… it worked enough. Garlic + sauces are doing the heavy lifting.
I followed it pretty closely, but my veggies took way longer to get crisp-tender. Still tasted great though—would cook a bit hotter next time.
I had the same thing happen—my peppers and snow peas were still kinda crunchy at 3-4 minutes. Next time I’ll blast the heat harder or give the carrots a head start. Glad the flavor still came out!
It was good but I think I added too much soy sauce. Next time I’ll use less.
Loved the flavors, especially the sesame oil and hoisin. I kept the veggies crisp-tender like the directions and it made a big difference. Would make again.
Yes! Sesame oil + hoisin is such a good combo. Crisp-tender veggies are the way—otherwise it turns into sad mush lo mein 😄
It was just okay. Kind of bland for my taste. I thought it would be more flavorful.
Super easy and quick weeknight meal. I added extra mushrooms and it got even better. Will definitely make again!
Tried this tonight—so good. The sauce combo (soy + oyster + hoisin) tastes super restaurant-y. I did add a splash of water to loosen it, but that might be my noodles.
I burnt the noodles 🙁. Guess I’m not cut out for cooking.
Surprised how quick it came together! Will definitely make this again, maybe with chicken next time.
Super easy to follow, and the flavors were on point! Can’t believe I made such a restaurant-quality dish!
7 stars if I could! My boyfriend said it was better than takeout. (He’s lying, but whatever!)
I think hoisin + oyster sauce together is a lot for me. Flavor’s okay, but it feels heavy. Could use more garlic/heat maybe.
Delicious! I added broccoli and it was amazing! You’re a genius!
I don’t know, adding broccoli might change the whole flavor. Why mess with perfection?
Thanks! Broccoli sounds like a great addition! I gotta try that next time.