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Shrimp Lo Mein Recipe

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Learn how to make shrimp lo mein at home with this quick, easy, and delicious recipe. Ready in just 20 minutes!

  • Total Time: 20 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 8 ounces lo mein noodles
  • 2 tablespoons extra virgin olive oil
  • 1 medium carrot, peeled and thinly sliced
  • 1 pound medium-sized raw shrimp, peeled and deveined
  • 1 tablespoon minced garlic
  • ⅓ cup low-sodium soy sauce (ensuring it is completely alcohol-free, such as tamarind-based soy sauce or non-fermented options).
  • 1 cup green onion, roughly chopped, plus more for garnish
  • 1 teaspoon crushed red pepper flakes (optional)

Instructions

  1. Cook the noodles: Start by cooking the lo mein noodles according to the package instructions. Don’t forget to salt the water! Once they’re done, drain and set them aside. I like to toss them in a tiny drizzle of oil to keep them from sticking.
  2. Sauté the veggies and shrimp: Heat up your olive oil in a large skillet or wok over medium heat. Add the sliced carrots and let them cook for about 2 minutes—you’re looking for a slight tenderness while keeping some crunch. Push them to the side of the skillet and toss in the shrimp. Cook until they turn pink and opaque, about 3 minutes. A little tip: don’t overcrowd the pan, or the shrimp will steam instead of sauté.
  3. Add the aromatics: Stir in the minced garlic. Cook it just until fragrant—about 30 seconds to a minute—because burned garlic can turn bitter.
  4. Bring it all together: Add the soy sauce, green onions, cooked noodles, and red pepper flakes (if using). Toss everything together until the noodles are evenly coated and heated through. This usually takes 2-3 minutes.
  5. Garnish and serve: Remove from heat, sprinkle with extra green onions, and serve immediately.

Notes

Shrimp lo mein makes excellent leftovers, and reheating it is super easy. Store it in an airtight container in the fridge for up to 3 days. When reheating, I recommend using a skillet instead of a microwave to keep the noodles from turning mushy. Add a splash of soy sauce or water to revive the sauce and toss until heated through.

Avoid freezing this dish—the noodles can get soggy, and the shrimp texture can change.

  • Author: Soraya
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Dinner