easy shrimp lo mein recipe

Written ByJenny Smyth Posted on
easy shrimp lo mein recipe
Jump to Recipe Jump to Video Print Recipe

The Best easy shrimp lo mein recipe

I’ve always been a fan of lo mein, and this easy shrimp lo mein recipe is one of my go-to dishes for a quick and delicious meal. Lo mein originated in the southern province of Guangdong in China, where it was traditionally served with vegetables, meat, or seafood. The dish has since spread to other parts of the world, where it’s often adapted to suit local tastes.

In this recipe, I’ve used shrimp as the protein source, which pairs perfectly with the savory sauce and crunchy vegetables. The key to making a great lo mein is to cook the noodles just right – not too hard, not too soft – so they retain their texture and don’t become mushy. To achieve this, I recommend using a wok or a large skillet with a non-stick surface.

This allows for quick stir-frying and easy cleanup. The sauce is another crucial element of this dish; I like to use a combination of soy sauce, oyster sauce (optional), and hoisin sauce for a rich and complex flavor profile. You can adjust the amount of each sauce to taste, but I find that this ratio works well for me.

This easy shrimp lo mein recipe is perfect for a weeknight dinner or a special occasion – just serve it with some steamed broccoli or other vegetables for a well-rounded meal. The best part? It’s incredibly easy to make and requires minimal prep time.

Just cook the noodles according to package instructions, heat up some oil in your wok or skillet, and start stir-frying! This dish is also relatively healthy compared to other Chinese takeout options; you can control the amount of oil used and choose healthier sauces if desired. My family loves this recipe because it’s so customizable – we like to add different vegetables or proteins depending on our mood.

My kids enjoy helping me cook the noodles and stir-frying the ingredients, making it a fun family activity.

Easy Shrimp Lo Mein

Easy Shrimp Lo Mein

4.6 from 1920 votes

This quick shrimp lo mein features tender noodles, succulent shrimp, and crisp vegetables tossed in a savory sauce. It is a 20-minute meal that tastes better than takeout.

Prep Time10 mins
Cook Time10 mins
Resting Time0 mins
Total Time20 mins
Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Lo Mein

8 oz dried lo mein noodles or spaghetti
1 lb large shrimp, peeled and deveined
2 tbsp vegetable oil, divided
2 cloves garlic, minced
1 tsp fresh ginger, grated
1 red bell pepper, thinly sliced
2 cups shredded green cabbage
3 green onions, sliced

For the Sauce

3 tbsp low-sodium soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
1 tsp sugar
1/4 cup chicken or vegetable broth
1 tsp cornstarch

👨‍🍳Directions

1Bring a large pot of salted water to a rolling boil over high heat.
2Add the lo mein noodles and cook according to package directions until al dente, usually about 3 to 4 minutes.
3Drain the noodles in a colander and rinse briefly with cold water to stop cooking; set aside.
4In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, sugar, broth, and cornstarch until the cornstarch is fully dissolved.
5Set the sauce mixture aside.
6Pat the shrimp dry with paper towels.
7Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering.
8Add the shrimp in a single layer and cook for 2 minutes per side until they turn pink and opaque; transfer to a plate.
9Add the remaining 1 tablespoon of oil to the same skillet over medium-high heat.
10Stir in the garlic and ginger and cook for 30 seconds until fragrant.
11Add the bell pepper and cabbage and stir-fry for 2 to 3 minutes until the vegetables are crisp-tender.
12Return the cooked shrimp to the skillet along with the drained noodles.
13Pour the sauce over everything and toss gently with tongs for 1 to 2 minutes until the sauce thickens and coats the noodles evenly.
14Remove from heat and sprinkle with sliced green onions before serving.

🔧Equipment

Large pot
Colander
Large skillet or wok
Small bowl
Whisk
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 14g💛Saturated Fat: 2g❤️Cholesterol: 180mg🧂Sodium: 890mg🌾Total Carbs: 48g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 28g

📝Notes

For extra heat, add a pinch of red pepper flakes with the garlic. Substitute any vegetables you have on hand, such as snap peas or carrots.

Watch Video Of How Easy Shrimp Lo Mein Works

This easy shrimp lo mein recipe is always a good idea for any occasion; whether you’re looking for a quick weeknight dinner or planning a special gathering with friends and family. The best part?

It’s incredibly versatile – feel free to customize it with your favorite ingredients or sauces! For storage, simply let it cool completely before refrigerating or freezing it.

Reheating leftovers is easy: just add some oil to your wok or skillet and stir-fry until heated through. Serve it hot over steamed vegetables or as part of a larger meal.

❓ Frequently Asked Questions About Shrimp Lo Mein

Q: What type of noodles should I use for lo mein?

For lo mein, you’ll want to use thin, yellow noodles made from wheat flour. These noodles are specifically designed for stir-frying and will hold up well to the high heat.

Q: Can I use frozen shrimp instead of fresh?

Frozen shrimp can work well in this recipe, but make sure to thaw them first before using.

Q: How do I prevent my noodles from becoming mushy?

To prevent your noodles from becoming mushy, cook them until they’re slightly undercooked – they should still have some bite but not be crunchy.

Q: Can I make this recipe vegetarian by substituting the shrimp?

You can substitute the shrimp with tofu or tempeh for a vegetarian option.

Q: How do I store leftover lo mein?

You can store leftover lo mein in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months.

Similar Posts