Packed with flavor, this shrimp lo mein recipe has tender juicy shrimp, veggies, and egg noodles in a simple sauce.
We love to make our own stir-fries at home to keep things fresh and healthy!
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What Is Shrimp Lo Mein?
The difference between lo mein and chow mein is the noodles. While the dishes are fairly similar, there are some differences. Chow mein noodles are typically fried, while lo mein noodles are steamed.
I add shrimp because it tastes great and it a quick protein to cook. You can also make chicken lo mein or even just serve it with veggies!
This recipe is perfect for busy weeknights, it only takes about 30 minutes!
What You’ll Need For Shrimp Lo Mein
I use egg noodles which you can either buy dried or fresh at the grocery store (often found near the tofu). They can be replaced with spaghetti.
Shrimp: Use raw, peeled, and deveined medium-sized shrimp with the tails removed. If using frozen shrimp, run under cold water to thaw before adding them to the saucepan.
Vegetables: Fresh coleslaw mix, red peppers, and yellow peppers add some color to this dish! Try zucchini, baby corn, chopped spinach, or mushrooms to mix it up a bit!
Lo Mein Sauce: Soy sauce, hoisin, brown sugar, and sesame oil are mixed with water to create this sweet & savory sauce!
Optional toppers: Try chopped peanuts, fresh bean sprouts, chopped basil or cilantro, and a sprinkle of red pepper flakes! Don’t forget sambal or sriracha for a spicy kick!
How To Make Shrimp Lo Mein
If you can cook noodles, you can make shrimp lo mein!
- Prepare the sauce and cook the noodles
- Lightly cook the seasoned shrimp just until pink and remove from the pan.
- Add oil to the pan and saute peppers and coleslaw, add garlic and ginger.
- Return shrimp to the pan with sauce. Heat and add noodles. Serve hot.
Holly’s Tips For Shrimp Lo Mein
- Don’t rinse the noodles after cooking; leaving them will keep them just starchy enough to help thicken and cling to the shrimp and veggies.
- Cook the shrimp just until pink, it will cook further once it’s added back in the final step.
- Shrimp lo mein makes a great next-day lunch for work or school, just reheat and serve.
Stir Fry Favorites
Stir Fry Favorites
- Kung Pao Chicken – sweet & spicy
- Beef and Broccoli – ready in 30 minutes
- Creamy Peanut Thai Noodles – with fresh veggies
- Sesame Ginger Bok Choy – a perfect side dish
- Easy Mongolian Beef – a reader favorite
Did you love this Shrimp Lo Mein? Be sure to leave a rating and a comment below!
Ingredients
- 4 ounces egg noodles dry uncooked, or ramen noodles, seasoning packets discarded, or 8 ounces fresh egg noodles
- 1 tablespoon vegetable oil
- 8 ounces medium shrimp peeled and deveined, tails removed
- 4 cups coleslaw mix or finely sliced cabbage
- ½ red bell pepper sliced
- 1 teaspoon grated fresh ginger
- 2 cloves garlic minced
Sauce
- 3 tablespoons less sodium soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon water
- 1 teaspoon brown sugar
- 1 teaspoon toasted sesame oil
Instructions
- Combine sauce ingredients in a small bowl and set aside.
- Cook noodles according to package directions. Drain well, do not rinse.
- Meanwhile heat oil in a large saucepan over medium-high heat. Season shrimp with salt & pepper. Add to the pan and cook just until it begins to turn pink, about 2-3 minutes. Remove from pan and set aside.
- Add more oil if needed and add coleslaw mix and bell pepper to the pan. Stirfry 3-4 minutes or until it begins to soften. Add ginger and garlic to the pan and cook 30 seconds more.
- Stir in shrimp and sauce. Cook until shrimp is cooked through, about 2 minutes. Add noodles and toss well to combine.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Entree, Lunch, Main Course
Cuisine American, Asian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
A delicious and easy meal. Far better than takeout!
it was guick and easy taste was ot ofbthi world. I would recommend this for quick and easy dinner
Thanks, Fred! So happy you enjoyed it.
I just wanted to say that this is the best Asian inspired dish I have ever made. Followed another reviewer’s review and tripled the sauce. Delicious! My husband ate two bowls of it! Will be making again.
Great recipe. Easy to make. Tripled the sauce for more liquidity.
This recipe was simple to make and my daughter and her family enjoyed this addition to my Asian themed meal tonight thoroughly! Many compiments to the chef when in actuality they should go to you. Thanks much !
just used the above recipe except didn’t have peppers and did add celery …. the only complaint in my family was that I should have added more shrimp and vegetables
My family are picky eaters and they loved it! I did omit the brown sugar. Thank you!
Thanks for sharing your substitution. So happy you guys enjoyed it, Beth!
Delicious! Everyone enjoyed it and we wouldn’t change a thing!
So happy to hear that, Michele!
It was really good but could use more veggies like sugar snap peas and bean spouts and maybe fish sauce
I made this last night and it was a huge success – I had pad of noodles and half a bag cole slaw mix that I did not use and decided to cook that so that I could have left overs the next day. That was the ONLY way to ensure that I got some the next day. I am sure that hubby will be asking me to make this again, which I gladly will cause it comes together so quickly. I can’t wait to try this with my grandchildren. They ALL love shrimp and it is a quick meal to prepare. Thanks for sharing!
That is great, Karla. We love easy and delicious meals too!
Wow better than chinese restauraunt
Loved this! Added thinly sliced celery, matchstick carrots, onions and used purple cabbage instead of coleslaw mix. Outstanding!
Excellent!
So, so easy and good! Didn’t have cabbage so I substituted zucchini. I made a double batch, but tripled the sauce. Added a shake of red pepper flakes at the end…perfection!!!
Great additions Dana! Thanks for sharing.
This recipe was great I just have to figure out how to keep the dish from drying out and yes next time I will not add in the brown sugar the hoisin sauce is sweet enough but it is a Must Try Dish
So glad you enjoyed this dish Riah!
I love the sauce it’s become my go to stir fry sauce, so simple yet so good. Tonight I substituted oyster sauce for the hoisin and swapped shrimp for chicken! The first time I thought was slightly dry this time better!
Delicious and simple to make. I omitted brown sugar because the hoison was sweet enough. Thumbs up for this one.
Super easy & tasty-just like in a restaurant!
This was delicious!
Hi Holly, I wanted to make the shrimp lo Mein recipe this week but have a question. If using Ramen noodles, how many packages? Your picture shows 3 but wanted to make sure. Thanks! Can’t wait to try this week.
The noodles pictured are egg noodles. If using ramen noodles, two 3oz packages should be enough.
Made ths tonight, a huge hit! My family loved it!! Super fast and super easy. Thank you!
So glad you enjoyed it Roni!