Shrimp Lo Mein Recipe

If you’re craving a quick, flavorful meal that feels a little fancy but is surprisingly easy to pull off, this Shrimp Lo Mein Recipe is exactly what you need. I absolutely love how this dish comes together with tender shrimp, crisp veggies, and perfectly sauced noodles—comfort food with a fresh, vibrant twist. It’s one of those go-to dinners I make when I want something satisfying but without spending hours in the kitchen.

What makes this Shrimp Lo Mein Recipe special is its balance—the sauce has just the right mix of savory, sweet, and a touch of tanginess, making every bite memorable. Whether you’re cooking for family or impressing friends, you’ll find that it’s wonderfully customizable and always a crowd-pleaser. Plus, it works great for a busy weeknight when you want something homemade and delicious!

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Ingredients You’ll Need

The ingredients for this Shrimp Lo Mein Recipe come together to create a harmony of flavors and textures. Using fresh lo mein noodles if you can find them really makes a difference, but dried works well too if you prepare them right. The sauce is a quick blend of pantry staples that elevates the entire dish without any fuss.

• Lo Mein Noodles: Fresh noodles cook quickly and have a great chew, but dried noodles are a convenient backup.
• Light & Dark Soy Sauce: Light soy sauce adds saltiness; dark soy sauce gives depth and color.
• Shaoxing Wine: This authentic cooking wine adds a subtle touch of complexity and aroma.
• Oyster Sauce: Key for that savory, slightly sweet umami punch.
• Granulated Sugar: Balances the salty and savory notes just right.
• Toasted Sesame Oil: Adds a nutty aroma you’ll notice instantly.
• Ground White Pepper: Delivers warmth without overwhelming the other flavors.
• Scallions: Dividing the light and dark parts helps layer flavors and textures.
• Vegetable Oil: Neutral oil works best for high-heat stir-frying.
• Carrots & Snow Peas: These crisp veggies bring freshness and color.
• Water Chestnuts & Bamboo Shoots: For that unique crunch and earthy flavor.
• Raw Shrimp: Peeled and deveined for easy cooking and eating.
• Garlic & Ginger: The foundation of flavor that brightens the dish.
• Mung Bean Sprouts: Adds a light crunch right before serving.
• Extra Soy Sauce, Chili Oil & Rice Vinegar: Optional at the table so everyone can customize their bite.

Variations

I love that this Shrimp Lo Mein Recipe is super flexible—so feel free to tweak it to your liking! Whether you want to make it vegetarian, add more heat, or swap ingredients depending on what’s in your fridge, the sky’s the limit. Here are some ways I’ve played around with it that you might enjoy too.

• Protein Swaps: I sometimes switch shrimp with chicken or tofu—just adjust cooking time accordingly, and it’s just as delicious.
• Veggie Boost: Throw in mushrooms, bell peppers, or broccoli for extra color and nutrition.
• Heat Lovers: Adding chili garlic sauce or fresh sliced chilies amps up the spice level perfectly.
• Gluten-Free Version: Use rice noodles and tamari instead of soy sauce to keep things allergy-friendly.

How to Make Shrimp Lo Mein Recipe

Step 1: Cook the Noodles Just Right

Start by boiling your lo mein noodles in lightly salted water for about 3-5 minutes until they’re just al dente—meaning they’re tender but still have a little bite. Quick rinse under cold water stops the cooking process and prevents sticking. Set them aside—you’ll toss these in the stir-fry last to soak up all that beautiful sauce without getting mushy.

Step 2: Whisk Together the Sauce

While the noodles are cooking, combine your light and dark soy sauces, Shaoxing wine, oyster sauce, granulated sugar, toasted sesame oil, and a pinch of white pepper in a bowl. Give it a good whisk until the sugar dissolves and the mixture looks glossy. This sauce is where all the magic happens—it’s savory, slightly sweet, and super fragrant.

Step 3: Prep Veggies and Scallions

Cut the scallions by splitting the white and light green parts (thinly sliced) from the dark green segments, which you’ll add at the end for a fresh, crisp bite. This layering of scallions adds fun texture and bursts of flavor throughout. Also, prep your other veggies, like shredding carrots and trimming snow peas, so everything is ready to go for a fast stir-fry.

Step 4: Stir-Fry the Veggies and Shrimp

Heat your wok or large skillet over high heat until it’s smoking hot—this is key for that great stir-fry flavor. Add a tablespoon of vegetable oil to sauté carrots, snow peas, water chestnuts, and bamboo shoots for about 2 minutes until crisp-tender. Remove them, then add another tablespoon of oil to the pan for the shrimp. Cook your shrimp just until pink and starting to brown on the edges—about 2-3 minutes—and then set them aside with the veggies.

Step 5: Flavor Boost with Garlic, Ginger, and Scallions

In the last tablespoon of oil, toss in minced garlic, grated ginger, and those white and light green scallions. Stir-fry for just about a minute until fragrant—it smells amazing here! Then, add back your shrimp, veggies, noodles, and mung bean sprouts. Toss everything together gently but thoroughly.

Step 6: Finish with the Sauce and Serve

Pour your sauce mixture around the edges of the pan so it heats through without immediately drowning the noodles. Add in the dark green scallion parts, and toss everything for 1-2 minutes so the sauce coats everything evenly. Give it a quick taste—you might want a little extra soy sauce or white pepper if you like. Serve it hot or warm, and don’t be shy with extra soy sauce, chili oil, or even a splash of rice vinegar at the table to tailor each bite.

How to Serve Shrimp Lo Mein Recipe

Garnishes

I’m a big fan of fresh garnishes here to brighten things up—sprinkle chopped scallions or fresh cilantro on top. Sometimes I add a few toasted sesame seeds for a bit of crunch and nuttiness. A wedge of lime on the side is also great if you like a little citrus zing to cut through the richness.

Side Dishes

My go-to sides are simple and let the lo mein shine. Steamed dumplings or spring rolls complement the dish perfectly when you want a fuller meal. I also love a crisp Asian cucumber salad or quick pickled veggies alongside to add some refreshing acidity.

Creative Ways to Present

For special occasions, I like to plate this Shrimp Lo Mein Recipe in bowls topped with edible flowers and a drizzle of chili oil for a restaurant-worthy look. Serving it family-style on a large platter with fresh herbs creates a fun, shared meal vibe. Even mini lettuce wraps with the lo mein filling can be a playful, interactive way to enjoy it.

Make Ahead and Storage

Storing Leftovers

I store leftover Shrimp Lo Mein in an airtight container in the refrigerator, and it usually keeps well for up to 3 days. The key is to cool it completely before sealing to keep everything fresh and prevent sogginess. When you open it, you’ll find the flavors have even mellowed and melded nicely.

Freezing

While I don’t freeze lo mein often because noodles can get mushy, if you want to freeze it, I recommend separating the shrimp and veggies from noodles. Freeze them in airtight bags and then reheat and toss together when you’re ready. This method keeps textures better.

Reheating

To reheat, I gently warm the noodles and the stir-fry separately in a hot skillet or wok, then combine them just before serving. This prevents the noodles from overcooking and getting gummy. Adding a splash of soy sauce or a little broth while reheating helps revive the sauce and moisture.

FAQs

Final Thoughts

This Shrimp Lo Mein Recipe has become one of those comfort classics in my kitchen that never gets old. I love how it’s both simple and impressive enough to share with company, but also perfect for a laid-back family dinner. If you give it a try, I’m confident you’ll enjoy the harmony of flavors and textures as much as I do. Plus, once you master the method, you’ll be surprised how often you reach for it when you want something quick, tasty, and satisfying.

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