This quick and flavorful shrimp lo mein is your answer to busy weeknight dinners! Packed with tender shrimp, crisp vegetables, and perfectly cooked egg noodles, all tossed in a mouthwatering sauce. Ready in just 30 minutes, this restaurant-quality dish brings the perfect balance of sweet and savory right to your kitchen table. While I love making beef lo mein for Sunday dinners, this shrimp version has become my go-to for faster meals!
Why You’ll Love This Shrimp Lo Mein
- Quick 30-minute dinner solution
- One-pan recipe (plus a pot for noodles)
- Restaurant-quality taste at home
- Perfectly balanced sweet-savory sauce
- Customizable with your favorite veggies
- Makes amazing leftovers
- No fancy ingredients needed
Let me tell you – this isn’t just another noodle dish. The sauce here is absolutely magical, with that perfect blend of soy sauce, hoisin, and a touch of brown sugar that creates the most incredible glaze over the noodles. And the shrimp? They turn out perfectly pink and juicy every single time. I love how the egg noodles soak up all that wonderful sauce, while the fresh vegetables add the perfect crisp-tender bite. My family literally cheers when they see this hitting the dinner table!
The best part? You can prep all your ingredients while the water boils for the noodles, making this truly efficient for those busy evenings. And if you’re feeling creative, switch up the vegetables based on what’s in your crisper – that’s the beauty of this recipe! Just remember my number one tip: don’t overcook those shrimp – they’ll continue cooking when you add them back to the pan with the sauce.
Ingredients Overview
Let me walk you through exactly what makes this shrimp lo mein so incredibly delicious! Each ingredient plays a special role in creating that perfect balance of flavors and textures.
- Lo Mein Noodles: The star of our dish! Traditional egg noodles give that signature chewy bite. Can’t find them? Regular spaghetti works wonderfully too – I’ve made it countless times when I’m in a pinch! The key is cooking them just until al dente, as they’ll continue softening in the sauce.
- Shrimp: I always reach for medium-sized raw shrimp (16-20 count) – they’re my sweet spot for even cooking. Pat them dry before cooking; this helps achieve that perfect sear! Like my classic shrimp lo mein, the protein should be fresh and pink.
- Fresh Vegetables: My go-to mix includes crispy coleslaw blend, sweet red and yellow peppers. The coleslaw mix (with carrots and cabbage) is my time-saving trick! Want to switch it up? Snow peas, mushrooms, or baby corn work beautifully.
- The Sauce Blend: Here’s where magic happens! Equal parts soy sauce and hoisin create our base, while a touch of brown sugar balances the saltiness. Don’t skip the sesame oil – just a teaspoon transforms the entire dish!
Success Tips & Tricks
Here are my tried-and-true secrets for making this dish spectacular, just like my popular chicken spaghetti recipe:
- Temperature is key: Get your pan nice and hot before adding shrimp. You want that satisfying sizzle when they hit the surface – this ensures a perfect sear without overcooking.
- Mise en place matters: Have everything chopped and sauces mixed before starting. Once you begin cooking, this dish moves quickly!
- The noodle trick: Never rinse your noodles after cooking! That starchy coating helps the sauce cling better to every strand. I drain them well but leave that precious starch intact.
- Timing is everything: Cook shrimp just until they turn pink with a slight curl – they’ll finish cooking when returned to the pan later. Nobody likes rubbery shrimp!
Step-by-Step Instructions
Let me walk you through making this incredible shrimp lo mein – it’s easier than you might think! The key is having everything prepped and ready to go before you start cooking.
- Prepare the Sauce & Noodles:
- Whisk together soy sauce, hoisin, brown sugar, sesame oil, and water until smooth
- Cook noodles according to package directions – keep them al dente!
- Cook the Shrimp:
- Pat shrimp dry with paper towels
- Season with salt and pepper
- Cook in a large skillet over medium-high heat just until pink (about 2 minutes per side)
- Transfer to a plate and set aside
- Sauté the Vegetables:
- In the same pan, add a touch more oil
- Cook peppers and coleslaw mix until crisp-tender (about 3-4 minutes)
- Add minced garlic and ginger, cooking until fragrant
- Bring It All Together:
- Return shrimp to pan
- Pour in sauce mixture
- Add cooked noodles
- Toss everything together until well-coated and heated through
Recipe Variations
This recipe is wonderfully versatile! If you love this, you’ll definitely want to try my marry me shrimp pasta for another delicious shrimp dinner option.
Protein Swaps:
- Substitute chicken breast cut into bite-sized pieces
- Try thinly sliced beef (similar to my popular pasta recipe)
- Make it vegetarian with extra-firm tofu cubes
Veggie Variations:
- Add snap peas or snow peas for extra crunch
- Include baby corn and water chestnuts
- Toss in some mushrooms and bok choy
Sauce Adaptations:
- Add oyster sauce for extra richness
- Include chili oil for heat
- Mix in a spoonful of black bean sauce
For a cozy twist, try serving this alongside my warming chicken soup on chilly evenings. The combination is simply perfect!
FAQs & Final Thoughts
Yes! This dish stays fresh in an airtight container in the fridge for up to 3 days. When reheating, add a splash of water and stir-fry quickly in a hot pan to maintain the perfect texture. The noodles might absorb some sauce overnight, but they’ll still taste amazing!
Traditional lo mein noodles are ideal, but don’t worry if you can’t find them! Regular spaghetti works wonderfully, just like in my favorite pasta dishes. The key is cooking them al dente so they don’t get mushy when combined with the sauce.
Absolutely! Just thaw them completely under cold running water and pat them dry before cooking. Make sure to remove the tails – it makes eating much easier and more enjoyable!
If your sauce is too thick, add water one tablespoon at a time until you reach your desired consistency. If it’s too thin, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir it in while the sauce is simmering.
Final Thoughts
You’re going to love how this shrimp lo mein comes together! It’s become a regular in my kitchen rotation because it’s just so quick and satisfying. The combination of tender shrimp, crisp vegetables, and those perfect noodles in that savory-sweet sauce is simply irresistible.
Remember, cooking should be fun! Don’t stress if your noodles aren’t perfectly twirled or if you want to swap in different veggies – that’s the beauty of making it at home. I’d love to hear how your lo mein turns out and what creative twists you add to make it your own. Happy cooking, friends! 🍜✨
Shrimp Lo Mein
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
- 3 tablespoons less sodium soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon water
- 4 cups coleslaw mix or finely sliced cabbage
- 1/2 red bell pepper sliced
- 1 teaspoon grated fresh ginger
- 2 cloves garlic minced
- 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
Don’t rinse the noodles after cooking; leaving them will keep them just starchy enough to help thicken the sauce so it clings better to the shrimp and veggies.
Cook the shrimp just until pink in step 3. It will cook further once it’s added back in the final step.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the microwave or in a saucepan until heated through.
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