Shrimp Lo Mein is a dish that combines ease and big flavor!
Saucy noodles, vegetables, and shrimp make take out a thing of the past!
Shrimp Lo Mein is one of those recognizable names that we have seen over and over again on take-out menus. It’s sort of like pork chops; always on the menu but often overlooked.
To me, Lo Mein has always been found in a can. I know, gross right. It was a blue can that I would buy in college.
The blue can was found in the Asian section of the grocery store. It was exotic to me and cheaper than ordering from a restaurant.
It’s been years since I even thought of those cans. I realize now how easy it is to recreate your favorite take-out dish right at home.
What Is Shrimp Lo Mein
Lo Mein is a Chinese dish that is usually made with egg noodles. It often contains vegetables and some sort of protein, although it can be served as a vegetarian dish as well.
The noodles, vegetables, and meat are tossed together in a soy-based sauce that is light and flavorful.
How To Make Shrimp Lo Mein
STEP ONE – Cook pasta according to package directions, adding the shrimp during the last minute of cook time; drain and reserve 1/2 cup of the cooking liquid.
STEP TWO – Heat vegetable oil in a large skillet over medium heat. Add red pepper, mushrooms, and bok choy. Cook vegetables for 1 minute. Add 1/4 cup of reserved cooking liquid and steam vegetables until they have softened. Add pasta and shrimp back to the skillet and toss with the vegetables.
STEP THREE – In a small bowl, whisk together the soy sauce, Mirin, honey, garlic, ginger, and sesame oil. Drizzle mixture over the pasta. Add the remaining 1/4 cup of cooking liquid and stir. Cook until the mixture thickens. Serve and enjoy!
Shrimp Lo Mein Recipe Tips
I used linguini for this recipe; it holds up nicely to the veggies and the sauce. Be sure to add in the shrimp during the last couple of minutes of your linguini cook time. Feel free to use spaghetti noodles, angel hair pasta, or ramen noodles in place of the linguini!
The reserved pasta is nice and starchy, it will be used to thicken up the sauce.
For the veggies, I used bell peppers, shitake mushrooms, and bok choy. But almost any veggies can work. Other great veggies to use in lo mein are:
- Snow peas
For the sauce, if you do not have Mirin, distilled or even apple cider vinegar will do in a pinch.
How Long Does Shrimp Lo Mein Last?
If shrimp lo mein is stored properly covered in the fridge, it should last 3-4 days. To reheat, microwave the desired amount of lo mein (covered) for 2-3 minutes or until heated through. Shrimp Lo Mein is not one of those recipes that freeze particularly well.
These Crispy Homemade Egg Rolls or this Miso Soup would be great served up with this dish. After you fall in love with this shrimp lo mein, try this Chicken Chow Mein, Beef and Brussels Sprouts Stir Fry or this Chicken and Broccoli Stir Fry.
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- 1 1lb linguini
- 1 lb shrimp
- 2 teaspoon vegetable oil
- 1 red pepper thinly sliced
- 8 oz shitake mushrooms coarsely chopped
- 1 1/2 cups bok choy
- 1/3 cup soy sauce
- 2 tablespoons Mirin
- 1 tablespoon honey
- 2 cloves minced garlic
- 1 teaspoon jarred ginger
- 1 teaspoon sesame oil
- Cook pasta according to package directions, adding the shrimp during the last minute of cook time; drain and reserve 1/2 cup of the cooking liquid.
- Heat vegetable oil in large skillet. Add red pepper, mushrooms and bok choy. Cook vegetables for 1 minutes. Add 1/4 cup of reserved cooking liquid and steam vegetables until they have softened. Add pasta and shrimp back to the skillet and toss with the vegetables.
- In a small bowl, whisk together the soy sauce, Mirin, honey, garlic, ginger and sesame oil. Drizzle mixture over the pasta. Add remaining 1/4 cup of cooking liquid and stir. Cook until mixture thickens. Serve.
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Nutrition InformationYield 6
Amount Per Serving Calories 403Total Fat 5gSaturated Fat 1gCholesterol 95mgSodium 1217mgFiber 4gSugar 7gProtein 23g