Shrimp Lo Mein is a dish that combines ease and 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
This shrimp lo mein could not be easier! It starts by preparing pasta.
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!
I also reserve a little bit of the pasta water after draining, the starchy pasta water 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
The veggies are cooked in a large skillet over medium heat for 1 minute. Add a small of the reserved cooking liquid to steam the veggies until they have softened. Add the pasta and shrimp into the skillet and toss.
For the sauce, coming Mirin (a sweet Japenese rice wine), honey, garlic, ginger, and sesame oil in a small bowl.
Chances are you have these in your cupboard. There was probably some stir-fry you made ages ago and have all those ingredients left over. Now is your chance to use those little bottles up!
Whisk to sauce ingredients until combined, and pour the sauce over the noodle mixture, turning to coat. Add reserved cooking liquid to the mixture if the sauce needs thickening. Only add the water a tablespoon at a time.
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.
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 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 403 Total Fat 5g Saturated Fat 1g Cholesterol 95mg Sodium 1217mg Fiber 4g Sugar 7g Protein 23g