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! It’s absolutely delicious and perfect for any night of the week.
This homemade shrimp lo mein recipe is going to save you big bucks and long wait times because within 30 minutes you can have a large pan FULL of your favorite shrimp lo mein, ready to eat. Serve it up with other Chinese-inspired recipes like Grilled Beef Teriyaki or my Egg Drop Soup Recipe, and you’re sure to have a meal full of options.
Of course, you can also just eat the shrimp lo mein as a main dish (I do it all the time) because this recipe makes enough to fill up a small family. Then again, adding in more Chinese food side dishes means you can stretch this dish into leftovers for lunch the next day, which is also a great idea. It tastes even better after the flavors have had time to develop! A perfect meal prep idea for the week.
This tastes like one of our favorite Chinese Restaurants take out low mein. Asian recipes like this are so simple and easy to make at home that we can enjoy them whenever we want, without spending too much money. My whole family loved the juicy shrimp and soft noodles tossed together in the flavorful sauce. this dish tastes great and is always 5 stars worthy.
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 term “lo mein” actually means “tossed noodles,” so this dish is tossed noodles with shrimp (pretty accurate, huh?) The noodles, vegetables, and meat are tossed together in a soy-based sauce that is light and flavorful and then stir fry cooked until done. Every bite will have you thankful that you stayed in and didn’t order take-out. This homemade Chinese noodle dish is a perfect way to avoid long wait times, lines, and excessive spending. Making shrimp lo mein is so easy you’ll be happy you did it!
- Linguini Noodles or lo mein noodles
- Shrimp –peeled and deveined
- Vegetable Oil
- Red Bell Pepper
- Shitake Mushrooms
- Bok Choy
Lo mein sauce ingredients:
- Low Sodium Soy Sauce
- Sesame oil
For the exact quantities needed, please see the recipe card below.
How To Make Shrimp Lo Mein
- Cook pasta according to package instructions, adding the shrimp during the last minute of cook time; drain and reserve 1/2 cup of the cooking liquid.
- 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.
- In a small bowl, whisk together the soy sauce, Mirin, honey, garlic, ginger, and sesame oil.
- Drizzle the mixture over the pasta.
- Add the remaining 1/4 cup of cooking liquid and stir.
- Cook until the mixture thickens.
- Serve hot and enjoy!
- Noodles. 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! You can also use chow mein noodles for a more authentic taste.
- Mirin. If you do not have Mirin, distilled or even apple cider vinegar will do in a pinch for the sauce.
For the veggies, I used bell peppers, shitake mushrooms, and bok choy. But almost any veggies can work.
More veggies to use in lo mein are:
- Snow peas
- Sugar snap peas
- Cremini mushrooms
- Baby corn
- Water chestnuts
- Bamboo shoots
You can even add in cooked diced chunks of chicken for a chicken and shrimp lo mein combination that’s out of this world good!
What Does Reserved Pasta Water Do?
Reserving pasta water is a cool trick used by many chefs in various recipes across the world (and the internet). Using reserved pasta water will help to thicken the sauces thanks to the starchy water.
How Long Does Shrimp Lo Mein Last?
If stored properly covered in the fridge, or in an airtight container, it should last about 3-4 days. Shrimp Lo Mein is not one of those recipes that freeze particularly well so try to eat it when it is at its freshest.
How to Reheat Shrimp Lo Mein
If you want to reheat your leftovers, you can easily do this by placing your cold lo mein into a pot with the lid. Cook over medium heat for about 2-3 minutes or until the dish has been heated through. You can also just cook it in the microwave but note that it is easy to overcook the shrimp if you do it this way.
- 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.
Amount Per Serving Calories 403Total Fat 5gSaturated Fat 1gCholesterol 95mgSodium 1217mgFiber 4gSugar 7gProtein 23g