This Shrimp Lo Mein recipe highlights plump shrimp and crisp-tender vegetables intertwined with noodles in a savory sauce for an easy weeknight, one-pot meal.Â
It’s a given for our family that Lo Mein is on the list when we order takeout—it’s easy to love a plate of noodles in umami rich sauce. Shrimp Lo Mein is even better when you can make it at home to suit your preference for vegetables or you want a gluten-free option.
Shrimp Lo Mein is an easy one-pot meal.
I’ve been making this recipe for a couple of years now, adapted from Emeril’s Seafood Lo Mein recipe during our season of Test Kitchen Tuesdays, and it always satisfies.Â
Since the ingredients are available in larger grocery stores, there’s nothing exotic to track down. Also, we have used a variety of meats (check out my Beef Lo Mein recipe), vegetables, and noodles when something on the list wasn’t available.
In the photos we highlight Japanese buckwheat soba noodles with thinly sliced green beans and snow peas because it’s what we had on-hand, so feel free to make it your own.
If using beef, pork, or chicken as an alternative to shrimp, cut the meat into small, thin strips so the cooking time is kept to a minimum.
Make Your Lo Mein Low-Carb
Lo mein makes it easy to incorporate a healthy amount of vegetables for a complete low-carb meal.
Either substitute all the noodles with a mix of bell pepper, fennel, leeks, parsnip, bok choy, sugar snap peas, and Napa cabbage or reduce the amount of noodles and increase the vegetables already listed.
Simply cut vegetables into thin matchstick pieces to resemble the texture of noodles—this also helps each ingredient cook quickly.
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How to Make Shrimp Lo Mein Gluten-Free
Look for Tamari soy sauce, oyster sauce brands like Lee Kum Kee Panda Brand Green Label Oyster Flavored Sauce or Wok Mei, Red Boat Fish Sauce (found at Whole Foods), and swap wheat noodles for a variety of gluten-free Asian noodles.
Finally, if you cannot find the gluten-free substitutions at a regular grocery or health food store, you can order noodles on-line.
Shrimp Lo Mein
Ingredients
- 6 ounces thin Chinese egg noodles — fresh or dry , cooked according to package directions
- 2 tablespoons sesame oil
- 2 tablespoons coconut oil
- 1 tablespoon garlic — minced
- 1/2 cup carrots — cut into 3-4 inch matchstick size pieces
- 1/2 cup zucchini — cut into 3-4 inch matchstick size pieces
- 1/2 cup green onion tops — bias-cut in 1/4 inch pieces
- 4 ounces snow peas — ends snapped , strings removed, bias-cut into thirds
- 4 ounces French green beans (optional) — sliced in half lengthwise
- 4 ounces Brown Beech or Maitake mushrooms — trimmed from base clump and separated
- 1/4 teaspoon red pepper flakes (add more for additional spice)
- 1 pound shrimp (size: 30-40 count or larger) — peeled and deveined
For the Sauce:
- 3 tablespoons oyster sauce
- 3 tablespoons soy sauce
- 1 1/2 tablespoons fish sauce
- 2 teaspoons cornstarch
- 1/4 teaspoon white pepper
Instructions
- Bring a large pot of water to a boil. Add the noodles and cook until just tender, about 4 minutes — or according to package directions. Drain the noodles, rinse briefly with cold water. When well drained, transfer to a bowl. Toss with the sesame oil, to coat lightly and set aside.
- Combine the oyster sauce, soy sauce, fish sauce, cornstarch, and pepper in a small bowl and stir to dissolve the cornstarch.
- In a large skillet or wok, heat 2 tablespoons of coconut oil over medium heat. Add the garlic and cook for 30 seconds, stirring, or until garlic is fragrant.
- Stir in the carrots, zucchini, green onions, snow peas, green beans, mushrooms, and red pepper flakes to the skillet. Cook, stirring, for about 4 minutes.
- Add the shrimp and cook until the shrimp begin to turn pink, 2-3 minutes, stirring occasionally. Once the shrimp are no longer translucent, add the noodles to the pan and stir to combine with vegetables and shrimp.
- Lastly, gently toss the sauce with the noodles and vegetables until well coated; cook until the sauce is bubbly and thickened. Serve immediately.
Notes
Nutrition
More Delicious Shrimp Recipes
- Shrimp & Prosciutto with Smoky Honey-Mustard Sauce
- Pad Thai with Shrimp
- Grilled Thai Chili Sesame Shrimp
- Emeril’s Cajun Shrimp Stew
- Shrimp Scampi
- Seafood Chowder with Clams, Shrimp & Fish
Rachel@yourtablecloth.com says
Wish you a very happy new year
Ayesha says
This is deliciousness taken to a whole new level.Amazingg!
Judy Purcell says
Hi Ayesha, thanks for your kind comment!
Raymund says
You made that noodles perfectly! Other gluten free option can be the use of rice noodles or bean thread noodles
Gintare @Gourmantine says
This is such a colorful dish, Judy. I’ve been cooking more Chinese recently and will be sooo trying this!
ChgoJohn says
I so rarely attempt Chinese dishes, Judy. I enjoy them but getting the ingredients is often such a chore. This lo mein, though, would be easy to source. It would make a great place to start by foray into Chinese cooing. Thanks for the inspiration.
Linda says
That is a gorgeous plate!! Just like you, I prefer to make dishes at home too because those you order really don’t have enough veggies that I would like – just as you did in this recipe! And making it less of a carb meal. The photo is so colorful!
Judy Purcell says
Thanks Linda! Bring on the veggies!
mjskit says
What a delicious looking dish! A great dish to alternate with the normal holiday meals that are heavier and less healthy. I love Lo Mein but have never made it at home. Thanks for this great recipe!
Judy Purcell says
You are so right, MJ, we have made it a tradition to have Chinese right before Thanksgiving and Christmas, just for a change of pace. 🙂
John@Kitchen Riffs says
I love all noodle & pasta dishes, and Chinese ones are wonderful. I’ll take any kind of lo mien anytime! But shrimp is one of my faves, and your version is perfect. Good stuff – thanks.
Judy Purcell says
Thanks John, lo mein is easy to love. 🙂
Karen (Back Road Journal) says
This was the first Chinese dish I ever ate and your recipe looks and sounds delicious.
Judy Purcell says
Thanks Karen, it is one the first I ever tried as well, always loved it.
Maureen | Orgasmic Chef says
That’s a beautiful but quick and easy dish for this silly season we’re in. Perfect.
Judy Purcell says
This dish is all those things, thanks for saying so. 🙂