Are you craving a quick, satisfying meal that’s packed with flavor? Look no further than shrimp lo mein—a versatile dish perfect for busy weeknights, cozy weekends, or impressing guests. From classic takes to creative twists, we’ve gathered 21 mouthwatering recipes to suit every taste and occasion. Get ready to stir up something delicious and find your new go-to favorite!
Garlic Butter Shrimp Lo Mein
Craving something that feels like takeout but comes together in your own kitchen? This garlic butter shrimp lo mein hits all the right notes—it’s savory, satisfying, and surprisingly simple to whip up on a busy weeknight.
Ingredients
– 8 ounces of lo mein noodles
– 1 pound of large shrimp, peeled and deveined
– 4 tablespoons of unsalted butter
– 4 cloves of garlic, minced
– 2 tablespoons of soy sauce
– 1 tablespoon of oyster sauce
– A splash of sesame oil
– A couple of green onions, sliced
– A pinch of red pepper flakes (optional for heat)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the lo mein noodles and cook for 4 minutes, stirring occasionally to prevent sticking.
3. Drain the noodles in a colander and rinse briefly with cold water to stop the cooking process; set aside.
4. Pat the shrimp dry with paper towels to ensure they sear nicely instead of steaming.
5. Melt 2 tablespoons of butter in a large skillet over medium-high heat until it sizzles.
6. Add the shrimp in a single layer and cook for 2 minutes per side, until they turn pink and opaque.
7. Remove the shrimp from the skillet and set them aside on a plate.
8. Reduce the heat to medium and add the remaining 2 tablespoons of butter to the same skillet.
9. Sauté the minced garlic for 30 seconds, just until fragrant but not browned.
10. Pour in the soy sauce and oyster sauce, stirring to combine and simmer for 1 minute.
11. Add the cooked noodles to the skillet, tossing to coat them evenly in the sauce.
12. Return the shrimp to the skillet and toss everything together for 1 minute to heat through.
13. Drizzle with a splash of sesame oil and sprinkle with sliced green onions and red pepper flakes if using.
14. Toss one final time and remove from heat.
This dish delivers a perfect balance of chewy noodles and tender shrimp, all coated in a rich, garlicky butter sauce. Try serving it straight from the skillet for a fun, family-style meal, or top with extra green onions for a fresh crunch.
Spicy Szechuan Shrimp Lo Mein
Tired of boring weeknight dinners? This spicy Szechuan shrimp lo mein comes together in under 30 minutes and packs serious flavor. You’ll love how the heat from the chili oil balances with the savory sauce.
Ingredients
– 8 ounces of lo mein noodles
– 1 pound of raw shrimp, peeled and deveined
– 2 tablespoons of vegetable oil
– 3 cloves of garlic, minced
– 1 tablespoon of fresh ginger, grated
– 1/4 cup of low-sodium soy sauce
– 2 tablespoons of oyster sauce
– 1 tablespoon of rice vinegar
– 1 teaspoon of sesame oil
– 1-2 teaspoons of Szechuan chili oil (depending on your heat preference)
– 2 cups of shredded cabbage
– 1 bell pepper, thinly sliced
– 2 green onions, chopped
– A pinch of white sugar
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the lo mein noodles and cook for 4-5 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain the noodles in a colander and rinse briefly with cold water to stop the cooking process.
4. Pat the shrimp completely dry with paper towels—this helps them sear properly instead of steaming.
5. Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat until shimmering.
6. Add the shrimp in a single layer and cook for 2 minutes per side until pink and opaque.
7. Transfer the cooked shrimp to a clean plate using tongs.
8. Add the remaining 1 tablespoon of vegetable oil to the same wok.
9. Sauté the garlic and ginger for 30 seconds until fragrant, being careful not to burn them.
10. Toss in the shredded cabbage and bell pepper, stir-frying for 3-4 minutes until slightly softened.
11. Push the vegetables to one side of the wok and pour in the soy sauce, oyster sauce, rice vinegar, sesame oil, and Szechuan chili oil.
12. Let the sauce bubble for 1 minute to thicken slightly, then stir everything together.
13. Add the cooked noodles and shrimp back to the wok, tossing to coat evenly with the sauce.
14. Sprinkle in the white sugar to balance the saltiness, then toss for another 1-2 minutes until everything is heated through.
15. Remove from heat and stir in the chopped green onions.
Outrageously good! The noodles are perfectly chewy, the shrimp stay juicy, and that Szechuan chili oil gives it a tingling heat that builds with each bite. Try topping it with extra green onions and a drizzle of chili oil for even more kick.
Coconut Curry Shrimp Lo Mein
Vividly flavorful and ready in no time, this coconut curry shrimp lo mein brings tropical vibes right to your kitchen. You’ll love how the creamy coconut milk balances the spicy curry paste, while the shrimp and noodles make it a complete meal. It’s perfect for those nights when you want something impressive but don’t want to spend hours cooking.
Ingredients
– 8 ounces of lo mein noodles
– 1 pound of large shrimp, peeled and deveined
– 2 tablespoons of vegetable oil
– 3 cloves of garlic, minced
– 1 tablespoon of fresh ginger, grated
– 2 tablespoons of red curry paste
– 1 can (13.5 ounces) of coconut milk
– a splash of soy sauce
– a squeeze of lime juice
– a handful of fresh cilantro, chopped
– a couple of green onions, sliced
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the lo mein noodles and cook according to package directions, usually about 4-5 minutes, until al dente.
3. Drain the noodles in a colander and rinse briefly with cold water to stop the cooking; set aside.
4. Pat the shrimp dry with paper towels to ensure they sear nicely instead of steaming.
5. Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 1-2 minutes.
6. Add the shrimp in a single layer and cook for 2 minutes per side, until pink and opaque.
7. Remove the shrimp from the skillet and set aside on a plate.
8. Reduce the heat to medium and add the minced garlic and grated ginger to the same skillet.
9. Sauté for 30 seconds, until fragrant, being careful not to burn them.
10. Stir in the red curry paste and cook for another 30 seconds to bloom the spices.
11. Pour in the coconut milk, scraping up any browned bits from the bottom of the skillet.
12. Bring the sauce to a gentle simmer and let it cook for 3 minutes, stirring occasionally, until slightly thickened.
13. Add the cooked noodles and shrimp back to the skillet, tossing to coat everything evenly in the sauce.
14. Stir in a splash of soy sauce and a squeeze of lime juice for brightness.
15. Remove from heat and fold in the chopped cilantro and sliced green onions.
16. Taste and adjust seasoning if needed, but avoid over-salting since the soy sauce adds saltiness.
This dish boasts a delightful contrast of tender shrimp and chewy noodles swirled in a rich, aromatic sauce. The coconut milk lends a creamy sweetness that mellows the heat from the curry, making each bite complex and satisfying. Try serving it with extra lime wedges on the side for a zesty kick or top with crushed peanuts for added crunch.
Honey Garlic Shrimp Lo Mein
Whew, what a day! You need something quick, comforting, and packed with flavor—this honey garlic shrimp lo mein is just the ticket. It’s that perfect one-pan wonder that comes together faster than you can decide what to watch on TV.
Ingredients
– 8 ounces of lo mein noodles
– 1 pound of large shrimp, peeled and deveined
– 3 cloves of garlic, minced
– 1/4 cup of soy sauce
– 2 tablespoons of honey
– 1 tablespoon of sesame oil
– 2 tablespoons of vegetable oil
– 2 cups of broccoli florets
– 1/2 cup of sliced carrots
– A splash of rice vinegar
– A pinch of red pepper flakes
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the lo mein noodles and cook for exactly 4 minutes, stirring occasionally to prevent sticking.
3. Drain the noodles in a colander and rinse under cold water to stop the cooking process; set aside.
4. Heat the vegetable oil in a large skillet or wok over medium-high heat until it shimmers.
5. Add the shrimp in a single layer and cook for 2 minutes per side, until they turn pink and opaque.
6. Remove the shrimp from the skillet and set them aside on a plate.
7. In the same skillet, add the minced garlic and sauté for 30 seconds, just until fragrant—be careful not to burn it.
8. Toss in the broccoli florets and sliced carrots, stirring frequently for about 3 minutes until they start to soften but still have a slight crunch.
9. Pour in the soy sauce, honey, sesame oil, and a splash of rice vinegar, stirring to combine everything into a glossy sauce.
10. Add the cooked noodles back to the skillet, tossing gently to coat them evenly with the sauce.
11. Return the shrimp to the skillet, sprinkle with a pinch of red pepper flakes, and toss everything together for another minute to heat through.
12. Serve immediately while hot.
So good, right? The noodles are wonderfully chewy and soak up all that sweet, savory sauce, while the shrimp stay juicy and tender. Try topping it with extra sesame seeds or a squeeze of fresh lime for a bright kick—it’s totally addictive!
Lemon Pepper Shrimp Lo Mein
Craving something that hits both fresh and savory notes? You’ve got to try this lemon pepper shrimp lo mein—it’s the perfect quick dinner that feels fancy without the fuss. Seriously, it comes together faster than takeout and tastes way better.
Ingredients
– 8 oz of lo mein noodles
– 1 lb of raw shrimp, peeled and deveined
– 2 tbsp of olive oil
– 3 cloves of garlic, minced
– 1 tbsp of lemon zest
– 2 tbsp of lemon juice
– 1 tsp of black pepper
– A splash of soy sauce
– A couple of green onions, sliced
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the lo mein noodles and cook for exactly 4 minutes, stirring occasionally to prevent sticking.
3. Drain the noodles in a colander and rinse them under cold water to stop the cooking process—this keeps them from getting mushy later.
4. Pat the shrimp dry with paper towels to ensure they sear nicely instead of steaming.
5. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
6. Add the shrimp to the skillet in a single layer and cook for 2 minutes per side until they turn pink and opaque.
7. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
8. Reduce the heat to medium and add the cooked noodles to the skillet.
9. Pour in the lemon juice, lemon zest, black pepper, and soy sauce, tossing everything together to coat evenly.
10. Cook for another 2 minutes, stirring constantly, until the noodles are heated through and the flavors meld.
11. Remove from heat and fold in the sliced green onions for a fresh crunch.
Ready to dig in? The noodles are springy and slick with that zesty lemon pepper kick, while the shrimp stay juicy and tender. Try serving it straight from the skillet with extra lemon wedges on the side for squeezing over—it’s a total crowd-pleaser that’ll have everyone asking for seconds.
Teriyaki Shrimp Lo Mein
Craving something that’s both quick and packed with flavor? You’ve got to try this teriyaki shrimp lo mein—it’s a total weeknight win that comes together in no time. Seriously, you’ll love how the sweet and savory sauce clings to every noodle and shrimp.
Ingredients
– 8 ounces of lo mein noodles
– 1 pound of large shrimp, peeled and deveined
– 2 tablespoons of vegetable oil
– 2 cloves of garlic, minced
– 1 cup of sliced bell peppers
– 1/2 cup of sliced carrots
– 1/4 cup of soy sauce
– 2 tablespoons of honey
– 1 tablespoon of rice vinegar
– A splash of sesame oil
– A pinch of red pepper flakes (optional, for heat)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the lo mein noodles and cook for 4 minutes, stirring occasionally to prevent sticking.
3. Drain the noodles in a colander and rinse under cold water to stop the cooking process; set aside.
4. In a small bowl, whisk together the soy sauce, honey, rice vinegar, and sesame oil until well combined.
5. Heat the vegetable oil in a large skillet or wok over medium-high heat until it shimmers.
6. Add the shrimp to the skillet in a single layer and cook for 2 minutes per side, until they turn pink and opaque.
7. Tip: Don’t overcrowd the shrimp—cook in batches if needed for even browning.
8. Remove the shrimp from the skillet and set aside on a plate.
9. In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.
10. Add the sliced bell peppers and carrots, stirring frequently for 3-4 minutes until they start to soften but still have a slight crunch.
11. Tip: Keep the heat high to get a nice sear on the veggies without making them mushy.
12. Pour the sauce mixture into the skillet, bringing it to a gentle simmer for 1 minute to thicken slightly.
13. Add the cooked noodles and shrimp back to the skillet, tossing everything together to coat evenly with the sauce.
14. Cook for another 2 minutes, stirring constantly, until everything is heated through.
15. Tip: If the noodles seem dry, add a tablespoon of water to loosen the sauce.
16. Remove from heat and sprinkle with red pepper flakes if using.
Oh, the texture here is everything—chewy noodles, tender shrimp, and crisp-tender veggies all coated in that glossy, umami-rich sauce. Serve it up straight from the skillet, maybe with extra sesame seeds on top for crunch, and watch it disappear fast!
Black Pepper Shrimp Lo Mein
Finally, you need a quick dinner that feels fancy but comes together in minutes. This black pepper shrimp lo mein hits all the right notes—savory, slightly spicy, and totally satisfying. It’s the kind of meal you’ll want to make again and again.
Ingredients
– 8 ounces of lo mein noodles
– 1 pound of large shrimp, peeled and deveined
– 2 tablespoons of vegetable oil
– 3 cloves of garlic, minced
– 1 tablespoon of freshly grated ginger
– 1/4 cup of low-sodium soy sauce
– 2 tablespoons of oyster sauce
– 1 teaspoon of freshly ground black pepper
– 1 cup of thinly sliced bell peppers (any color you like)
– 1/2 cup of sliced scallions
– A splash of toasted sesame oil
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the lo mein noodles and cook for 4 minutes, stirring occasionally to prevent sticking.
3. Drain the noodles in a colander and rinse under cold water to stop the cooking process; set aside.
4. Pat the shrimp dry with paper towels to ensure they sear properly instead of steaming.
5. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until it shimmers.
6. Add the shrimp in a single layer and cook for 2 minutes per side, until pink and opaque.
7. Remove the shrimp from the skillet and set aside on a plate.
8. Add the remaining 1 tablespoon of vegetable oil to the same skillet.
9. Toss in the minced garlic and grated ginger, stirring for 30 seconds until fragrant to avoid burning.
10. Add the sliced bell peppers and cook for 3 minutes, stirring occasionally, until they start to soften.
11. Pour in the soy sauce, oyster sauce, and black pepper, stirring to combine.
12. Add the cooked noodles to the skillet, tossing to coat them evenly in the sauce.
13. Return the shrimp to the skillet along with the scallions, stirring everything together for 1 minute to heat through.
14. Drizzle with a splash of toasted sesame oil just before serving for an extra layer of flavor.
15. Divide the lo mein among bowls and enjoy immediately while hot.
Dig into this dish and you’ll love the tender noodles coated in that bold, peppery sauce, with juicy shrimp and crisp veggies adding great texture. Try serving it with a sprinkle of extra scallions or a side of quick-pickled cucumbers for a refreshing contrast—it’s a weeknight winner that never disappoints.
Sweet and Sour Shrimp Lo Mein
Tired of takeout? You’ve gotta try this homemade sweet and sour shrimp lo mein—it’s faster than delivery and way more satisfying. Think tender shrimp, chewy noodles, and that perfect tangy-sweet sauce you love, all in one pan. Let’s get cooking!
Ingredients
– 8 ounces of lo mein noodles
– 1 pound of raw shrimp, peeled and deveined
– 2 tablespoons of vegetable oil
– 1 red bell pepper, thinly sliced
– 1/2 cup of pineapple chunks (fresh or canned)
– 1/4 cup of soy sauce
– 3 tablespoons of rice vinegar
– 2 tablespoons of ketchup
– 1 tablespoon of brown sugar
– 2 cloves of garlic, minced
– A pinch of red pepper flakes (optional for heat)
– Sliced green onions for garnish
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the lo mein noodles and cook for 4 minutes, stirring occasionally to prevent sticking—they should be al dente since they’ll cook more later.
3. Drain the noodles in a colander, rinse briefly with cool water to stop cooking, and set aside.
4. Pat the shrimp dry with paper towels to ensure they sear nicely instead of steaming.
5. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 2 minutes.
6. Add the shrimp in a single layer and cook for 2 minutes per side, until pink and opaque, then transfer to a plate.
7. Add the remaining 1 tablespoon of oil to the same skillet.
8. Toss in the sliced bell pepper and cook for 3 minutes, stirring occasionally, until slightly softened.
9. Stir in the minced garlic and red pepper flakes (if using) and cook for 30 seconds until fragrant.
10. Pour in the soy sauce, rice vinegar, ketchup, and brown sugar, stirring to combine into a sauce.
11. Add the pineapple chunks and let the sauce simmer for 2 minutes to thicken slightly.
12. Tip the cooked noodles and shrimp back into the skillet, tossing everything together for 1-2 minutes until heated through and well coated.
13. Garnish with sliced green onions before serving.
Heavenly, right? The noodles soak up that sweet-tangy sauce while staying springy, and the shrimp add a juicy pop. Serve it straight from the skillet for a fun family-style meal, or top with extra pineapple for a tropical twist!
Sesame Shrimp Lo Mein
Ever crave that takeout-style sesame shrimp lo mein but want to make it at home? You’re in luck—this version comes together faster than delivery and lets you control all the flavors. Plus, it’s packed with fresh ingredients and that irresistible savory-sweet sauce we all love.
Ingredients
– 8 ounces of lo mein noodles
– 1 pound of large shrimp, peeled and deveined
– 2 tablespoons of vegetable oil
– 3 cloves of garlic, minced
– 1 tablespoon of fresh ginger, grated
– 1 cup of shredded carrots
– 1 cup of sliced bell peppers
– 2 tablespoons of soy sauce
– 1 tablespoon of oyster sauce
– 1 teaspoon of sesame oil
– 1 tablespoon of brown sugar
– 2 green onions, sliced
– 1 tablespoon of sesame seeds
Instructions
1. Bring a large pot of water to a boil over high heat.
2. Add the lo mein noodles and cook for 4 minutes, or until al dente, stirring occasionally to prevent sticking.
3. Drain the noodles in a colander and rinse under cold water to stop the cooking process; set aside.
4. Pat the shrimp dry with paper towels to ensure they sear properly instead of steaming.
5. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering.
6. Add the shrimp in a single layer and cook for 2 minutes per side, until pink and opaque.
7. Remove the shrimp from the skillet and set aside on a plate.
8. Add the remaining 1 tablespoon of vegetable oil to the same skillet.
9. Stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant to avoid burning.
10. Add the shredded carrots and sliced bell peppers, stirring frequently for 3-4 minutes until slightly softened but still crisp.
11. In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, and brown sugar until the sugar dissolves.
12. Pour the sauce mixture into the skillet with the vegetables, stirring to coat evenly.
13. Add the cooked noodles and shrimp back to the skillet, tossing everything together for 1-2 minutes until heated through.
14. Sprinkle with sliced green onions and sesame seeds, then remove from heat.
15. For the best flavor, let the dish sit for a minute before serving to allow the noodles to absorb the sauce.
Perfectly chewy noodles cling to that glossy, umami-rich sauce, while the shrimp stay tender and juicy. Serve it straight from the skillet for a fun family-style meal, or top with extra sesame seeds for a crunchy finish that elevates every bite.
Chili Lime Shrimp Lo Mein
Tired of the same old takeout? This chili lime shrimp lo mein comes together faster than delivery and packs way more flavor. You’ll love how the zesty lime and spicy chili play off the savory noodles and tender shrimp.
Ingredients
– 8 ounces of lo mein noodles
– 1 pound of large shrimp, peeled and deveined
– 2 tablespoons of vegetable oil
– 3 cloves of garlic, minced
– 1 tablespoon of fresh ginger, grated
– 1/4 cup of soy sauce
– 2 tablespoons of lime juice
– 1 teaspoon of chili garlic sauce
– 1 teaspoon of brown sugar
– A handful of sliced green onions
– A sprinkle of sesame seeds
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the lo mein noodles and cook for 4 minutes, stirring occasionally to prevent sticking.
3. Drain the noodles in a colander and rinse with cold water to stop the cooking process; this keeps them from getting mushy later.
4. Pat the shrimp dry with paper towels to ensure they sear nicely instead of steaming.
5. Heat the vegetable oil in a large skillet or wok over medium-high heat until it shimmers.
6. Add the shrimp in a single layer and cook for 2 minutes per side until pink and opaque.
7. Remove the shrimp from the skillet and set aside on a plate.
8. In the same skillet, add the minced garlic and grated ginger, sautéing for 30 seconds until fragrant.
9. Pour in the soy sauce, lime juice, chili garlic sauce, and brown sugar, stirring to combine.
10. Add the cooked noodles to the skillet, tossing to coat evenly in the sauce for about 1 minute.
11. Return the shrimp to the skillet and toss everything together for another minute to heat through.
12. Stir in the sliced green onions and cook for 30 seconds more.
13. Remove from heat and sprinkle with sesame seeds before serving.
Now you’ve got a dish that’s perfectly balanced—chewy noodles, juicy shrimp, and a kick of heat and acidity. Try serving it straight from the skillet for a fun, family-style meal that’s sure to impress.
Ginger Soy Shrimp Lo Mein
Let’s be real—some nights just scream for a big bowl of noodles. Ginger soy shrimp lo mein is that perfect, quick fix when you’re craving something savory and satisfying but don’t want to spend hours in the kitchen. It’s packed with flavor and comes together faster than you can decide what to watch on TV.
Ingredients
– 8 ounces of lo mein noodles
– 1 pound of large shrimp, peeled and deveined
– 2 tablespoons of vegetable oil
– 3 cloves of garlic, minced
– 1 tablespoon of fresh ginger, grated
– 1/4 cup of low-sodium soy sauce
– 2 tablespoons of oyster sauce
– 1 teaspoon of sesame oil
– 2 cups of shredded cabbage
– 1 cup of sliced carrots
– 2 green onions, sliced
– A pinch of red pepper flakes (optional)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the lo mein noodles and cook according to the package directions, usually about 4-5 minutes, until al dente.
3. Drain the noodles in a colander and rinse briefly with cold water to stop the cooking process—this prevents them from getting mushy later.
4. Pat the shrimp dry with paper towels to ensure they sear nicely instead of steaming.
5. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering.
6. Add the shrimp in a single layer and cook for 2 minutes per side, until pink and opaque.
7. Transfer the shrimp to a plate and set aside.
8. In the same skillet, add the remaining 1 tablespoon of vegetable oil.
9. Add the minced garlic and grated ginger, stirring for 30 seconds until fragrant—be careful not to burn it.
10. Toss in the shredded cabbage and sliced carrots, cooking for 3-4 minutes until slightly softened but still crisp.
11. Pour in the soy sauce, oyster sauce, and sesame oil, stirring to combine.
12. Add the cooked noodles and shrimp back to the skillet, tossing everything together until well coated and heated through, about 2 minutes.
13. Sprinkle with sliced green onions and red pepper flakes if using.
14. Serve immediately while hot.
So, what makes this dish stand out? The noodles soak up that ginger-soy goodness while staying springy, and the shrimp adds a juicy bite. Try topping it with a fried egg for extra richness, or squeeze fresh lime over it to brighten up all those savory flavors.
Mushroom Shrimp Lo Mein
Ever have one of those nights where you just want something comforting but don’t want to spend hours in the kitchen? This mushroom shrimp lo mein hits all the right notes—it’s quick, packed with flavor, and totally satisfying.
Ingredients
– 8 oz of lo mein noodles
– 1/2 lb of raw shrimp, peeled and deveined
– 2 cups of sliced cremini mushrooms
– 2 cloves of garlic, minced
– 1/4 cup of soy sauce
– 1 tbsp of sesame oil
– a splash of vegetable oil
– a couple of green onions, chopped
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the lo mein noodles and cook for 4 minutes, stirring occasionally to prevent sticking.
3. Drain the noodles in a colander and rinse under cold water to stop the cooking process; this keeps them from getting mushy later.
4. Heat a splash of vegetable oil in a large skillet or wok over medium-high heat until it shimmers.
5. Add the shrimp to the skillet in a single layer and cook for 2 minutes per side, until they turn pink and opaque.
6. Remove the shrimp from the skillet and set them aside on a plate.
7. In the same skillet, add the sliced cremini mushrooms and cook for 5 minutes, stirring occasionally, until they release their moisture and start to brown.
8. Add the minced garlic and cook for 1 minute, until fragrant—be careful not to burn it, as burnt garlic can taste bitter.
9. Pour in the soy sauce and sesame oil, stirring to combine everything in the skillet.
10. Add the cooked noodles and shrimp back to the skillet, tossing everything together for 2–3 minutes until heated through and well coated.
11. Stir in the chopped green onions just before serving to keep them fresh and crisp.
You’ll love how the noodles soak up all that savory sauce while the shrimp stay tender and the mushrooms add an earthy depth. Try topping it with a sprinkle of sesame seeds or a dash of chili oil for an extra kick—it’s perfect for a cozy weeknight dinner that feels anything but ordinary.
Vegetable Loaded Shrimp Lo Mein
Let’s be real—sometimes you just need a big bowl of noodles that’s both comforting and packed with veggies. This shrimp lo mein comes together in under 30 minutes, making it perfect for busy weeknights when takeout isn’t an option. You’ll love how the savory sauce clings to every strand of pasta!
Ingredients
– 8 ounces of lo mein noodles
– a pound of large shrimp, peeled and deveined
– a couple of tablespoons of vegetable oil
– 2 cloves of garlic, minced
– a thumb-sized piece of ginger, grated
– a cup of sliced bell peppers (any color you like)
– a cup of shredded carrots
– a couple of cups of chopped broccoli florets
– 3 tablespoons of soy sauce
– a tablespoon of oyster sauce
– a teaspoon of sesame oil
– a splash of rice vinegar
– a pinch of red pepper flakes (if you like some heat)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the lo mein noodles and cook according to the package directions until al dente, usually about 4-5 minutes.
3. Drain the noodles in a colander and rinse briefly with cold water to stop the cooking process—this prevents them from getting mushy later.
4. Pat the shrimp dry with paper towels to ensure they sear nicely instead of steaming.
5. Heat a tablespoon of vegetable oil in a large skillet or wok over medium-high heat until it shimmers.
6. Add the shrimp in a single layer and cook for 2-3 minutes per side until pink and opaque.
7. Transfer the cooked shrimp to a clean plate and set aside.
8. In the same skillet, add another tablespoon of oil and heat it for 30 seconds.
9. Toss in the minced garlic and grated ginger, stirring constantly for 30 seconds until fragrant to avoid burning.
10. Add the sliced bell peppers, shredded carrots, and broccoli florets, stirring to coat in the oil.
11. Cook the vegetables for 4-5 minutes, stirring occasionally, until they’re crisp-tender but still vibrant.
12. In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, rice vinegar, and red pepper flakes.
13. Pour the sauce mixture over the vegetables in the skillet, stirring to combine.
14. Add the drained noodles and cooked shrimp back to the skillet, tossing everything together until well coated and heated through, about 2 minutes.
15. Taste and adjust seasoning if needed, but avoid adding salt since the sauces are already salty.
A final toss and you’re ready to dig into a bowl that’s bursting with umami flavor from the savory sauce and fresh crunch from the veggies. The noodles are perfectly chewy, and the shrimp add a lovely sweetness that balances everything out. For a fun twist, top it with a soft-boiled egg or some crispy wonton strips for extra texture!
Peanut Butter Shrimp Lo Mein
Fancy a quick dinner that’s packed with flavor? You’ve got to try this peanut butter shrimp lo mein—it’s a total game-changer for busy weeknights. Trust me, it’s way easier than it sounds and totally hits the spot.
Ingredients
– 8 ounces of lo mein noodles
– 1 pound of raw shrimp, peeled and deveined
– 2 tablespoons of vegetable oil
– 3 cloves of garlic, minced
– a splash of soy sauce (about 2 tablespoons)
– a couple of tablespoons of creamy peanut butter
– a squeeze of lime juice (around 1 tablespoon)
– a pinch of red pepper flakes (optional, for heat)
– a handful of chopped green onions for garnish
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the lo mein noodles and cook for exactly 4 minutes, stirring occasionally to prevent sticking.
3. Drain the noodles in a colander and rinse them under cold water to stop the cooking process—this keeps them from getting mushy.
4. Pat the shrimp dry with paper towels to ensure they sear nicely instead of steaming.
5. Heat the vegetable oil in a large skillet or wok over medium-high heat until it shimmers.
6. Add the shrimp in a single layer and cook for 2 minutes per side, until they turn pink and opaque.
7. Stir in the minced garlic and cook for 30 seconds, just until fragrant to avoid burning.
8. Reduce the heat to low and add the soy sauce, peanut butter, lime juice, and red pepper flakes if using.
9. Whisk the sauce continuously for about 1 minute until it’s smooth and well combined.
10. Toss in the cooked noodles and stir everything together until evenly coated and heated through.
11. Garnish with the chopped green onions right before serving for a fresh crunch.
Creamy peanut butter melds with savory soy and zesty lime for a sauce that clings perfectly to every noodle. The shrimp stay juicy and tender, making each bite a mix of smooth, slightly spicy, and totally satisfying—try topping it with extra crushed peanuts for crunch!
Orange Shrimp Lo Mein
Perfect for those busy weeknights when you want something flavorful but don’t want to spend hours in the kitchen. This orange shrimp lo mein comes together in about 20 minutes and delivers that takeout satisfaction without the greasy aftermath. You’ll love how the bright citrus notes balance the savory soy and tender shrimp.
Ingredients
– 8 ounces of lo mein noodles
– 1 pound of large shrimp, peeled and deveined
– 2 tablespoons of vegetable oil
– 3 cloves of garlic, minced
– 1/2 cup of fresh orange juice
– 2 tablespoons of soy sauce
– 1 tablespoon of honey
– 1 teaspoon of orange zest
– A couple of green onions, sliced
– A splash of sesame oil
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the lo mein noodles and cook for exactly 4 minutes, stirring occasionally to prevent sticking.
3. Drain the noodles in a colander and rinse with cold water to stop the cooking process—this keeps them from getting mushy.
4. Pat the shrimp dry with paper towels to ensure they sear nicely instead of steaming.
5. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
6. Add the shrimp to the skillet in a single layer and cook for 2 minutes per side until pink and opaque.
7. Remove the shrimp from the skillet and set aside on a plate.
8. Reduce the heat to medium and add the minced garlic to the same skillet, sautéing for 30 seconds until fragrant.
9. Pour in the fresh orange juice, soy sauce, and honey, stirring to combine.
10. Let the sauce simmer for 3 minutes until it slightly thickens—you’ll see it coat the back of a spoon.
11. Add the cooked noodles and shrimp back to the skillet, tossing to coat evenly with the sauce.
12. Stir in the orange zest and a splash of sesame oil for that authentic finish.
13. Garnish with sliced green onions just before serving to keep them crisp.
Unbelievably satisfying, this dish has a perfect chew from the noodles and a glossy, sticky sauce that clings to every bite. The shrimp stay juicy, and the orange zest adds a pop of freshness that cuts through the richness. Try serving it with a sprinkle of crushed red pepper for a little heat or alongside steamed broccoli to make it a complete meal.
Thai Basil Shrimp Lo Mein
Sometimes you just need a quick, flavorful dinner that feels like takeout but comes together faster than delivery. This Thai basil shrimp lo mein hits all those notes with its aromatic herbs and satisfying noodles. You’ll love how the savory sauce clings to every strand!
Ingredients
– 8 ounces of lo mein noodles
– 1 pound of large shrimp, peeled and deveined
– 2 tablespoons of vegetable oil
– 3 cloves of garlic, minced
– 1 red bell pepper, thinly sliced
– A big handful of fresh Thai basil leaves
– 1/4 cup of soy sauce
– 2 tablespoons of oyster sauce
– 1 tablespoon of brown sugar
– A splash of sesame oil
– A couple of green onions, chopped
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the lo mein noodles and cook for exactly 4 minutes, stirring occasionally to prevent sticking.
3. Drain the noodles in a colander and rinse with cold water to stop the cooking process. Tip: Rinsing keeps them from getting mushy!
4. Pat the shrimp completely dry with paper towels—this helps them get a nice sear.
5. Heat the vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 1-2 minutes.
6. Add the shrimp in a single layer and cook for 2 minutes per side until pink and opaque.
7. Remove the shrimp from the skillet and set aside on a plate.
8. In the same skillet, add the minced garlic and sliced bell pepper, cooking for 2 minutes until slightly softened.
9. Whisk together the soy sauce, oyster sauce, brown sugar, and sesame oil in a small bowl.
10. Pour the sauce mixture into the skillet and let it bubble for 30 seconds to thicken slightly.
11. Add the cooked noodles and shrimp back to the skillet, tossing everything to coat evenly. Tip: Use tongs for easy mixing!
12. Turn off the heat and stir in the Thai basil leaves and green onions until just wilted, about 1 minute. Tip: Adding basil off-heat preserves its bright flavor.
Out of this world, the noodles are springy and slick with that umami-rich sauce, while the shrimp stay juicy and tender. Serve it straight from the skillet with extra basil on top for a restaurant-worthy touch at home.
Crispy Shrimp Lo Mein
Just imagine coming home to a bowl of crispy shrimp lo mein—it’s that perfect comfort food that hits all the right notes. You get tender noodles, crunchy shrimp, and a savory sauce that ties it all together. It’s way better than takeout and ready in no time.
Ingredients
– 8 ounces of lo mein noodles
– 1 pound of large shrimp, peeled and deveined
– 2 tablespoons of vegetable oil
– 2 cloves of garlic, minced
– 1 cup of shredded carrots
– 1 cup of sliced bell peppers
– 3 tablespoons of soy sauce
– 1 tablespoon of oyster sauce
– A splash of sesame oil
– A pinch of red pepper flakes (optional for heat)
Instructions
1. Bring a large pot of water to a boil over high heat.
2. Add the lo mein noodles and cook for 4 minutes, or until al dente, stirring occasionally to prevent sticking.
3. Drain the noodles in a colander and rinse under cold water to stop the cooking process; set aside.
4. Pat the shrimp dry with paper towels to ensure they get crispy when cooked.
5. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until it shimmers.
6. Add the shrimp to the skillet in a single layer and cook for 2 minutes per side, until pink and crispy.
7. Remove the shrimp from the skillet and set aside on a plate.
8. Add the remaining 1 tablespoon of vegetable oil to the same skillet.
9. Toss in the minced garlic and sauté for 30 seconds, until fragrant but not browned.
10. Add the shredded carrots and sliced bell peppers, stirring for 3-4 minutes until they start to soften.
11. Pour in the soy sauce, oyster sauce, and a splash of sesame oil, stirring to combine.
12. Tip: For extra flavor, let the sauce bubble for a minute to thicken slightly.
13. Add the cooked noodles to the skillet, tossing with tongs to coat evenly in the sauce.
14. Return the shrimp to the skillet and mix everything together gently.
15. If using, sprinkle in a pinch of red pepper flakes and stir for another minute to heat through.
16. Tip: Taste and adjust with more soy sauce if needed, but avoid over-salting.
17. Remove from heat and serve immediately.
Really, the combo of crispy shrimp with those soft, saucy noodles is just irresistible. The veggies add a nice crunch, and that hint of sesame ties it all together—perfect for a quick weeknight dinner or doubling up for leftovers.
Cheesy Shrimp Lo Mein
Finally, you need a quick dinner that feels fancy but comes together in no time—this cheesy shrimp lo mein hits all the right notes with minimal effort and maximum flavor. It’s that cozy, satisfying meal you’ll want to make again and again.
Ingredients
– 8 ounces of lo mein noodles
– a pound of raw shrimp, peeled and deveined
– 2 tablespoons of vegetable oil
– 3 cloves of garlic, minced
– a cup of shredded mozzarella cheese
– a quarter cup of soy sauce
– a splash of sesame oil
– a couple of green onions, sliced
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the lo mein noodles and cook for exactly 4 minutes, stirring occasionally to prevent sticking.
3. Drain the noodles in a colander and rinse them under cold water to stop the cooking process—this keeps them from getting mushy later.
4. Pat the shrimp dry with paper towels to ensure they sear nicely instead of steaming.
5. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
6. Add the shrimp to the skillet in a single layer and cook for 2 minutes per side, until they turn pink and opaque.
7. Stir in the minced garlic and cook for 30 seconds, just until fragrant to avoid burning.
8. Reduce the heat to medium and add the cooked noodles to the skillet.
9. Pour in the soy sauce and sesame oil, tossing everything together until well coated.
10. Sprinkle the shredded mozzarella evenly over the top and cover the skillet with a lid.
11. Let it cook for 3 minutes, or until the cheese is fully melted and bubbly.
12. Remove from heat and garnish with sliced green onions.
Now, dig into that gooey, cheesy goodness with tender shrimp and savory noodles—it’s a texture dream come true. Serve it straight from the skillet for a fun, family-style meal that everyone will love.
BBQ Shrimp Lo Mein
Who doesn’t love a quick stir-fry that feels like takeout but is way better? This BBQ shrimp lo mein comes together in minutes and packs a smoky-sweet punch you’ll crave. Perfect for those busy weeknights when you want something satisfying without the fuss.
Ingredients
– 8 ounces of lo mein noodles
– 1 pound of large shrimp, peeled and deveined
– 2 tablespoons of vegetable oil
– 3 cloves of garlic, minced
– 1 red bell pepper, thinly sliced
– 1 cup of shredded carrots
– 2 green onions, chopped
– 1/4 cup of soy sauce
– 2 tablespoons of hoisin sauce
– 1 tablespoon of sesame oil
– A splash of rice vinegar
– A pinch of red pepper flakes
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the lo mein noodles and cook for 4 minutes, stirring occasionally to prevent sticking.
3. Drain the noodles in a colander and rinse with cold water to stop the cooking process; set aside.
4. Pat the shrimp dry with paper towels to ensure they sear properly instead of steaming.
5. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering.
6. Add the shrimp in a single layer and cook for 2 minutes per side, until pink and opaque.
7. Transfer the shrimp to a plate and set aside.
8. Add the remaining 1 tablespoon of vegetable oil to the same skillet.
9. Sauté the minced garlic for 30 seconds until fragrant, being careful not to burn it.
10. Add the sliced red bell pepper and shredded carrots, stirring frequently for 3 minutes until slightly softened.
11. Whisk together the soy sauce, hoisin sauce, sesame oil, rice vinegar, and red pepper flakes in a small bowl.
12. Pour the sauce mixture into the skillet with the vegetables, stirring to coat evenly.
13. Add the cooked noodles and toss everything together for 2 minutes until well combined and heated through.
14. Return the shrimp to the skillet and gently stir to incorporate.
15. Sprinkle with chopped green onions just before serving for a fresh finish.
Let this dish be your go-to for impressing guests or treating yourself—the chewy noodles soak up that rich BBQ glaze, while the shrimp stay juicy and tender. Try topping it with a fried egg for extra decadence or serving it alongside a crisp cucumber salad to balance the flavors.
Miso Shrimp Lo Mein
Guess what? You’re about to make the easiest, most flavorful shrimp lo mein that’ll have everyone asking for seconds. Seriously, it comes together in no time and that miso adds such a delicious umami kick.
Ingredients
– 8 oz of lo mein noodles
– 1 lb of large shrimp, peeled and deveined
– 2 tbsp of vegetable oil
– 3 cloves of garlic, minced
– 1 tbsp of fresh ginger, grated
– 2 tbsp of white miso paste
– 2 tbsp of soy sauce
– 1 tbsp of rice vinegar
– A splash of sesame oil
– 2 green onions, sliced
– A handful of snap peas
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the lo mein noodles and cook for exactly 4 minutes, or until al dente, stirring occasionally to prevent sticking.
3. Drain the noodles in a colander and rinse them under cold water to stop the cooking process; this keeps them from getting mushy later.
4. Pat the shrimp dry with paper towels to ensure they sear nicely instead of steaming.
5. Heat the vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 2 minutes.
6. Add the shrimp to the skillet in a single layer and cook for 2 minutes per side, until they turn pink and opaque.
7. Remove the shrimp from the skillet and set them aside on a plate.
8. In the same skillet, add the minced garlic and grated ginger, sautéing for 30 seconds until fragrant to avoid burning.
9. Whisk together the miso paste, soy sauce, and rice vinegar in a small bowl until smooth to prevent clumps in the sauce.
10. Pour the sauce mixture into the skillet and let it bubble for 1 minute, stirring constantly.
11. Add the drained noodles and snap peas to the skillet, tossing everything to coat evenly in the sauce.
12. Cook for 2-3 minutes, until the snap peas are bright green and slightly tender but still crisp.
13. Return the cooked shrimp to the skillet and toss gently to combine and heat through.
14. Drizzle with a splash of sesame oil and sprinkle with sliced green onions just before serving.
Ready to dig in? The noodles are wonderfully chewy, the shrimp is perfectly tender, and that miso sauce brings a savory depth that’s just addictive. Try topping it with extra green onions or a sprinkle of sesame seeds for a fun crunch—it’s a total crowd-pleaser!
Wasabi Shrimp Lo Mein
Gosh, you’re going to love how this wasabi shrimp lo mein comes together—it’s got that perfect kick of heat and loads of savory flavor. Ready in no time, it’s a weeknight lifesaver that feels totally restaurant-worthy.
Ingredients
– 8 oz of lo mein noodles
– 1 lb of large shrimp, peeled and deveined
– 2 tbsp of vegetable oil
– 3 cloves of garlic, minced
– 1 tbsp of fresh ginger, grated
– 1/4 cup of soy sauce
– 2 tsp of wasabi paste
– 1 tbsp of honey
– A splash of rice vinegar
– 2 cups of shredded cabbage
– 1/2 cup of sliced carrots
– 2 green onions, chopped
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the lo mein noodles and cook for 4 minutes, stirring occasionally to prevent sticking.
3. Drain the noodles in a colander and rinse under cold water to stop the cooking process; set aside.
4. Pat the shrimp dry with paper towels to ensure they sear nicely in the pan.
5. Heat the vegetable oil in a large skillet or wok over medium-high heat until it shimmers.
6. Add the shrimp in a single layer and cook for 2 minutes per side, until they turn pink and opaque.
7. Remove the shrimp from the skillet and set them aside on a plate.
8. In the same skillet, add the minced garlic and grated ginger, sautéing for 30 seconds until fragrant.
9. Tip: Don’t let the garlic burn, or it’ll turn bitter—keep the heat medium.
10. Add the shredded cabbage and sliced carrots to the skillet, stirring to coat with the oil.
11. Cook the vegetables for 3-4 minutes, until they start to soften but still have a bit of crunch.
12. In a small bowl, whisk together the soy sauce, wasabi paste, honey, and rice vinegar until smooth.
13. Pour the sauce mixture into the skillet with the vegetables, stirring to combine everything.
14. Add the cooked noodles and shrimp back to the skillet, tossing gently to coat evenly with the sauce.
15. Cook for another 2 minutes over medium heat, stirring constantly to warm through and blend flavors.
16. Tip: If the noodles seem dry, add a tablespoon of water to loosen things up.
17. Sprinkle the chopped green onions over the top and give it one final toss.
18. Tip: Serve immediately for the best texture, as the noodles can soak up the sauce over time.
19. Remove from heat and divide into bowls.
Zesty and satisfying, this dish delivers a bold wasabi punch that mellows into a sweet, umami-rich finish. The noodles are springy and slurp-worthy, while the shrimp stay tender against the crisp veggies. Try topping it with extra green onions or a squeeze of lime for a fresh twist—it’s a crowd-pleaser every time.
Conclusion
Now you have 21 fantastic shrimp lo mein recipes to explore for any occasion! We hope you find a new favorite to whip up in your kitchen. Don’t forget to leave a comment sharing which recipe you loved most and pin this article on Pinterest to save for later. Happy cooking!
