Shrimp Lo Mein: A Takeout Favorite You’ll Love Making at Home
There’s something magical about a steaming plate of Shrimp Lo Mein. The way the noodles soak up that savory soy-based sauce, the tender shrimp, and the crisp-tender vegetables—it’s pure comfort food with a delicious Asian twist.
I still remember my first bite of Shrimp Lo Mein from a tiny family-owned Chinese restaurant tucked in a busy corner of the city. It was love at first slurp. The noodles were glossy and perfectly chewy, the shrimp juicy, and the sauce… oh, the sauce. Sweet, salty, garlicky, and addictive.
After years of ordering it on repeat, I decided to recreate it at home. What surprised me most? How easy it is to make Shrimp Lo Mein from scratch—and how much better it tastes fresh out of the wok. Plus, you control the ingredients, making it healthier than takeout.
Whether you’re cooking for your family on a weeknight or impressing guests on the weekend, this Shrimp Lo Mein recipe is going to become a staple in your kitchen. Let’s get cooking!
📝 Ingredients You’ll Need
Here’s everything to make the best Shrimp Lo Mein at home. You might already have most of these in your pantry!
🍜 For the Lo Mein Sauce
- ¼ cup soy sauce (use low-sodium if preferred)
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1 tablespoon brown sugar (or honey for a natural sweetener)
- 1 teaspoon cornstarch (helps thicken the sauce)
📝 Substitution tip:
- For a gluten-free version, swap soy sauce for tamari or coconut aminos, and make sure your oyster/hoisin sauces are gluten-free.
- If you don’t have oyster sauce, double the hoisin or add a bit of fish sauce for depth.
🍤 For the Stir Fry
- 8 oz lo mein noodles (or spaghetti if you can’t find authentic lo mein)
- 1 lb medium shrimp, peeled and deveined
- 2 tablespoons vegetable oil (or any neutral oil)
- 3 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1 cup sliced carrots (matchsticks work best)
- 1 red bell pepper, thinly sliced
- 2 cups shredded cabbage (or bok choy for a classic touch)
- 2 green onions, chopped (for garnish)
📝 Substitution & variation ideas:
- Vegan option: Replace shrimp with tofu, tempeh, or a plant-based protein.
- Low-carb: Use zucchini noodles or shirataki noodles instead of wheat noodles.
- Extra veggies: Snow peas, mushrooms, bean sprouts, or baby corn are fantastic additions.
🔪 Step-by-Step Instructions
Making Shrimp Lo Mein is all about timing. Stir fry moves fast, so have everything prepped before you start cooking
1️⃣ Cook the Noodles
Bring a large pot of water to a boil. Cook the lo mein noodles (or spaghetti) according to the package instructions until just al dente. You want them slightly firm because they’ll finish cooking in the sauce later.
Drain and toss them with a drizzle of sesame oil to prevent sticking. Set aside.
💡 Pro Tip: Don’t overcook the noodles! Slightly underdone noodles absorb sauce better and won’t get mushy in the wok.
2️⃣ Mix the Sauce
In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, brown sugar, and cornstarch.
This sauce is the heart of the dish—balanced, savory, and just sweet enough to bring everything together.
3️⃣ Cook the Shrimp
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the shrimp in a single layer and cook for 1–2 minutes per side, just until they turn pink and opaque.
Remove them from the pan and set aside.
💡 Pro Tip: Don’t overcook the shrimp—they cook fast! Perfectly cooked shrimp are juicy and tender, not rubbery.
4️⃣ Sauté Aromatics & Veggies
Add the remaining tablespoon of oil to the wok. Toss in the minced garlic and ginger, stirring for about 30 seconds until fragrant.
Then add carrots, bell peppers, and cabbage. Stir fry for 3–4 minutes until they’re slightly tender but still crisp. The vibrant colors should pop!
5️⃣ Bring it All Together
Add the cooked noodles and shrimp back into the wok. Pour the sauce over the top and toss everything together using tongs or chopsticks.
Stir fry for another 1–2 minutes until everything is evenly coated in sauce and heated through. Sprinkle chopped green onions on top for a fresh finish.
🌟 Extra Tips for Perfect Shrimp Lo Mein
🥢 Serving Suggestions
- Serve Shrimp Lo Mein as a main dish alongside steamed edamame, egg rolls, or a light Asian cucumber salad.
- For a family-style feast, pair it with other stir fry favorites like Teriyaki Beef Stir Fry or Beef and Broccoli Stir Fry.
🧊 Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheat: Gently reheat in a skillet with a splash of water or soy sauce to loosen the noodles. Microwave works too, but stir halfway through.
- Freezer: While noodles don’t always freeze perfectly, you can freeze Shrimp Lo Mein for up to 1 month. Just thaw overnight in the fridge before reheating.
🔄 Ingredient Swaps & Variations
- Add a spicy kick: Stir in chili oil, Sriracha, or crushed red pepper flakes.
- Make it creamy: A spoonful of peanut butter or tahini in the sauce creates a nutty, rich variation.
- Switch the protein: Try chicken, beef, pork, or even scallops if shrimp isn’t your thing.
🧮 Nutritional Information
(Approximate per serving, based on 4 servings)
- Calories: 390
- Protein: 28g
- Fat: 9g
- Carbohydrates: 48g
- Fiber: 4g
- Sugar: 8g
- Sodium: 910mg
*(Based on FeelGoodFoodie’s Shrimp Lo Mein recipe)
❓ Frequently Asked Questions
⏱ How long does it take to make Shrimp Lo Mein?
Just about 20 minutes from start to finish! Prepping the veggies ahead of time makes it even quicker
🥢 Can I substitute the shrimp?
Absolutely. You can swap shrimp for chicken, beef, tofu, or any protein you love. Just adjust cooking time accordingly.
🧊 Can I freeze Shrimp Lo Mein?
Yes! While fresh is best, you can freeze it in an airtight container for up to 1 month. Thaw overnight and reheat in a skillet for best results.
🌿 Can I make Shrimp Lo Mein vegan or gluten-free?
Definitely. Use tofu for a vegan option and gluten-free noodles plus tamari for a gluten-free version. Make sure all sauces you use are certified gluten-free.
🥡 Conclusion: Time to Grab Those Chopsticks!
There you have it—an easy, flavor-packed Shrimp Lo Mein recipe that beats takeout any day. Once you taste the combination of juicy shrimp, perfectly chewy noodles, and that irresistible sauce, you’ll find yourself making this dish again and again.
It’s quick enough for weeknights but impressive enough for dinner guests. And the best part? You can customize it exactly how you like.
If you give this Shrimp Lo Mein a try, I’d love to hear from you! 📝
Leave a comment below, share your creations on social media, and tag me so I can see your delicious bowls.
Happy cooking—and even happier slurping! 🍜✨