This shrimp lo mein is succulent shrimp with vegetables and egg noodles, all tossed together in a savory sauce. A take out classic that’s quick and easy to make at home, and always gets rave reviews.
When I’m looking to recreate my family’s favorite Asian style dishes, I turn to recipes such as sweet and sour pork, honey chicken, beef chow mein and this delicious shrimp lo mein.
I always have to order shrimp lo mein when I go to our local Chinese restaurant. I just love those noodles paired with fresh veggies and flavorful shrimp! I’ve since learned to make this dish at home, and it’s actually quite easy to put together.
Enjoy this dish with Chinese restaurant favorites like egg rolls, potstickers and fried wontons.
Table of Contents
Shrimp Lo Mein Ingredients
To make this recipe, you will need vegetable oil, onion, carrots, celery, cabbage, garlic, shrimp, egg noodles, chicken broth, soy sauce, hoisin sauce, sesame oil, corn starch, green onions, salt and black pepper. See the recipe card below for amounts and details.
- Noodles: I like to use pre-cooked, fresh egg noodles that I can find in the refrigerated section at my local Asian supermarket. Other grocery stores may carry similar refrigerated fresh noodles.
- Hoisin Sauce: Hoisin sauce is a sweet and savory Asian condiment. You can find this sauce in the international foods aisle of most grocery stores.
- Sesame Oil: I prefer toasted sesame oil, but regular sesame oil will also work. You will be able to find sesame oil in your local grocery store.
- Green Onions (Scallions): Select fresh green onions that have a small width so that when you chop them you will get little circles of green onion.
How Do You Make Shrimp Lo Mein?
The first step to make this shrimp lo mein recipe is to place onions, carrots, celery and cabbage in a pan with vegetable oil. Stir-fry the veggies until they’re soft, then add a little garlic, salt and pepper. Remove the veggies from the pan and cover to keep warm. Add the shrimp to the pan with more vegetable oil, and cook them until they’re just done. Season them with salt and pepper.
Return the vegetables to the pan along with fresh noodles. In a separate bowl, make the sauce by whisking together chicken broth, hoisin sauce, soy sauce, sesame oil and a little corn starch. Pour the sauce in the pan and bring the sauce to a simmer until thickened and stir everything together. Finish the dish with sliced green onions, then serve immediately and enjoy!
Tips For The Perfect Dish
- I purchased fresh egg noodles at my local Asian market that were labeled as Shanghai noodles and they came from the refrigerated section. If you can find noodles that are labeled lo mein noodles, those will also work. Any fresh, long noodle should be ok. In a pinch, you can also use spaghetti or fresh yakisoba noodles which you can find in the produce section of most grocery stores. You could even use ramen noodles if you can’t find anything else that’s suitable!
- I typically use fresh, pre-cooked egg noodles. However, if you need to cook your noodles, cook them according to package directions in boiling water until al dente and drain them before starting this recipe.
- Look for medium to large sized shrimp for this recipe; I typically use 31 to 40 count or 41 to 50 count. If you have frozen shrimp, thaw them before you proceed with the cooking process.
- This shrimp lo mein will stay fresh in the refrigerator for up to 2 days. You can reheat leftovers on the stove top over low heat or in the microwave. Store leftovers in an airtight container in the refrigerator.
Quick Tip
Make sure to peel and devein your shrimp before you use them, or buy them already prepped. You can leave the tails on for a more elegant presentation if you prefer.
Recipe FAQs
Lo mein and chow mein are similar dishes with a few small variations. Chow mein noodles may be thinner than lo mein noodles. Also, lo mein noodles are boiled and tossed with sauce, while chow mein noodles are boiled and then stir fried for a different, crispier texture. Both dishes contain vegetables and meat.
Shrimp lo mein is made with fresh noodles, shrimp and vegetables in a savory sauce. The shrimp and veggies are cooked, then tossed with the noodles and simmered in sauce.
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Shrimp Lo Mein Flavor Variations
This dish is fabulous as-is, but you can absolutely add other ingredients to the mix.
- Protein: You can swap out the shrimp for chicken, beef, pork or tofu. You can also do a combination of different protein options if you prefer.
- Vegetables: This recipe calls for carrots, onion, celery and cabbage, but you can really add any veggies you like such as snow peas, bean sprouts, red bell pepper, broccoli, green beans, bamboo shoots, bok choy, water chestnuts, snap peas, or mushrooms. Try using Napa cabbage instead of regular cabbage for a different flavor and texture.
- Add-Ins: Get creative with other ingredients such as dried chilies, ginger, oyster sauce, sesame seeds or scrambled eggs.
- Spicy: Feel free to bring the heat by adding some sriracha sauce.
- Toppings: You can top these noodles with chopped peanuts, chopped cashews or sesame seeds.
Once you try this lo mein, you’ll find yourself making it on a regular basis. It’s just that good!
More Asian Recipes To Try
General Tso’s Chicken
45 mins
Beef and Broccoli Stir Fry
30 mins
Chicken Fried Rice
30 mins
Mongolian Chicken
30 mins
Beef Lo Mein
35 mins
Shrimp Lo Mein Video
Quick Tip
Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.
Shrimp Lo Mein
Ingredients
- 4 teaspoons vegetable oil divided use
- 1/2 cup yellow onion thinly sliced
- 1/2 cup carrots shredded or julienned
- 1/4 cup celery thinly sliced
- 1 cup green cabbage shredded
- 1 1/2 teaspoons minced garlic
- 3/4 pound medium or large shrimp peeled and deveined, leave tails on if you want a more elegant presentation
- 10 ounces fresh egg noodles pre-cooked
- 1/4 cup chicken broth
- 2 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 teaspoons corn starch
- 1/4 cup green onions sliced
- salt and pepper to taste
Instructions
- Heat 2 teaspoons of the oil in a large pan over medium high heat.
- Add the onions, carrots, celery and cabbage to the pan and cook for 3-4 minutes or until just softened.
- Add the garlic and cook for 30 seconds. Season the vegetables with salt and pepper to taste.
- Remove the vegetables from the pan and cover to keep warm.
- Pour the rest of the oil into the pan. Add the shrimp and season with salt and pepper to taste. Cook for 3-4 minutes or until shrimp are pink and opaque.
- Add the noodles to the pan, along with the cooked vegetables. Toss to combine.
- In a separate bowl, whisk together the chicken broth, hoisin sauce, soy sauce, sesame oil and corn starch.
- Pour the sauce into the pan and bring everything to a simmer. Cook for 1 minute or until sauce is just thickened. Sprinkle with green onions, then serve immediately.
Notes
- I purchased fresh egg noodles at my local Asian market that were labeled as Shanghai noodles and they came from the refrigerated section. If you can find noodles that are labeled “lo mein” noodles, those will also work. Any fresh, long noodle should be ok. In a pinch, you can also use spaghetti or fresh yakisoba noodles which can be found in the produce section of most grocery stores.
- Look for medium to large sized shrimp for this recipe; I typically use 31 to 40 count or 41 to 50 count. If your shrimp are frozen, thaw them before you proceed with the cooking process.
Yummy! This was so tasty and I couldn’t believe how easy it was to make either. The perfect dinner. Thanks!
First time having this and it certainly won’t be the last, so tasty with unforgetable flavour.
I am always looking for new ways to use shrimp and this was delicious. The kids liked it too.
This is 10 times better than takeout. I made this tonight and my entire family loved it. I did add chicken to my daughters and she loved it too.
We just adore this recipe! It’s a family favourite that we make regularly. Better than take out!!