Shrimp Lo Mein

5 from 21 votes
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Shrimp Lo Mein has been a highly requested recipe of mine and for good reason – who didn’t love this dish growing up? Chewy, bouncy noodles with shrimp and vegetables in that savory sauce – it’s a no brainer!

Shrimp Lo Mein on a platter

Watch the Shrimp Lo Mein Recipe Video Below!


I like the brain Twin Marquis for lo mein noodles – I find them in the refrigerated section at my local 99 Ranch!

My favorite neutral oil is avocado oil, but you can also use canola or vegetable oil! I don’t use olive oil when cooking Chinese food for two reasons: 1. It has a low burning point and 2. I find that the flavor profile does not usually go with the dish.

As always, this is optional 🙂

One of my favorite things about Shrimp Lo Mein is that you can sub in (or remove) any vegetables of your choice! I used carrots, cabbage, shiitake mushrooms, and bean sprouts, but always adjust to your liking! This is YOUR dish and I want you to love it!

Shrimp Lo Mein in a wok

Recipe Tips for Shrimp Lo Mein!

I added the cornstarch to the sauce to avoid having to add a cornstarch slurry at the end – this saves you both time AND an extra step!

I always recommend cutting your vegetables into similar sized pieces so they cook evenly – this little step makes a huge difference!


  • UNDERCOOK YOUR NOODLES: Don’t forget that the lo mein noodles will finish cooking in the pan! I always cook my lo mein noodles 1-2 min less than the package instructions call for. This way, they come to my preferred doneness by the time the Shrimp Lo Mein is done in the pan!
  • RINSE & TOSS IN OIL: After boiling, rinse the noodles immediately with cold water to stop the cooking. Shake them dry and then toss in a tablespoon of sesame oil to prevent the noodles from sticking while you prepare & cook the other ingredients.
Close up of Shrimp Lo mein

Cooking With a Wok (Alternatives)

By now, you know that I LOVE cooking with my carbon steel wok! It is my #1 most recommended kitchen tool, as I believe it is perfect for high-heat cooking and results in restaurant quality Chinese food!

If it is your first time cooking with a wok, make sure to read my “How To Season a Wok” post. There is a video included that shows exactly how to season your brand new wok and how to maintain it so it lasts for years.

If you cannot or do not want to use a wok, you can use a large pan, cast iron, or even a dutch oven.

My KEY TIP would be to avoid crowding your pan – crowding can lead to your Shrimp Lo Mein not cooking thoroughly and becoming mushy. If you think your dish will be crowded, use a larger pan, cast iron, or dutch oven, OR cook in batches. 

If you liked this Shrimp Lo Mein recipe, check out some of the most popular easy weeknight recipes on the blog!

If you tried this Shrimp Lo Mein or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!

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5 from 21 votes

Shrimp Lo Mein

Servings: 5
Prep: 15 minutes
Cook: 5 minutes
Shrimp Lo Mein in a wok
This Shrimp Lo Mein is a perfect dish to feed a ton a people without breaking the bank! The bouncy, chewy noodles and crisp vegetables and shrimp are so delicious!





  • 1 carrot, medium, cut to strips
  • 3 cups cabbage, sliced
  • 1/2 white onion, sliced
  • 5 scallions, chopped, greens and whites separated
  • 6 shiitake mushrooms, sliced
  • 2 cups bean sprouts
  • 1 tbsp ginger, minced
  • 5 cloves garlic, minced


  • 16 oz lo mein noodles, fresh or dried
  • 1/2 tsp sesame oil, optional
  • 3 tbsp neutral oil, I used avocado oil


  • Place shrimp in a bowl and marinate with salt, white pepper, light soy sauce, baking soda, shaoxing wine, cornstarch and oil. Let marinate for 15 minutes while you prepare the rest of your ingredients.
  • Prepare your vegetables and set aside, separating your scallion whites and greens.
  • Premix your sauce by combining soy sauce, oyster sauce, dark soy sauce, shaoxing wine, sesame oil, white pepper, sugar, water, cornstarch and msg.
  • Cook your lo mein noodles about 2 minutes less than package directions, drain, then rinse with cold water and drain dry. Coat with sesame oil to prevent sticking.
  • Over high heat, sear your shrimp in 3 tbsp of avocado oil for 2-3 minutes or until cooked through and set aside.
  • In the remaining oil, sauté your garlic and ginger for 15 seconds, followed by the scallion white and veggies, except the scallion greens and bean sprouts. Sauté for a few minutes until slightly wilted, then add your noodles, shrimp, and sauce and mix thoroughly for 1-2 minutes. Continue cooking until the sauce has thickened and is evenly coated. Add scallion greens and bean sprouts, mix, and enjoy!


Calories: 479kcalCarbohydrates: 79gProtein: 30gFat: 5gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 146mgSodium: 1396mgPotassium: 556mgFiber: 5gSugar: 6gVitamin A: 2208IUVitamin C: 26mgCalcium: 106mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: Chinese
Tried this recipe?Mention @cj.eats_ or tag #cjeatsrecipes!

About CJ

I’m a third generation Chinese-American home cook who has always loved cooking & eating! Welcome to my food blog, where you can find trusted, tested, easy & approachable recipes for the everyday home cook that taste delicious! I am so glad you're here!

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