Shrimp Lo Mein (VIDEO)

Ingredient Tips

• lo mein noodles – see note below – Another popular lo mein recipe is my Chicken Lo Mein!
• shrimp – this is raw, deveined shrimp. You can use any size shrimp of your preference. If you have leftover shrimp, make my Coconut Shrimp or classic Shrimp Fried Rice!
• salt
• baking soda – The baking soda is my secret ingredient in getting the shrimp to become more juicy and succulent! This is because it changes the pH level of the shrimp.
• neutral oil – 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.
• cornstarch – this is used in both marinating the shrimp and also thickening the lo mein sauce
• oyster sauce – my favorite oyster sauce is by Lee Kum Kee; they also make a great vegan alternative!
• light soy sauce – this is your “all-purpose” soy sauce, used primarily for seasoning
• dark soy sauce – dark soy sauce is thicker, used to add color and a richer, more intense flavor. I love using light and dark soy sauces together, as it creates a depth of flavor that can’t be achieved by using just one.
• shaoxing wine – Chinese cooking wine is one of my favorite pantry staples; if you can’t use shaoxin wine, you can substitute with sherry, mirin, or chicken stock or broth.
• sesame oil
• white pepper – I love white pepper and it’s used very commonly in Chinese cooking (another “secret ingredient” for cooking restaurant quality Chinese food at home). It has an earthier, less spicy flavor than black pepper. I recommend having some in your pantry but if you can’t find it, you can always substitute with black pepper.
• sugar
• water
• msg – I like to use this in moderation as a flavor enhancer; it is always optional

Recipe Instructions

Marinate Shrimp

Place raw, deveined shrimp in a small bowl and combine 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 Vegetables

Prepare your vegetables (mince, chop, and slice) and set aside. Separate scallion whites and greens.

Mix Sauce and Cook Noodles

Premix the sauce by combining soy sauce, oyster sauce, dark soy sauce, shaoxing wine, sesame oil, white pepper, sugar, water, cornstarch and optional msg.

Cook the lo mein noodles about 2 minutes less than package directions, drain, then rinse with cold water and drain dry. Optional but I highly recommend coating with sesame oil to prevent sticking.

Cook Shrimp

Over high heat in a large wok or pan, sear the shrimp in 3 tbsp of avocado oil for 2-3 minutes or until cooked through. Remove and set aside.

Saute Vegetables

In the remaining oil, sauté the garlic and ginger for 15 seconds, followed by the scallion whites and veggies (do not include the scallion greens and bean sprouts). Sauté for a few minutes until the vegetables are slightly wilted.

Add Noodles, Shrimp, and Sauce

Add noodles, cooked shrimp, and sauce; 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 your delicious Shrimp Lo Mein!

What to Serve with Shrimp Lo Mein?

The answer is what can you NOT serve with Shrimp Lo Mein! This dish is so versatile, you can eat it as a main dish or serve alongside other Chinese Take-Out dishes!

• You can’t have take-out without making my crispiest Egg Rolls and a bowl of Egg Drop Soup or Hot and Sour Soup!
• I personally like having a noodle AND a rice option – so I would make Chicken Fried Rice (if you want shrimp instead, try Shrimp Fried Rice); try fluffy Egg Fried Rice recipe or my Mushroom Fried Rice for some great vegetarian options!
• If you’re looking for chicken dishes to make alongside it, I would go for Sesame Chicken or Black Pepper Chicken.
• If you want some vegetables to go with dish, I would make my viral Din Tai Fung Cucumber Salad or Din Tai Fung Garlic Green Beans!

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 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!