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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!
Watch the Shrimp Lo Mein Recipe Video Below!
INGREDIENTS TIPS
NOODLES
I like the brain Twin Marquis for lo mein noodles – I find them in the refrigerated section at my local 99 Ranch!
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.
MSG
As always, this is optional 🙂
VEGETABLES
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!
Recipe Tips for Shrimp Lo Mein!
CORNSTARCH HACK
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!
CUT YOUR VEGETABLES!
I always recommend cutting your vegetables into similar sized pieces so they cook evenly – this little step makes a huge difference!
NOODLES
- 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.
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.Â
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!
Shrimp Lo Mein
Ingredients
Shrimp
- 1 lb shrimp
- 1/4 tsp white pepper
- 1/2 tsp salt
- 1 tbsp soy sauce
- 1/4 tsp baking soda
- 1/2 tbsp oil, I used avocado oil
- 1/2 tbsp cornstarch
Sauce
- 1 tbsp oyster sauce
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp shaoxing wine
- 1 tsp sesame oil
- 1/4 tsp white pepper
- 1/2 tbsp sugar
- 1 tbsp water
- 1/2 tbsp cornstarch
- 1/4 tsp msg, optional
Vegetables
- 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
Noodles
- 16 oz lo mein noodles, fresh or dried
- 1/2 tsp sesame oil, optional
- 3 tbsp neutral oil, I used avocado oil
Instructions
- 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!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this Lo Mien so many times for my family and never failed!!! It was delicious 😋. Perfect combination of the sauce make it different from other recipe. Thanks for sharing!
My mom didn’t like lo mein until I made this recipe
Love this recipe. Quick and easy weeknight meal and great way to use veggies that have been sitting in the fridge! Everything goes well with saucey noodles!
Made this recipe many times! Never fails and always delicious. Thank you for sharing!
Made this for the first time and it was perfect! Thanks for your recipe 😉
Thanks so much, Gerrie! I’m glad you enjoyed it 🙂
I can’t eat shellfish. Got any ideas to substitute something else for the shrimp? And what is shoaxing wine? And what could be the substitute for it if I can’t find it?
Thanks so much, i Saw You from Guatemala, since QUETZALTENANGO Town, i ‘ve learned a lot of Corean Food.