Shrimp Lo Mein

Shrimp Lo Mein is a classic takeout favorite that you can easily make at home in less than 30 minutes. With tender shrimp, fresh vegetables, and noodles tossed in a flavorful sweet and savory sauce, this recipe is quick, healthy, and satisfying. Perfect for busy weeknights, it’s a dish that the whole family will enjoy without the need for takeout.

Ingredients

• 4 ounces egg noodles (dry uncooked), or ramen noodles (discard seasoning packets), or 8 ounces fresh egg noodles
• 1 tablespoon vegetable oil
• 8 ounces medium shrimp (peeled, deveined, tails removed)
• 4 cups coleslaw mix or finely sliced cabbage
• ½ red bell pepper, thinly sliced
• 1 teaspoon fresh grated ginger
• 2 cloves garlic, minced

Sauce

• 3 tablespoons low sodium soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon water
• 1 teaspoon brown sugar
• 1 teaspoon toasted sesame oil

Instructions

1. In a small bowl, whisk together soy sauce, hoisin sauce, water, brown sugar, and sesame oil. Set aside.
2. Cook noodles according to package directions. Drain well but do not rinse.
3. Heat vegetable oil in a large pan or wok over medium-high heat. Season shrimp with salt and pepper, then cook for 2-3 minutes until just pink. Remove shrimp and set aside.
4. Add a little more oil if needed, then stir-fry coleslaw mix and red bell pepper for 3-4 minutes until slightly softened.
5. Stir in grated ginger and minced garlic, cooking for about 30 seconds until fragrant.
6. Return shrimp to the pan, pour in the sauce, and cook for another 2 minutes until shrimp are fully cooked.
7. Add cooked noodles and toss everything together until evenly coated in the sauce.
8. Serve hot, garnished with green onions or sesame seeds if desired.

Serving and Storage Tips

• Serve Shrimp Lo Mein immediately while hot for the best flavor and texture.
• Garnish with sesame seeds, chopped scallions, or a drizzle of extra sesame oil.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat in a skillet over medium heat with a splash of soy sauce or water to loosen the noodles.
• Avoid freezing as the noodles and vegetables may lose their texture.

Variations

• Shrimp and Broccoli Lo Mein – Add steamed or stir-fried broccoli florets along with shrimp for a classic takeout-style combo. The broccoli soaks up the sauce beautifully and adds extra nutrition.
• Shrimp and Mushroom Lo Mein – Sliced shiitake, button, or cremini mushrooms add an earthy flavor that pairs perfectly with shrimp and soy-based sauces.
• Shrimp and Snow Pea Lo Mein – Toss in snow peas for crunch and a hint of sweetness. This is a great way to add texture and brighten the dish.
• Shrimp and Asparagus Lo Mein – Use fresh asparagus cut into bite-sized pieces. Stir-fry until crisp-tender for a seasonal twist on the classic recipe.
• Shrimp Lo Mein with Peanut Sauce – Swap out the hoisin sauce with creamy peanut butter and a dash of chili paste for a nutty, spicy-sweet flavor that resembles Thai-inspired noodles.
• Shrimp Lo Mein with Pineapple – Add chunks of fresh or canned pineapple for a sweet-and-savory tropical variation that balances the salty soy sauce.
• Shrimp Lo Mein with Bok Choy – Baby bok choy adds a mild, slightly peppery flavor and a fresh crunch. Slice it thin for best results.
• Shrimp Lo Mein with Bean Sprouts – Toss in bean sprouts just before serving for extra crunch and freshness.
• Garlic Butter Shrimp Lo Mein – Use garlic butter instead of vegetable oil for stir-frying shrimp, adding a rich and indulgent twist to the classic sauce.
• Shrimp Lo Mein with Chili Oil – Drizzle homemade or store-bought chili oil over the finished dish for a spicy, fragrant finish.
• Shrimp Lo Mein with Sesame Crunch – Add toasted sesame seeds and crispy wonton strips for extra texture and nutty depth.
• Shrimp Lo Mein with Coconut Sauce – Add coconut milk to the sauce for a creamy, slightly sweet variation with a hint of tropical flavor.
• Shrimp Lo Mein with Cashews – Stir in roasted cashews or peanuts for crunch and a protein boost. The nutty flavor works well with the soy and hoisin base.
• Shrimp Lo Mein with Spinach – Add fresh spinach at the end of cooking. The heat will wilt it slightly without losing nutrients, making the dish healthier.
• Shrimp Lo Mein with Sesame Ginger Sauce – Double the ginger and sesame oil in the sauce for an even more aromatic and bold flavor profile.

FAQs

1. Can I use frozen shrimp? Yes, just thaw and pat dry before cooking.
2. What noodles work best for Lo Mein? Egg noodles are traditional, but ramen or spaghetti can be used.
3. Can I make this vegetarian? Yes, replace shrimp with tofu or extra vegetables.
4. How do I prevent soggy noodles? Don’t overcook and avoid rinsing after boiling.
5. Can I double this recipe? Yes, just use a large pan or wok to prevent overcrowding.
6. Is hoisin sauce necessary? It adds sweetness, but oyster sauce or extra soy sauce can work too.
7. How can I make it gluten-free? Use tamari instead of soy sauce and gluten-free noodles.
8. Can I add more protein? Absolutely, chicken, beef, pork, or scrambled eggs all work well.
9. How long does it last in the fridge? Up to 3 days in an airtight container.
10. Can I meal prep Shrimp Lo Mein? Yes, cook the noodles and sauce ahead, then stir-fry everything when ready to eat.

This Shrimp Lo Mein recipe is the perfect balance of flavor, texture, and simplicity. With juicy shrimp, crisp vegetables, and a savory-sweet sauce, it delivers all the deliciousness of takeout but with fresher ingredients made right in your kitchen. Quick, versatile, and family-friendly, it’s a meal that will quickly become a go-to favorite on your weeknight menu.

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