28 Delicious Shrimp Lo Mein Recipe Variations

Variety is the spice of life, and these 28 delicious shrimp lo mein recipes prove it! From quick weeknight dinners to comforting family favorites, there’s a twist for every taste. Ready to transform your stir-fry game? Let’s dive into these mouthwatering variations—you’ll want to try them all!

Garlic and Ginger Shrimp Lo Mein

This comforting Garlic and Ginger Shrimp Lo Mein comes together quickly for a satisfying weeknight meal that’s packed with flavor. Today we’ll walk through each step to ensure your noodles are perfectly cooked and your shrimp stay tender. Trust me, even beginners can master this restaurant-style dish at home!

Ingredients

– 8 oz lo mein noodles (or spaghetti in a pinch)
– 1 lb large shrimp, peeled and deveined (thaw if frozen)
– 2 tbsp vegetable oil (or any neutral oil)
– 4 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 3 tbsp soy sauce (low-sodium works too)
– 1 tbsp oyster sauce
– 1 tsp sesame oil
– 2 green onions, sliced (reserve some for garnish)
– 1 cup shredded carrots (pre-shredded saves time)
– 1 cup snap peas, trimmed

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the lo mein noodles and cook for 4-5 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain the noodles in a colander and rinse briefly with cool water to stop cooking; set aside.
4. Pat the shrimp dry with paper towels to ensure they sear properly instead of steaming.
5. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering.
6. Add the shrimp in a single layer and cook for 2 minutes per side until pink and opaque; transfer to a plate.
7. Add the remaining 1 tablespoon of vegetable oil to the same skillet.
8. Sauté the garlic and ginger for 30 seconds until fragrant but not browned to avoid bitterness.
9. Add the carrots and snap peas, stirring frequently for 3-4 minutes until slightly tender.
10. Pour in the soy sauce, oyster sauce, and sesame oil, stirring to combine.
11. Add the cooked noodles and shrimp back to the skillet, tossing gently to coat evenly with the sauce.
12. Stir in most of the green onions, reserving a few for garnish.
13. Cook for another 1-2 minutes until everything is heated through.
14. A final toss ensures the sauce clings to every strand of noodle and each piece of shrimp. Serve immediately while hot, garnished with the remaining green onions for a fresh finish. The tender shrimp and crisp vegetables contrast beautifully with the chewy noodles, all brought together by that savory, garlicky sauce—try topping with a sprinkle of crushed red pepper for a hint of heat!

Spicy Sriracha Shrimp Lo Mein

Begin by gathering your ingredients for this quick and flavorful weeknight dinner that comes together in under 30 minutes. This spicy sriracha shrimp lo mein combines tender shrimp with chewy noodles and a perfectly balanced sauce that packs just the right amount of heat.

Ingredients

– 8 oz lo mein noodles (or any Asian wheat noodles)
– 1 lb raw shrimp, peeled and deveined (thaw if frozen)
– 2 tbsp vegetable oil (or any neutral oil)
– 3 cloves garlic, minced (about 1 tbsp)
– 1 tbsp fresh ginger, grated
– 1/4 cup low-sodium soy sauce
– 2 tbsp sriracha sauce (adjust for spice preference)
– 1 tbsp rice vinegar
– 1 tsp sesame oil
– 2 cups shredded cabbage (or coleslaw mix for convenience)
– 1/2 cup sliced scallions (green parts reserved for garnish)
– 1 tbsp cornstarch
– 2 tbsp water

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add lo mein noodles and cook according to package directions until al dente, typically 4-5 minutes.
3. Drain noodles thoroughly in a colander and rinse briefly with cool water to stop cooking.
4. Pat shrimp completely dry with paper towels to ensure proper searing.
5. Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat until shimmering.
6. Add shrimp in a single layer and cook for 2 minutes without moving them.
7. Flip shrimp and cook for another 1-2 minutes until pink and opaque, then transfer to a plate.
8. Add remaining 1 tablespoon vegetable oil to the same skillet over medium heat.
9. Add minced garlic and grated ginger, stirring constantly for 30 seconds until fragrant.
10. Add shredded cabbage and sliced scallions, stirring frequently for 2-3 minutes until slightly softened.
11. In a small bowl, whisk together soy sauce, sriracha, rice vinegar, and sesame oil.
12. Pour sauce mixture into the skillet, stirring to combine with vegetables.
13. In the same small bowl, mix cornstarch with 2 tablespoons water to create a slurry.
14. Add cornstarch slurry to the skillet, stirring continuously until sauce thickens, about 1 minute.
15. Return cooked shrimp and drained noodles to the skillet.
16. Using tongs, toss everything together until evenly coated with sauce and heated through, about 2 minutes.
The finished dish features tender shrimp with a slight chew against the springy noodles, all coated in a glossy sauce that delivers sweet heat followed by subtle garlic and ginger notes. Serve immediately garnished with reserved scallion greens, or top with crushed peanuts for extra crunch and protein.

Lemon Basil Shrimp Lo Mein

On busy weeknights, nothing beats a quick, flavorful stir-fry that comes together in minutes. Our lemon basil shrimp lo mein combines bright citrus notes with aromatic herbs for a restaurant-quality meal you can make at home with minimal effort.

Ingredients

– 8 oz lo mein noodles (or any Asian wheat noodles)
– 1 lb large shrimp, peeled and deveined (thaw if frozen)
– 2 tbsp vegetable oil (or any neutral oil)
– 3 cloves garlic, minced (about 1 tbsp)
– 1 tbsp fresh ginger, grated
– 1/4 cup low-sodium soy sauce
– 2 tbsp fresh lemon juice (about 1 lemon)
– 1 tsp lemon zest
– 1/4 cup fresh basil leaves, chopped (Thai basil preferred)
– 1/2 tsp red pepper flakes (optional, for heat)

Instructions

1. Bring a large pot of salted water to a rolling boil (212°F).
2. Add lo mein noodles and cook for 4-5 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain noodles thoroughly and rinse with cold water to stop cooking.
4. Pat shrimp completely dry with paper towels to ensure proper searing.
5. Heat vegetable oil in a large wok or skillet over medium-high heat until shimmering (about 350°F).
6. Add shrimp in a single layer and cook for 2 minutes per side until pink and opaque.
7. Transfer shrimp to a clean plate, leaving oil in the pan.
8. Add minced garlic and grated ginger to the hot oil, stirring constantly for 30 seconds until fragrant.
9. Return cooked noodles and shrimp to the skillet.
10. Pour soy sauce and lemon juice over the noodles, tossing to coat evenly.
11. Add lemon zest and red pepper flakes if using, stirring for 1 minute to combine flavors.
12. Remove from heat and fold in chopped basil leaves just before serving.

Now your lo mein is ready to enjoy! The noodles should be springy with a slight chew, while the shrimp remain tender and juicy. For a creative twist, serve it in lettuce cups or top with extra fresh basil and a squeeze of lemon right at the table.

Teriyaki Shrimp Lo Mein

Unbelievably simple yet packed with flavor, this teriyaki shrimp lo mein comes together in under 30 minutes using pantry staples. You’ll love how the sweet-savory sauce clings to every noodle while the shrimp stays perfectly tender. Let’s walk through each step together for restaurant-quality results at home.

Ingredients

– 8 oz lo mein noodles (or any Asian wheat noodles)
– 1 lb large shrimp, peeled and deveined (thaw if frozen)
– 2 tbsp vegetable oil (or any neutral oil)
– 2 cloves garlic, minced (fresh preferred)
– 1/4 cup soy sauce (low-sodium if preferred)
– 2 tbsp honey (or brown sugar)
– 1 tbsp rice vinegar
– 1 tsp grated ginger (fresh adds more zing)
– 1 cup sliced bell peppers (any color)
– 2 green onions, sliced (reserve greens for garnish)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add lo mein noodles and cook for 4-5 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain noodles in a colander and rinse briefly with cool water to stop cooking.
4. Pat shrimp completely dry with paper towels to ensure proper searing.
5. Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering.
6. Add shrimp in a single layer and cook for 2 minutes per side until pink and opaque.
7. Transfer shrimp to a clean plate using tongs, leaving any oil in the skillet.
8. Add garlic and ginger to the hot skillet and sauté for 30 seconds until fragrant.
9. Pour in soy sauce, honey, and rice vinegar, stirring to combine into a smooth sauce.
10. Add sliced bell peppers and cook for 3-4 minutes until slightly softened but still crisp.
11. Return cooked shrimp and drained noodles to the skillet, tossing gently to coat evenly.
12. Cook for 1-2 more minutes until everything is heated through and sauce thickens slightly.
13. Remove from heat and stir in most of the green onions, reserving some for garnish.

Lightly springy noodles soak up the glossy teriyaki glaze while the shrimp remain juicy and sweet. For a fun twist, serve it in lettuce cups for a low-carb option or top with sesame seeds for extra crunch.

Sesame Ginger Shrimp Lo Mein

You’ll love how quickly this savory noodle dish comes together for a satisfying weeknight meal. Let’s walk through each step methodically to ensure perfect results every time.

Ingredients

– 8 oz lo mein noodles
– 1 lb large shrimp, peeled and deveined
– 2 tbsp vegetable oil (or any neutral oil)
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1/4 cup soy sauce (low-sodium preferred)
– 2 tbsp sesame oil
– 1 tbsp rice vinegar
– 1 tsp brown sugar
– 2 cups broccoli florets
– 1 red bell pepper, thinly sliced
– 2 green onions, sliced
– 1 tbsp sesame seeds

Instructions

1. Bring a large pot of salted water to a rolling boil (212°F).
2. Add lo mein noodles and cook for 4 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain noodles thoroughly and rinse with cold water to stop cooking.
4. Pat shrimp dry with paper towels to ensure proper searing.
5. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat (375°F).
6. Add shrimp in a single layer and cook for 2 minutes per side until pink and opaque.
7. Remove shrimp from skillet and set aside.
8. Add remaining 1 tablespoon vegetable oil to the same skillet.
9. Sauté garlic and ginger for 30 seconds until fragrant but not browned.
10. Add broccoli and bell pepper, stirring frequently for 3-4 minutes until crisp-tender.
11. Whisk together soy sauce, sesame oil, rice vinegar, and brown sugar in a small bowl.
12. Return cooked noodles and shrimp to the skillet with vegetables.
13. Pour sauce mixture over everything and toss to coat evenly.
14. Cook for 2 more minutes until heated through, stirring constantly.
15. Remove from heat and garnish with green onions and sesame seeds.

Great texture comes from the tender noodles and crisp vegetables, while the sesame-ginger sauce provides a perfect balance of savory and slightly sweet flavors. Try serving it with extra chili oil for those who enjoy a spicy kick, or add scrambled eggs for a heartier variation.

Honey Soy Shrimp Lo Mein

Deliciously simple and packed with flavor, this honey soy shrimp lo mein comes together in under 30 minutes, making it perfect for busy weeknights. Developed for beginners, each step builds confidence while ensuring restaurant-quality results every time.

Ingredients

• 8 oz lo mein noodles (or spaghetti in a pinch)
• 1 lb raw shrimp, peeled and deveined (thawed if frozen)
• 2 tbsp vegetable oil (or any neutral oil)
• 3 cloves garlic, minced (fresh preferred)
• 1/4 cup low-sodium soy sauce
• 2 tbsp honey
• 1 tsp sesame oil (for finishing)
• 2 green onions, sliced (reserve greens for garnish)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add lo mein noodles and cook according to package directions, usually 4-5 minutes, until al dente.
3. Drain noodles thoroughly in a colander, then rinse briefly with cool water to stop cooking.
4. Pat shrimp dry with paper towels to ensure proper searing.
5. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
6. Add shrimp in a single layer and cook for 2 minutes per side until pink and opaque.
7. Tip: Avoid overcrowding the pan to prevent steaming instead of browning.
8. Transfer cooked shrimp to a clean plate using tongs.
9. Reduce heat to medium and add minced garlic to the same skillet, cooking for 30 seconds until fragrant.
10. Pour in soy sauce and honey, stirring constantly for 1 minute until slightly thickened.
11. Tip: For easier mixing, warm the honey briefly if it’s crystallized.
12. Add drained noodles to the skillet, tossing with tongs to coat evenly in sauce.
13. Return shrimp to the skillet and toss to combine, heating through for 1 minute.
14. Remove from heat and drizzle with sesame oil, tossing once more.
15. Tip: Toasting sesame oil in a dry pan for 30 seconds before adding enhances its nutty flavor.
16. Garnish with sliced green onions and serve immediately.

Glossy noodles cling to plump, juicy shrimp in this sweet-savory dish, with the sesame oil providing a nutty finish that balances the honey’s sweetness. For a colorful twist, stir in snap peas or shredded carrots during the last minute of cooking, or serve with chili crisp for those who enjoy extra heat.

Coconut Curry Shrimp Lo Mein

You’ll love how this fusion dish combines the comforting familiarity of lo mein with the exotic flair of coconut curry. Let’s walk through each step together to create a restaurant-quality meal at home.

Ingredients

– 8 oz lo mein noodles
– 1 lb large shrimp, peeled and deveined
– 2 tbsp vegetable oil (or any neutral oil)
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1 red bell pepper, thinly sliced
– 1 cup snap peas, trimmed
– 1 can (13.5 oz) coconut milk
– 2 tbsp red curry paste
– 1 tbsp soy sauce
– 1 tsp brown sugar
– ¼ cup fresh cilantro, chopped
– 1 lime, cut into wedges

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add lo mein noodles and cook according to package directions, usually 4-5 minutes, until al dente.
3. Drain noodles thoroughly in a colander and rinse with cool water to stop cooking.
4. Pat shrimp completely dry with paper towels to ensure proper searing.
5. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until shimmering.
6. Add shrimp in a single layer and cook for 2 minutes per side until pink and opaque.
7. Transfer shrimp to a clean plate using tongs.
8. Add remaining 1 tablespoon oil to the same skillet over medium heat.
9. Sauté garlic and ginger for 30 seconds until fragrant but not browned.
10. Add bell pepper and snap peas, stirring constantly for 3 minutes until slightly softened.
11. Whisk in coconut milk, red curry paste, soy sauce, and brown sugar until smooth.
12. Bring sauce to a gentle simmer and cook for 5 minutes to allow flavors to meld.
13. Return cooked shrimp and drained noodles to the skillet.
14. Toss everything together gently with tongs for 2 minutes until heated through and well coated.
15. Remove from heat and stir in chopped cilantro.
16. Serve immediately in bowls with lime wedges on the side.

This dish delivers tender shrimp and chewy noodles bathed in a creamy, aromatic curry sauce. The bright lime juice cuts through the richness perfectly, making it ideal for serving over steamed jasmine rice or with extra veggies for a complete meal.

Sweet Chili Shrimp Lo Mein

Savor the perfect balance of sweet and spicy in this quick weeknight meal that comes together faster than takeout. Sweet Chili Shrimp Lo Mein combines tender shrimp, crisp vegetables, and chewy noodles coated in a glossy, flavorful sauce.

Ingredients

– 8 oz lo mein noodles (or any Asian wheat noodles)
– 1 lb large shrimp, peeled and deveined (thaw if frozen)
– 2 tbsp vegetable oil (or any neutral oil)
– 3 cloves garlic, minced (about 1 tbsp)
– 1 cup sliced bell peppers (any color)
– 1 cup shredded carrots
– 1/2 cup sliced scallions (reserve some for garnish)
– 1/4 cup soy sauce (low-sodium preferred)
– 1/4 cup sweet chili sauce (adjust for spice preference)
– 1 tbsp rice vinegar
– 1 tsp sesame oil (for finishing)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add lo mein noodles and cook for 4 minutes, stirring occasionally to prevent sticking.
3. Drain noodles in a colander and rinse briefly with cold water to stop cooking.
4. Pat shrimp dry with paper towels to ensure proper searing.
5. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering.
6. Add shrimp in a single layer and cook for 2 minutes per side until pink and opaque.
7. Transfer shrimp to a clean plate, leaving any juices in the skillet.
8. Add remaining 1 tbsp vegetable oil to the same skillet over medium heat.
9. Sauté garlic for 30 seconds until fragrant but not browned.
10. Add bell peppers and carrots, stirring frequently for 3 minutes until slightly softened.
11. Whisk together soy sauce, sweet chili sauce, and rice vinegar in a small bowl.
12. Return cooked shrimp to the skillet with vegetables.
13. Pour sauce mixture over shrimp and vegetables, stirring to coat evenly.
14. Add drained noodles to the skillet, tossing gently with tongs to combine.
15. Drizzle sesame oil over the mixture and toss once more.
16. Cook for 1 additional minute to heat everything through.
17. Garnish with reserved scallions before serving.

Unbelievably satisfying, this dish offers a delightful contrast of textures—from the springy noodles to the crisp-tender vegetables and juicy shrimp. The sauce clings beautifully to every component, delivering a harmonious blend of sweetness from the chili sauce and umami depth from the soy. For a fun twist, serve it in lettuce cups or top with crushed peanuts for extra crunch.

Peanut Sauce Shrimp Lo Mein

Finally, let’s create a comforting noodle dish that combines savory shrimp with a rich peanut sauce. Follow these steps carefully for a restaurant-quality meal at home.

Ingredients

– 8 oz lo mein noodles
– 1 lb raw shrimp, peeled and deveined
– 2 tbsp vegetable oil (or any neutral oil)
– 3 cloves garlic, minced
– 1/4 cup creamy peanut butter
– 2 tbsp soy sauce
– 1 tbsp rice vinegar
– 1 tsp sesame oil
– 1/2 cup water
– 2 green onions, sliced (for garnish)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add lo mein noodles and cook for 4-5 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain noodles thoroughly in a colander and rinse with cool water to stop cooking.
4. Pat shrimp dry with paper towels to ensure proper searing.
5. Heat vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F).
6. Add shrimp in a single layer and cook for 2 minutes per side until pink and opaque.
7. Remove shrimp from skillet and set aside.
8. Reduce heat to medium and add minced garlic to the same skillet, cooking for 30 seconds until fragrant.
9. Whisk together peanut butter, soy sauce, rice vinegar, sesame oil, and water in a small bowl until smooth.
10. Pour peanut sauce into skillet and simmer for 2 minutes, stirring constantly until slightly thickened.
11. Add cooked noodles and shrimp back to the skillet, tossing to coat evenly with sauce.
12. Cook for 1 additional minute to heat through.
13. Garnish with sliced green onions before serving.

Delightfully chewy noodles cling to the creamy peanut sauce, while the shrimp add a satisfying protein punch. Serve immediately with extra green onions sprinkled on top for a fresh contrast to the rich flavors.

Miso Glazed Shrimp Lo Mein

Cooking a restaurant-quality meal at home is easier than you think with this miso glazed shrimp lo mein. Carefully balancing savory, sweet, and umami flavors, this dish comes together quickly for a satisfying weeknight dinner. Let’s walk through each step to ensure perfect results every time.

Ingredients

– 8 oz lo mein noodles
– 1 lb large shrimp, peeled and deveined
– 2 tbsp vegetable oil (or any neutral oil)
– 3 cloves garlic, minced
– 2 tbsp white miso paste
– 1 tbsp honey
– 1 tbsp soy sauce (low sodium preferred)
– 1 tsp sesame oil
– 2 green onions, sliced
– 1 cup shredded carrots

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add lo mein noodles and cook according to package directions, typically 4-5 minutes, until al dente.
3. Drain noodles thoroughly and rinse with cold water to stop cooking, then set aside.
4. Pat shrimp completely dry with paper towels to ensure proper searing.
5. Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 1-2 minutes.
6. Add shrimp in a single layer and cook for 2 minutes per side until pink and opaque.
7. Remove shrimp from skillet and set aside on a clean plate.
8. Reduce heat to medium and add garlic to the same skillet, cooking for 30 seconds until fragrant.
9. Whisk together miso paste, honey, soy sauce, and sesame oil in a small bowl until smooth.
10. Pour sauce mixture into skillet and cook for 1 minute, stirring constantly.
11. Add cooked noodles and shredded carrots to the skillet, tossing to coat evenly with sauce.
12. Return shrimp to the skillet and toss gently to combine all ingredients.
13. Cook for 1-2 minutes until everything is heated through.
14. Remove from heat and stir in green onions.

Lovely textures await with tender shrimp, chewy noodles, and crisp carrots in every bite. The miso glaze creates a rich, savory-sweet coating that clings beautifully to each component. For an extra crunch, top with toasted sesame seeds or serve with a side of quick-pickled vegetables.

Pineapple Shrimp Lo Mein

Ready to create a restaurant-quality dish at home? Pineapple shrimp lo mein combines sweet, savory, and tangy flavors in one satisfying bowl. Let’s walk through each step together for perfect results.

Ingredients

– 8 oz lo mein noodles
– 1 lb raw shrimp, peeled and deveined
– 2 tbsp vegetable oil (or any neutral oil)
– 1 cup fresh pineapple chunks
– 2 cloves garlic, minced
– 1/4 cup soy sauce (low-sodium recommended)
– 1 tbsp rice vinegar
– 1 tsp sesame oil
– 2 green onions, sliced

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add lo mein noodles and cook for 4-5 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain noodles thoroughly in a colander and rinse with cold water to stop cooking.
4. Pat shrimp dry with paper towels to ensure proper searing.
5. Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering.
6. Add shrimp in a single layer and cook for 2 minutes per side until pink and opaque.
7. Remove shrimp from skillet and set aside on a clean plate.
8. Add pineapple chunks to the same skillet and cook for 3-4 minutes until lightly caramelized.
9. Stir in minced garlic and cook for 30 seconds until fragrant.
10. Pour in soy sauce and rice vinegar, scraping up any browned bits from the pan.
11. Return cooked noodles and shrimp to the skillet, tossing to coat evenly with sauce.
12. Drizzle with sesame oil and toss once more to combine.
13. Remove from heat and stir in sliced green onions.

Hearty and vibrant, this lo mein features tender noodles with juicy shrimp and caramelized pineapple. The sweet-savory sauce clings beautifully to every strand, while a final sprinkle of green onions adds fresh crunch. Try serving it in hollowed-out pineapple halves for a fun tropical presentation that impresses guests.

Hoisin Garlic Shrimp Lo Mein

When you’re craving takeout but want something fresher and more customizable, this hoisin garlic shrimp lo mein delivers restaurant-quality flavor with minimal effort. We’ll walk through each step methodically to ensure perfect results every time.

Ingredients

– 8 oz lo mein noodles (or spaghetti in a pinch)
– 1 lb large shrimp, peeled and deveined (thaw if frozen)
– 3 tbsp vegetable oil (or any neutral oil)
– 4 cloves garlic, minced (fresh is best)
– 1/4 cup hoisin sauce (check for gluten-free if needed)
– 2 tbsp soy sauce (low-sodium works well)
– 1 tsp sesame oil (for finishing)
– 2 green onions, sliced (reserve greens for garnish)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add lo mein noodles and cook according to package directions, usually 4-5 minutes, until al dente.
3. Drain noodles thoroughly and rinse with cold water to stop cooking; set aside.
4. Pat shrimp completely dry with paper towels to ensure proper searing.
5. Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 2 minutes.
6. Add shrimp in a single layer and cook for 2 minutes per side until pink and opaque.
7. Remove shrimp from skillet and set aside on a clean plate.
8. Reduce heat to medium and add remaining 1 tablespoon vegetable oil to the same skillet.
9. Add minced garlic and cook for 30 seconds until fragrant but not browned.
10. Pour in hoisin sauce and soy sauce, stirring constantly for 1 minute until combined and slightly thickened.
11. Add cooked noodles to the skillet, tossing gently to coat evenly with the sauce.
12. Return shrimp to the skillet and toss to combine and heat through, about 1 minute.
13. Drizzle with sesame oil and toss once more.
14. Remove from heat and garnish with sliced green onions.

Perfectly chewy noodles cling to the savory-sweet hoisin glaze, while the plump shrimp add juicy texture in every bite. Try serving it with a sprinkle of crushed peanuts for extra crunch or a side of quick-pickled vegetables to cut through the richness.

Lime Cilantro Shrimp Lo Mein

Haven’t you been craving a restaurant-quality noodle dish that’s surprisingly simple to make at home? This lime cilantro shrimp lo mein comes together with minimal effort but delivers maximum flavor, perfect for busy weeknights when you want something fresh and satisfying. Let me walk you through each step methodically so you can recreate this delicious meal with confidence.

Ingredients

– 8 oz lo mein noodles (or any Asian wheat noodles)
– 1 lb large shrimp, peeled and deveined (thaw if frozen)
– 2 tbsp vegetable oil (or any neutral oil)
– 3 cloves garlic, minced (about 1 tbsp)
– 1/4 cup low-sodium soy sauce
– 2 tbsp fresh lime juice (about 1 lime)
– 1 tsp grated ginger (fresh preferred)
– 1/4 cup chopped fresh cilantro
– 1/4 tsp red pepper flakes (optional, for heat)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add lo mein noodles and cook according to package directions, usually 4-5 minutes, until al dente.
3. Drain noodles thoroughly in a colander and rinse briefly with cool water to stop cooking.
4. Pat shrimp completely dry with paper towels to ensure proper searing.
5. Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 1-2 minutes.
6. Add shrimp in a single layer and cook undisturbed for 2 minutes until bottoms turn pink.
7. Flip shrimp and cook for another 1-2 minutes until opaque throughout.
8. Add minced garlic and grated ginger, stirring constantly for 30 seconds until fragrant.
9. Pour in soy sauce and lime juice, scraping any browned bits from the pan.
10. Add drained noodles to the skillet, tossing gently to coat evenly with sauce.
11. Sprinkle in red pepper flakes if using, and toss for 1 minute until everything is heated through.
12. Remove from heat and stir in chopped cilantro just before serving.

Now that your dish is ready, notice how the tender shrimp pairs beautifully with the springy noodles, while the bright lime and fresh cilantro cut through the savory soy sauce. For a creative twist, try serving it in lettuce cups for a low-carb option or top with extra lime wedges and sesame seeds for added texture.

Black Bean Sauce Shrimp Lo Mein

Here’s a simple yet flavorful Black Bean Sauce Shrimp Lo Mein recipe that’s perfect for beginners. Hands-on guidance will ensure you create a restaurant-quality dish right in your kitchen, with clear steps to build confidence as you cook.

Ingredients

– 8 oz dried lo mein noodles (or any Asian wheat noodles)
– 1 lb raw shrimp, peeled and deveined (thaw if frozen)
– 2 tbsp vegetable oil (or any neutral oil)
– 3 cloves garlic, minced (fresh preferred for best flavor)
– 1 tbsp ginger, grated (adjust to intensity preference)
– 1/4 cup black bean sauce (found in Asian aisle)
– 2 tbsp soy sauce (low-sodium option available)
– 1 tsp sugar (balances saltiness)
– 2 cups mixed vegetables like bell peppers and carrots, sliced (use pre-cut to save time)
– 2 green onions, sliced (for garnish)

Instructions

1. Bring a large pot of water to a rolling boil over high heat.
2. Add the dried lo mein noodles and cook for 4-5 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain the noodles in a colander and rinse under cold water to stop cooking; set aside.
4. Pat the shrimp dry with paper towels to ensure they sear properly.
5. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering.
6. Add the shrimp in a single layer and cook for 2 minutes per side until pink and opaque.
7. Remove the shrimp from the skillet and set aside on a plate.
8. Add the remaining 1 tablespoon of vegetable oil to the same skillet.
9. Sauté the minced garlic and grated ginger for 30 seconds until fragrant, being careful not to burn them.
10. Add the sliced mixed vegetables and stir-fry for 3-4 minutes until slightly tender but still crisp.
11. In a small bowl, whisk together the black bean sauce, soy sauce, and sugar until smooth.
12. Pour the sauce mixture into the skillet with the vegetables and stir to coat evenly.
13. Add the cooked noodles and shrimp back to the skillet, tossing everything together for 2-3 minutes until heated through.
14. Garnish with sliced green onions before serving.
This dish boasts a tender, chewy noodle texture with savory, umami-rich flavors from the black bean sauce. Try serving it with a sprinkle of sesame seeds or a side of steamed broccoli for a complete meal that’s both satisfying and easy to customize.

Mango Habanero Shrimp Lo Mein

Venture into a bold fusion of sweet and spicy with this quick stir-fry that transforms simple ingredients into restaurant-quality noodles in under 30 minutes. Perfect for busy weeknights, it combines succulent shrimp with a vibrant mango habanero sauce that clings beautifully to every strand of lo mein.

Ingredients

– 1 lb large shrimp, peeled and deveined (thaw if frozen)
– 8 oz lo mein noodles (or linguine in a pinch)
– 2 tbsp vegetable oil (or any neutral oil)
– 1 cup diced fresh mango (about 1 large mango)
– 1-2 habanero peppers, minced (seeds removed for less heat)
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1/4 cup low-sodium soy sauce
– 2 tbsp honey (or maple syrup for vegan option)
– 1 tbsp rice vinegar
– 1 cup sliced bell peppers (any color)
– 1/2 cup sliced scallions, divided
– 1 tsp cornstarch mixed with 2 tbsp water (slurry for thickening)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add lo mein noodles and cook for 4-5 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain noodles in a colander and rinse briefly with cool water to stop cooking; set aside.
4. Pat shrimp dry with paper towels to ensure proper searing.
5. Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering.
6. Add shrimp in a single layer and cook for 2 minutes per side until pink and opaque; transfer to a plate.
7. Reduce heat to medium and add remaining 1 tbsp oil to the same skillet.
8. Sauté bell peppers for 3 minutes until slightly softened but still crisp.
9. Add minced habanero, garlic, and ginger; cook for 1 minute until fragrant.
10. Stir in diced mango and cook for 2 minutes to soften slightly.
11. Pour in soy sauce, honey, and rice vinegar, scraping any browned bits from the pan.
12. Whisk cornstarch slurry into the sauce and simmer for 1-2 minutes until thickened.
13. Return cooked shrimp and any accumulated juices to the skillet.
14. Add drained noodles and half of the scallions, tossing gently to coat evenly with sauce.
15. Cook for 1-2 more minutes until everything is heated through.
16. Garnish with remaining scallions before serving.

Wonderfully balanced, this dish offers a chewy noodle texture against plump shrimp, with the mango’s sweetness tempering the habanero’s fiery kick. Serve it immediately with extra sliced peppers for crunch, or pack it cold for a next-day lunch that holds up beautifully.

Orange Zest Shrimp Lo Mein

A perfect weeknight dinner that comes together in under 30 minutes, this Orange Zest Shrimp Lo Mein combines tender shrimp with bright citrus notes and savory noodles. Follow these steps carefully for restaurant-quality results at home.

Ingredients

– 8 oz lo mein noodles (or any Asian wheat noodles)
– 1 lb raw shrimp, peeled and deveined (thaw if frozen)
– 2 tbsp vegetable oil (or any neutral oil)
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1 orange, zested and juiced (about 1/4 cup juice)
– 3 tbsp soy sauce (low-sodium preferred)
– 1 tbsp oyster sauce
– 1 tsp sesame oil
– 2 cups shredded cabbage (Napa or green)
– 1 carrot, julienned
– 2 green onions, sliced

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add lo mein noodles and cook for 4-5 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain noodles thoroughly in a colander and rinse with cold water to stop cooking.
4. Pat shrimp dry with paper towels to ensure proper searing.
5. Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 2 minutes.
6. Add shrimp in a single layer and cook for 2 minutes per side until pink and opaque.
7. Remove shrimp from skillet and set aside on a clean plate.
8. Add garlic and ginger to the same skillet and cook for 30 seconds until fragrant.
9. Add shredded cabbage and julienned carrot, stirring constantly for 3-4 minutes until slightly softened.
10. Pour in orange juice, soy sauce, and oyster sauce, bringing to a simmer for 1 minute.
11. Add cooked noodles to the skillet, tossing to coat evenly with sauce.
12. Return shrimp to the skillet and add orange zest and sesame oil, stirring to combine.
13. Cook for 1 additional minute until everything is heated through.
14. Remove from heat and garnish with sliced green onions.

Light and springy noodles cling to the savory-sweet sauce, while the orange zest provides a refreshing citrus burst that cuts through the richness. Serve immediately with extra green onions sprinkled on top for a colorful presentation that delights both the eyes and palate.

Thai Basil Shrimp Lo Mein

Just when you think you’ve mastered pasta night, Thai basil shrimp lo mein arrives to elevate your stir-fry game with its aromatic flavors and satisfying textures. This fusion dish combines the best of Asian cuisine with familiar techniques, making it perfect for weeknight dinners that feel special without requiring chef-level skills.

Ingredients

– 8 oz lo mein noodles (or linguine if unavailable)
– 1 lb large shrimp, peeled and deveined (thaw if frozen)
– 2 tbsp vegetable oil (or any neutral high-heat oil)
– 3 cloves garlic, minced (about 1 tbsp)
– 1 red bell pepper, thinly sliced
– 1 cup fresh Thai basil leaves (regular basil works in a pinch)
– 3 tbsp soy sauce (use tamari for gluten-free)
– 1 tbsp oyster sauce
– 1 tsp sesame oil
– ½ tsp red pepper flakes (adjust for spice preference)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add lo mein noodles and cook for 4-5 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain noodles thoroughly in a colander and rinse with cool water to stop cooking.
4. Pat shrimp dry with paper towels to ensure proper searing.
5. Heat vegetable oil in a large wok or skillet over medium-high heat until shimmering (about 350°F).
6. Add shrimp in a single layer and cook for 2 minutes per side until pink and opaque.
7. Transfer shrimp to a clean plate using tongs, leaving oil in the pan.
8. Add garlic to the hot oil and sauté for 30 seconds until fragrant but not browned.
9. Add bell pepper strips and stir-fry for 2 minutes until slightly softened.
10. Return cooked shrimp to the wok along with any accumulated juices.
11. Pour in soy sauce, oyster sauce, sesame oil, and red pepper flakes, stirring to coat everything evenly.
12. Add cooked noodles and toss vigorously with two utensils for 1-2 minutes until heated through.
13. Remove from heat and fold in Thai basil leaves until just wilted.

This dish delivers a perfect balance of chewy noodles, tender shrimp, and crisp-tender peppers coated in a savory-sweet sauce. The Thai basil adds a distinctive licorice-like aroma that makes each bite uniquely fragrant. Try serving it topped with a fried egg for extra richness or alongside a simple cucumber salad to cut through the umami flavors.

Conclusion

These 28 delicious shrimp lo mein recipes offer endless inspiration for easy, flavorful meals. We hope you found your new favorite—give one a try, share your thoughts in the comments, and pin this roundup to your Pinterest board for later!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.