Published . Last updated by Judy Purcell 16 Comments
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This Shrimp Lo Mein recipe highlights plump shrimp and crisp-tender vegetables intertwined with noodles in a savory sauce for an easy weeknight, one-pot meal.
It’s a given for our family that Lo Mein is on the list when we order takeout—it’s easy to love a plate of noodles in umami rich sauce. Shrimp Lo Mein is even better when you can make it at home to suit your preference for vegetables or you want a gluten-free option.
Shrimp Lo Mein is an easy one-pot meal.
I’ve been making this recipe for a couple of years now, adapted from Emeril’s Seafood Lo Mein recipe during our season of Test Kitchen Tuesdays, and it always satisfies.
Since the ingredients are available in larger grocery stores, there’s nothing exotic to track down. Also, we have used a variety of meats (check out my Beef Lo Mein recipe), vegetables, and noodles when something on the list wasn’t available.
In the photos we highlightJapanese buckwheat soba noodles with thinly sliced green beans and snow peas because it’s what we had on-hand, so feel free to make it your own.
If using beef, pork, or chicken as an alternative to shrimp, cut the meat into small, thin strips so the cooking time is kept to a minimum.
Make Your Lo Mein Low-Carb
Lo mein makes it easy to incorporate a healthy amount of vegetables for a complete low-carb meal.
Either substitute all the noodles with a mix of bell pepper, fennel, leeks, parsnip, bokchoy, sugar snap peas, and Napa cabbage or reduce the amount of noodles and increase the vegetables already listed.
Simply cut vegetables into thin matchstick pieces to resemble the texture of noodles—this also helps each ingredient cook quickly.
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How to Make Shrimp Lo Mein Gluten-Free
Look for Tamari soy sauce, oyster sauce brands like Lee Kum Kee Panda Brand Green Label Oyster Flavored Sauce or Wok Mei, Red Boat Fish Sauce (found at Whole Foods), and swap wheat noodles for a variety of gluten-freeAsian noodles.
Finally, if you cannot find the gluten-free substitutions at a regular grocery or health food store, you canorder noodles on-line.
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Shrimp Lo Mein
Plump shrimp and crisp-tender vegetables intertwine with noodles in a savory sauce for an easy weeknight, one-pot meal.
Prep Time5 minutes mins
Cook Time13 minutes mins
Total Time18 minutes mins
Course: Main Course
Cuisine: Chinese
Servings: 4 Servings
Author: Judy Purcell
Ingredients
- 6 ounces thin Chinese egg noodles — fresh or dry , cooked according to package directions
- 2 tablespoons sesame oil
- 2 tablespoons coconut oil
- 1 tablespoon garlic — minced
- 1/2 cup carrots — cut into 3-4 inch matchstick size pieces
- 1/2 cup zucchini — cut into 3-4 inch matchstick size pieces
- 1/2 cup green onion tops — bias-cut in 1/4 inch pieces
- 4 ounces snow peas — ends snapped , strings removed, bias-cut into thirds
- 4 ounces French green beans (optional) — sliced in half lengthwise
- 4 ounces Brown Beech or Maitake mushrooms — trimmed from base clump and separated
- 1/4 teaspoon red pepper flakes (add more for additional spice)
- 1 pound shrimp (size: 30-40 count or larger) — peeled and deveined
For the Sauce:
- 3 tablespoons oyster sauce
- 3 tablespoons soy sauce
- 1 1/2 tablespoons fish sauce
- 2 teaspoons cornstarch
- 1/4 teaspoon white pepper
US Customary – Metric
Instructions
Bring a large pot of water to a boil. Add the noodles and cook until just tender, about 4 minutes — or according to package directions. Drain the noodles, rinse briefly with cold water. When well drained, transfer to a bowl. Toss with the sesame oil, to coat lightly and set aside.
Combine the oyster sauce, soy sauce, fish sauce, cornstarch, and pepper in a small bowl and stir to dissolve the cornstarch.
In a large skillet or wok, heat 2 tablespoons of coconut oil over medium heat. Add the garlic and cook for 30 seconds, stirring, or until garlic is fragrant.
Stir in the carrots, zucchini, green onions, snow peas, green beans, mushrooms, and red pepper flakes to the skillet. Cook, stirring, for about 4 minutes.
Add the shrimp and cook until the shrimp begin to turn pink, 2-3 minutes, stirring occasionally. Once the shrimp are no longer translucent, add the noodles to the pan and stir to combine with vegetables and shrimp.
Lastly, gently toss the sauce with the noodles and vegetables until well coated; cook until the sauce is bubbly and thickened. Serve immediately.
Notes
Chinese noodles or Japanese soba noodles take only a short time to cook, but check package directions for specific instructions. If using rice noodles or gluten-free pasta, cook according to package directions.
Bias-cut: A slice or cut made at a 45 degree angle from top to bottom, from the side, or both.
Nutrition
Calories: 463kcal | Carbohydrates: 42g | Protein: 34g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 321mg | Sodium: 2564mg | Potassium: 575mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3395IU | Vitamin C: 32.4mg | Calcium: 230mg | Iron: 4.9mg
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