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Shrimp Lo Mein: Better Than Takeout, Made Right at Home
Shrimp Lo Mein is one of those dishes that feels like comfort food and indulgence at the same time. Slurp-worthy noodles, juicy shrimp, crisp vegetables, and a savory sauce that clings to every strand — it’s no wonder this Chinese-American classic is a takeout favorite. But here’s the secret most people don’t realize: homemade shrimp lo mein is not only easy, it’s often faster than waiting for delivery.
This recipe gives you that authentic takeout-style flavor without greasy heaviness or mystery ingredients. The noodles stay springy, the shrimp remain tender (never rubbery), and the sauce hits that perfect balance of salty, savory, and lightly sweet. Whether you’re cooking for a busy weeknight, a cozy weekend dinner, or meal prepping lunches, this shrimp lo mein recipe delivers every single time.
What makes this version special is its balance. The sauce doesn’t overpower the shrimp. The vegetables add crunch and freshness instead of feeling like an afterthought. And the noodles — the heart of any lo mein — are cooked and tossed in a way that keeps them silky, not soggy.
What Is Shrimp Lo Mein?
Lo mein translates roughly to “stirred noodles,” and unlike chow mein, the noodles are boiled first and then tossed with sauce and toppings rather than fried until crispy. Shrimp lo mein typically features wheat-based egg noodles, shrimp, and a mix of vegetables coated in a soy-based sauce.
In Chinese-American cuisine, lo mein evolved to suit local tastes, becoming richer and more sauce-forward. This homemade version honors that tradition while keeping everything clean, customizable, and incredibly flavorful.
Why You’ll Love This Shrimp Lo Mein Recipe
- Faster than takeout — ready in about 30 minutes
- Restaurant-quality flavor with pantry staples
- Customizable with your favorite vegetables
- Perfect texture — tender shrimp, springy noodles
- One-pan friendly for easy cleanup
This is the kind of recipe you’ll come back to again and again, tweaking it slightly each time but always loving the result.
Ingredients
- Lo mein noodles or egg noodles
- Large shrimp, peeled and deveined
- Soy sauce
- Oyster sauce
- Sesame oil
- Cornstarch
- Garlic, minced
- Fresh ginger, grated
- Carrots, julienned
- Bell pepper, thinly sliced
- Green cabbage or napa cabbage, shredded
- Scallions, sliced
- Neutral cooking oil (vegetable or peanut)
- Optional: white pepper or chili flakes
Instructions
- Bring a large pot of salted water to a boil and cook lo mein noodles according to package instructions until just tender. Drain and toss lightly with a bit of oil to prevent sticking. Set aside.
- In a small bowl, mix soy sauce, oyster sauce, sesame oil, cornstarch, and a splash of water. Stir until smooth and set aside.
- Pat shrimp dry and season lightly with salt and white pepper.
- Heat a large wok or skillet over medium-high heat with oil. Add shrimp in a single layer and cook 1–2 minutes per side until pink and just cooked through. Remove shrimp and set aside.
- In the same pan, add a bit more oil if needed. Sauté garlic and ginger for 30 seconds until fragrant.
- Add carrots, bell pepper, and cabbage. Stir-fry for 2–3 minutes until slightly softened but still crisp.
- Add cooked noodles to the pan, tossing gently with the vegetables.
- Pour in the sauce mixture and toss continuously so the noodles absorb the sauce evenly.
- Return shrimp to the pan and add most of the scallions. Toss everything together for 1–2 minutes until heated through.
- Taste and adjust seasoning if needed. Serve hot, garnished with remaining scallions.
Tips for Perfect Shrimp Lo Mein Every Time
Don’t overcook the shrimp
Shrimp cook fast. Remove them as soon as they turn pink and opaque. They’ll finish cooking when returned to the pan.
Cook noodles just until tender
Overcooked noodles turn mushy once sauced. Slightly undercooked is better than overdone.
High heat is your friend
A hot pan ensures quick cooking and prevents soggy vegetables.
Prep everything first
Stir-frying moves fast. Have all ingredients ready before you start.
Easy Variations
- Spicy Shrimp Lo Mein: Add chili oil or sambal oelek to the sauce
- Vegetable Lo Mein: Skip shrimp and double the veggies
- Chicken or Beef Lo Mein: Swap shrimp for thinly sliced protein
- Gluten-Free: Use rice noodles and gluten-free soy sauce
What to Serve With Shrimp Lo Mein
- Steamed dumplings or potstickers
- Egg drop soup or hot and sour soup
- Simple cucumber salad
- Spring rolls
Shrimp lo mein also shines on its own as a complete, satisfying meal.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water to loosen the noodles. Avoid microwaving too long to keep shrimp tender.
Fun Food Fact
Lo mein noodles are traditionally made with wheat and egg, giving them their signature yellow color and chewy texture. That’s why they hold sauce so beautifully compared to other noodle types.
Final Thoughts
Homemade shrimp lo mein proves that comfort food doesn’t need to be complicated. With simple ingredients, smart technique, and bold flavors, you get a dish that rivals your favorite takeout spot — and maybe even beats it. Once you make this at home, there’s no going back.
Shrimp Lo Mein
A classic takeout-style shrimp lo mein with tender noodles, juicy shrimp, crisp vegetables, and a savory homemade sauce.
Ingredients
Equipment
Method
- Cook lo mein noodles according to package instructions, drain, and set aside.
- Mix soy sauce, oyster sauce, sesame oil, cornstarch, and water to form the sauce.
- Cook shrimp in a hot oiled pan until just pink, then remove.
- Sauté garlic and ginger, then add vegetables and stir-fry briefly.
- Add noodles and sauce, tossing to coat evenly.
- Return shrimp to pan, toss with scallions, and serve hot.
Notes
Best enjoyed fresh but reheats well with a splash of water.
