Creating the perfect shrimp lo mein recipe at home has never been easier, and I'm here to show you exactly how to make this restaurant-quality dish in your own kitchen. After years of perfecting this shrimp lo mein recipe, I've discovered the secrets that make it taste even better than your favorite Chinese takeout spot.
This authentic shrimp lo mein recipe combines tender shrimp, perfectly cooked noodles, and crisp vegetables in a savory sauce that will have your family asking for seconds. Whether you're craving a quick weeknight dinner or want to impress guests with your cooking skills, this shrimp lo mein recipe delivers incredible flavors in just 20 minutes.
Why This Chinese Takeout Classic Never Gets Old
Chinese lo mein has captured hearts worldwide because it perfectly balances textures and flavors in every bite. This shrimp lo mein recipe stands out from typical takeout versions because we use fresh ingredients and control the sodium content while maintaining that authentic taste you crave. The combination of succulent shrimp with crisp vegetables creates a satisfying meal that feels both indulgent and nutritious.
What makes this shrimp lo mein recipe truly special is how it brings together the umami-rich flavors of soy sauce, oyster sauce, and sesame oil with the natural sweetness of shrimp and vegetables. Unlike heavy, greasy takeout versions, this homemade shrimp lo mein recipe lets each ingredient shine while creating a harmonious blend that's both comforting and exciting. The dish pairs beautifully with egg rolls, wontons, or simply enjoyed on its own as a complete meal.
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Ingredients
For the Shrimp and Marinade:
- Large shrimp, peeled and deveined
- Cornstarch
- Soy sauce
- Salt
- White pepper
For the Lo Mein Noodles and Vegetables:
- Fresh lo mein noodles (or dried)
- Vegetable oil
- Garlic, minced
- Fresh ginger, grated
- Onion, thinly sliced
- Carrots, julienned
- Bell pepper, thinly sliced
- Cabbage, shredded
- Green onions, chopped
For the Lo Mein Sauce:
- Chicken broth
- Soy sauce
- Oyster sauce
- Sesame oil
- Sugar
- Ground black pepper
See recipe card for quantities.
Instructions
Prepare the Shrimp and Noodles
- Rinse the shrimp under cold water and pat completely dry with paper towels.
- In a medium bowl, combine shrimp with cornstarch, soy sauce, salt, and white pepper.
- Toss until shrimp are evenly coated and set aside to marinate for 10 minutes.
- Cook lo mein noodles according to package directions until al dente.
- Drain noodles and rinse with cold water to stop cooking process.
- Toss noodles with a little oil to prevent sticking and set aside.
Create the Perfect Sauce
- In a small bowl, whisk together soy sauce, oyster sauce, and sesame oil.
- Add sugar, black pepper, and chicken broth to the mixture.
- Stir until sugar completely dissolves and sauce is smooth.
- Set sauce aside until ready to use in the final step.
Stir-Fry the Shrimp and Vegetables
- Heat 1 tablespoon oil in a large wok or skillet over high heat.
- Add marinated shrimp and cook for 2-3 minutes per side until pink and cooked through.
- Remove shrimp to a plate and set aside.
- Add remaining oil to the same pan and heat until shimmering.
- Add garlic and ginger, stir-fry for 30 seconds until fragrant.
- Add onions, carrots, and bell pepper; stir-fry for 2-3 minutes.
- Add cabbage and cook for another 1-2 minutes until slightly wilted.
Combine and Finish the Dish
- Serve immediately while hot for the best texture and flavor.
- Return cooked noodles to the wok with vegetables.
- Pour the prepared sauce over noodles and toss everything together.
- Add the cooked shrimp back to the pan and gently mix.
- Stir-fry for 1-2 minutes until everything is heated through and well combined.
- Remove from heat and garnish with chopped green onions.
Expert Cooking Tips
- Temperature Control is Key Maintaining high heat throughout the cooking process ensures your vegetables stay crisp and your shrimp lo mein recipe achieves that authentic "wok hei" flavor that makes restaurant dishes so special.
- Prep Everything First Since stir-frying happens quickly, have all ingredients prepped and ready before you start cooking. This includes having your sauce mixed and vegetables cut to ensure smooth cooking.
- Don't Overcook the Shrimp Shrimp cook incredibly fast, so watch them carefully. They're done when they turn pink and curl slightly; overcooking makes them tough and rubbery.
- Noodle Texture Matters Fresh lo mein noodles give the best texture, but if using dried noodles, cook them just until al dente since they'll continue cooking in the wok.
- Sauce Distribution Add the sauce to the hottest part of the wok first, let it sizzle briefly, then quickly toss with noodles to ensure even coating without making the dish soggy.
Recipe Variations & Substitutions
Dietary Modifications
- Gluten-Free Version Replace regular lo mein noodles with rice noodles or gluten-free pasta, and use tamari instead of soy sauce. The cooking method remains the same, but rice noodles may need slightly different cooking times.
- Low-Carb Alternative Substitute noodles with spiralized zucchini or shirataki noodles for a lighter version that still delivers all the flavors of traditional shrimp lo mein recipe preparations.
Protein and Vegetable Swaps
- Different Proteins Try chicken, beef, or tofu instead of shrimp using the same marinade technique. Adjust cooking times accordingly; chicken and beef need longer cooking than shrimp.
- Seasonal Vegetables Swap vegetables based on what's fresh; snap peas, mushrooms, bean sprouts, or broccoli all work beautifully in this versatile shrimp lo mein recipe framework.
- Spice Level Adjustments Add crushed red pepper flakes, sriracha, or fresh chilies during the garlic and ginger step to create a spicier version that still maintains the dish's authentic character.
Equipment Recommendations
- Large Wok or Heavy-Bottom Skillet: Essential for proper heat distribution and the authentic stir-fry technique that makes shrimp lo mein recipe successful
- Sharp Chef's Knife: For efficient vegetable prep and uniform cuts that cook evenly
- Large Colander: Perfect for draining noodles quickly and efficiently
- Multiple Prep Bowls: Keep ingredients organized for smooth cooking flow
- Long-Handled Spoon or Wok Spatula: Prevents burns while allowing proper tossing and mixing
Storage & Meal Prep Tips
Refrigerator Storage
- Store leftover shrimp lo mein recipe in airtight containers for up to 3 days in the refrigerator. The flavors actually develop more over time, making leftovers incredibly delicious.
Reheating Methods
- Stovetop Method: Heat a tablespoon of oil in a large pan and stir-fry the cold lo mein over medium-high heat for 3-4 minutes until heated through.
- Microwave Option: Add a splash of water or broth to prevent drying, cover, and heat in 30-second intervals, stirring between each.
Meal Prep Strategy
- Cook components separately and store in different containers. Keep sauce in a separate container and combine everything when reheating for the freshest taste and texture.
Grandma's Secret That Changed Everything
The game-changing secret I learned from my Chinese neighbor's grandmother revolutionized my shrimp lo mein recipe completely. She taught me to add a tiny splash of Shaoxing wine (or dry sherry) to the shrimp marinade, which creates an incredibly complex flavor that elevates the entire dish beyond typical takeout quality.
Her second secret involves letting the sauce hit the hot wok first and sizzle for just 10 seconds before adding the noodles. This technique, called "exploding the sauce," intensifies the flavors and creates that signature restaurant taste that makes homemade shrimp lo mein recipe versions taste truly authentic and professional.
FAQ
What is lo mein sauce made of?
Lo mein sauce combines soy sauce, oyster sauce, and sesame oil as the base, with sugar for balance and pepper for depth. This creates the perfect coating for any shrimp lo mein recipe.
What are the ingredients for shrimp lo mein?
Essential ingredients include fresh shrimp, lo mein noodles, mixed vegetables like cabbage and carrots, garlic, ginger, and the signature sauce blend that defines every great shrimp lo mein recipe.
What is the difference between shrimp lo mein and shrimp chow mein?
Lo mein uses soft noodles tossed with sauce, while chow mein features crispy noodles. Both can use the same shrimp lo mein recipe base, but the noodle preparation differs significantly.
What makes lo mein taste good?
The perfect balance of umami from soy and oyster sauces, aromatics from garlic and ginger, plus proper high-heat cooking techniques create the complex flavors that make any shrimp lo mein recipe irresistible.
More Delicious Recipes to Try
Ready to expand your cooking repertoire beyond this amazing shrimp lo mein recipe? Try our Shrimp Stir Fry with Veggies Recipe for another quick seafood dinner that's packed with fresh flavors and healthy ingredients. The techniques you've learned here translate beautifully to other stir-fry dishes.
For something completely different but equally satisfying, our Beef Burrito Bowl Recipe offers another 20-minute meal solution that's perfect for busy weeknights. Both recipes share the same philosophy of fresh ingredients, bold flavors, and simple techniques that make this shrimp lo mein recipe so successful and beloved by families everywhere.
With love from my kitchen to yours
By Lisa Johnson💛
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Pairing
These are my favorite dishes to serve with Shrimp Lo Mein Recipe
Shrimp Lo Mein Recipe
Equipment
- 1 Large Wok or Heavy-Bottom Skillet For proper stir-fry technique
- 1 Sharp Chef’s Knife For slicing vegetables
- 1 Large colander To drain noodles
- Several Prep Bowls To organize ingredients
- 1 Long-Handled Spoon or Wok Spatula For tossing and mixing
Ingredients
- 1 pound large shrimp peeled and deveined
- 1 tablespoon cornstarch for shrimp marinade
- 1 teaspoon soy sauce for shrimp marinade
- ½ teaspoon salt for shrimp marinade
- ¼ teaspoon white pepper for shrimp marinade
- 12 oz fresh lo mein noodles or 8 oz dried
- 2 tablespoon vegetable oil divided
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 medium onion thinly sliced
- 2 whole carrots julienned
- 1 whole bell pepper thinly sliced
- 2 cups cabbage shredded
- 3 whole green onions chopped
- 3 tablespoon soy sauce for sauce
- 2 tablespoon oyster sauce for sauce
- 1 tablespoon sesame oil for sauce
- 1 teaspoon sugar for sauce
- ½ teaspoon ground black pepper for sauce
- 2 tablespoon chicken broth for sauce
Instructions
- Rinse and pat shrimp dry, then marinate with cornstarch, soy sauce, salt, and white pepper.
- Cook noodles until al dente, drain, rinse, and toss with oil.
- Whisk together soy sauce, oyster sauce, sesame oil, sugar, pepper, and broth.
- Heat oil, stir-fry shrimp until pink, then set aside.
- Stir-fry garlic, ginger, onion, carrots, and bell pepper. Add cabbage until slightly wilted.
- Return noodles, add sauce, toss well, then add shrimp back.
- Stir-fry briefly, garnish with green onions, and serve hot.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
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