20 Minute Shrimp Lo Mein Recipe

5 stars (2 reviews)

This 20 Minute Shrimp Lo Mein is a fast, simple and delicious recipe! One of the most popular dishes at Chinese restaurants. It is full of plump juicy shrimp, a savory lo mein sauce, and tender crisp veggies. You will get rave reviews everytime you make this dish!

Course 30 Minute Meals, Asian Inspired

Cuisine Asian Inspired

Keyword lo mein, shrimp lo mein, shrimp recipes, stir fry, stir fry noodles

Prep Time 5

Cook Time 15

Total Time 20

Servings Servings

Calories 273kcal

Author Tamara J.

Equipment

imarku Chef Knife - Pro Kitchen Knife 8 Inch Chef's Knives
Kaluns Tongs For Cooking With Silicone Tips, 4 Piece Salad Tongs, Red, Stainless Steel 7-9-12 Inch Tong With Bonus Silicone Spatula, Non-stick, Heat resistant Serving Utensils
WhiteRhino Glass Mixing Bowls with Lids Set of 3（4.5QT,2.7QT, 1.1QT), Large Kitchen Salad Bowls, Space-Saving Nesting Bowls, Round Glass Serving Bowls for Cooking,Baking,Prepping,Dishwasher Safe
3 Pack 18/8 Stainless Steel Colander Sieves(5-Quart, 4-Quart and 3-Quart), Mesh Strainer Net Baskets with Handles & Resting Base for Strain, Drain, Rinse or Steam
Legend Cast Iron Skillet with Lid | Large 10” Frying Pan with Glass Lid & Silicone Handle for Oven, Induction, Cooking, Pizza, Sautéing & Grilling | Lightly Pre-Seasoned Cookware Gets Better with Use
Oster 2124087 DiamondForce Electric Wok, 4.7-Quart, Black

Ingredients

1 package Dry Lo Mein Noodles
12 ounces Jumbo shrimp peeled and deveined
2 teaspoons Seasoned salt
1 teaspoon Black pepper
2 tablespoons Vegetable or olive oil for sauteing
1/2 cup Carrot chopped or grated
1/2 cup Sugar snap peas rough chopped
1 can Water chestnuts drained and chopped
4 sprigs Green onion chopped

Stir Fry Sauce

1/4 cup Soy sauce
2 tablespoons Hoisin sauce
1 tablespoon Rice wine vinegar optional but recommended
2 teaspoons Oyster sauce or fish sauce
1 teaspoon Sesame oil
1 teaspoon Ginger paste or freshly grated
1 teaspoon Garlic minced or paste

Instructions

Bring a pot of cold water to a rapid boil over medium-high heat. Add your noodles directly into the boiling water, and cook them for about 3-5 minutes (or according to package instructions). Drain the noodles and set them aside.
Peel and devein your shrimp and add it into a small bowl. Sprinkle the seasoned salt and black pepper over your shrimp and make sure each piece is fully coated. Set the shrimp to the side.
Add your oil into a wok or a skillet and heat it up over medium high heat. Once the oil is heated, add your chopped carrots, sugar snap peas, water chestnuts, and green onions. Saute the veggies for about 2-3 minutes, stirring constantly so they do not burn.
Remove the veggies from the skillet and set them aside. Add another splash (about 1 teaspoon of oil), into the skillet if needed. Place your shrimp into the hot skillet in one single layer.
Cook the shrimp on each side for about 1-2 minutes. Do not overcook the shrimp! Slightly undercooked is better because it will continue cooking when added to the noodles.
Remove the shrimp and set it aside in a small bowl while you make your stir fry sauce.
Make your sauce: add the soy sauce, hoisin sauce, rice wine vinegar, oyster or fish sauce, sesame oil, ginger paste, and garlic into a small bowl. Stir everything up until it is fully combined.
Add another teaspoon or so of oil back into the skillet over medium high heat. Genlty toss in your cooked lo mein noodles. Add your vegetables back into the noodles, and use tongs to toss everything until it is combined.
Now gently pour your sauce directly into the skillet and mix it up until everthing is fully coated. Add your shrimp into the lo mein noodles, stir until combined, and remove it from the heat.
Sprinkle with more green onion if desired, and enjoy!

Nutrition