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Shrimp Lo Mein

Name: Shrimp Lo Mein
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 pound fresh wild caught shrimp (peeled and deveined); ½ pound angel hair pasta; Kosher salt ( for pasta water); 1 tablespoon extra-virgin olive oil; ½ cup matchstick carrots; ½ yellow, orange and red bell pepper ((each) julienne cut); 3 scallions (both green and white, chopped); 5 ounces sugar snap peas; sriracha (for serving (optional)); ¼ cup soy sauce; 2 tablespoons rice vinegar; 2 tablespoons sugar; ½ inch fresh ginger (grated); 2 cloves garlic (minced); ⅛ teaspoon sesame oil; 1 teaspoon cornstarch

Published June 22, 2016 · By Debbie · 10 Comments

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I’ve just got to share this Shrimp Lo Mein Recipe with you. A little while ago, I shared a Meatless Monday recipe with you for Fake Lo Mein. It is a versatile recipe to use any combination of fresh vegetables you want or have on hand in your refrigerator.

I used that same recipe and added some shrimp, per David’s request. Being the carnivore he is, David willingly participates in Meatless Monday, but he always tells me how the same dish would be good with meat. Fortunately, the shrimp did not add any time to making this dish, a welcomed alternative.

This quick and easy shrimp lo mein is guaranteed to satisfy your take-out craving in less than 30 minutes in your very own kitchen. The best part is it is healthy without sacrificing flavor.

How To Make Shrimp Lo-Mein

First, peel and devein the shrimp. This takes a few minutes, so make sure you plan ahead.

Meanwhile, bring a large pot of heavily salted water to a boil. Cook pasta per package instructions; drain well.

While the pasta water is coming to a boil, chop, and prep all the veggies; this dish cooks up fast, have them ready when needed.

In a small bowl, add the soy sauce, vinegar, sugar, ginger, garlic, sesame oil, and cornstarch; set aside.

Heat olive oil in a wok over medium-high heat.

Add the bell peppers and carrot to the pan. Cook, stirring frequently, about 3 to 5 minutes or until tender.

Stir in the snap peas and scallions; cook until tender, about 2 more minutes.

Remove the veggies from the pan; set aside in a warm place, while finishing the shrimp and noodles.

Pour the sauce into the wok, allow it to come to a slight boil over medium-high heat. Toss in the shrimp to coat with the sauce; cook for about 1 to 3 minutes, then stir the pasta into the wok with the shrimp to coat with sauce.

Add the veggies back into the wok with the pasta and shrimp. Toss gently with tongs to combine.