Shrimp Lo Mein

Shrimp Lo Mein

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 very versatile recipe that you can 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 ways the same dish would be good with meat in it. 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.

ingredients to make shrimp lo mein

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.

shrimp cooking in a wok with sauce

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.

shrimp pasta and veggies tossed together

Serve immediately and garnish with Sriracha sauce.

Shrimp Lo Mein | This quick and easy 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. | TheMountainKitchen.com

This is so easy to make and I bet it is done before your usual delivery person can arrive.

Don’t think so? Try it!

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Shrimp Lo Mein on a plate
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Shrimp Lo Mein

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.
Course Main Course
Cuisine American, Asian
Keyword Lo Mein, Pasta, shrimp
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Calories 429kcal
Author Debbie Spivey

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)

Sauce

  • ¼ cup soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons sugar
  • ½ inch fresh ginger grated
  • 2 cloves garlic minced
  • teaspoon sesame oil
  • 1 teaspoon cornstarch

Instructions

  • Peel and devein the shrimp.
  • 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.
  • Serve immediately and garnish with Sriracha sauce.

Notes

Peeling and deveining the shrimp takes a few minutes, so plan ahead.
Don’t worry, you do not have to have a wok, use a large pan instead.

Nutrition

Calories: 429kcal | Carbohydrates: 57g | Protein: 33g | Fat: 6g | Cholesterol: 285mg | Sodium: 1710mg | Potassium: 473mg | Fiber: 4g | Sugar: 11g | Vitamin A: 86.3% | Vitamin C: 92.8% | Calcium: 21.2% | Iron: 25.4%
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