Shrimp Lo Mein on a plate
Print Pin

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 David & Debbie Spivey


  • 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
  • teaspoon sesame oil
  • 1 teaspoon cornstarch


  • 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.


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.


Calories: 429kcal | Carbohydrates: 57g | Protein: 33g | Fat: 6g | Cholesterol: 285mg | Sodium: 1710mg | Potassium: 473mg | Fiber: 4g | Sugar: 11g | Vitamin A: 4315IU | Vitamin C: 76.6mg | Calcium: 212mg | Iron: 4.6mg
Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can't wait to see them! Don't forget to mention @TheMountainKitchen or tag #TheMountainKitchen!