This spicy Shrimp Lo Mein is one of my favorite dinners to make when I’m craving takeout but want something quick and homemade. Tender shrimp, chewy noodles, and a garlicky, slightly spicy sauce come together in just 15 minutes. It’s simple, satisfying, and always hits the spot.
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Why This Recipe Works
I love making this Shrimp Lo Mein when I’m craving takeout but want something quick and homemade. It’s packed with flavor, comes together in just 15 minutes, and makes the best easy dinner!
- Ready in 15 Minutes: This recipe is perfect for busy weeknights when I don’t want to spend much time cooking. Just like my 15-Minute Garlic Shrimp Soba Noodles, it’s a quick, satisfying meal that comes together with minimal effort.
- Savory, Spicy Sauce: The combination of garlic, ginger, soy sauce, sesame oil, and chili onion crunch gives these noodles so much flavor. I love the little kick of heat, but you can easily leave out the chili crunch for a milder version.
- Tender Shrimp and Chewy Noodles: The shrimp cook in just a few minutes, staying juicy and tender. Fresh lo mein noodles have the best chewy texture and soak up all that delicious sauce, just like in my Chicken Lo Mein.
- Easy to Customize: I love adding whatever vegetables I have on hand, like broccoli, bok choy, carrots, or shiitake mushrooms. You can also swap the shrimp for chicken, beef, or tofu to make it your own.
- Great for Leftovers: This Shrimp Lo Mein is just as good for lunch the next day, even eaten cold! I like making a little extra so I have something flavorful and ready to enjoy without cooking again.
If you enjoyed this recipe, please come back and give it a rating. I ❤️ hearing from you!
Ingredients
- Lo Mein Noodles – I prefer using fresh lo mein noodles because they have a soft, chewy texture and soak up the sauce beautifully. Dried or frozen egg noodles work well too.
- Shrimp – Use large, raw shrimp (16/20 count or larger), peeled and deveined. They cook quickly and turn perfectly tender and juicy. You can also swap them for chicken, beef, or pork.
- Sesame Seeds – A sprinkle on top adds a subtle nutty flavor and a little texture.
- Garlic and Ginger – Freshly grated garlic and ginger give the sauce its bold, aromatic flavor. Ginger paste works just as well if you want to save time.
- Fish Sauce – Adds a rich, savory depth to the sauce. A little goes a long way!
- Sesame Oil – Gives the noodles a warm, nutty flavor that pairs perfectly with the shrimp and soy sauce. I like using toasted sesame oil for extra flavor.
- Oyster Sauce – Adds a slightly sweet, savory richness that helps balance the salty and spicy flavors.
- Soy Sauce – The base of the sauce, giving the noodles their salty, umami flavor. I like using dark soy sauce for a richer color, but regular soy sauce works great too. Use tamari for a gluten-free option.
- Trader Joe’s Chili Onion Crunch – Adds a little heat, garlicky flavor, and crunchy texture. You can substitute your favorite chili crisp or leave it out for a milder lo mein.
For full list of ingredients and instructions, see recipe card below.
Instructions
- Make the Sauce: In a small bowl, whisk together the grated garlic, ginger, fish sauce, sesame oil, oyster sauce, soy sauce, chili onion crunch, and fresh lime juice. Set aside.
- Cook the Noodles: Bring a pot of water to a boil and cook the lo mein noodles according to package instructions, about 3 to 5 minutes for fresh noodles. Drain well, then toss with half of the prepared sauce and half of the chopped green onions. Set aside.
- Cook the Shrimp: Pat the peeled and deveined shrimp dry with paper towels. Heat the olive oil in a large pan over medium-high heat. Add the shrimp and cook for 1 to 2 minutes per side, until pink and opaque. Pour in the remaining sauce and cook for another minute, stirring to coat the shrimp.
- Toss Everything Together: Add the cooked noodles to the pan with the shrimp. Toss everything together until the noodles and shrimp are evenly coated in the sauce and heated through.
- Garnish & Serve: Divide the Shrimp Lo Mein between bowls and sprinkle with sesame seeds and the remaining green onions. Add extra chili onion crunch if you like more heat, and enjoy!
For full list of ingredients and instructions, see recipe card below.
Substitutions & Variations
Here are some of my favorite substitutions and variations:
- Protein Options: I love using shrimp because they cook so quickly, but grilled chicken, browned ground beef, or pork work just as well. You can also use tofu for a meatless option.
- Add More Veggies: Try adding sautéed broccoli, baby bok choy, shiitake mushrooms, carrots, Napa cabbage, or snow peas. I like cooking the vegetables separately, then tossing them with the shrimp and noodles at the end.
- Make It Mild or Spicy: If you prefer a milder lo mein, simply leave out the chili onion crunch. For extra heat, I like adding another spoonful of chili crisp or a drizzle of chili oil before serving.
What to Serve with Shrimp Lo Mein
Vegetable Sides
- For a classic takeout-inspired dinner, we love serving this spicy shrimp lo mein with Sautéed Baby Bok Choy With Ginger Sauce or Easy Asian Cabbage Salad. Both bring fresh vegetables and delicious ginger-forward flavors that complement the savory sesame sauce.
- For a little sweetness to balance the spicy noodles, try Miso Butter Glazed Carrots or Crispy Oven Roasted Cabbage Steaks. Their tender centers and caramelized edges make them delicious additions to an Asian-inspired dinner.
Appetizers
- For a fun family-style dinner, serve this shrimp lo mein with Low Carb Asian Pork Lettuce Cups or Quick And Easy Keto Baked Asian Meatballs. Their savory, ginger-infused flavors make them perfect starters before the noodles.
- If we’re planning a casual dinner party, Wonton Nachos (With Ahi Tuna Poke) are a fun appetizer. The crispy wontons and fresh tuna add a delicious crunchy contrast to the tender noodles and shrimp.
FAQs
The main difference is how the noodles are prepared. Lo mein uses soft, cooked noodles that are tossed with sauce, while chow mein typically uses noodles that are stir-fried for a firmer, sometimes crispy texture. Both are delicious, but I love lo mein for its saucy, chewy noodles.
Absolutely! I often use frozen shrimp when I don’t have fresh ones on hand. Just thaw them completely in the refrigerator or under cold running water, then pat them dry before cooking so they sear nicely instead of steaming.
Fresh egg noodles are my favorite because they have the perfect chewy texture and hold onto the sauce beautifully. If you can’t find them, dried egg noodles, frozen egg noodles, or even spaghetti will work. Just cook them according to the package instructions before tossing them with the sauce.
This recipe has a little kick from the Trader Joe’s Chili Onion Crunch, but it’s easy to adjust. For a milder version, simply leave it out of the sauce. If you love spicy noodles, add an extra spoonful of chili crisp or a drizzle of chili oil before serving.
Store leftover Shrimp Lo Mein in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat with a splash of water to loosen the noodles, or microwave until heated through. You can also enjoy it cold for lunch.
More Shrimp Recipes You’ll Enjoy
- Shrimp Tostadas – Shrimp Tostadas are my go-to summer bite. Crisp shells, creamy avocado, juicy shrimp, and all the fresh toppings I love.
- Bang Bang Shrimp – This bang bang shrimp recipe is crispy, creamy, spicy, and satisfying. Serve it at your next gathering and watch it disappear in no time!
- Garlic Butter Shrimp Scampi – This Garlic Butter Shrimp Scampi is ready in 20 mins with garlic, butter and lemon. Simple, restaurant-worthy, and perfect with crusty bread.
- Poached Shrimp Cocktail – Poached Shrimp Cocktail is a crowd-pleasing snack that’s easy to make in less than 30 minutes. Don’t forget the cocktail sauce for dipping!
If you try this Shrimp Lo Mein recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
Spicy Shrimp Lo Mein
Ingredients
- 8 oz lo mein noodles, fresh preferably
- 12 uncooked shrimp, deveined and peeled (use 16/20 per pound or larger shrimp)
- 4 tbsp green onion, chopped
- ½ tsp sesame seeds
- 2 tbsp olive oil
Spicy Sauce
- 4 cloves garlic, grated
- 1 tbsp ginger, grated or use paste
- 1 tsp fish sauce
- 1 tbsp sesame oil
- ½ tbsp oyster sauce
- ¼ cup soy sauce
- 1 tsp Trader Joe's Chili Onion Crunch
- ½ lime, juiced
Instructions
- Add all of the sauce ingredients to a small bowl. Whisk to combine, then set aside.
- In a pot on the stove, cook noodles per package instructions (mine cooked for 3 to 5 minutes). Drain well, then toss the noodles in a bowl with half of the sauce and half of the green onions. Set aside.
- Peel the shrimp and pat them dry. Sauté over medium-high heat in a pan with olive oil. Cook until they turn pink on one side (1 to 2 minutes), then flip to the other side and cook for an additional 1 to 2 minutes. Add the rest of the sauce into the pan and cook for an additional 1 minute.
- Add the noodles to the pan with shrimp and toss them together. Then plate in a bowl, sprinkle with sesame seeds, and the remaining green onions. Add any additional spice with chili oil crunch if needed.
Notes
- Use fresh lo mein noodles. They have the best soft, chewy texture and soak up the sauce beautifully. If using dried or frozen noodles, follow the package instructions and avoid overcooking them.
- Don’t overcook the noodles. Cook them just until tender since they’ll heat up again when tossed with the shrimp and sauce. Overcooked noodles can turn mushy.
- Use paper towels to remove excess moisture before cooking. This helps the shrimp sear nicely instead of steaming in the pan.
- I recommend 16/20 count shrimp or larger because they stay juicy and tender. Cook for just 1 to 2 minutes per side to avoid a rubbery texture.
- This recipe comes together quickly, so have your sauce mixed, green onions chopped, and shrimp ready before you start cooking.
- Give the shrimp enough space to cook evenly over medium-high heat. If your pan is small, cook them in batches.
- Divide the sauce. Toss half with the cooked noodles and add the rest to the shrimp. This helps distribute the flavor evenly throughout the dish.
- Add extra vegetables. Sautéed baby bok choy, broccoli, shiitake mushrooms, carrots, Napa cabbage, and snow peas are all delicious additions. Cook them separately before tossing everything together.
- Adjust the spice level. Leave out the chili onion crunch for a milder version, or add extra chili crisp when serving if you like more heat.
Kaila Cummings
I tried this last night! Not only was it easy, it was packed with flavor and so delicious. For veggies I chose snap peas, cabbage, red peppers and mushrooms. Super delicious.
Lily Shulishov
I’m so making this tomorrow!!! Looks so bomb!!!
lenaskitchen
Yay, I can’t wait to see your creation. I used the leftovers last night and added sauteed chopped bell peppers, shitake mushrooms, and baby bok choy, all sauteed until brown, added more shrimp and a drizzle of peanut sauce… I think that’s another version I need to share. It was so delicious.