Spicy Shrimp Lo Mein
This Spicy Shrimp Lo Mein is a quick and easy recipe that’s even better than takeout! Egg noodles, shrimp, and spicy sauce come together in one pan, giving you a dinner or lunch with plenty of flair.
Servings: 2 servings
Calories: 652kcal
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.
Nutrition
Calories: 652kcal | Carbohydrates: 89g | Protein: 22g | Fat: 24g | Saturated Fat: 3g | Cholesterol: 91mg | Sodium: 2607mg | Potassium: 147mg | Fiber: 3g | Sugar: 1g | Vitamin A: 120IU | Vitamin C: 14mg | Calcium: 83mg | Iron: 2mg