This shrimp lo mein recipe is quick and easy making it a perfect dinner for busy weeknights. The lo mein sauce is a snap to make, plus using prepackaged, steam-in-the bag broccoli and clean, easy-to-peel shrimp makes this meal even easier.
Take out favorites are great to make at home because they are easy and affordable. Like this shrimp and broccoli lo mein, chicken green bean stir fry and ground turkey stir fry are delicious and a great way to get wholesome dinners on the table fast.
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Noodles – Find lo mein noodles in the international section of larger grocery chains or check Asian markets in your area. If you do not have lo mein noodles, then spaghetti and linguine make good substitutes.
Shrimp – Use medium or large shrimp, we used medium here because that’s what was on sale and they didn’t look too puny.
Oil – Use a neutral (flavorless) oil with a high smoke point (we use canola oil).
Vegetables – For the broccoli you can use a steam-in-the-bag variety or frozen. The trick is to not overcook them. Use the lowest recommended time on the package. The green onions add flavor at the end.
Spices – Ginger, garlic and crushed red pepper flavor the lo mein sauce. If you do not like spicy leave out the red pepper. We only use salt in the water to boil the noodles because other ingredients are salty, including the shrimp.
Pantry – Cornstarch is used to give the sauce a little body. Brown sugar and rice vinegar add sweetness and acidity and the chicken broth and low sodium soy sauce complete the sauce.
- No Lo Mein noodles on hand? No problem, substitute spaghetti or linguine it will be just as good.
- Shrimp can be a little pricey, a splurge for most of us. We usually buy frozen shrimp when they are on sale. They come cleaned and easy-to-peel. Leave them in the refrigerator overnight to defrost.
- If you forget to transfer the shrimp from the freezer to the fridge, defrost them by running under cold water. Place the shrimp in a large colander and set them under gently running cold water while peeling them. Place the peeled shrimp on a large plate or pan and then pat them dry with a paper towel.
- Start a large pot of water for the noodles before you start cooking. The noodles only take a few minutes to cook so having the water ready to go will ensure the noodles will be ready shortly after you finish the sauce.
- Do not overcook the noodles; cook just until done. They will continue cooking once drained and will get sticky and mushy if overcooked.
- Hold off until the end before adding salt to this dish. The soy sauce and broth contain a good amount already, plus shrimp are naturally salty. Taste at the end and decide if it needs more. As a reference we did not add any extra to ours.
Add the chicken broth, corn starch, soy sauce, brown sugar, ginger powder, rice vinegar, garlic and crushed red pepper (if using) to a jar or medium bowl. Mix well with a whisk or fork to combine.
Start a large pot of water for the noodles before you start cooking. Then, cook the broccoli to package directions but use the lowest suggested time.
Heat the oil in a large wok or large, deep, non-stick skillet over medium-high heat. Add the shrimp and cook for approximately 2-3 minutes until they start to turn pink, stirring frequently.
Add the broccoli to the skillet and stir well to combine.
Next, add the prepared sauce and stir well.
When it starts boiling lower the heat to medium-low, keep it at a simmer, and cook 3-5 minutes, depending on the size of the shrimp, until they are cooked through.
Cooking time for shrimp will vary depending on their size. When shrimp is cooked through it will no longer be translucent, it will curl and turn a pinkish color. Look for these signs as they will be a more accurate indication that the shrimp are done than the cooking time.
Remove the pan from the heat so the broccoli and shrimp do not continue cooking. Stir in the green onions.
Cook the lo mein noodles to package directions until just tender. Drain them but do not leave them bone-dry. Serve immediately with the shrimp and sauce. Garnish with extra green onions, if desired.
Storing and reheating
If you are not serving the shrimp lo mein right away do no combine the noodles with the sauce, store them separately. The noodles will start to soak up the sauce as soon as they are combined.
Store leftovers in an airtight container, in the refrigerator for up to 3 days. Reheat the lo mein in the microwave or in a non-stick skillet until steaming and hot all the way through.
You may also like:
Shrimp Lo Mein
- 1 tablespoon Corn Starch
- ½ cup Chicken Broth
- ¼ cup Low Sodium Soy Sauce
- 1 tablespoon packed Light Brown Sugar
- 1 tablespoon Rice Vinegar
- 2-3 Garlic Cloves finely minced
- ½ teaspoon Ginger Powder
- Pinch of Crushed Red Pepper optional
- 2 tablespoon Oil use a neutral (flavorless) oil with a high smoke point
- 1 – 1 ¼ pound Shrimp cleaned and peeled (use medium or large shrimp)
- 12 ounce Broccoli steam in the bag variety, or use frozen if fresh is not available
- 8 ounce Lo Mein Noodles
- 1 tablespoon Salt for the noodles (we use kosher salt)
- 2 tablespoon Green Onions sliced – plus extra for garnish if desired
- Make the lo mein sauce first so that it has some time to sit and let the flavors combine. Add the chicken broth, corn starch, soy sauce, brown sugar, ginger powder, rice vinegar, garlic and crushed red pepper (if using) to a jar or medium bowl. Mix well with a whisk or fork to combine. Refrigerate until ready to use. Stir the sauce right before using too. Cornstarch tends to sink to the bottom.
- Clean and peel the shrimp, pat dry and refrigerate until ready to use.
- Start a large pot of water for the noodles before you start cooking. Set the pot over medium to medium-high heat, cover and let the water heat up and come to a boil while you prepare the rest of the recipe.
- Cook the broccoli to package directions but use the lowest suggested time. You just want to get the broccoli going, they will cook for a few more minutes with the shrimp and sauce. If you’re using frozen broccoli, you basically just want to defrost it.
- Try not to overcook the broccoli so that it holds up nicely in the sauce and drain any water as soon as they are done. Cut any large pieces to make them bite sized.
- Heat the oil in a large wok or large, deep, non-stick skillet over medium-high heat. Add the shrimp and cook for approximately 2 – 3 minutes until they start to turn pink, stirring frequently.
- Add the broccoli to the skillet and stir well to combine.
- Next, add the prepared sauce and stir well.
- When it starts boiling lower the heat to medium-low (keep the sauce at a simmer) and cook 3-5 minutes, depending on the size of the shrimp, until they are cooked through. The shrimp should be opaque, pink and curled.
- Remove the pan from the heat so the broccoli and shrimp do not continue cooking. Stir in the green onions.
- Raise the heat on the pot of water and wait until the water is at a full boil. Add a tablespoon of salt and the lo mein noodles to the boiling water.
- Cook them to package directions until just tender. Drain the noodles but do not leave them bone-dry.
- Serve immediately with the shrimp and sauce. Garnish with extra green onions, if desired.