Shrimp Lo Mein
This Shrimp Lo Mein recipe is quick, easy and delicious, making it a perfect dinner for busy weeknights.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
- 8 oz. Lo Mein Noodles or Spaghetti
- Salt for the pasta water plus a pinch or two for the shrimp
- 1½ lbs. Large Shrimp peeled and deveined
- ½ cup Chicken Broth
- 1 tbsp. Corn Starch
- ¼ cup Low Sodium Soy Sauce
- 1 tbsp. packed Light Brown Sugar
- ½ tsp. Ginger Powder
- ½ tsp. Rice Vinegar
- 2-3 Garlic Cloves grated or minced
- Pinch of Crushed Red Pepper optional
- 2 tbsp. Canola Oil
- 12 oz. Broccoli steam in the bag variety, or use frozen if fresh is not available
Clean and peel the shrimp, season with a pinch or two of salt, depending on taste.
Bring a large pot of water to a boil add 1 tbsp. of salt and the Lo Mein noodles or spaghetti. Cook the noodles to package directions. Drain the noodles, cover and set aside.
While you’re waiting for the water to boil
In a small bowl combine the chicken broth, corn starch, soy sauce, brown sugar, ginger powder, rice vinegar, garlic and crushed red pepper, if using. Mix well with a whisk or fork.
Cook the broccoli to package directions, but use the lowest suggested time. You just want to get the broccoli going, they will continue cooking with the shrimp and sauce. Drain all of the water from the broccoli before adding it to the shrimp.
Heat the oil in a large wok or large, deep, non-stick skillet over medium-high heat. Add the shrimp and cook for 3 minutes until they start to turn pink, stirring frequently.
Add the broccoli to the skillet stir well to combine, add the prepared sauce, cook 3-5 minutes until the shrimp are cooked through.
Serve the shrimp over the noodles.
Calories: 517kcal | Carbohydrates: 57g | Protein: 45g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 428mg | Sodium: 1993mg | Potassium: 583mg | Fiber: 4g | Sugar: 6g | Vitamin A: 530IU | Vitamin C: 85.4mg | Calcium: 307mg | Iron: 5.5mg