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An image of the shrimp lo mein served in pink plate and set on a beige linen on a black table.

Shrimp Lo Mein

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.
Course Main Course
Cuisine Asian
Keyword shrimp recipes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 460kcal
Author Elizabeth


  • 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.


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 will 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.


Calories: 460kcal | Carbohydrates: 54g | Protein: 38g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 357mg | Sodium: 1942mg | Potassium: 459mg | Fiber: 4g | Sugar: 5g | Vitamin A: 561IU | Vitamin C: 85mg | Calcium: 259mg | Iron: 4mg