Shrimp lo mein always brings me back to my college days. My roommate and I would split a takeout box like it was gold. These noodles? Slippery, savory magic. And those shrimp? Little nuggets of joy nestled in umami heaven. It’s the kind of dish that doesn’t wait for the weekend—it just shows up midweek, when you need something fast, flavorful, and a little bit fun. I love this version because it doesn’t demand a wok the size of your kitchen or any special culinary degrees. If you’ve got a pan, shrimp, and noodles, you’re in. The sauce clings to everything with that perfect salty-sweetness, and the vegetables still have a bit of crunch—like they’re politely reminding you they’re good for you. If you’re looking for easy lunch recipes, especially recipes for two easy enough to make even after a long morning, this one’s for you. Shrimp lo mein slides right into your rotation whether you need a lunch recipe, a quick summer shrimp fix, or just one of the best shrimp recipes that doesn’t feel like a chore. Trust me, shrimp recipes for dinner don’t get much better than this.

1) Key Takeaways
2) Easy Shrimp Lo Mein Recipe
3) Ingredients for Shrimp Lo Mein
4) How to Make Shrimp Lo Mein
5) Tips for Making Shrimp Lo Mein
6) Making Shrimp Lo Mein Ahead of Time
7) Storing Leftover Shrimp Lo Mein
8) Try these Main Course Recipes next!
9) Shrimp Lo Mein Recipe
10) Nutrition

1) Key Takeaways

Quick-cooking, flavor-packed shrimp lo mein perfect for busy weekdays.
Works great for a satisfying lunch or light dinner.
Uses common pantry ingredients and minimal prep time.
Easy lunch recipes like this are great for couples or solo meals.

2) Easy Shrimp Lo Mein Recipe

Shrimp lo mein has always been a quick fix in my kitchen. It’s the type of dish that gets you from zero to lunch in twenty-five minutes, give or take a noodle. You don’t need anything wild either, just a few pantry staples, a good pan, and some shrimp ready to dance.

This recipe hits that sweet spot of ease and flavor. The noodles catch the sauce just enough without being drenched, and the veggies hold their crunch to keep things interesting. When shrimp lo mein shows up at my table, it’s not pretending to be fancy. It just delivers.

If you’re hunting for easy lunch recipes or trying to pull off recipes for two easy enough for even the laziest Sunday, here’s your winner. It also earns points as one of my go-to summer shrimp recipes because it’s light enough not to knock me out and hearty enough to keep me from snacking all afternoon.

3) Ingredients for Shrimp Lo Mein

Lo Mein Noodles If you can’t find them, spaghetti or ramen noodles make a good backup. Just cook them a touch under al dente so they hold their shape when tossed with sauce.

Shrimp Go for peeled and deveined. Medium-size works best, giving you that bite without getting lost in the mix. I usually pat them dry so they sear instead of steam.

Oil I stick with vegetable or canola. Neutral flavor, high smoke point, no drama.

Onion Just half a medium one, sliced thin. It softens quickly and sweetens the whole mix.

Cabbage Shredded and fresh, it adds crunch and that subtle bitterness that balances all the saucey goodness.

Carrots Julienned. They sneak in color and sweetness, and they cook just enough in the stir-fry to stay a little firm.

Soy Sauce A non-negotiable. Salty, deep, umami. It’s what makes this lo mein, well, lo mein.

Oyster Sauce Adds a layer of richness you don’t want to skip. It’s like a flavor boost that hugs the noodles.

Hoisin Sauce Slightly sweet, slightly tangy, it rounds things out and plays really well with shrimp.

Sesame Oil Just a splash for aroma at the end. It’s that unmistakable toasted note you taste before you even eat.

Sugar Just a teaspoon to mellow the saltiness and lift the flavors.

Garlic Freshly minced makes all the difference. It sizzles in oil and wakes everything up.

White Pepper Earthy and sharp. Just a pinch adds a little edge to the sweetness of hoisin and sugar.

Green Onions Sliced thin for a bit of bite and that fresh, green pop right at the end.

4) How to Make Shrimp Lo Mein

Step 1. Cook the noodles in salted water. Drain and set them aside. Give them a quick toss in a drizzle of oil to keep them from sticking.

Step 2. Heat a pan over medium-high. Add oil, then toss in the shrimp. Cook for 1 to 2 minutes per side until pink and just cooked through. Pull them out and set aside.

Step 3. In that same pan, drop in your sliced onion, cabbage, and carrots. Stir-fry for 2 to 3 minutes until they just begin to soften but still hold their crunch.

Step 4. Add the garlic. Stir it around for 30 seconds, just until it smells delicious.

Step 5. Throw in the cooked noodles and shrimp. Toss everything so it starts to come together in a single, steamy mix.

Step 6. In a small bowl, mix soy sauce, oyster sauce, hoisin, sesame oil, sugar, and white pepper. Pour it over the noodles. Toss again until everything’s evenly coated and glossy.

Step 7. Sprinkle green onions on top. Serve right away while it’s still hot and fragrant.

5) Tips for Making Shrimp Lo Mein

Use high heat. It’s the secret to stir-fry that doesn’t turn mushy. Keep the ingredients moving, and don’t overcrowd the pan.

Prep everything first. Once the heat is on, you won’t have time to stop and slice onions. Line up your ingredients like you’re running a noodle bar from home.

Don’t drown it in sauce. This shrimp lo mein needs just enough to coat the noodles. The goal is balance. You want to taste the shrimp, the garlic, the veggies—not just soy.

6) Making Shrimp Lo Mein Ahead of Time

Yes, you can make it ahead. Cook everything, but hold the sauce until just before you eat. This keeps the noodles from going soggy.

Reheat it in a pan with a splash of water and a touch more sauce. The steam helps bring back the texture without overcooking the shrimp.

Perfect for meal prep lunches or easy lunch recipes you can pack for work. It stores well and still tastes like a treat the next day.

7) Storing Leftover Shrimp Lo Mein

Keep leftovers in an airtight container. They’ll be good in the fridge for up to 3 days.

Before eating, give the noodles a quick splash of water and reheat in a skillet. Skip the microwave if you can. A pan gives you better texture.

Works well as next-day lunch. Recipes for two easy to stretch when one person is extra hungry.

8) Try these Main Course Recipes next!

9) Shrimp Lo Mein Recipe