Be sure to try my Beef Ramen Noodles and Shrimp Fried Rice recipes next!
Shrimp Lo Mein
You are going to love the incredible flavors in this Shrimp Lo Mein recipe! The sauce has notes from every flavor element: it’s mostly savory with a hint of heat/sweet, with some earthy umami flavor in the mix, coating those savory noodles, juicy shrimp, and colorful vegetables. It’s easy to use whatever veggies you have on hand for this as well! Be sure to check out my PRO TIPS below– as well as some tips for cooking with shrimp.
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions. Sauté the shrimp in peanut oil and set aside. Pro Tip: Peel the shrimp after sautéing to ensure they don’t cook too quickly! A “c” shape = cooked. An “o” shape = overcooked.
Deglaze the skillet with white wine and reduce by half. Add the onions, peppers, carrots, celery, and cabbage and soften for 4-5 minutes. Add the sauce and bring to a boil to thicken, then reduce to a simmer.
Add the sprouts, followed by cooked lo mein noodles. Add the shrimp back and garnish with green onions. Serve!
Tips for Cooking With Shrimp
Size: The size I use is large, and is labeled as 26/30 per pound. (This means that it takes between 26-30 shrimp to equal a pound.) You can use fresh or frozen. If using frozen shrimp: Run them under cool water until completely thawed, then pat them dry. You may also need to remove the shells/veins. Shrimp can go from cooked to overcooked very quickly, consider setting a timer to avoid overcooking. One way to mitigate this is to peel them after you sauté them, the shell helps protect them from cooking too quickly. Shrimp curled into a “c” =cooked. A shrimp curled into an “o” = overcooked.
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers do freeze well. Be sure to use a timer when you cook the noodles to ensure they aren’t mushy/overcooked when reheated. To reheat: Let it thaw completely and reheat in a skillet on the stovetop over medium heat until just heated through. Overcooked shrimp becomes rubbery, so try to avoid that. You can also reheat this in a makeshift double boiler on the stovetop, it applies a nice, even heat without being too direct or harsh.
Try These Next
Tried This Recipe?
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3-Quart Stainless Steel Sauté Pan– The same size as pictured in this recipe. A wok is even better! 1 quart measuring cup with a spout– This is what I use to combine my sauce ingredients ahead of time. My Favorite Chef Knife Cutting Boards- I love having assorted sizes. (One for the meat, one for the veggies, etc.) Better Than Bouillon– This is what I always use for broth in my recipes. It takes very little space and makes it easy to measure out customized amounts of broth. Chopsticks– My favorite way to eat lo mein.
