There’s something incredibly satisfying about a big, flavorful bowl of noodles, and this Shrimp Lo Mein Recipe really hits that spot. With tender shrimp, crisp veggies, and that perfect savory sauce, it’s a dish you’ll want to make again and again.

A close-up view of a pan filled with stir-fried noodles mixed with cooked shrimp and thin orange carrot strips, topped with small pieces of green onion. The noodles are light brown, soft-looking, and intertwined in layers throughout the pan. The shrimp are pink with a slight shine, scattered evenly among the noodles. A wooden spatula is lifting a portion of the noodles from the pan, showing texture and color contrast. The pan sits on a white marbled surface, with a small, partly visible white bowl in the background. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Shrimp Lo Mein Recipe
Top Tip
How to Serve Shrimp Lo Mein Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Shrimp Lo Mein Recipe

Why You'll Love This Recipe

I remember the first time I cooked this Shrimp Lo Mein Recipe—it was a total game changer for quick weeknight dinners. It’s easy, packed with flavor, and feels just a little fancy without needing a ton of fuss.

Speedy & Simple: This recipe comes together in about 20 minutes—perfect for busy days.
Balanced Flavors: Sweet teriyaki, salty soy, and a hint of heat complement the juicy shrimp perfectly.
Customizable: You can easily swap veggies or noodles to fit dietary needs or what’s in your fridge.
Family Friendly: Everyone from kids to adults tends to gobble this one up without complaint!

Ingredients & Why They Work

Every element in this Shrimp Lo Mein Recipe plays a special role, creating a harmony of taste and texture. I always recommend grabbing fresh shrimp and good-quality sauces for the best results.

Flat lay of fresh uncooked lo mein noodles neatly coiled, a small white ceramic bowl of extra virgin olive oil, a medium peeled carrot thinly sliced into rounds, raw medium-sized shrimp with shells removed, a small white bowl filled with minced garlic, a small white bowl containing low sodium soy sauce, another small white bowl with teriyaki sauce, a bunch of roughly chopped green onions arranged elegantly, and a tiny white bowl with crushed red pepper flakes, all ingredients fresh and natural, perfect symmetry, balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Lo mein noodles: These soft, chewy noodles are the heart of the dish. You can usually find them fresh or dried in most grocery stores.
Extra virgin olive oil: A neutral oil to gently sauté veggies and shrimp without overpowering flavors.
Carrot: Adds a subtle sweetness and crunch for contrast.
Medium raw shrimp: Fresh or thawed shrimp work best—peel and devein for easy eating.
Minced garlic: Garlic provides that warm, aromatic kick the dish needs.
Low sodium soy sauce: Keeps the dish flavorful without being overly salty; low sodium lets the teriyaki shine too.
Teriyaki sauce: A sweet-savory addition that rounds out the sauce beautifully.
Green onions: Adds freshness and mild onion flavor while doubling as garnish.
Crushed red pepper flakes (optional): For those who like just a little heat, but it’s totally up to you.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Shrimp Lo Mein Recipe is how flexible it is. I often swap in different veggies I have on hand or adjust the sauce to suit my mood.

Vegetable swaps: Bell peppers, snap peas, or baby bok choy work beautifully if you want more green or crunch.
Protein twists: Feel free to use chicken, tofu, or even thinly sliced beef instead of shrimp.
Heat it up: Add extra crushed red pepper flakes or a dash of chili garlic sauce if you love spice.
Gluten-free version: Use gluten-free noodles and tamari in place of soy sauce for a safe swap without losing flavor.

Step-by-Step: How I Make Shrimp Lo Mein Recipe

The image shows a bowl with cooked noodles at the bottom, golden brown in color with a light shiny oil coating, mixed with small pieces of green herbs and thin slices of red chili. On top of the noodles, there are several plump shrimp with a light pink and orange color, some showing slight grill marks. A pair of metal chopsticks is holding a small portion of noodles slightly above the bowl. The bowl is white and sits on a white marbled surface with another large bowl of similar shrimp and noodles blurred in the background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Cook the Noodles Perfectly

Start by cooking the lo mein noodles according to the package instructions. I like to make sure they’re tender but still have a bit of chew—overcooked noodles turn mushy, and nobody enjoys that. Once done, drain them thoroughly and set aside so they don’t stick together.

Step 2: Sauté the Carrots and Shrimp

Heat the olive oil in a large skillet or wok over medium heat. Toss in the carrots and let them cook for about 2 minutes to soften slightly but keep their crunch. Then push the carrots to one side and add the shrimp. Cook for 3 more minutes, until the shrimp turn pink and curl up—that’s your sign they’re done.

Step 3: Combine & Flavor

Stir in the minced garlic, soy sauce, teriyaki sauce, green onions, cooked noodles, and crushed red pepper flakes if you’re using them. Keep things moving by stirring constantly for 2-3 minutes so everything heats evenly and the noodles soak up that delicious sauce.

Step 4: Garnish & Serve

Once everything is hot and well combined, remove the pan from heat. Sprinkle some extra green onions on top for color and a fresh bite. Serve it straight from the pan or plate it nicely—either way, it’s ready to enjoy!

Top Tip

From my time making this Shrimp Lo Mein Recipe, a few simple tips made all the difference getting the perfect texture and flavor.

Don’t overcrowd your pan: Cook the shrimp in batches if needed to avoid steaming instead of sautéing.
Drain noodles well: Excess water dilutes your sauce and makes noodles soggy.
Adjust sauce to taste: I often add a splash more soy or teriyaki depending on how salty or sweet I want it.
Use a hot pan: This keeps your shrimp juicy and veggies crisp instead of soggy.

How to Serve Shrimp Lo Mein Recipe

Garnishes

I usually stick to extra green onions for garnish because they add a fresh pop of color and brightness. Sometimes I sprinkle toasted sesame seeds for a bit of crunch and nuttiness—it’s such a nice contrast!

Side Dishes

This shrimp lo mein shines as a standalone meal, but I love pairing it with simple steamed vegetables or a crisp cucumber salad. A light hot and sour soup on the side rounds out the meal perfectly.

Creative Ways to Present

For a dinner party, I’ve served this Shrimp Lo Mein Recipe in individual bowls garnished with microgreens and a drizzle of chili oil for a fancy touch. Making little noodle nests with a bunch of fresh herbs on top turns it into a real showstopper!

Make Ahead and Storage

Storing Leftovers

Leftovers keep beautifully in an airtight container in the fridge for up to 3 days. I usually give them a quick stir before reheating to redistribute the sauce, which can settle at the bottom.

Freezing

I’ve had mixed luck freezing shrimp lo mein since the texture of noodles and shrimp can change a bit. If you want to freeze, I recommend leaving out the noodles and adding freshly cooked ones when reheating.

Reheating

The best way I found is reheating on the stovetop over medium heat with a splash of water or broth to loosen the sauce. Microwave works in a pinch but can make noodles a little dry.

Frequently Asked Questions:

Can I use frozen shrimp for this Shrimp Lo Mein Recipe?

Absolutely! Just make sure to thaw and drain them well before cooking to avoid excess water in the pan.

Is this Shrimp Lo Mein Recipe gluten-free?

The original recipe isn’t gluten-free but it’s easy to adapt by using gluten-free noodles, tamari instead of soy sauce, and a gluten-free teriyaki sauce.

Can I use other proteins besides shrimp?

Yes! Chicken, tofu, or beef are great swaps if shrimp isn’t your thing or you want to mix it up.

How do I keep the noodles from sticking together?

Make sure to drain them well after boiling, and toss them with a bit of oil if you’re not adding the sauce immediately. Stirring often during cooking also helps.

Final Thoughts

I hope you give this Shrimp Lo Mein Recipe a try soon—it’s become one of my go-to dishes whenever I want quick, comforting, and totally flavorful food without a ton of hassle. You’ll enjoy how versatile it is and how simple it is to make week after week. Once you make it, it might just become one of your favorites too!