Shrimp Lo Mein

Shrimp Lo Mein

  • Prep Time: 20 mins
  • Total Time: 35 mins
  • Servings: 6

    • About This Recipe

    “This is a wonderful shrimp lo mein recipe. To cut down on prep time, I peel and devein the shrimp ahead of time, or buy the ones that are already done for you. Sprinkle with a little sesame seed and sliced scallion for a nice presentation. (Note: Oil measure is approximate; you may need to add a little more to prevent sticking)”

    Ingredients

  • 2lbsmedium shrimp, peeled and deveined
  • 1/2 cupsoy sauce
  • 8teaspoonscornstarch
  • 1/2 tablespoongrated fresh ginger
  • 6clovesgarlic, minced
  • 4teaspoonssesame oil, divided
  • 12ouncessnow peas
  • 2cupsshredded carrots
  • 1headbok choy, sliced
  • 1 (15ounce) cans chicken broth
  • 7scallions, sliced
  • 12ouncesfettuccine, cooked and drained

    • Directions

  • Combine first 5 ingredients and set aside for 10 minutes.
  • In skillet or wok, heat 1 tsp oil over high heat.
  • Drain shrimp, reserving soy mixture.
  • Cook shrimp until pink, 2-3 minutes.
  • Remove from skillet.
  • Add 1 tsp oil to skillet, then add peas and carrot, and cook 1 minute.
  • Add to shrimp.
  • Cook cabbage in skillet with remaining oil 1 minute.
  • Combine broth and reserved soy mixture and add to skillet, along with shrimp mixture.
  • Cook until thickened, 1 minute.
  • Remove from heat and mix in scallion and fettucini.

    • Reviews

  • “I tried to make a house lo mein for my husband and I used the shrimp marinade from this recipe. He said the shrimp was the best part of the dish! I will try again with the same marinade on all of the meat and possibly even the rest of the recipe.”

  • “We really liked this! We couldn’t find snow peas so we used snap peas. We also added mushrooms. Other than that we followed directions as is. Very tasty!”

  • “It was definitely a Thai recipe, I’m not the biggest fan of Thai but it was nice and simple enough to make. Suggestion: I did add some brown sugar at the end and it really added to the dish.”

  • “This recipe turned out to be a little more time consuming than I expected – mostly peeling the shrimp. When I first tried it, I thought it was ok but that I’d leave the lo mein to my local chinese restaurant. It just didn’t taste like the take out that I’ve grown to adore and the time it took didn’t seem worth the ‘not quite right’ taste. But as I kept eating, the simple flavors grew on me. It is now 1 hour after dinner and I can’t stop thinking about the left overs!! Although a bit time consuming, I will certainly make this recipe again. Perhaps with some broccoli next time. And I would love to be able to find some fresh lo mein but the fettuccine did just fine. My sauce also didn’t thicken as much as I would’ve expected but I suspect I may have just gotten a little impatient and not given it enough time.”

  • “This is a definite keeper!!I used collard greens torn up instead of Bok Choy which was very expensive.I also added a few sliced fresh mushrooms.Otherwise made to recipe.I did have to add a bit more oil.This tastes great, is quick to make and is a beautiful presentation.I sprinkled with regular sesame seeds and black ones.I halved the recipe and got 4 generous servings.”

  • “We used shredded carrots, broccoli florets, celery, and snow peas for the veggies.I added ingredients to the pan based on cooking times (celery and broccoli first) until all the veggies were cooked, then added my shrimp in with the veggies and cooked until done.Then added the sauce and noodles to everything in the pan.I’m not one for a bunch of little batches and getting extra dishes dirty.This definitely needed reduced sodium soy sauce, which I didn’t have on hand.All in all very good, and pretty good for us.thanks”

  • “This was wonderful, and very easy to make.I made it exactly as described.I will be adding this recipe to my rotation!”

  • “Tasted great and easy to make.I live 80 miles from nearest market so I just made it with what I had on hand.Used powdered ginger instead of fresh and it was fine.For veges I used carrots, mushrooms, snow peas, and bell pepper.I would like it with the cabbage so I will just have to make it again!”

  • “Great recipe I have been wondering how to make veg lo mein and we were already having shrimp for dinner so I just omitted the shrimp I turned out great! My DS is so picky but he tried one of the noodles off his friends plate then ate 2 plates full! They said it is better than the chiness rest! Thanks again!”

  • “Manda, this is a very good recipe. I have an asian market in my town and was able to get fresh lo mein. There was enough for me and my DS for 2 days. It was a hit.Thanks for sharing.”

  • “OMHeavens is this ever delicious!I have been struggling to find low fat that isn’t chicken and this is it.I can’t have the oil, so I used Pam spray.It came out wonderfully, the flavor is amazing and I love it.I will be serving this in rotation in our house.Thanks for an AWESOME recipe Manda.”

  • “Loved it!!!Will definately be making this again.Marinated the shrimp a little longer than 10 minutes.”

  • “I loved this recipe! Don’t usually find a lo mein recipe I like. I used fresh pasta. Thanks for this recipe!!”

  • “yummy!! Will definately make again!”

  • “Excellent and easy!The flavors blended together nicely with a nice Asian-American flare – even my children gobbled this up, veggies and all!I served with springrolls (frozen). Enjoy!”

  • “Easy!!!”

  • “Awesome, will definitely make it again sometime, better lo mein then what is in the restaurants.”

  • “I was looking for a Lo Mein recipe today and found this one, what a treat.It is so versatile, you can add and take out ingredients depending on yoru tastes which is what I loved.The flavor is not to spicy nor to bland, it is right on.I didn’t add the ginger as it is just a personal dislike.Thanks so much for posting this, I will be making this one again.”

  • “this is a great lo mein, I made it with only a few chages,make your own broth with cubes. and at the point that you mix the shrimpbefore you cook anything, add some port, about 2 or 3 oz, let sock for about 10 15 min, the drain and cook. however dont drain it all off, use some while cooking the shrimp. also soak the cabbage in it aswell before cooking.hope this helpsJason Miller”

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