Shrimp Lo Mein Stir-Fry Recipe

If you’ve ever craved that perfect balance of savory, sweet, and a little bit of that satisfying wok-char flavor, then get ready—this Shrimp Lo Mein Stir-Fry Recipe will quickly become a favorite in your kitchen. It’s one of those dishes that feels both fancy and completely approachable, and I absolutely love how the tender shrimp, fresh veggies, and silky noodles come together with the best homemade sauce that’s just bursting with flavor. Trust me, once you try this, takeout won’t stand a chance!

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Ingredients You’ll Need

The magic of this Shrimp Lo Mein Stir-Fry Recipe lies in a handful of well-chosen ingredients that work together effortlessly. You’ll want to get fresh shrimp if you can, and pick vegetables like baby bok choy and carrots for a perfect crunch. And trust me on the caramelized onions—they add a deep sweetness that really makes the flavors pop.

• Soy Sauce: The salty backbone of this dish that brings that quintessential umami kick.
• Oyster Sauce: Adds a rich, slightly sweet depth that’s essential to the sauce.
• Sugar: Balances the salty sauces and helps caramelize the onions.
• Avocado Oil: Chosen for its high smoke point—perfect for stir-frying without burning.
• Onion: Thinly sliced and slowly caramelized for a natural sweetness.
• Salt: To season both the water for noodles and the onions as they cook.
• Lo Mein Noodles: Or spaghetti if you’re in a pinch; just be sure to rinse and drain well.
• Raw Peeled Shrimp: Quick-cooking and tender, shrimp are the star protein here.
• Garlic: Minced fresh to add zesty aroma and flavor.
• Baby Bok Choy: Provides a mild, leafy crunch with a bit of earthiness.
• Carrots: Cut into matchsticks for that perfect texture contrast.
• Vegetable Broth: Helps steam the vegetables and adds extra savoriness.
• Black Pepper: Just a pinch to season and enhance the flavors.
• Green Onions: Thinly sliced as a fresh, vibrant garnish.

Variations

I love that this Shrimp Lo Mein Stir-Fry Recipe is super adaptable. Over time, I’ve enjoyed swapping veggies, trying different proteins, and adjusting the sauce to suit what I have on hand or dietary needs. Feel free to make it your own!

• Tofu Instead of Shrimp: When my family goes vegetarian, I replace shrimp with firm tofu; it soaks up the sauce beautifully.
• Extra Veggies: Bell peppers, snap peas, or mushrooms all add unique flavors and textures—I mix and match depending on the season.
• Spicy Twist: Add a teaspoon of chili garlic sauce or sprinkle some crushed red pepper flakes to wake up the heat.
• Gluten-Free: Use tamari and gluten-free noodles to keep the dish safe without compromising flavor.

How to Make Shrimp Lo Mein Stir-Fry Recipe

Step 1: Whip Up the Perfect Sauce

Start by whisking together oyster sauce, soy sauce, and sugar in a small bowl. This simple blend is what gives your lo mein that signature sweet-savory flavor. I like to mix it early so the sugar dissolves fully, letting the sauce flavors marry perfectly while I prep everything else.

Step 2: Slow-Caramelize the Onions

Heat 1 tablespoon of avocado oil in a large wok or skillet over medium heat, then add your thinly sliced onions with a pinch of salt and a bit of sugar. This is a step I don’t skip because the deeply golden, caramelized onions add a mellow sweetness and beautiful color to the dish. Stir them occasionally and let patience work its magic—about 25 minutes until perfect.

Step 3: Cook Your Noodles

While the onions cook, bring a large pot of salted water to boil. Add your lo mein noodles (or spaghetti if that’s what you have) and cook them just shy of al dente—follow the package directions. Then drain and rinse with cold water to stop cooking and prevent sticky noodles. Set aside until ready to toss.

Step 4: Sauté Shrimp & Garlic

In the same wok, add the remaining 1 tablespoon of avocado oil and toss in the peeled and deveined shrimp with minced garlic. Stir-fry for about 3-4 minutes until the shrimp curl up and turn pink—you want to avoid overcooking here! Scoop the shrimp and onions onto a plate; they’ll join the rest later.

Step 5: Stir Fry Veggies to Crisp Tender

Next, add baby bok choy and carrot matchsticks to the wok. Stir fry for 2 minutes, then pour in vegetable broth and cover with a lid. This steams the veggies just enough, keeping their crunch while softening flavors over about 2 minutes. Watch closely to keep that crisp-tender texture.

Step 6: Toss Everything Together

Finally, add cooked noodles, shrimp and onion mixture, your prepared sauce, and a sprinkle of black pepper back into the wok. Stir-fry everything together for 2 more minutes so the noodles soak up some sauce goodness. That’s it! Finish by garnishing with freshly sliced green onions before serving.

How to Serve Shrimp Lo Mein Stir-Fry Recipe

Garnishes

I always finish with a generous sprinkle of fresh green onions—not only do they add a pop of color, but their mild onion-y bite cuts through the richness beautifully. If you like a little nuttiness, toasted sesame seeds are a lovely addition, too.

Side Dishes

I like to keep it simple with this dish because it’s so filling on its own, but steamed dumplings or a crisp Asian cucumber salad on the side take the meal up a notch. Some days, I stir in extra scallions and serve with quick pickled radishes for a refreshing bite.

Creative Ways to Present

For special occasions, I’ve served this lo mein in little individual bowls garnished with edible flowers and sprinkled with chopped cilantro or Thai basil to add freshness and an unexpected pop. It turns this humble stir-fry into something truly memorable.

Make Ahead and Storage

Storing Leftovers

Leftovers refrigerate beautifully in an airtight container for up to three days. I usually add a tiny splash of soy sauce or broth before reheating to keep noodles moist and tasty. Just make sure to cool the dish completely before sealing the container to maintain freshness.

Freezing

I’ve frozen this lo mein a couple of times, but I’ll be honest—vegetables like bok choy can get a bit soft after freezing. If you plan to freeze, I recommend doing so without the veggies or adding fresh ones after thawing to keep that crisp texture.

Reheating

For best results, reheat leftover Shrimp Lo Mein Stir-Fry in a hot skillet over medium heat, stirring often to avoid sogginess. Microwaving works in a pinch, but the skillet method helps recapture that fresh stir-fry texture and flavor.

FAQs

Final Thoughts

This Shrimp Lo Mein Stir-Fry Recipe holds a special place in my cooking rotation because it’s both comforting and exciting all at once. There’s something so satisfying about making a restaurant-quality meal on your own stove, especially when it comes together with fresh ingredients and simple technique. I hope you love it as much as my family does and that it sparks lots of delicious memories in your home kitchen. Go ahead—give it a try, and I promise you’ll be reaching for this recipe again and again!

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