Shrimp Lo Mein Recipe
This 30-minute Shrimp Lo Mein Recipe is a simplified version of everyone’s favorite Chinese noodle dish. Featuring noodles, veggies, seared shrimp, and a 2-ingredient lo mein sauce, it has everything you’d expect from takeout, but better! Easy to make gluten free.
Servings: 4 people
- 1 lb shrimp
- 6 oz egg noodles brown rice noodles (GF)
- 2 cups shredded carrots
- 2 cups baby Bella mushrooms sliced
- 2 cups snap peas
- 1/4 cup scallions
- 2 tbsp coconut aminos or soy sauce
- 1/3 cup hoisin sauce
- 1 tsp sesame oil
- 1/2 tbsp rice vinegar
- salt and pepper
- sesame seeds
Rinse shrimp and pat dry with paper towel. Season with salt, pepper, sesame oil and rice vinegar. Set aside
Cook noodles according to package instructions. Transfer noodles to a strainer using kitchen tongs, keep the water in the pot to cook the vegetables.
Cook the vegetables for 5 minutes in noodles water. Drain and reserve.
Heat a wok or large cast iron skillet, when the skillet is hot add in the seasoned shrimp and cook for about 3 minutes, then turn shrimp over and cook for an additional 3 minutes.
Transfer noodles and vegetables to shrimp skillet. Pour in sauces (coconut amigos or soy and hoisin sauce). Toss to combine. Add in fresh scallions and sesame seeds (optional) and serve.
- Do not rinse the noodles after cooking because their surface starches help the lo mein sauce thicken and stick. The cooked noodles may start to clump together as they sit, so try to cook them right before assembly.
- Cut the vegetables into even, bite-sized pieces for quick cooking.
- You’ll know the vegetables are blanched to perfection when they’re tender but still have a slightly firm bite.
Calories: 293kcal | Carbohydrates: 37g | Protein: 29g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 183mg | Sodium: 797mg | Potassium: 808mg | Fiber: 5g | Sugar: 12g | Vitamin A: 11288IU | Vitamin C: 34mg | Calcium: 133mg | Iron: 3mg