Easy Shrimp Lo Mein

Craving restaurant-style lo mein but don’t want to order takeout? This incredibly quick and satisfying shrimp lo mein brings all the authentic flavors right to your kitchen in just 20 minutes. The tender noodles, perfectly cooked shrimp, and that irresistible savory sauce will make you forget all about delivery!

Watch as the noodles soak up that perfect balance of soy and teriyaki sauce, while plump shrimp and crisp-tender carrots add incredible texture and flavor. This is the kind of dish that makes weeknight cooking feel effortless but tastes like you spent hours in the kitchen.

Ingredients

For the Noodles and Protein:

• 8 ounces lo mein noodles
• 1 pound medium sized raw shrimp, peeled and deveined
• 2 tablespoons extra virgin oil

For the Vegetables:

• 1 medium carrot, peeled and thinly sliced
• 1 cup green onion, roughly chopped (plus more for garnish)
• 1 tablespoon minced garlic

For the Sauce:

• ⅓ cup low sodium soy sauce
• ¼ cup teriyaki sauce
• 1 teaspoon crushed red pepper flakes (optional)

Steps

1. Cook lo mein noodles in boiling water for 6-8 minutes or according to package directions until al dente. Test by biting through a noodle – it should be tender but still have a slight bite. Drain well and rinse with cold water to prevent sticking.
2. Heat 2 tablespoons oil in a large skillet or wok over medium heat (350°F/175°C). The oil should shimmer but not smoke – if smoking, reduce heat immediately.
3. Add carrots and sauté for 2 minutes until they begin to soften but still maintain crunch. Push carrots to the side of the pan. Add shrimp and cook for 3 minutes, until they turn pink and curl into a loose “C” shape. If they curl too tightly into an “O”, they’re overcooked.
4. Add garlic, soy sauce, teriyaki sauce, green onions, cooked noodles and red pepper flakes (if using). Using tongs, toss continuously for 2-3 minutes until the noodles are evenly coated and heated through. The sauce should coat the back of a spoon.
5. Remove from heat and garnish with additional green onions. Serve immediately while the noodles are hot and the vegetables are still crisp.

Smart Swaps

• Use zucchini noodles instead of lo mein (reduces carbs by 30g per serving)
• Swap teriyaki sauce for coconut aminos (1:1 ratio) for a gluten-free option
• Replace shrimp with firm tofu (14 ounces) for a vegetarian version

Make It Diabetes-Friendly

• Use shirataki noodles instead of lo mein (reduces to 3g net carbs per serving)
• Replace teriyaki sauce with 1/4 cup low-sodium soy sauce + 1 tablespoon monk fruit sweetener
• Add extra vegetables like 2 cups of cabbage to increase fiber
• Portion size: limit to 1 cup serving size (approximately 25g carbs)

Pro Tips

• Pat shrimp completely dry before cooking for better browning
• Cook noodles just until al dente – they’ll continue cooking in the sauce
• Have all ingredients prepped before starting – this dish comes together fast!