Fast & Easy Shrimp Lo Mein

updated Jan 29, 2020
Shrimp Lo Mein

Stir-fried lo mein noodles with plum, juicy shrimp and perfectly cooked broccoli.

Serves2 to 4

Prep20 minutes

Cook18 minutes to 20 minutes

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Credit: Ghazalle Badiozamani; Food Styling: Jesse Szewczyk

Any stir-fried noodle dish is a winning weeknight dinner in my book, since you’ve got the trifecta of protein, vegetables, and starch all together into one dish. This family-friendly combination of sweet shrimp, crisp-tender broccoli, and savory noodles comes together in just a little over half an hour — faster than it takes to phone in and receive an order from your local takeout joint.

Shrimp have the advantage of being one of the quickest proteins out there, but that also means they can be easy to overcook. Pat them dry of excess moisture first, then sear only on one side to make sure those flavorful browned bits develop. Take them out of the pan to pause the cooking while you cook the veggies. The shrimp get added back in towards the end to finish cooking through so that they’re firm but not overcooked or mealy.

To make sure the broccoli get cooked until crisp-tender, add just a little bit of water and cover the pan after you toss the broccoli in. This method creates enough steam to help cook the broccoli and keep the pan from burning. Finish the lo mein by adding the noodles, sauce, and shrimp to the pan for one final toss before it’s time to dig into dinner. 

Credit: Ghazalle Badiozamani; Food Styling: Jesse Szewczyk

Shrimp Lo Mein

Stir-fried lo mein noodles with plum, juicy shrimp and perfectly cooked broccoli.

Prep time 20 minutes

Cook time 18 minutes to 20 minutes

Serves 2 to 4

Nutritional Info


  • 3 tablespoons

    soy sauce

  • 1 tablespoon

    Shaoxing wine or dry sherry

  • 1 teaspoon

    packed light or dark brown sugar

  • 1 teaspoon

    toasted sesame oil

  • 1/2

    medium yellow onion

  • 1

    large broccoli crown (about 12 ounces)

  • 2 cloves


  • 1

    medium scallion (optional)

  • 8 ounces

    dried lo mein or udon noodles

  • 12 ounces

    medium peeled and deveined raw shrimp (21 to 25 per pound)

  • 1/4 teaspoon

    kosher salt, plus more for boiling noodles

  • 3 tablespoons

    vegetable oil, divided

  • 2 tablespoons



  1. Bring a large pot of salted water to a boil over medium-high heat. Meanwhile, make the sauce and prep the vegetables.

  2. Stir 3 tablespoons soy sauce, 1 tablespoon Shaoxing wine or dry sherry, 1 teaspoon packed brown sugar, and 1 teaspoon sesame oil together in a small bowl until the sugar is dissolved to make the sauce; set aside.

  3. Thinly slice 1/2 medium yellow onion, cut 1 large broccoli crown into small 1-inch florets (about 5 cups), and mince 2 garlic cloves. Thinly slice 1 scallion for garnish if desired.

  4. Add 8 ounces lo mein or udon noodles to the boiling water and cook according to package directions. Meanwhile, pat 1 pound cleaned shrimp dry with paper towels and season with 1/4 teaspoon kosher salt. Heat 1 tablespoon of the vegetable oil in a large nonstick skillet or wok over medium-high until shimmering. Add the shrimp in a single layer, and sear until browned on the bottom, about 2 minutes (they will not be cooked through). Transfer to a large plate and take the pan off the heat if the noodles aren’t ready yet.

  5. When the noodles are ready, drain in a colander and run under cold water until cooled. Set aside to drain while you cook the vegetables.

  6. Heat the remaining 2 tablespoons oil in the pan over medium-high heat until shimmering. Add the onion, season with salt, and stir-fry until starting to brown, 2 to 3 minutes. Add the broccoli and garlic, season with salt, and toss to combine. Add 2 tablespoons water, cover, and cook, stirring every minute or so, until the broccoli is bright green and crisp-tender, 2 to 3 minutes.

  7. Uncover and add the noodles and reserved shrimp and any accumulated juices. Cook, tossing constantly, until the shrimp are just cooked through and the noodles are warmed through, about 2 minutes. Pour in the sauce and toss until it evenly coats the noodles and vegetables, about 1 minute. Garnish with the scallions if desired and serve.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.