If you’re craving a dish that’s bursting with flavor yet surprisingly simple to make, this Shrimp Lo Mein Stir Fry Recipe is exactly what you need. I absolutely love how the tender shrimp, crisp veggies, and perfectly saucy noodles come together — honest-to-goodness, it tastes just like your favorite takeout, but better because you made it at home. Stick around, because I’m going to share all the tips and steps so you nail this flavorful, comforting classic every single time.

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Why You’ll Love This Recipe

Simple Ingredients: You probably already have all these in your pantry and fridge.
Perfect Balance: The sauce hits just the right notes of savory, sweet, and umami.
Versatile & Quick: Ready in under an hour and easy to customize with whatever veggies you love.
Restaurant Quality at Home: I discovered this method so my family could enjoy takeout flavors any night of the week.

A large black pan is filled with a colorful stir-fry of noodles, shrimp, and vegetables. The base layer has light brown noodles that are thin and mixed with bright green pieces of bok choy and carrot sticks in orange. On top are pink shrimp, slightly browned with black pepper sprinkled on them, scattered throughout. Small pieces of green onions are spread over the whole dish, adding fresh green color. Chopsticks hold a small bundle of noodles and shrimp above the pan. In the background, a small clear glass bowl holds more green onions, and a light wooden pepper grinder is visible. The scene sits on a white marbled textured surface with a light gray cloth napkin beside the pan photo taken with an iphone --ar 2:3 --v 7 - Shrimp Lo Mein Stir Fry, Shrimp Lo Mein, stir fry recipes, easy Asian dinner, quick shrimp noodle dish

Ingredients You’ll Need

Every ingredient in this Shrimp Lo Mein Stir Fry Recipe plays a special role—from the oyster and soy sauce combo that creates that addictive savory-sweet glaze, to the crunchy carrots and tender bok choy that add freshness and texture. Let’s talk about a few key ingredients and what makes them shine.

Flat lay of peeled and deveined raw shrimp, thinly sliced white onion, a small white bowl of soy sauce, a small white bowl of oyster sauce, a small white bowl of granulated sugar, a small white bowl of avocado oil, a whole uncracked garlic clove, four baby bok choy pieces cut into 1-inch segments, two small carrots cut into matchsticks, a small white bowl of vegetable broth, a small white bowl of black pepper, thinly sliced green onions, and a portion of cooked lo mein noodles arranged neatly in a simple white ceramic plate, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Shrimp Lo Mein Stir Fry, Shrimp Lo Mein, stir fry recipes, easy Asian dinner, quick shrimp noodle dish

Soy Sauce: The backbone for the sauce’s salty umami kick; choose a good-quality brand for best flavor.
Oyster Sauce: Adds that rich depth and slight sweetness — it’s a secret weapon for stir fry sauces.
Sugar: Balances out the savoriness; be sure to also sprinkle a tiny pinch on the onions while caramelizing.
Avocado Oil: Perfect for high-heat cooking and brings a neutral flavor that lets the other flavors shine.
Onion: Thinly sliced and slowly caramelized in the pan; this step is where loads of flavor develops.
Lo Mein Noodles: Or spaghetti as a handy swap; just be sure not to overcook them so they stay springy in the stir fry.
Raw Shrimp: Peeled and deveined makes life easier; shrimp cook fast, so keep an eye on them.
Garlic: Minced for a fragrant pop that elevates the whole dish.
Baby Bok Choy: Adds a fresh crunch and subtle bitterness that balances sweetness and saltiness.
Carrots: Cut into matchsticks for quick cooking and a touch of natural sweetness.
Vegetable Broth: Helps steam the veggies and adds extra flavor without overpowering.
Green Onions: Thinly sliced to garnish and bring that lively fresh onion bite at the end.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love this Shrimp Lo Mein Stir Fry Recipe as it is, but it’s super forgiving and fun to tweak. You can easily swap proteins, play with veggies, or even give it a little kick. Here are some variations I’ve tried and enjoyed that you might want to explore too.

Protein Swap: Instead of shrimp, I’ve used thinly sliced chicken breast or tofu for a vegetarian twist, and it turned out great each time.
Spice it Up: Adding a teaspoon of chili garlic sauce or fresh sliced chili peppers gives the dish an exciting heat that my family loves.
Veggie Boost: Feel free to toss in bell peppers, snap peas, or mushrooms depending on what’s in season or your favorites.
Gluten-Free Option: Use tamari instead of soy sauce and rice noodles instead of lo mein to keep it gluten-free without compromising flavor.

How to Make Shrimp Lo Mein Stir Fry Recipe

Step 1: Whisk Together the Perfect Sauce

First things first: mix the oyster sauce, soy sauce, and sugar in a small bowl and set it aside. This combo is your flavor powerhouse, so make sure the sugar dissolves well for a smooth finish in the dish. I always prep this before touching any heat—it saves me scrambling mid-cooking.

Step 2: Caramelize the Onions for Deep Flavor

Heat 1 tablespoon of avocado oil in your wok or a big skillet on medium heat. Add the thinly sliced onions, a pinch of salt, and a sprinkle of sugar. Stir occasionally and let them cook gently for about 25 minutes until they turn a gorgeous deep golden brown. This step might take some patience, but trust me, the flavor it creates is so worth it.

Step 3: Cook the Noodles Just Right

While your onions caramelize, bring a large pot of salted water to a boil. Cook the lo mein noodles (or spaghetti) according to the package instructions until al dente—don’t overcook! Then drain and rinse under cold water to stop the cooking process and prevent sticking.

Step 4: Sauté the Shrimp and Garlic

Using the same wok, add the shrimp and minced garlic with a touch more oil if needed. Stir-fry for 3 to 4 minutes until the shrimp are just cooked through and curl up nicely. Overcooked shrimp get rubbery, so keep an eye on them. Once done, slide the shrimp and garlic out and onto a plate, leaving the flavorful bits behind in the pan.

Step 5: Stir Fry the Vegetables to Crisp Tender

Add the remaining oil to the pan, toss in the bok choy and carrot matchsticks, and stir-fry for about 2 minutes. Pour in the vegetable broth, cover the pan, and let it steam for another 2 minutes. You want your veggies tender but still with a bit of crunch—trust me, that texture contrast makes each bite so satisfying.

Step 6: Bring It All Together

Now, add the noodles, shrimp mixture, previously whisked sauce, and a pinch of black pepper back into the wok. Give everything a good toss and stir-fry for 2 more minutes so the noodles soak up that glossy sauce. Finish by tossing in the green onions as a fresh pop of flavor just before serving.

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Pro Tips for Making Shrimp Lo Mein Stir Fry Recipe

Slow Caramelize Your Onions: Patience here yields a deep sweetness that makes your sauce sing—don’t rush this step!
Avoid Overcooking Shrimp: Remove shrimp from heat as soon as they turn pink and curl; they will keep cooking a bit off the heat.
Keep the Noodles Separate: Rinsing noodles under cold water stops cooking and helps them stay springy, preventing mushy results.
High Heat Stir Fry: Cook veggies quickly on high heat with broth to get that crisp-tender texture without sogginess.

How to Serve Shrimp Lo Mein Stir Fry Recipe

A large black pan filled with a stir-fry of light brown noodles mixed with green bok choy leaves, thin orange carrot strips, and small white chunks of bok choy stems, scattered with cooked shrimp that are pink with a slight shine. Bright green chopped scallions are sprinkled on top, adding freshness. A pair of metal tongs lifts a mix of noodles and shrimp from the pan. The pan rests on a white marbled surface with a clear glass bowl holding more chopped green scallions in the background. A beige cloth is draped on the upper left side. photo taken with an iphone --ar 2:3 --v 7 - Shrimp Lo Mein Stir Fry, Shrimp Lo Mein, stir fry recipes, easy Asian dinner, quick shrimp noodle dish

Garnishes

I love to finish this dish with a generous sprinkle of thinly sliced green onions—they add that fresh crunch and mild onion aroma that lifts the whole dish. Sometimes, I’ll add a small drizzle of toasted sesame oil for extra depth or sprinkle with toasted sesame seeds to bring in a subtle nuttiness.

Side Dishes

For sides, simple steamed or stir-fried greens like broccoli or snap peas really complement the flavors here. I also sometimes serve this alongside easy egg drop soup or a light cucumber salad dressed with rice vinegar to keep things fresh and balanced.

Creative Ways to Present

For special occasions, I’ve plated this shrimp lo mein in shallow bowls with a garnish of fresh cilantro and lime wedges on the side for a zesty twist. Another fun idea is serving it in individual lettuce cups for a fun handheld experience that adds crunch and freshness.

Make Ahead and Storage

Storing Leftovers

Leftovers of this Shrimp Lo Mein Stir Fry Recipe store well in an airtight container in the fridge for up to 3 days. I find the noodles soak up the sauce more overnight, which actually makes the flavor even better when reheated.

Freezing

I haven’t personally frozen the cooked shrimp lo mein because the texture of shrimp and noodles can get a bit soft after thawing, but you can freeze the sauce and veggies separately if you want to prep parts ahead. Just add fresh shrimp and noodles when reheating for the best freshness.

Reheating

The best way I’ve found to reheat is in a hot skillet over medium heat with a splash of water or broth to revive moisture and prevent drying out. Stir frequently until warmed through and the noodles regain their silky texture.

FAQs

Can I use frozen shrimp for this Shrimp Lo Mein Stir Fry Recipe?

Absolutely! Just be sure to thaw the shrimp completely, pat them dry to remove excess moisture, and cook them quickly to avoid rubberiness. Using fresh or thawed shrimp gives you the best texture.
What’s the best way to cook the noodles?

Cook the noodles in plenty of salted boiling water according to package instructions until al dente. Then rinse under cold water immediately to stop the cooking and toss with a little oil if needed to keep them from sticking before adding to the stir fry.
Can I make this recipe vegetarian?

You bet! Swap the shrimp for tofu or extra veggies. Also, make sure to use vegetarian oyster sauce or substitute with mushroom sauce to keep that savory depth without animal ingredients.
How spicy is this Shrimp Lo Mein Stir Fry Recipe?

By default, it’s mild and kid-friendly, but you can easily add chili garlic sauce, fresh chilis, or crushed red pepper flakes to adjust the spice level to your taste.
Can I prepare any parts ahead of time?

Yes! You can prep the sauce and slice veggies a day ahead, even caramelize the onions early. Just keep the shrimp raw until you’re ready to cook for best texture and flavor.

Final Thoughts

This Shrimp Lo Mein Stir Fry Recipe is one I keep coming back to because it’s easy to make, full of great flavor, and never fails to impress my family. I still remember the first time I perfected that caramelized onion base—it completely transformed the dish for me. Whether you’re making this for a weeknight dinner or feeding friends, you’ll enjoy how effortlessly it cooks up and how delicious it tastes. Go ahead and try it—I’m confident it’ll become a regular in your recipe rotation too.