There’s something about the quick sizzle of shrimp and the comforting chew of noodles in this Quick Shrimp Lo Mein Recipe that just hits the spot after a busy day. It’s straightforward but packed with flavor—making it one of my go-to weeknight wins.

A close-up view of a pan filled with stir-fried noodles mixed with cooked shrimp and thin orange carrot strips, topped with small pieces of green onion. The noodles are light brown, soft-looking, and intertwined in layers throughout the pan. The shrimp are pink with a slight shine, scattered evenly among the noodles. A wooden spatula is lifting a portion of the noodles from the pan, showing texture and color contrast. The pan sits on a white marbled surface, with a small, partly visible white bowl in the background. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Quick Shrimp Lo Mein Recipe
Top Tip
How to Serve Quick Shrimp Lo Mein Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Quick Shrimp Lo Mein Recipe

Why You'll Love This Recipe

This Quick Shrimp Lo Mein Recipe is one of my favorites because it’s fast, flavorful, and flexible. Plus, shrimp cooks so darn quick, it feels like dinner just came together in a flash — which is perfect when you want something satisfying without spending ages in the kitchen.

Speedy Cooking: Shrimp and noodles come together in about 20 minutes total, making this dish perfect for busy evenings.
Flavor Packed: The combo of soy sauce, teriyaki, and garlic creates a rich umami punch you’ll keep craving.
Customizable: You can easily swap veggies or sauce to match what you have on hand or your dietary needs.
One-Pan Wonder: Using just one skillet or wok saves clean-up time—always a win.

Ingredients & Why They Work

The beauty of this recipe lies in its simple ingredient list that works perfectly together, giving you that familiar takeout-style flavor without the mess or wait. Each component plays a role, and I always recommend choosing good-quality sauces because they really shine here.

Flat lay of fresh uncooked lo mein noodles neatly coiled, a small white ceramic bowl of extra virgin olive oil, a medium peeled carrot thinly sliced into rounds, raw medium-sized shrimp with shells removed, a small white bowl filled with minced garlic, a small white bowl containing low sodium soy sauce, another small white bowl with teriyaki sauce, a bunch of roughly chopped green onions arranged elegantly, and a tiny white bowl with crushed red pepper flakes, all ingredients fresh and natural, perfect symmetry, balanced proportions, 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

Lo mein noodles: They have that perfect texture—soft but with a little chew. If you can’t find fresh, dried works just fine.
Extra virgin olive oil: I like it for sautéing because it adds a subtle fruitiness, but you can use a neutral oil if you prefer.
Carrot: Adds sweetness and crunch; slicing it thin lets it cook quickly and blend well.
Raw shrimp: Peeled and deveined is best to keep things quick and fuss-free.
Minced garlic: A must for that fragrant, savory base that pulls the dish together.
Low sodium soy sauce: I choose low sodium so the flavors stay balanced and not too salty.
Teriyaki sauce: This adds a touch of sweetness and depth with minimal effort.
Green onions: They bring brightness and fresh crunch, both cooked and as garnish.
Crushed red pepper flakes: Optional, but I love the subtle heat they provide—feel free to skip if you’re not a fan of spice.

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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.

Make It Your Way

I often tweak this Quick Shrimp Lo Mein Recipe depending on what’s in my fridge or my mood. The great thing is, it’s forgiving, so you can play around with it and still end up with something delicious.

Vegetable Swap: Some days I swap carrots for shredded cabbage or snap peas to change up the crunch—both work beautifully.
Protein Options: If shrimp isn’t your thing, chicken or tofu are fantastic substitutes that soak up the sauce well.
Spice It Up: I’ve added fresh ginger or even a splash of chili garlic sauce when I want a bit more kick.
Gluten-Free Version: Just switch noodles to your favorite gluten-free kind and swap soy sauce for tamari or coconut aminos—it’s surprisingly easy.

Step-by-Step: How I Make Quick Shrimp Lo Mein Recipe

The image shows a bowl with cooked noodles at the bottom, golden brown in color with a light shiny oil coating, mixed with small pieces of green herbs and thin slices of red chili. On top of the noodles, there are several plump shrimp with a light pink and orange color, some showing slight grill marks. A pair of metal chopsticks is holding a small portion of noodles slightly above the bowl. The bowl is white and sits on a white marbled surface with another large bowl of similar shrimp and noodles blurred in the background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Get those noodles ready

Start by cooking the lo mein noodles exactly as the package directs—don’t overcook! Then drain them well and set aside. I always give mine a gentle rinse with warm water to stop the cooking and prevent sticking; it makes a big difference.

Step 2: Sauté carrots and shrimp

Heat your oil in a large skillet or wok over medium heat. Toss in the thinly sliced carrots first and sauté for about 2 minutes—they should still have a little crisp. Push them aside, add the shrimp, and cook until just pink, about 3 minutes. Shrimp cooks fast, so keep an eye on them to avoid toughness.

Step 3: Bring the flavors together

Add minced garlic, soy sauce, teriyaki sauce, green onions, and the cooked noodles to the skillet. If you like heat, sprinkle in red pepper flakes. Stir continuously for 2-3 minutes to let all those sauces soak in and the ingredients meld perfectly.

Step 4: Garnish and serve

Once everything is heated through and smells amazing, remove from heat and garnish with extra chopped green onions for fresh flavor and a pop of color. Serve immediately and enjoy the cozy deliciousness.

Top Tip

Over the years, making this Quick Shrimp Lo Mein Recipe taught me some great tricks to keep the flavors bright and the shrimp tender. These top tips have saved me from mushy noodles and bland sauce many times!

Don’t Overcook Shrimp: Shrimp cooks quickly and keeps its tenderness if you remove it right when it turns pink.
Drain Noodles Well: Excess water dilutes the sauce’s flavor, so make sure they’re well-drained and even patted dry if needed.
Continuous Stirring: Stirring while adding the sauce prevents clumping and distributes flavor evenly.
Adjust Sauce to Taste: Start with less soy or teriyaki sauce—you can always add more but not take any out!

How to Serve Quick Shrimp Lo Mein Recipe

Garnishes

I like to keep it simple with chopped green onions for freshness and sometimes a few toasted sesame seeds for a little extra crunch and nuttiness. A wedge of lime on the side can brighten the whole dish up, too.

Side Dishes

Steamed or roasted broccoli pairs wonderfully here, or a quick cucumber salad to add a cool contrast. For a heartier meal, an egg roll or potstickers work perfectly alongside.

Creative Ways to Present

For special occasions, I’ve served this Quick Shrimp Lo Mein Recipe in individual bowls sprinkled with fresh cilantro and chopped peanuts to add texture and a punch of flavor. It’s a lovely way to elevate a simple dish and impress guests.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge for up to 2 days. To prevent the noodles from sticking together, I lightly drizzle a bit of sesame or olive oil before storing.

Freezing

I haven’t frozen this shrimp lo mein often because shrimp’s texture can change, but if you decide to freeze, separate portions and thaw overnight in the fridge before reheating to maintain the best quality.

Reheating

Reheat gently in a skillet over medium heat to keep the noodles from getting mushy, adding a splash of water or broth if needed to loosen things up.

Frequently Asked Questions:

Can I use frozen shrimp for this recipe?

Absolutely! Just make sure to thaw them completely and pat dry to avoid excess moisture that can affect the stir-fry process.

What if I don’t have teriyaki sauce?

You can easily substitute with hoisin sauce, a little honey mixed with soy sauce, or even soy sauce alone for a simpler but still tasty version.

How do I make this recipe vegetarian?

Swap the shrimp for firm tofu or a medley of mushrooms and follow the same cooking steps. Using vegetarian oyster sauce or hoisin can boost the umami flavor.

Are lo mein noodles the same as spaghetti?

Not quite—lo mein noodles are usually egg noodles with a chewy texture perfect for stir-fries, while spaghetti is a wheat pasta that won’t hold up the same way. It’s best to get lo mein noodles for authentic texture.

Final Thoughts

This Quick Shrimp Lo Mein Recipe has become a staple in my kitchen because of how easy it is to whip up without compromising on flavor. Sharing it here feels like sharing a little bit of my weeknight magic with you—so go ahead, give it a try, adjust it to your taste, and make it your own. I’m pretty sure it’ll become a favorite in your house, just like it did in mine.