Name: Shrimp Lo Mein Stir Fry Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Chinese
Ingredients: 3 tablespoons soy sauce; 2 tablespoons oyster sauce; 1 tablespoon sugar (plus more for onions); 2 tablespoons avocado oil (divided); 1 onion (thinly sliced); ¼ teaspoon salt (plus more for pasta water); 8 ounces Lo Mein noodles (or spaghetti); 1 pound raw shrimp (peeled and deveined); 1 garlic clove (minced); 4 baby bok choy (cut into 1-inch pieces and rinsed thoroughly); 2 small carrots (cut into matchsticks); 1 cup vegetable broth; ¼ teaspoon black pepper; 4 green onions (thinly sliced)

If you’re craving a seriously tasty and satisfying weeknight dinner, you absolutely have to try this Shrimp Lo Mein Stir Fry Recipe. I first made it on a whim when I wanted that classic Chinese takeout flavor but with my own fresh twist—and it quickly became a family favorite. You’ll find that it balances perfectly savory sauce, tender shrimp, and crunchy veggies over silky noodles. This recipe is not only delicious but also straightforward enough to whip up even on a busy day.

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Why You’ll Love This Recipe

Rich, authentic flavor: The combination of soy and oyster sauce creates a savory sauce that tastes just like your favorite takeout spot.
Perfectly balanced texture: Tender shrimp, crisp vegetables, and soft noodles make every bite delightful.
Effortless weeknight meal: This dish comes together quickly with simple ingredients you might already have.
Flexible and customizable: Easy to swap veggies or noodles to suit your taste or whatever’s in your fridge.

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, easy shrimp stir fry recipe, Chinese takeout style noodles, quick shrimp lo mein, healthy shrimp stir fry

Ingredients You’ll Need

I’ve selected ingredients that bring out the best in this Shrimp Lo Mein Stir Fry recipe—each adding its own layer of flavor or texture. Don’t worry if you can’t find Lo Mein noodles; a good spaghetti will work just fine and soak up the sauce beautifully.

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, easy shrimp stir fry recipe, Chinese takeout style noodles, quick shrimp lo mein, healthy shrimp stir fry

Soy sauce: Look for a naturally brewed soy sauce for deeper flavor; it’s the salty backbone of the dish.
Oyster sauce: Adds a slightly sweet, umami richness—don’t skip it or substitute lightly.
Sugar: Just a touch rounds out the savory notes and helps with caramelizing the onions.
Avocado oil: Perfect for high-heat stir-frying with its mild flavor and high smoke point.
Onion: Thinly sliced for sweetness and softness after caramelizing—totally worth the extra minute!
Salt: Essential for seasoning both the onions and the pasta water.
Lo Mein noodles or spaghetti: Cooks quickly and absorbs all the delicious sauce nuances.
Raw shrimp: Peeled and deveined for convenience; fresh or frozen works, just thaw before cooking.
Garlic: Minced to infuse that irresistible aroma and depth to the shrimp.
Baby bok choy: Adds crunch and a slight bitterness, balancing the dish perfectly.
Carrots: Cut into matchsticks for a sweet crunch and color pop.
Vegetable broth: Keeps the vegetables moist and adds subtle flavor during steaming.
Black pepper: A pinch to finish off with a gentle heat and earthiness.
Green onions: Fresh and thinly sliced to garnish for that bright, fresh finish.

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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.

Variations

I love to keep this Shrimp Lo Mein Stir Fry recipe flexible depending on what’s in season or what my family’s craving. Feel free to mix in your favorite veggies or turn it into a different protein-packed version entirely.

Swap the Protein: I’ve made this with chicken and it’s equally delicious—if you go this route, just adjust the cooking time until the chicken is cooked through.
Vegetarian Version: Skip the shrimp and add more bok choy, mushrooms, or tofu for a satisfying plant-based meal.
Gluten-Free: Use rice noodles and tamari instead of soy sauce to make it gluten-friendly without sacrificing flavor.
Spicy Kick: Add a bit of chili garlic sauce or red pepper flakes when adding the sauce for that extra zing I sometimes crave.

How to Make Shrimp Lo Mein Stir Fry Recipe

Step 1: Whisk together your sauce

Start by combining oyster sauce, soy sauce, and sugar in a small bowl and whisk until the sugar dissolves. This simple sauce is the flavor powerhouse of this Shrimp Lo Mein Stir Fry recipe. Trust me, getting your sauce ready upfront means everything blends perfectly when you stir-fry later.

Step 2: Caramelize the onions until golden perfection

Heat 1 tablespoon of avocado oil in a large wok or skillet set to medium heat. Add your thinly sliced onions, a pinch of salt, and a sprinkle of sugar. Stir occasionally and let them slowly caramelize over about 25 minutes until they’re deeply golden and sweet. This step really adds that rich foundation of flavor, so don’t rush it! If your pan seems dry, you can add a splash of water to prevent burning.

Step 3: Cook your noodles just right

While the onions are doing their thing, bring a large pot of salted water to a boil. Add your Lo Mein noodles or spaghetti and cook according to the package instructions until al dente. Once done, drain and rinse under cold water to stop cooking and prevent sticking. Set aside until ready to toss.

Step 4: Sauté shrimp and garlic to juicy perfection

Add the shrimp and minced garlic to the same wok with the caramelized onions, then cook over medium heat for 3 to 4 minutes until the shrimp turn pink and curl. Be careful not to overcook here — shrimp cook fast and get tough if left too long. Once cooked, transfer the whole shrimp, onion, and garlic mix to a plate and set aside.

Step 5: Stir fry your veggies crisp-tender

Pour the remaining avocado oil into the wok, then toss in the baby bok choy and carrot matchsticks. Stir-fry for about 2 minutes until they start to soften but stay crisp. Add the vegetable broth, cover the wok, and cook for an additional 2 minutes—this steams the veggies lightly and keeps them bright and fresh.

Step 6: Toss everything together with sauce and enjoy

Time to bring it all together: add the cooked noodles, shrimp mixture, prepared sauce, and a pinch of black pepper back into the wok. Stir-fry everything for 2 minutes, letting the noodles soak up all those mouthwatering flavors. Finish with a garnish of thinly sliced green onions and it’s ready to serve. Honestly, this moment is my favorite—the aroma is absolutely irresistible!

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Pro Tips for Making Shrimp Lo Mein Stir Fry Recipe

Perfect onion caramelization: Don’t rush—low and slow brings out the sweetest flavor that makes your stir fry sing.
Don’t overcook shrimp: Shrimp go from tender to rubbery quickly; watch for that pink color and curling as your cue.
Prep all ingredients beforehand: Stir-frying goes fast, so have everything chopped and ready to avoid scrambling.
Use a hot wok or pan: High heat ensures crisp veggies and proper sauce absorption—warm your pan fully before cooking.

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, easy shrimp stir fry recipe, Chinese takeout style noodles, quick shrimp lo mein, healthy shrimp stir fry

Garnishes

I always top this Shrimp Lo Mein with fresh green onions for a mild bite and a pop of green that just livens up the plate. Sometimes I squeeze a little lime over the top for a zesty twist, and if I’m feeling fancy, a sprinkle of toasted sesame seeds adds a nutty crunch I adore.

Side Dishes

My go-to side with this dish is a simple steamed dumpling or potstickers to round out the meal. Crunchy cucumber salad or a light Asian slaw also pairs beautifully if you want something refreshing on the side.

Creative Ways to Present

For special occasions, I like serving this Shrimp Lo Mein Stir Fry in individual shallow bowls with edible flowers or finely sliced red chili rings on top. It makes the whole meal feel a bit more special and restaurant-worthy, making everyone smile when you bring it to the table!

Make Ahead and Storage

Storing Leftovers

Leftovers keep really well—just transfer any extras to an airtight container and refrigerate for up to 3 days. I find the flavors even improve a bit after resting overnight!

Freezing

While I usually recommend eating this fresh, you can freeze cooked Shrimp Lo Mein by cooling completely then freezing in portioned containers. Thaw overnight in the fridge before reheating. The veggies might lose some crispness, but the flavor stays great.

Reheating

To reheat, I like tossing leftovers in a hot skillet with a splash of water or broth to steam and loosen everything up. Microwave works if you’re in a hurry—just cover loosely and stir halfway through to heat evenly.

FAQs

Can I use other types of noodles for Shrimp Lo Mein Stir Fry Recipe?

Absolutely! While Lo Mein noodles are traditional and have the perfect texture, spaghetti or linguine are great substitutes. Just cook according to package directions and rinse with cold water to keep them from sticking.
How do I know when shrimp are perfectly cooked in stir fry?

Shrimp cook very quickly—usually 3-4 minutes is enough. They turn pink with opaque flesh and curl up into a loose ‘C’ shape. Overcooked shrimp curl tightly and become rubbery, so watch closely.
Can I make this recipe vegetarian or vegan friendly?

Yes! Replace shrimp with firm tofu or extra veggies, and swap oyster sauce for a vegetarian mushroom sauce or additional soy sauce. Vegetable broth keeps it flavorful, making this dish plant-based and still delicious.
What’s the best way to store leftover Shrimp Lo Mein?

Store leftovers in an airtight container in the fridge for up to three days. When reheating, use a skillet over medium heat with a splash of broth or water to keep noodles from drying out.

Final Thoughts

I absolutely love how this Shrimp Lo Mein Stir Fry Recipe turns out every single time—from the caramelized onions to the tender shrimp and crisp veggies soaked in that luscious sauce. It’s become one of those dishes I reach for when I want comforting Asian flavors without ordering takeout. Give it a try, and I bet you’ll have your family asking for it again and again like mine do. Trust me, once you master this, it’ll be in your regular dinner rotation!