Go Back
+ servings
plate of shrimp lo mein
Print Recipe
5 from 3 votes

Shrimp Lo Mein

This Shrimp Lo Mein is packed with juicy shrimp, veggies, pasta, and a sweet, tangy, and slightly spicy homemade sauce. 
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Dinner
Cuisine: Chinese
Keyword: easy, healthy, linguini
Servings: 4 people
Calories: 600kcal
Author: Jennifer Debth


  • 1/4 cup hoisin sauce
  • 1/4 cup seasoned rice vinegar
  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon sriracha
  • 1 tablespoon ginger paste
  • 1 tablespoon minced garlic
  • 1/2 teaspoon ground black pepper
  • 1 pound shrimp mine were medium/large (20-40 per pound)
  • 1 tablespoon cornstarch
  • 1/2 cup chicken broth
  • 4 tablespoons vegetable oil divided
  • Heaping 1/2 cup diagonally sliced carrots
  • Heaping 1/2 cup sliced red pepper
  • Heaping 1/2 cup sliced cabbage
  • Heaping 1/2 cup sliced mushrooms
  • Heaping 1/2 cup chopped broccoli
  • Heaping 1/2 cup sliced water chestnuts
  • 1 bunch bunch green onions sliced diagonally (just the white and light green part)
  • 8 oz linguine cooked al denté according to package directions (could also use lo mein or ramen noodles)


  • In a medium sized bowl, whisk together hoisin, vinegar, soy sauce, brown sugar, sesame oil, sriracha, ginger, garlic, and pepper. This is our sauce. Set aside.
  • Place shrimp into another medium sized bowl, then pour half of the sauce (about 1/2 cup) over shrimp and let marinate in the fridge for 30 minutes.
  • Place cornstarch into a third medium sized bowl, then slowly whisk the chicken broth into the cornstarch until smooth.
  • Whisk the broth/cornstarch mixture into the remaining sauce. Set aside. 

  • Heat 2 tablespoons vegetable oil in large straight edged sauté pan over medium-high/high heat.
  • Add the shrimp (with juices) and stir-fry for about 1-2 minutes or until cooked. Remove shrimp (and juices) from pan and set aside.
  • Heat remaining 2 tablespoons oil.
  • Once hot, stir in carrots and sauté for 2 minutes.
  • Stir in remaining veggies: pepper, cabbage, mushrooms, broccoli, water chestnuts, and green onions.
  • Season with a touch of salt and pepper, and cook for 2-5 minutes, or until the veggies are cooked to your liking.
  • Stir in the sauce, and bring to a simmer for 30 seconds or until sauce starts to thicken.
  • Stir in the cooked shrimp and noodles.
  • Taste and re-season, if necessary, then serve and enjoy!
  • Take 5 seconds to rate this recipe below. We greatly appreciate it!



Serving: 1person | Calories: 600kcal | Carbohydrates: 68g | Protein: 34g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 286mg | Sodium: 2190mg | Potassium: 521mg | Fiber: 5g | Sugar: 15g | Vitamin A: 3387IU | Vitamin C: 50mg | Calcium: 212mg | Iron: 4mg