This speedy Shrimp Lo Mein recipe is packed with crisp-tender veggies, succulent shrimp, and scallions. Comforting, fresh, and ready in under 30 minutes.

Why You’ll Love this Shrimp Lo Mein

• Approachable Ingredients. While not traditional, pineapple juice replaces Chinese cooking wine, giving you bold sweet-and-sour flavor.
• Simple + Speedy. From prep to plate, all you need is 30 minutes, making this recipe totally weeknight-friendly. Especially on the nights takeout feels extra tempting.
• Flexible. This shrimp lo lein recipe is super versatile–feel free to swap in any veggies you like or have on hand. You can also use a different protein, such as tofu or chicken.

Chinese lo mein (“stirred noodles”) is a takeout classic–beloved for its satisfying combination of noodles, veggies, and protein tossed in a sweet-savory sauce.

In this version, we are using an assortment of veggies (bok choy, mushrooms, snap peas, and bell pepper), succulent shrimp, and vibrant scallions.

Each bite is filled with bold flavor and satisfying textures, and it holds up beautifully for leftovers.

For more weeknight-friendly versions of takeout classics, check out my Spicy Miso Ramen and Scallion Noodles next.

The Ingredients

• Noodles: While you can certainly use fresh lo mein egg noodles, I love using dried linguine noodles for convenience. Note: fresh lo mein noodles are often located in the refrigerator (sometimes the freezer) section of certain grocery stores, usually near tofu, wonton wrappers, etc.
• Toasted sesame oil: Adds nutty, aromatic depth that gives the dish that classic takeout feel.
• Pineapple juice: The star swap in this recipe, providing sweetness and acidity in place of mirin or Chinese cooking wine.
• Soy sauce: Brings salty, umami goodness to the sauce.
• Oyster sauce: A staple in Chinese cooking, oyster sauce is a viscous dark brown condiment made from oyster extracts. It offers deeply savory, rich, slightly sweet flavor. If you don’t have it on hand (or can’t find it), feel free to omit it.
• Sugar: Enhances the sweet-and-sour profile and keeps the sauce well-balanced.
• Cornstarch: Thickens the sauce just enough so that it clings to the noodles and veggies.
• Chili flakes: Adds gentle heat to contrast the sweetness. Feel free to use as much or as little as you wish.
• Baby bok choy: Use both the leafy tops and crunchy, bulbous bottoms for added texture.
• Snap peas: Provide vegetal sweetness, as well as satisfying snap. Alternatively, you can use snow peas.
• Bell pepper: Adds natural sweetness, vibrancy, and satisfying crunch. Feel free to use any color you like!
• Mushrooms: Earthy and savory, they add depth and meaty bite.
• Garlic + Ginger: This aromatic duo provides a savory backbone and classic stir-fry aroma.
• Shrimp: The perfect quick-cooking protein to keep this lo mein light yet hearty.
• Scallions: For a fresh, vibrant finish.

For a complete list of recipe ingredients and quantities, see the recipe card below.

The Directions

Step 1: Cook noodles according to package directions. Rinse under cold water until cool. Toss with sesame oil, and set aside.

Step 2: Prepare sauce by whisking together pineapple juice, soy sauce, oyster sauce, sugar, corn starch, and chili flakes in a small bowl. Set aside.

Step 3: Sauté veggies over high heat until slightly softened.

Step 4: Add shrimp, garlic, and ginger. Cook 1 minute, stirring constantly.

Pour in sauce and bring to a simmer. Add noodles and continue to cook until shrimp is opaque and noodles are coated with sauce, tossing with tongs to coat noodles.

Divide into bowls and top with scallions.

Recipe Variations

• Use Different Veggies. In place of (or in addition to) the veggies listed, snow peas, shredded napa cabbage, matchstick carrots, and mung bean sprouts are all delicious options.
• Switch Up the Protein. You can also make this lo mein recipe with chicken or tofu. If using chicken, I suggest using boneless, skinless chicken thighs, cut into bite-size pieces. If using tofu, either firm or extra-firm will work great. (I suggest cooking the tofu the same way as in this Black Pepper Tofu recipe.) Alternatively, you can toss in 1 cup of edamame.
• Add Spice. This shrimp lo mein recipe already carries a bit of heat from the chili flakes, however you can add extra spice by topping it with chili oil or chili crunch.
• Add Crunch. For a crunchy garnish, top with toasted, coarsely chopped cashews or peanuts. (Toasted sesame seeds are also a delicious option!)

Tips and Tricks

• Make sure all of your ingredients are prepped and ready to go before turning on the stove. This recipe moves FAST, so mise-en-place is KEY to success.
• Cook over HIGH heat and keep things moving. This helps the vegetables stay crisp-tender instead of soft and steamy.
• Use a wok or large, wide skillet. You want to avoid overcrowding the pan, which will lower the heat and lead to soggy vegetables. More surface area = better heat contact.
• Taste and adjust right before serving. Depending on how salty your soy sauce is and how sweet your pineapple juice, you may wish to add a pinch more sugar or salt at the end of cooking.

More Asian-Inspired Favorites

VVeganVGVegetarianGFGluten-FreeDFDairy-FreeNFNut-FreeLCLow Carb

30 Minute Black Pepper Tofu

VGVegetarianDFDairy-Free

Spicy Ramen Noodles

DFDairy-FreeNFNut-Free

Spicy Miso Ramen

GFGluten-FreeDFDairy-FreeNFNut-Free

Honey Turmeric-Black Pepper Shrimp

If you try this shrimp lo mein recipe, snap a photo and tag #dishingouthealth so I can see your creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!