Description
A flavorful and quick Shrimp Lo Mein recipe featuring tender shrimp, crisp carrots, and savory noodles tossed in a delicious blend of soy and teriyaki sauces. Perfect for a weeknight dinner that comes together in just 20 minutes.
Ingredients
Scale
Noodles
- 8 ounces lo mein noodles
Vegetables and Shrimp
- 2 tablespoons extra virgin olive oil
- 1 medium carrot, peeled and thinly sliced
- 1 pound medium sized raw shrimp, peeled and deveined
- 1 tablespoon minced garlic
- 1 cup green onion, roughly chopped plus more for garnish
Sauces and Seasonings
- 1/3 cup low sodium soy sauce
- 1/4 cup teriyaki sauce
- 1 teaspoon crushed red pepper flakes (optional)
Instructions
- Cook noodles: Cook the lo mein noodles according to the package directions until al dente. Drain well and set aside.
- Heat oil and sauté carrots: Heat the extra virgin olive oil in a large skillet or wok over medium heat. Once hot, add the sliced carrots and sauté for 2 minutes until slightly tender.
- Cook shrimp: Push the carrots to the side of the skillet, add the peeled and deveined shrimp, and sauté for about 3 minutes until the shrimp turn pink and are cooked through.
- Add garlic and sauces: Stir the garlic into the skillet, then pour in the soy sauce and teriyaki sauce. Add the green onions, cooked noodles, and red pepper flakes if using. Stir continuously and cook for another 2-3 minutes to combine all flavors.
- Garnish and serve: Remove the skillet from heat, garnish with additional green onions, and serve immediately.
Notes
- To make gluten free shrimp lo mein, use gluten free lo mein noodles, replace soy sauce with tamari or coconut aminos, and ensure the teriyaki sauce is gluten free.
- You can adjust the amount of crushed red pepper flakes to control the spice level or omit them for a mild flavor.
- If you prefer more vegetables, adding bell peppers, snap peas, or mushrooms works well in this recipe.
- For added protein variation, substitute shrimp with chicken or tofu.
