Shrimp Lo Mein
Updated May 20, 2026
Shrimp lo mein with caramelized onions, bok choy, and carrots tossed in a simple soy and oyster sauce. Made in one wok with lo mein noodles or spaghetti.
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My Shrimp Lo Mein is Soo Good!
This is a recipe I learned from a Thai chef who worked at a Sandals resort in Barbados. It was one of the best Shrimp Lo Mein recipes I had, so I asked him if he would share the recipe, and this is my attempt at recreating it. Twenty-five minutes for the onions sounds like a lot, but that’s the part I won’t skip. They give this shrimp lo mein a quiet sweetness that you can’t get any other way. The noodles are boiling at the same time, so no time is actually wasted.
Once the onions are done, the rest of the lo mein with shrimp comes together fast. The shrimp take maybe four minutes, the bok choy and carrots stay slightly crisp, and then everything gets tossed with the sauce at the end. I always pile on the green onions right before serving. While it may not be 100% authentic, it’s inspired by a truly authentic source, with a few tweaks to make it easier to whip up with ingredients I can find locally. He also shared with me his Vegetarian Pad Thai, and it is definitely worth trying!
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Shrimp Lo Mein Ingredients
- Shrimp: Use large raw shrimp, peeled and deveined. Fresh or frozen, both work. If using frozen, thaw completely and pat dry before cooking so the shrimp sears instead of steaming in the pan.
- Lo mein noodles: Lo mein noodles are usually in the Asian foods aisle and give you the best texture here. Spaghetti is a real substitute if that’s what you have. Cook them according to the package, drain, and rinse under cold water so they don’t stick together while you finish the rest of the dish.
- Lo mein sauce: Soy sauce, oyster sauce, and sugar. Whisk these together before anything goes in the pan so it’s ready to pour when you need it. The wok moves quickly once the onions are done, and there’s no good time to stop and measure. Use reduced-sodium soy sauce if you have it, since the sauce concentrates as it cooks and can get salty fast.
- Onions: One onion, thinly sliced (use a mandoline if you have one). The pinch of sugar added with the salt helps them caramelize without burning. Keep the heat at medium and give them the full 25 minutes. Pulling them early will leave them soft but not sweet, and that sweetness is what the shrimp lo mein is built around.
- Vegetables: Baby bok choy and carrots. Rinse the bok choy thoroughly between the layers since grit can hide in there. Cut the carrots into matchsticks so they cook through in the short stir-fry time.
- For serving: Green onions, thinly sliced. Add right before serving so they stay fresh instead of wilting into the noodles.
How to Make Shrimp Lo Mein
These photos walk you through each step of the process. For the full ingredient list and detailed instructions, jump to the → Shrimp Lo Mein Recipe
1. Mix the Sauce
Whisk the oyster sauce, soy sauce, and sugar together until the sugar dissolves. Set the bowl right next to the stove before you start cooking. This moves fast, and you don’t want to be measuring while the shrimp are in the pan.
2. Caramelize the Onions
Add the onions to the wok with the oil, salt, and a pinch of sugar over medium heat. Stir occasionally and let them go low and slow until they’re deeply golden and soft all the way through. Don’t rush this step; it’s what gives the shrimp lo mein its flavor base.
3. Cook the Shrimp
Add the shrimp and garlic right into the wok with the caramelized onions. Cook just until the shrimp curl and turn opaque throughout. Once they’re done, transfer the entire shrimp and onion mixture to a plate and set it aside.
4. Stir Fry the Vegetables
Add the remaining oil, then the bok choy and carrots. Stir fry for a couple of minutes, then pour in the vegetable broth and cover the wok so everything steams until just crisp-tender. You want them cooked through but still with a little bite.
5. Add the Noodles and Sauce
Add the cooked noodles, the shrimp mixture, the sauce, and black pepper all at once. Keep everything moving so the noodles absorb the sauce evenly instead of clumping together at the bottom of the pan.
6. Finish the Shrimp Lo Mein
Stir fry until most of the sauce is absorbed and the noodles are coated. Top with sliced green onions and serve right away.
Full Shrimp Lo Mein Recipe
Shrimp Lo Mein Recipe
Video
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
Instructions
- Whisk together oyster sauce, soy sauce and sugar and set aside.
- To a large wok or skillet, add 1 tablespoon avocado oil and set over medium heat. Add onions, salt and a pinch of sugar and cook, stirring occasionally, for 25 minutes, or until deeply golden brown.
- Meanwhile, bring a large pot of salted water to a boil. Add the noodles and cook according to the package instructions. Drain, rinse under cold water and set aside.
- To the same wok, add shrimp and garlic and cook for 3 to 4 minutes, or until the shrimp are just cooked through and curled. Transfer the onion, shrimp and garlic mixture to a plate and set aside.
- Add remaining oil to the wok and stir fry bok choy and carrots for 2 minutes. Add vegetable broth, then cover wok and cook for 2 more minutes, or until the vegetables are crisp tender.
- Add noodles, shrimp mixture, sauce and black pepper to the wok and stir fry for 2 minutes, or until the noodles absorb some of the sauce. Garnish with green onions and serve.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Toasted sesame seeds. Sprinkle 1 to 2 teaspoons on top right before serving for a little crunch and nuttiness.
- Cashews or peanuts. Add ¼ cup of roasted cashews or peanuts if you want more texture in each bite.
- Mushrooms. Thinly slice 1 cup of shiitake or cremini mushrooms and add them to the wok with the bok choy and carrots. They soften quickly and make the dish feel more substantial.
- Lime wedges. Serve on the side and squeeze over just before eating. It cuts through the savory sauce in a way I really like.
Recipe Tips
- Have everything prepped before the onions are done. The onions take 25 minutes on their own, which is actually useful time. Use it to cut the vegetables, prep the shrimp, and get the noodles boiling. Once the shrimp go in, the rest of the dish moves fast and there’s no good place to stop.
- Use the biggest pan you have. Once the noodles go in, you need room to toss everything without it going over the sides. The more surface area, the better the noodles absorb the sauce instead of just steaming in the bottom of the pan.
- Don’t crowd the shrimp. If the pan is too full, the shrimp will steam and turn rubbery instead of getting that quick sear. Cook in two batches if needed.
Serving Ideas
- Start with something light. If I’m making this for a group, I’ll usually put out a simple smashed cucumber salad or crispy spring rolls while the onions are doing their thing. Nothing heavy since the lo mein is already a full meal.
FAQs
Absolutely. Just make sure the shrimp is fully thawed and patted dry before cooking to avoid excess liquid in the pan.
If your noodles are clumping, it’s likely because they weren’t rinsed after cooking. Rinse them under cold water to remove excess starch, and toss them with a little oil to keep them separated before adding them to the pan.
Comments
Do you think I could use cabbage instead of bok chop?
I haven’t tested it, but cabbage would work well instead of bok choy! I’d use about 2–3 cups thinly sliced green or Napa cabbage. Since cabbage takes a little longer to soften than bok choy, stir fry it with the carrots for 3–4 minutes before adding the broth, then cover and cook until it’s crisp-tender. It will give the lo mein a slightly sweeter flavor, but still be delicious! Hope that helps!
Thank you so much for your response on using cabbage. I will give it a try. It will save me a trip to the store!
You’re welcome! Let me know how it goes!
Thanks for the recipe. I wonder, why do I get a strong taste whenever I cook shrimp? And how do I get rid of that?
Shrimp becomes more flavorful the longer it’s cooked. Did you stop cooking once the shrimp were just cooked through and curled (about 3-4 minutes)? The strong flavor can also happen if the shrimp isn’t fresh enough or was thawed improperly.
Absolutely delicious and so easy! Will be on rotation from this day forward.
Yay!! Aww, so happy you liked it. Thanks, Maude!
The recipe looks delicious and I can’t wait to try it. I was a little confused though by cook the onions for 25 minutes to allow them to carmelize. I’ve never heard of that with green onions. Really?
Yes, you can absolutely caramelize green onions! Cooking them on low for 25 minutes brings out their natural sweetness and deepens the flavor of the dish. It’s worth the time, I promise!
If we swap protein to chicken, would you suggest any changes in the recipe?
I would keep the recipe exactly, just use 1 pound of chicken breast instead of 1 pound of shrimp. Enjoy!!
Is there a substitute for oyster sauce?
Hi there! You can use hoisin sauce as a substitute but the flavor will be slightly sweeter.
Nice flavor. Easy to make
Thanks, Michael! So happy you liked it!!