Quick & Easy Shrimp Lo Mein

why make this recipe

This dish cooks fast and tastes fresh. It uses low carb noodles and shrimp for a light meal. If you like quick noodle meals, try this one and see how simple it is. You can also try a similar zoodle lo mein for a different twist: easy chicken zoodle lo mein.

introduction

This recipe makes a quick dinner in about 15–20 minutes. It uses few ingredients and easy steps. The shrimp cooks fast and the vegetables stay crisp. If you need more quick meal ideas, check a list of other quick recipes for simple dinners: quick & easy recipes.

how to make Quick & Easy Shrimp Lo Mein

Use a large skillet or wok. Heat oil, cook the aromatics, then shrimp, then veggies, then noodles. Toss with soy sauce and serve hot. For another fast savory dish to compare techniques, see this Cuban picadillo recipe for tips on quick cooking: quick & easy Cuban picadillo.

Ingredients :

8 oz low carb noodles (such as zucchini noodles or shirataki noodles), 1 lb shrimp, peeled and deveined, 1 cup bell peppers, sliced, 1 cup snap peas, 2 cloves garlic, minced, 2 tablespoons soy sauce (or gluten-free soy sauce), 1 tablespoon sesame oil, 1 teaspoon ginger, minced, Salt and pepper to taste, Green onions, for garnish

Directions :

1. Cook the low carb noodles according to the package instructions. Drain and set aside., 2. In a large skillet or wok, heat the sesame oil over medium-high heat., 3. Add the garlic and ginger, sautéing for about 30 seconds until fragrant., 4. Add the shrimp to the skillet and cook until they turn pink, about 2-3 minutes., 5. Stir in the bell peppers and snap peas, cooking for an additional 2-3 minutes until they are tender-crisp., 6. Add the cooked noodles and soy sauce, tossing everything together until well combined and heated through., 7. Season with salt and pepper to taste., 8. Serve immediately, garnished with green onions.

how to serve Quick & Easy Shrimp Lo Mein

Serve hot right after you cook it. Put it on a plate or in a shallow bowl. Garnish with sliced green onions. You can add a squeeze of lime or a sprinkle of sesame seeds. Serve with a simple side salad for a full meal.

how to store Quick & Easy Shrimp Lo Mein

Cool the lo mein to room temperature before storing. Put it in an airtight container. Keep in the fridge for up to 3 days. Reheat in a skillet over medium heat and add a splash of water or soy sauce if it seems dry. Do not freeze shrimp lo mein; the shrimp texture will change.

tips to make Quick & Easy Shrimp Lo Mein

• Use peeled and deveined shrimp to save time.
• Cook shrimp just until pink to avoid rubbery shrimp.
• Keep veggies crisp by not overcooking them.
• If using shirataki noodles, rinse well and dry before cooking.
• For more quick meal tips and ideas, browse quick and easy recipes to find more simple dishes.

variation (if any)

• Swap shrimp for sliced chicken or tofu for a different protein.
• Use any quick-cooking veggies you like, such as broccoli or carrots.
• Use gluten-free soy sauce or coconut aminos if needed.

FAQs

Q: Can I use frozen shrimp?
A: Yes. Thaw fully and pat dry before cooking to avoid extra water.

Q: Can I make this vegetarian?
A: Yes. Replace shrimp with firm tofu or extra vegetables.

Q: Are shirataki noodles the same as zucchini noodles?
A: No. Shirataki are made from konjac and are very low carb. Zucchini noodles are made from fresh zucchini.

Q: How do I keep noodles from getting soggy?
A: Drain them well and toss quickly with hot pan and sauce. Do not overcook.

Conclusion

This Quick & Easy Shrimp Lo Mein is fast, light, and full of flavor. For another clear shrimp lo mein recipe with photos and tips you can follow, see this trusted guide: Shrimp Lo Mein – Running to the Kitchen®.

Quick & Easy Shrimp Lo Mein

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• Author: kaoucheegmail-com
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Diet: Low Carb

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Description

A fast, light, and fresh shrimp lo mein using low carb noodles, perfect for a quick dinner.

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Ingredients

Scale 1x2x3x

• 8 oz low carb noodles (such as zucchini noodles or shirataki noodles)
• 1 lb shrimp, peeled and deveined
• 1 cup bell peppers, sliced
• 1 cup snap peas
• 2 cloves garlic, minced
• 2 tablespoons soy sauce (or gluten-free soy sauce)
• 1 tablespoon sesame oil
• 1 teaspoon ginger, minced
• Salt and pepper to taste
• Green onions, for garnish

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Instructions

1. Cook the low carb noodles according to the package instructions. Drain and set aside.
2. In a large skillet or wok, heat the sesame oil over medium-high heat.
3. Add the garlic and ginger, sautéing for about 30 seconds until fragrant.
4. Add the shrimp to the skillet and cook until they turn pink, about 2-3 minutes.
5. Stir in the bell peppers and snap peas, cooking for an additional 2-3 minutes until they are tender-crisp.
6. Add the cooked noodles and soy sauce, tossing everything together until well combined and heated through.
7. Season with salt and pepper to taste.
8. Serve immediately, garnished with green onions.

Notes

Use peeled and deveined shrimp to save time. Avoid overcooking shrimp and vegetables for a better texture.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Stir Fry
• Cuisine: Asian

Nutrition

• Serving Size: 1 serving
• Calories: 300
• Sugar: 4g
• Sodium: 800mg
• Fat: 10g
• Saturated Fat: 1.5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 190mg

Keywords: shrimp lo mein, quick meal, low carb noodles, easy dinner, stir fry